Retro china, glassware & kitchenalia to buy

our blog

'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!
blog comments powered by Disqus

« Back to all posts