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Four Seasons Scone
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Divide the class into four groups and allocate a season (spring, summer, autumn or
winter) to each group. They will decide which ingredients will go into their seasonal
scone.
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Prepare equipment and switch on oven: Gas mark 7/220°C.
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Ingredients: 250g self raising flour, 1 x 5ml spoon baking powder, 150ml milk, 50g butter or margarine, 25g grated or crumbled cheese PLUS a choice of 1 or 2 additional seasonal ingredients (see next 4 slides for ideas).
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Choose from these …
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or these …
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or these …
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or these …
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1. Lightly grease a sandwich tin.
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2. Coat the base and sides of the tin with flour.
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3. Put the flour, baking powder and margarine into a mixing bowl and cut the margarine into small pieces.
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4. Rub the fat into the flour using finger tips, until the mixture looks like fine breadcrumbs.
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5. Add the cheese and any other flavouring ingredients.
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6. Add the milk a little at a time and stir into the mixture with a round bladed knife. You may not need it all - stop when the dough sticks together. It shouldn’t be sticky!
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7. At this point you can press the mixture together with your hands.
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8. On a lightly floured table, use your hands to shape the dough into a round, 2-3 cms thick.
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9. Place the dough into your prepared tin and score into quarters, not quite cutting all the way through.
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10. Brush the top of the scone with a little milk.
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11. Top with nuts, seeds or grated cheese if you wish.
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12. Bake for approximately 20 – 30 minutes until well risen and golden brown. Then cool on a wire rack.
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13. To check if cooked, the base should sound hollow when tapped.
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14. Once all 4 scones are baked, each group divides its scone into the 4 scored
portions, passes 3 of them on to the other groups and keeps one. With this one,
plus the 3 portions they have received, each group can reconstruct one scone made
up of all 4 seasons.