Tuesday, September 23, 2008

Drop Scones with Bilberry Sauce

Food Receipt. Javanese, Chinese, Indian, European, Arabic, Korean & Indonesian Food Receipt.

Drop Scones with Bilberry Sauce

Preparation time : 10 minutes
Cooking time : 4 - 6 minutes
Makes about 12
Calories : 80 per portion

Yau will need :
- 100 g / 4 oz plain flour -
- 2 teaspoons baking powder -
- pinch salt -
- 1 egg, beaten -
- 150 ml / 1/4 pint milk -
- oil for greasing -
- 150 ml / 1/4 pint soured cream to serve -

For the sauce :
- 225 g / 8 oz bilberries or blueberries, thawed if frozen -
- 2 teaspoons blackberry jelly -
- 1 teaspoon lemon juice -
- 1 tablespoon sugar (optional) -

Sift the flour, baking powder and salt together, then stir in the egg. Gradually pour on the milk, beating constantly until the batter is smooth.
Lightly oil a heavy Frying pan, and when hot, drop the batter on to it, 2 teaspoons at a time, well apart.
Cook the scones over moderate heat for 2-3 minutes until golden brown.Keep warm in a folded tea towel.
To make the sauce, stir together the bilberries, fruit jelly and lemon juice and bring to the boil. Simmer for 2 minutes. Sweeten with sugar, if necessery.
Serve the drop scones warm, and the sauce and soured cream separately.

Cook's tip
Bilberries are small blueberries that grow on moors and in mountain woods. Blueberries are easier to find, being i season from mid-july unyil october. Frozen ones should be thawed before using in this recipe.

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