Monday Spinach and ricotta ravioli tomato and basil sauce Tuesday Salad rolls Wednesday Paprika spiced potato wedges with sweet chili sauce Thursday Bean nachos with sour cream and guacamole Friday Potato and Parmesan muffins
During this time, I would encourage all children to do some baking with their parents or care givers. We have elderly in the community that are not able to get out and about and do not have people coming to see them. The following scone recipe makes around 12 good sized scones. Perhaps the children could make scones and give some to an elderly neighbour's door? (Only if it is safe to do so and practise social distancing at all times.) Include a note with your scones telling them about the school and the scone challenge. It's for a bit of baking fun and most importantly helping others that need it.
620g self-rising flour (sieved) 55g sugar 160g butter (diced) 500ml double cream Pinch of salt
Pre-heat oven to 190 Celsius
Crumb flour and butter until it forms crumbs. Add the sugar and salt, mix together and slowly add the cream until it forms a dough. Sprinkle flour on a bench, place the dough mixture on it and roll out until about an inch thick. (You can use a glass bottle if you don't have a rolling pin.) Use a cutter or a knife to make the scone shapes and place them on a greased baking tray, or a tray lined with baking paper.
Turn the oven down to 170 Celsius and bake for 12 minutes, then check the scones. They should be firm on the outside and still slightly doughy in the middle. They should have a light golden brown appearance. If they need longer, give them 2 minutes at a time while checking.
Please practice good hygiene at all times, washing hands, gloves etc. Happy baking!