 |
Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 6 |
|
Taken from the Healthy Cooking Sugar Free Cookbook. The whole fun of these cakes is that they can be eaten directly from the pan in which they are cooked. So gather the family around for a traditional tea-time treat. Ingredients:
1 cup self-raising flour |
1/8 teaspoon salt |
3 tablespoons butter |
2/3 cup currants |
3/4 cup nutmeg |
1 egg |
1/3 cup milk |
Directions:
1. Mix the flour and salt together and cut in butter with a pastry cutter or 2 knives until the mixture resembles bread crumbs.
2. Stir in the currants and the nutmeg, then form a well in the middle.
3. Beat together the eggs and milk and pour into the well.
4. Using a wooden spoon, mix the egg mixture into the flour, stirring from the center and drawing the flour in from the sides to form a smooth thick batter.
5. Heat a heavy based frying pan or griddle to med heat and grease with oil.
6. Drop tablespoonfuls of batter onto pan and cook 2-3 mins or until the bases are set and have turned golden brown.
7. Turn scones over and cook the other side in the same way.
|
|