by Amanda of Amanda Brooke
I discovered a great recipe for scones last week and they were a huge hit with the kids. Simple, inexpensive and tasty, they've been added to my regular list of snacks for the kids.
This recipe is adapted from a CWA Classics recipe book.
80gm butter chopped
110gm S/R flour
170gm Wholemeal S/R flour
pinch of salt
1 egg beaten
1 420gm tin of spaghetti in tomato sauce
1 tb Worcestershire sauce
Add the flour and salt to a mixing bowl. Rub the butter into the flours until it resembles breadcrumbs. Add the beaten egg, spaghetti and sauce to the mixture. Mix until just combined. Turn out the dough onto a well floured surface. Knead the dough until smooth for around 30 seconds and then cut using a drinking glass or a scone cutter. Makes around 10.
Place onto a greased or baking paper lined tray and bake at 200 degrees Celsius for approx 15 minutes. Bake until cooked through. Place into a tea towel lined bowl and once cooled store them in an airtight container. These scones will keep relatively well until the following day or freeze any leftover for school and kinder snacks. Big kids and adults like these too!
I usually add grated cheese, fresh herbs and bacon pieces to make savoury scones, but the spaghetti is a great change. Enjoy!