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'Peshwari' Scones recipe

Lots of people have heard of an English cream tea with scones, jam and clotted cream. Well,  here's an unusual scone recipe that I made up one night after I realised I had forgotten to buy some Peshwari naan bread to go with a curry!

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!
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