Mr Moss will be returning for one last Cook-Along before the School reopens. This time he will be joined by Mr Melia and will be making scones. You can choose to do a sweet or savoury version, or both!

The next Cook-Along will be on Tuesday 2 March at 5.30pm and you can find the ingredient and equipment list summarised below with a copy of the recipe cards attached. A Zoom link has been emailed and will be posted to the Whole School Google Classroom.

If you have not yet joined us, here is a quick teaser to show you what you have been missing! CLICK HERE.

Ingredient List – Sweet Scones
350g Self Raising Flour
1tsp Baking Powder
85g Butter (pre cut into smaller pieces)
3 tbsp caster sugar
175ml milk at room temperature
Optional 1/4tsp Vanilla Flavouring
Extra Flour for dusting

Toppings:
Raisins, Sultanas Or Currants
Chocolate Drops
Lemon and or orange peel
Cinnamon and Brown sugar mixed
Jam
Whipped Cream or Clotted Cream

Ingredient List – Savoury Scones
As above but remove the sugar and add 120g Grated Cheddar Cheese

Toppings:
Spinach
Chopped Chives
Sun Dried tomatoes
Chopped Garlic
Pesto
Chopped Olives
Cream Cheese

Equipment
Mixing Bowl
Flat ended knife or Pallet knife
Rolling pin
5cm Biscuit cutter
Greased or lined baking tray
Pastry brush