Buttermilk Scones

Scones are one of the easiest baking I have ever done and loved by many...I make them either for breakfast when we have some friends sleeping over..also I make them for those lazy Sunday afternoons...

Makes about 16 scones

Ingredients

• 3 1/2 cups self-raising flour
• 2 tablespoons caster sugar
• 60g butter, chopped
• 1 1/2 cups buttermilk
• jam and whipped cream, to serve

Method

1. Preheat oven to 220°C/200°C fan-forced. Grease and flour a 8cm-deep, 19cm (base) square cake pan.
2. Place flour, sugar and a pinch of salt in a large bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.Make a well in the centre. Add buttermilk. Using a flat-bladed knife, stir until dough almost comes together. Place on a lightly floured surface.
3. Knead gently until dough comes together. Press out to a 3cm-thick round. Dip a 5cm round cutter into flour to prevent dough sticking. Cut out scones. Gently press leftover dough pieces together and repeat to make a total 16 scones.
4. Place scones, touching, in prepared pan. Bake for 15 to 17 minutes or until light golden and hollow when tapped on top. Serve with jam and cream.

Notes & tips

Variations:

• Jam in the middle scones: make a hole in the middle of the scones after you have cut them out (Step 3). Fill the hole with your favorite jam (I use raspberry and strawberry) up to the top...comes out even better when the jam oozes out...yum!

• Spiced date scones: Add 1/3 cup finely chopped dried dates and 1 teaspoon mixed spice at the end of step 2.

• Basil and Parmesan scones: Add 1/4 cup finely chopped basil leaves and 1/4 cup grated Parmesan cheese at the end of step 2.
• Bacon and chive scones: Cook 4 chopped shortcut bacon ras hers. Add at end of step 2 with 1 tablespoon finely chopped fresh chives.

  

This is how one of my friends enjoy it by making it into a cream jam scone sandwich!

Pulao

Pulao Masala Spice Mix
NOTE: This is heaps for couple of dishes I make it in advance and store it in air tight container
4 tablespoons Coriander Seeds
8 Star Anise (flowers)
2 teaspoon Cumin Seeds
4 x1 inch Cinnamon Sticks
5 Cloves
1 teaspoon seeded Cardamom

• Roast all the ingredients in a skillet; you will know it’s ready when you smell the aroma of the spices. (Do not wait for the spices to turn very dark or else it will have the burnt taste)
• Grind the spices (needs to be fine) ,cool and store in an air tight container

Veggie (Tender Pieces – Sanitarium) Pulao
· The tender pieces are half-cooked separately initially before put in together with rice.

Ingredients
1 Tin Tender Pieces – Sanitarium

1 Tin Tender Pieces – Sanitarium
2 large red onions (or brown onions)
4-5 cloves of garlic paste
3-4 Green chillies chopped finely
2-3 black Cardamoms (Elaichi)
½ tsp Red chilli (Lal Mirchi) Powder
½ inch Cinnamon (Tuj/Dalchini)
2 Cloves (Lavang)
4 tblsp Oil/Ghee - Preferably (clarified butter)
Sea Salt (Namak) to taste
¾ tblsp Pulao Masala

How to make the tender pieces for veggie pulau; - Part 1
1. Heat oil in a pan and fry the onions till golden brown, add garlic and chillies, cinnamon, cloves and cardamoms. Sauté for 1 minute.
2. Add pulao masala and sauté for 1-2 minutes; add the tinned nutmeat tender pieces, chillies and salt to taste stir well.
3. Cook for 6-8 minutes and take it off the heat, set aside.

How to make veggie pulao with Nutmeat tender pieces Part - 2

Ingredients
1 pre-cooked (Part -1) Nutmeat Tender Pieces
1 cup dry washed Basmati Rice (Chawal) (double water; here 2 cups of water)
2-3 Bay Leaves
2 large red onions (or brown onions)
5 cloves of garlic paste
3-4 Green chillies chopped finely
2-3 black Cardamoms (Elaichi)
½ tsp Red chilli (Lal Mirchi) Powder
1½ inch Cinnamon (Tuj/Dalchini)
2-3 Cloves (Lavang)
4 tblsp Oil/Ghee - Preferably (clarified butter)
Sea Salt (Namak) to taste
1¼ tblsp Pulao Masala
½ cup fresh/frozen Peas (Matar)
½ cup carrots chopped into1cm cubes
200 gms Cauliflower (Phool gobi) Florets (0ptional)
4 tblsp finely chopped Coriander (Dhania)
4-5 tsp finely chopped Shallots (Spring Onion)


How to make the tender pieces for veggie pulau;
1. Heat ghee in a pan and fry the onions till golden brown, cinnamon, cloves, cardamoms and bay leaves. Sauté for 2-3 minute.

2. Add the garlic paste and sauté this for 1-2 minute.

3. Add the green chillies stir, then add in all the dry ingredients, sauté this for a minute.

4. Add the dry washed basmati rice and keep stirring this cook for at least 2 minutes or as the rice grains look snow white.

5. Upon this add the curried Nutmeat Tender Pieces and thoroughly mix these through the rice, add the water, and all the veggies.

6. Cook on slow heat for 1hour or till the rice soaks up all the water.

7. Serve with Raita or any chuntey to your liking.