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 email@example.com with it.
Deborah Sloan’s Legacy Scones
This traditional Scottish scone recipe is based on one passed down by my great-grandmother, on one passed down by my great-grandmother, through my grandmother to me.
Over the years 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 citrus fruit rind, coconut, lavender sugar. Don’t stress too much about being exact about the stress too much about being exact about the ingredient amounts – the more scones you ingredient amounts – the more scones you bake, the more you get a feel for the mixture! 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)