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PrintFEATHER SCONES
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Mix oil the topping ingredients and season to taste; keep in a cool place until required.
- Place the flour, salt and baking powder in a bowl, mix in the oil and half the beaten egg; add some milk, and mix well until the batter is smooth and thick.
- Heat a greased frying pan on low heat, place 6 teaspoon of the batter on the pan, leaving enough room for the scones to spread.
- Cook until the scones look puffed up, and then gently turn them over to cook on the other side. This quantity of batter will give you about 12 small scones.
- Allow them to cool completely. Place teaspoonfuls of the topping over the scones, garnish with parsley and serve cold.
INGREDIENTS
For the topping
- 100 grams cooked chicken, chopped
- 50 ml thick mayonnaise
- 100 grams parsley (ajmoda ke patte), chopped
- 100 grams gherkin (commercially available), chopped
- 1 tablespoon spring onions finely chopped
- salt and pepper to taste
- Parsley
For the scones
- 100 grams flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1½ tablespoon Cooking oil
- 1 egg, beaten milk to mix
7 comments for “Feather Scones”
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