Cannon Professional Somerecipeideasforyourgriddle, Dropped Scones Method, Welsh Cakes Method

SOMERECIPEIDEASFORYOURGRIDDLE

DROPPED SCONES	METHOD
4oz (100g) plain flour	1.	Rub the fat into the flour.
1/4 tsp salt	2. Beat in the remaining ingredients.
1 level tsp (5ml) cream of tartar	3.	When a smooth batter has been obtained, drop
1/2 level tsp (2.5ml) bicarbonate of soda		spoonfuls on to the pre-heated griddle plate.
1 egg	4.	Turn each scone when bubbles start to burst on
1oz (25g) caster sugar		the upper side.
1/4 pint (150ml) milk	5. Cook on the reverse side until light brown and the
1/2oz (10g) margarine		scone, when split, is dried through.
	6. Allow approx. 3 minutes for the first side and 2
		minutes for the second.

7. Place inside a clean folded towel laid over a cool- ing rack.

8. When cool, butter and serve.

WELSH CAKES	METHOD
6oz (175g) plain flour	1. Sieve the flour and salt into a bowl.
1/2 level tsp (2.5ml) salt	2.	Rub in the fat.
1/4oz (5g) baking powder	3. Add the dry ingredients.
2oz (50g) margarine	4.	Beat the egg and mix to a soft dough adding a
2oz (50g) sugar		little milk to obtain a soft consistency.
2oz (50g) currant or sultanas	5.	Roll out 1/4" (5mm) thickness.
1/4 tsp grated nutmeg	6. Cut out with a 2" (50mm) plain cutter.
1 egg	7. Cook on the pre-heated griddle for about 6 minutes
a little milk		each side.
	8. They may be eaten hot or cold and should be split
		and buttered.

POTATO CAKES	METHOD
8oz (225g) warm creamed potatoes	1. Mix all the ingredients together.
2oz (50g) plain flour	2.	Knead lightly.
1/2 (2.5ml) salt	3.	Roll out thinly and cut with a pastry cutter to suit
pepper to taste		requirements.
2 tsp (10ml) milk	4.	Cook on a pre-heated griddle for 3-4 minutes on
		each side.

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