Subj : Mushroom Cornmeal Scones To : All From : Ben Collver Date : Sun Jul 07 2024 13:02:59 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mushroom Cornmeal Scones Categories: Scones Yield: 1 Batch 800 g White or chestnut mushrooms Oil; for frying and -finishing 150 ml Milk; cold 150 ml Double cream 100 g Natural yoghurt 100 g Fine corn meal; plus extra -to finish 25 g Caster sugar 2 md Eggs 300 g Shropshire or other firm -blue cheese 1 bn Chives or spring onion; -finely chopped 500 g Plain flour 2 ts Salt 2 ts Chilli powder 3 ts Baking powder Clean and thickly slice the mushrooms, and fry in batches with a little oil until dry and golden. Pour the milk, cream and yoghurt into a bowl, stir in the cornmeal and sugar, and beat in the eggs. Coarsely crumble the cheese, and add to the egg mix along with the chives. Squeeze out and discard any excess moisture from the mushrooms, then stir them through the mix. In a small bowl, toss the flour, salt, chilli, and baking powder, add to the mix and stir to a soft dough. Line a big tray with nonstick paper and heat the oven to 200°C (180°C fan-assisted)/390°F/gas mark 6. Scoop the dough into the centre of the tray, wet your hands and shape it into a round that's flat on top. Sprinkle over some corn meal, then, with a blunt knife dipped in oil, cut into eight wedges. Bake for 45 minutes, until golden, and leave to cool before slicing. Recipe FROM: MMMMM .