Mastouille

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OsciiThese were so easy, it's a little embarrassing. Self-raising flour, butter (the <a href="https://mastodon.org.uk/tags/BeRo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#BeRo</a> book believes very strongly in marg, but I do not, I'm afraid. Butter all the way) and "enough milk to make a soft dough".I'm not usually a fan of "add a bit and see how you feel" in a recipe, and generally, this book wouldn't do such a thing to me, but I bit the bullet, and made it slightly too sticky, and coated the outside in flour, and I seem to have gotten away with it.

OsciiOK, so, I didn't ABANDON the Cook Through The <a href="https://mastodon.org.uk/tags/BeRo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#BeRo</a> Book Project, I just paused it for Christmas. 145 days ago.Anyway, onwards and upwards. We're back in the saddle, today, with Plain Scones.

Oscii<a href="https://mastodon.online/@Oscii" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@Oscii@mastodon.online</a> So, it turns out that weekly baking was wildly optimistic, but here we are, a mere twenty days on, and it's time for <a href="https://mastodon.org.uk/tags/BeRo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#BeRo</a> <a href="https://mastodon.org.uk/tags/CheeseScones" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#CheeseScones</a>!I swear, I tried. The rich scones from last time were very sticky, so this time I tried really hard to buy the bare minimum of liquid in, but this time, I feel like I should have used all of it, and just brushed the tops with milk from elsewhere.

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