SCONES
Classic 28cm Frypan
Olimpia Binetti
2 cups S.R. Flour
2 teaspoons Baking Powder
½ teaspoon salt
1 tablespoon butter
½ cup cream
1 cup milk
Sift flour, baking powder and salt together. Rub in butter then add milk and cream. Knead into a soft dough and then cut with a scone cutter, 1 inch thick.
Place into a 28cm frypan with lid on and the vent closed for 5 minutes and 7 minutes with the vent open on a low to medium heat.
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These DVD features recipes from our "Cooking with BESSEMER" series aired on pay TV, including: pumpkin and fetta gourmet pizza and other BESSEMER favourites.
CD 01 - CD 02 |