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Mushroom cornmeal batch scones

800g white or chestnut mushrooms

Oil, for frying and finishing

150ml cold milk

150ml double cream

100g natural yoghurt

100g fine cornmeal, plus extra to finish

25g caster sugar

2 medium eggs

300g Shropshire or other firm blue cheese

1 small bunch chives or spring onion, finely chopped

500g plain flour

2 tsp each salt and chilli powder

3 tsp 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 200C (180C

fan-assisted)/390F/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

cornmeal, then, with a blunt knife dipped in oil, cut into eight wedges. Bake

for 45 minutes, until golden, and leave to cool before slicing.