The children had a great time make scone, we had put the recipe on so they can have more fun!
100g self-raising flour
25g (1 tbsp) tomato puree
5-6 fresh basil leaves
40-50ml milk (room Temperature)
pinch ground black pepper
15-20g grated cheddar cheese
1. Before cooking, wash your hands and put an apron on. Read all instructions then weigh and measure the ingredients. Pre-heat the oven to 200C/Gas 7.
2. Put the flour and the butter into the bowl then rub them together with your fingertips, like tickling, until it becomes crumbly. This is called rubbing in.
3. Tear the basil leaves, or cut them with scissors, and add to the bowl. Then measure the tomato puree and add to the bowl. Add a pinch of black pepper.
4. Add most of the milk and mix with a fork until the dough comes together into a ball. You may not need it all so add most of it, then a little at a time.
5. Sprinkle the mat with flour from the dredger ( or sprinkle flour over with your fingers) and put the dough on top. Sprinkle with a little more flour then gently roll flat with the rolling pin until it is about 1.5 cm thick or press flat with your hands.
6. Cut out the scones and place on the baking paper. Sprinkle the grated cheese on the top. Ask a grown up to help you put the baking tray into the oven and bake for 10-12 minutes until risen. Leave to cool before eating. Eat fresh on the day.