Course:    Beverage    Breakfast    Dessert    Dinner    Dressing    Entree    Lunch    Side Dish    Snack |
|
Average Rating |  ?
|
| | No. of Servings |   10 | Approximate Cost |   $4.63
| | Comments: |   |
| |
| |
| | | Ingredients: | | 250.00 ml | cream   | 10.00 g | raspberry jam   | |
Directions:
Cream doubles in size,25ml liquid = 50ml whipped per person |
Scones (
Required ) :
| 2.50 c | flour   | 5.00 tsp | baking powder GF   | 0.21 tsp | salt   | 62.50 g | butter   | 1.25 c | milk - blue   | 0.63 c | dates   | 0.83 tsp | sugar   | 0.42 tsp | cinnamon   | 100.00 g | dairy free spread   |
|
Directions:
1. Sift flour, baking powder, and salt
2.Cut in butter until breadcrumbs
3. add milk and mix quickly with a knife to a soft dough
4. Knead a few times
5. cut into pieces and put on floured oven tray
6. Bake at 220.C for 10 minutes |
|