Here's a range of recipe ideas for your Meet-up
Wondering what to serve for your Meet-up? Here is a range of tried and tested recipes from people who have used them for their Meet-ups!
If you have a Meet-up recipe that you’d like to share with us, we’d love to hear from you. You can email us at firstname.lastname@example.org with it.
Deborah Sloan’s Legacy Scones
This traditional Scottish scone recipe is based on one passed down by my great-grandmother, through my grandmother to me.
Over the years I’ve adapted it (e.g. addition of yoghurt) and you can add so many flavours other than raisins – citrus fruit rind, coconut, lavender sugar. Don’t stress too much about being exact ingredient amounts – the more scones you bake, the more you get a feel for the mixture!
The scones seem to freeze quite successfully.
- 200g self-raising flour
- Teaspoon baking powder
- 50g butter or margarine
- 50g golden caster sugar
- Handful of raisins
- 120g plain yogurt (full or half-fat)
- 2 eggs (1 for glazing)
- Preheat oven to 200º
- In a large bowl, mix flour with baking powder and rub in butter or margarine
- Add the sugar and raisins
- Mix one of the eggs with the yogurt and stir mixture into the flour, butter and sugar mix, two dessert spoons at a time
- Stir with a spoon to start with until the mixture starts to bind then continue mixing with your hand
- Continue to add yogurt and egg mixture until you have a ball of dough that is not too sticky. Add more yogurt or flour as needed
- Put dough onto a floured surface and pat (don’t roll) it down until it’s about 2.5cm deep
- Take a cookie cutter (the rim of a cup is equally good), dip it into some flour so the dough won’t stick and cut out the scone rounds, placing each on a baking sheet as you go
- Keep ‘re-forming’ the dough and cutting rounds until you’ve used all the dough
- Lightly beat the other egg and brush onto the tops of the scones
- Scatter a little sugar over the tops of the scones
- Place baking sheet onto the middle shelf of the oven and bake for 10-15 minutes and keep your eye on the scones and remove when they look a biscuit brown
- Enjoy with butter and/or jam and cream (or crème fraiche)