My husband is a member of the Forrest Park Miniature Railway which is a volunteer based group here in Bunbury. The members of the Club run trains and carriages around the beautiful Forrest Park, taking adults and children for rides.
Well, last weekend they had a special train run day as they were playing host to all the miniature train clubs in the state.
They needed cakes etc. for morning and afternoon teas so I invented these scones. I also cooked a Date Loaf and Cinnamon Slice. From what I can gather they all had a great day out playing trains.
Ingredients:
1/2 cup powdered milk
1 and 3/4 cups warm water
2 garlic cloves chopped finely
1 teaspoon dried tarragon
4 tablespoons butter
4 cups self raising flour
2 teaspoons dry mustard
3 tablespoons parmesan cheese
Approximately 1/2 cup grated cheese
Method:
Pre heat oven to 220 degrees Celsius.
Mix first four ingredients together and let stand for 20 minutes to infuse flavours.
Meanwhile sift flour and dry mustard together. Gently rub the butter into the flour mixture and add the parmesan cheese.
Gently pour the liquid into the dry mixture and very delicately mix the two together with a spatula. This is not the time to use an electric mixer. The ingredients should be just mixed together enough for you to turn out onto a floured board and knead lightly.
Press with finger tips until dough is about 2 centimeters (about an inch) thick. Cut into rounds with your scone cutter and place reasonably close together on a lightly floured or non-stick baking tray. Place a small amount of grated cheese of top of each scone.
Bake at 220 degrees Celsius (450 degrees Fahrenheit) for about 15 minutes.
Makes 20 good sized scones.
Notes:
Making scones is one of the few times that I actually really do sift flour.
A professional baker once told me that when making scones the dough should be almost as soft as a pile of tissues. I haven't quite achieved that yet and probably never will.
Scones don't store well so eat them promptly or freeze.
Food Facts:
Cheese is extremely popular due to its variety of tastes and textures. Some cheeses like feta and mozzarella are mostly used in salads or on pizzas. Other cheeses, both hard and soft are perfect for cheese boards where their flavours can be truly appreciated. Cheeses contain valuable amounts of protein, calcium, vitamins and minerals but some cheeses, particularly hard ones, are high in saturated fat. Cheeses fall into two categories - hard and unripened. Hard cheeses are generally matured for many months and their flavours develop over this time. Examples of hard cheeses are cheddar, parmesan, goat's cheese, haloumi, feta and mozzarella. Unripened cheeses are young and immature and they have a light, mild taste. Examples are ricotta, cottage, fromage frais, quark and cream cheese. Enjoy cheese but be aware of the fat content and the amount you consume.
