Corn Scones

VEGETABLE DISH, CAKES, DESSERT
Ingredients
10ozs 275g self-raising flour
1/4 tsp salt
1 ozs 25g vegan margarine
1 10ozs 275g tin sweetcorn
1 Dsp dried basil
Method
Speed helps to give a light scone.
Sift together flour and salt and rub in margarine.
Mix to a dough using the can of sweetcorn with its juice.
Cut dough in half and roll each into a 6 ins 15cms circle. Put on a baking tray and cut each into 6 segments. Sprinkle with basil.
Bake in pre-heated oven at 450F, 230C, Gas Mark 8 for 12-15 minutes.
Serve scones hot, split and buttered with vegan margarine.
Serve with a casserole dish instead of potatoes or rice, with soups or with salads.
As a dessert use a can of crushed sweetcorn and no basil. Serve with margarine, jam and thick coconut cream.

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This entry was posted in Cakes and Breads, Sweets and Desserts, Uncategorized, Vegetable dish. Bookmark the permalink.

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