'Peshwari' Scones recipe
Peshwari Scones
8oz plain flour
1 tsp baking powder
1 1/2 oz butter or margarine
2oz unsweetened dessicated coconut
around 1 tsp curry powder
around 1 tsp turmeric
freshly ground black pepper - lots or to taste
1/4 pint milk
1 -2 handfuls of sultanas
(please note, I usually add what 'looks right' when it comes to the spices and coconut, so just do as you think on those measurements!)
In a mixing bowl rub the fat into the flour, spices and baking powder until it resembles fine breadcrumbs, now stir in the coconut. Add the milk a bit at a time to form a soft dough. (You can use a food processer for this if you have one).
Turn out onto a floured board which has been liberally sprinkled with all of the sultanas. Work the sultanas into the dough, then when all combined, press into a flat circle about 1" thick. Cut into rounds with a pastry cutter and place on a baking tray (no need to grease).
Using oven gloves, bake at 220c for about 10 minutes - they are cooked when they are golden and have risen.
Serve on really retro plates!
Not sure this counts as a retro recipe, but it is very quick and yummy - we not only have these with curry, but quite often for lunch too! blog comments powered by Disqus