he lid and shake vigorously for 10 minutes, or you can
FOR THE SCONES: Preheat oven to 375 degrees
aute onions in same pan for 5 mins, until soft. Gradually
an. Bake for 15-20 minutes or until scones sound hollow when
an.
To make the scones: In a blender or food
b>scones.
Rub (mix) butter into dry ingredients.
Add cheese for
ut 8 rounds, for 8 scones. Transfer the scones to the baking sheet
edge shapes.
Place the scones on the parchment paper.
archment paper.
Brush the scones with the egg wash and
Make the scones: Preheat the oven to 400\
To make the drop scones, place all the ingredients together
Save remaining 6 tablespoons butter for another use. Place blueberries in
o 1/2-inch thickness for additional scones. Place on sprayed cookie
Sift all the dry ingredients together in a bowl, and the wet ingredients in another.
Combine the wet ingredients into the dry ingredients, mix well but do not overmix-- it's okay if it's a little dry, but add some more soymilk if mix is still left.
Roll out pieces of the dough onto a cookie sheet covered in parchment paper, you'll get about 8-12 scones.
Bake at 400F for about 15 minutes or until the tops are firm.
b>for 13 to 15 minutes, or until light brown.
Remove scones
pie-shaped wedges. Bake for 15 minutes, or until lightly
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.