An old town, baby birds & savory scones

Name: An old town, baby birds & savory scones
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: en
Ingredients: 4 cups self-raising flour; 1 teaspoon baking powder; 1 teaspoon cayenne pepper; 100 g margarine (plus 1 tablespoon extra); 1 tablespoonraw sugar; 1.5 cup milk (we used rice milk); 1 handful nutritional yeast flakes (in place of cheese); a few stalks of fresh basil, chives, parsley and oregano, chopped; 2 onions, chopped; -1/2 cup canned corn; 1/2 cup sliced black olives; Salt and pepper

Main Dish

2 servings

15 min

25 min

Very Easy

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Ingredients

Number of serving: 2

4 cups self-raising flour

1 teaspoon baking powder

1 teaspoon cayenne pepper

100 g margarine (plus 1 tablespoon extra)

1 tablespoonraw sugar

1.5 cup milk (we used rice milk)

1 handful nutritional yeast flakes (in place of cheese)

a few stalks of fresh basil, chives, parsley and oregano, chopped

2 onions, chopped

-1/2 cup canned corn

1/2 cup sliced black olives

Salt and pepper

Preparation

- Preheat oven to 180 degrees C, line a baking tray with baking paper and dust lightly with flour.
- In a saucepan add the chopped onion with the tablespoon extra margarine and the sugar, cook on low heat until browned, then put aside.
- Sift flour, baking powder and cayenne pepper, then rub in the butter with your fingertips till it resembles breadcrumbs.
- Stir in yeast flakes, corn, hearbs, olives, salt and pepper and the cooked onion. Add the milk, cutting into the dry mixture with a knife until just combined (don't overmix).
- Dust your hands with flour, then scoop out the sticky batter onto the cupboard, gently shape into small flat balls and brush the tops with milk.
- Bake for 20-30 minute, or until puffed and golden. Remove from the oven and leave to cook on tray.