Subj : Ruby Tandoh's Smoky Chilli Cornbread Scones To : All From : Ben Collver Date : Sun May 26 2024 09:54:09 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ruby Tandoh's Smoky Chilli Cornbread Scones Categories: Scones Yield: 16 Scones 150 g Smoked back bacon 200 g Fine corn meal/polenta 200 g Plain flour 2 tb Soft light brown sugar 5 ts Baking powder 2 ts Smoked paprika 1/2 ts Bicarbonate of soda 1/2 ts Celery salt 1/2 ts Cayenne pepper 100 g Butter 2 Green chillies; deseeded and -finely chopped 2 lg Eggs 100 ml Milk; up to 125 ml Preheat the oven to 200°C/400°F/gas mark 6. Finely chop the bacon rashers and fry until crisp and browned. Leave to cool. Stir together the cor nmeal, flour, sugar, baking powder, smoked paprika, bicarbonate of soda, celery salt, and cayenne pepper in a large mixing bowl. Cut the butter into small cubes, add to the dry ingredients then rub in between your fingertips, working the ingredients together until no visible chunks of butter are left. Toss the chopped chillies and the fried bacon bits to the flour mixture and stir to combine. Lightly whisk the eggs with the milk then add to the mixing bowl, working everything together until a rough, slightly sticky dough forms. It's important that the dough's not too firm, or the scones will end up heavy and dry. Leave the dough to rest and absorb water for 10 minutes, then see how it feels and add an extra splash of milk or water if you need to. Tip the dough out on to a work surface dusted with cornmeal and pat it out, just using your hands and with the help of a little extra corn meal, if it sticks, until it's roughly 15x30 cm. Cut in half for two 15x15 cm squares, then cut each square along its lines of symmetry into 8 small triangles. Arrange the triangles on a large oven tray lined with baking parchment. Bake for 15 minutes, until golden, well risen and firm to the touch. Recipe by Ruby Tandoh Recipe FROM: MMMMM .