Fluffy Rocket And Feta Scones Food

LIGHT 'N' FLUFFY SCONES

Steps:

• Pre-heat the oven to 200 C, 220 C in a fan oven or gas mark 7.
• In a large bowl, mix together the flour, baking powder and salt.
• Rub in the butter and oil until the mixture resembles fine crumbs.
• Add the raisins or the mediterranean filling.
• Make a well in the centre and pour in the milk.
• Mix with knife, using a cutting movement, until it becomes soft.
• The dough will be very sticky.
• Flour your counter well along with your hands and scrape the dough onto the floured surface.
• Knead very lightly to help work some of the flour into the dough, while shaping it into a round about 3cm thick.
• The"kneading" shouldn't take more than a minute and the dough will still be sticky when you cut it.
• Cut into 8 wedges and place on a greased baking sheet.
• Brush with the beaten egg and bake for 15-20 minutes until risen, golden and springy to the touch.
• Cool and then cover with a tea towel or put in a tupperware container to keep them soft for 2-3 days.
• These are delicious served warm with butter.

FLUFFY SCONES

Steps:

• Preheat the oven to 200°C/400°F.
• Sift flour, baking powder and salt into a big bowl. Using your finger tips work in butter until mixture resembles coarse crumbs. Make a well in the center.
• Whisk together milk and water and pour into the well reserving some liquid for glazing the scones.
• Quickly stir until a dough forms.
• On a lightly floured surface pat down gently and cut out scones (I use a glass of 7.5 cm in diameter). The dough will be kinda sticky, but you should be able to form it without problems. If not, add some more flour.
• Glaze scones with reserved water-milk-mixture and bake for 10-12 minutes.

SPINACH AND FETA SCONES

Steps:

• Preheat oven to 375°F.
• In 2 Tablespoons of the oil, sauté onions until they begin to brown.
• Let cool.
• Beat eggs until foamy; blend in remaining oil, milk and sautéed onions.
• Add flour, sugar, baking powder, oregano, salt and garlic powder.
• Beat until smooth.
• Stir in spinach and feta cheese.
• Spoon into 12 greased muffin tins.
• Bake 20 to 25 minutes.