Scone in 60 seconds . . . . . . well, 20 minutes actually.

Scones, pronounced however you feel, are a small bread of Scottish origin, but eaten all over the world. Famous as a component of Devonshire Tea. Otherwise known as "Rock Cakes," "Fat Rascals," and "Singing Hinnies".

They can be awkward to get right, overcook them and they are more stone than scone, undercook them and they fall to pieces and taste yuck. I'm certainly no expert at making the perfect Scone, far from it, more disasters than successes. This is a recipe that seems to work for me.

As a variation, throw in a handfull of raisins, before adding the milk.

Ingredients

225g Self-raising flour

35g Castor sugar

Pinch of salt

30g Butter (extra for greasing, but I prefer to use a baking sheet)

up to 150ml Full fat milk (you may not require the full amount.)

1 egg, lightly beaten to glaze.

Serve with:

A quality clotted cream

A good jam of your choice. Strawberry is a favourite.

1. Pre-heat oven to 210c

2. Place flour, sugar, and salt into a food processor, and quickly mix. Add the butter and mix again until it looks kinda like small breadcrumbs.

3. Slowly pour in the milk, whilst mixing, until a dough forms, it needs to be quite moist, but not so it sticks to the side of the bowl. You may not need the full amount of milk, so go slow.

4. Heavily flour a clean work surface, make the dough into a ball, and flatten until about 2cm thick.

5. Using a 4-5cm round cutter, cut out the scones, this mix should make around 9-11 scones.

6. Place the scones on a lightly greased tray or I prefer to line one with a baking sheet, lightly brush the scones with the beaten egg, and bake for around 12 minutes, or until they have risen and turned a light golden brown. Remove from oven and slightly cool on a wire rack.

7. Best eaten warm, cut in half, then add a spoon of clotted cream, and a good spreading of jam.

Killer Keema, with Garlic and Coriander Bread.

This is a superb, quick tasty recipe for Indian style Keema.
  Keema is a traditional meat dish of Pakistan and India. Originally this word meant 'minced meat'. It is typically a minced-lamb curry with peas or potatoes. Keema can be made from almost any meat. It is also sometimes used as a filling for samosas and naans, or added to rice.
  I prefer to use minced lamb for this dish, but have also tried it successfully with minced beef, you just need to cook it a little while longer and on a lower heat.
  This recipe is not a traditional one, as normally the meat would be fried first, then set aside to add to the fried spices and tomatoes later.
This can be frozen with no problems or kept covered in a fridge for upto 2 days, its also great on a jacket potato or with a small portion of boiled rice.


Serves 4 as a starter or 2 BIG portions as a main with bread.

Ingredients.

• 2 tablespoons of Ghee (indian clarified butter), or Vegetable oil.
• 1 largish onion, finely chopped or blitzed in a processor.
• 2 garlic cloves, minced or finely chopped.
• 400g carton or tin of chopped tomatoes.
• 3cm root ginger, grated or finely chopped.
• 1-2 birds eye red chilles with seeds, chopped (one for less heat).
• Salt - to taste, around 1 1/2 teaspoons.
• 1 teaspoon of garam masala.
• 2 handfuls fresh coriander, chopped. or one level tablespoon of dried.
• 1 teaspoon of cumin powder.
• 1 teaspoon turmeric powder.
• 500-750g minced lamb, or minced beef.
• 250g frozen peas.
• 250ml boiling water
• Juice of 1/2 lime, use the other half as wedges to serve.

1. Heat the ghee or oil, in a large saucepan or frying pan, add the onion and fry on a highish heat until coloured, then add the garlic and fry for roughly 5 minutes or until golden.

2. Turn the heat down, add the chopped tomatoes, ginger, chilli, salt, cumin, turmeric, most of the coriander and finally the garam masala. Stir until the mixture becomes shinyish, or until all spices are mixed in well.
3. Add the mince, and break it up with a big fork, until its mashed  and stirred well.
4. Chuck in the peas, stir for a few minutes, then pour in the boiling water, bring to the boil, then reduce heat to a very gentle simmer for 25-30 minutes. (5-10 minutes longer, if using beef). MAKE THE BREAD NOW (see below), if you have not pre-bought naan or flatbread.

5. Most of the water should now be reduced, squeeze the juice of half the lime, divide into portions then sprinkle each dish with the remaining coriander. Serve with the remaining lime wedges and with warm Coriander and Garlic bread. Enjoy!

Super Quick Garlic and Coriander flat bread.

Ingredients

• 2 tablespoons of olive oil or ghee
• 1 mug of self raising flour.
• 1/2 mug of warm/tepid water (use same mug as flour).
• 1 large glug of olive oil.
• 1 teaspoon of salt.
• 2 tablespoons of Ghee (or butter).
• 1 garlic clove, minced or finely chopped.
• 1 tablespoon dried coriander.

This is super easy, anyone can do this.
Preheat your grill to its maximum setting.
1. In a food processor, add the flour, water, salt, glug of olive oil, and half of the coriander. Mix until a sticky dough is formed, add more water or flour if needed, but the dough needs to be sticky not dry.
2. Flour a work surface, and your rolling pin, roll dough thinly, around 3mm maximum, meanwhile warm a frying pan on high and melt 2 tablespoons of the ghee or olive oil.
3. Add the rolled dough to the pan, and keep checking the base until its browned a little.
4. Mix 2 tablespoons of ghee with the remaining coriander and garlic in a small bowl.
5. Transfer the part cooked dough to a pizza tray or leave it in the pan if ovenproof, place under the grill and watch it until the top browns, remove and brush the mixed ghee/butter, coriander and garlic over the warm bread. Mmmmmmmmmmm delish!.


© Craig Lyons, all images and text.