Curry Scones
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 500 g | CWA Scone Mix | 1 packet |
| 230 g | Water | ⅞ cup |
| 6 g | Curry Powder | 1 tbsp |
| 1½ g | Mixed Herbs | 1 tbsp |
| 100 g | Grated Cheese | 1 cup |
| ½ each | Brown Onion (finely diced) | ½ each |
Method
Preheat oven to 210°C.
Combine CWA Scone Mix, water, curry powder, mixed herbs.
Knead dough vigorously until soft, smooth and sticky, and you will be rewarded with softer, moister scones that stay fresher, longer. This is more easily achieved in a Mixer with a K type dough hook, mixing for 3 minutes at medium speed.
Mix in chopped onion and grated cheese.
Scrape on to a floured board to rest for 5 minutes, where the dough will lose stickiness.
Dust and roll out to 2.5 to 3 cm thickness. Cut scones, and place on a lined baking tray, just close enough so that when baked the scones will support one another as they rise.
Gather and combine the dough trimmings, round up and let rest again for 5 minutes. Repeat rolling, cutting.
Bake in a preheated oven 210°C (fan forced 200°C) for 15-18 minutes, or until golden brown. Cool on a wire rack.
