ScónaI
Triail na scónaí seo díreach ón oighean agus chífear nach bhfuil faic níos oiriúnaí dóibh ná ualach ime agus subh Folláin.
Am Ullmhúcháin: 15 Neómat
Faid cócaireachta: 15 Neómat
Do: 4
Tá an oideas seo go hÁlainn le...
Subh Tradisiúnta
Sú Talún
Roghanna malartacha:
-
Roghanna malartacha:
- Subhóráiste
-
340g (12 oz) Odlums self raising flour80g (3 oz) Butter55g (2 oz) Caster sugar125ml (¼ pint) Milk4 tbsp Yoplait natural yoghurtTo serve Folláin Traditional recipe or nothing but fruit Jam of your choice
-
- Preheat the oven to 200ºC/400ºF/gas mark 6.
- Lightly grease a baking sheet or line with greaseproof paper.
- Sieve the flour into a larger bowl, add in the salt and sugar and rub in the butter until it looks like breadcrumbs.
- Mix the milk with the yoghurt and stir into the dry ingredients, work it together until a soft dough is formed.
- Turn the mixture onto a floured surface and knead lightly to get a smooth surface.
- Flatten it out to a thickness of about 3cm (1 inch).
- Using a 5 cm (2 inch) cutter or knife cut out 12 – 14 scones and place on the prepared baking tray. Bake in the preheated oven for 12 – 15 minutes until golden brown.
- Cool on a wire rack and serve with butter and plenty of Folláin Jam.
Comhábhair
- 340g (12 oz) Odlums self raising flour
- 80g (3 oz) Butter
- 55g (2 oz) Caster sugar
- 125ml (¼ pint) Milk
- 4 tbsp Yoplait natural yoghurt
- To serve Folláin Traditional recipe or nothing but fruit Jam of your choice
Modh
- Preheat the oven to 200ºC/400ºF/gas mark 6.
- Lightly grease a baking sheet or line with greaseproof paper.
- Sieve the flour into a larger bowl, add in the salt and sugar and rub in the butter until it looks like breadcrumbs.
- Mix the milk with the yoghurt and stir into the dry ingredients, work it together until a soft dough is formed.
- Turn the mixture onto a floured surface and knead lightly to get a smooth surface.
- Flatten it out to a thickness of about 3cm (1 inch).
- Using a 5 cm (2 inch) cutter or knife cut out 12 – 14 scones and place on the prepared baking tray. Bake in the preheated oven for 12 – 15 minutes until golden brown.
- Cool on a wire rack and serve with butter and plenty of Folláin Jam.
