Rowan Tree Scotch Broth
Ingredients
Diced mutton 5.3oz
Onion – x 1 (medium)
Leak x 1
Turnip x 3.5oz
Celery x 2 sticks
Garlic – 3 x cloves
Carrots x 2
Broth mix / pearl barley – 5.3oz
Lamb stock – approx. 1 quart (enough to cover ingredients)
Honey – 2 x tablespoons
Salt and pepper
Method
- Sauté diced mutton
- Dice vegetables and add to mutton
- Rinse off broth mix and add
- Cover with stock and honey
- Cook until meat and vegetables are tender
- Season to taste
Plain Scones
Makes 4 large scones
Ingredients
8oz self-raising flour
1.5 tablespoons of castor sugar
1.5oz butter (room temp)
0.5 teaspoon of baking powder
1 egg plus milk to make ¼ pint
Pinch of salt
Pre-heat oven to gas mark 7 (430F)
Method
Sift the flour into a bowl and rub in the butter rapidly, using your fingertips. Stir in the sugar, salt and baking power. Take a knife and use it to mix in the milk little by little. Flour your hands and knead the mixture into a soft dough. Turn out the dough into a floured surface and roll. Cut out using a fluted cutter. Glaze with egg and milk and place in the oven for approx. 12mins
Eat on the day or freeze once cooled and re-heat
