MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ruby Tandoh's Smoky Chilli Cornbread Scones
Categories: Scones
Yield: 16 Scones

150 g Smoked back bacon
200 g Fine corn meal/polenta
200 g Plain flour
2 tb Soft light brown sugar
5 ts Baking powder
2 ts Smoked paprika
1/2 ts Bicarbonate of soda
1/2 ts Celery salt
1/2 ts Cayenne pepper
100 g Butter
2 Green chillies; deseeded and
-finely chopped
2 lg Eggs
100 ml Milk; up to 125 ml

Preheat the oven to 200°C/400°F/gas mark 6. Finely chop the bacon
rashers and fry until crisp and browned. Leave to cool.

Stir together the cor nmeal, flour, sugar, baking powder, smoked
paprika, bicarbonate of soda, celery salt, and cayenne pepper in a
large mixing bowl. Cut the butter into small cubes, add to the dry
ingredients then rub in between your fingertips, working the
ingredients together until no visible chunks of butter are left.

Toss the chopped chillies and the fried bacon bits to the flour
mixture and stir to combine. Lightly whisk the eggs with the milk
then add to the mixing bowl, working everything together until a
rough, slightly sticky dough forms. It's important that the dough's
not too firm, or the scones will end up heavy and dry. Leave the
dough to rest and absorb water for 10 minutes, then see how it feels
and add an extra splash of milk or water if you need to.

Tip the dough out on to a work surface dusted with cornmeal and pat
it out, just using your hands and with the help of a little extra
corn meal, if it sticks, until it's roughly 15x30 cm. Cut in half for
two 15x15 cm squares, then cut each square along its lines of
symmetry into 8 small triangles. Arrange the triangles on a large
oven tray lined with baking parchment.

Bake for 15 minutes, until golden, well risen and firm to the touch.

Recipe by Ruby Tandoh

Recipe FROM: <gemini://gmi.noulin.net/cooking/57.gmi>

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