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In Scotland and Ulster, savoury varieties of scone include soda scones, also known as soda farls, sour dough scones known as soor dook scones made with sour milk, and potato scones, normally known as tattie scones, which resemble small, thin savoury pancakes made with potato flour. Potato scones are most commonly served fried in a full Scottish ...
A saffron bun, Cornish tea treat bun or revel bun, is a rich, spiced yeast-leavened sweet bun that is flavoured with saffron and contains dried fruit including currants and raisins similar to a teacake. The main ingredients are plain flour, butter, yeast, caster sugar, currants and sultanas. [1] Larger versions baked in a loaf tin are known as ...
Sift the flour and baking powder into a bowl and stir in the sugar. Add the butter and rub together using your fingers until breadcrumbs form. Make a well in the center. Beat the buttermilk with the egg and pour into the well, stirring together until a light spongy dough forms that is just firm enough to handle.
Welsh cakes are made from flour, butter or lard, currants, eggs, milk, and spices such as cinnamon and nutmeg. [ 2 ] [ 6 ] They are roughly circular, a few inches (7–8 cm) [ citation needed ] in diameter and about half an inch (1–1.5 cm) thick.
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Local cakes and desserts include saffron cake, heavy cake (similar to Welsh cakes), fairing biscuits, figgy 'obbin, [22] or fuggan, scones (often served with jam and clotted cream) and whortleberry pie.
You can make these with fresh or frozen, in-season or subpar blueberries, because baking will intensify their sweetness no matter what. Yields: 8 servings Prep Time: 10 mins