Tuesday, August 6, 2013

History Week September 2012 - Threads They wore what.pdf

File:Governor Phillips cottage Parramatta1790s.jpg 
 Old Goverment House, about the time my ancestor had land there.

History Week September 2012 - Threads They wore what.pdf Map Visit Book Blogs

Interesting article about convict clothing... it is not what you think....
 

Monday, March 11, 2013

Scone recipe - as requested


One of my readers requested a scone recipe that I talked about in a previous post. So here are a few to choose from:

For previous post see here:

http://forestwoodfolkart.wordpress.com/2012/08/10/the-perfect-scone-at-last/Morning tea - a tradition
Butterless Scones


2 and 1/4 cups Self Raising Flour

1 teaspoon baking powder

1 teaspoon salt

3/4 cup full cream milk

3/4 cup cream

Cut dough with a knife

Roll out to 1″ high, no less cut out individual rounds, and brush top with a little milk.

Bake in Hot oven 210 degrees celsius for 15 minutes

That is it… simple and effective.
Easy Scones

2 cups Self Raising flour or (2 cups plain flour and 2 tsp of baking powder)

1/2 teaspoon salt

1 ounce butter

1 cup Evaporated milk

Sift flour and rub in salt and butter. Add milk.

Pat out to 1/2 inch thickness and cut into shape. Brush top with milke an d

Bake in Hot oven 210 degrees celsius for 10- 12 minutes
PUMPKIN SCONES

1 cup mashed cooked pumpkin

1 tablespoon butter

2 sugar

1 egg

pinch of salt

2 cups Self raising flour

Beat together the pumpking butter and sugar, Add the egg, salt and flour.

Then add enough milk, if needed to make a soft scone dough consistency.

Roll out and cut into rounds or keep as a whole loaf, marking it with a triangle cut on top to allow rising and the middle to cook through.

Brush with milk.

Bake in a hot oven 240 degrees celsius for 10 minutes if scone size (longer for the whole loaf – about 20 – 25 minutes)

Delicious.

I will ponder about the results from these recipes. Please share comments and or photos, if you so wish.