Cheddar & Chive Scones

 

2 1/2 cups flour
2 Tbls sugar
1 Tbls baking powder
1 tsp salt
1/2 cup butter
3 eggs
2/3 cup buttermilk
2/3 cup grated sharp cheddar
1/4 cup grated sharp cheddar (to top scones)
1/4 cup chopped chives

Preheat oven to 375 F.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into the flour with a pastry cutter. Stir in the cheddar and chives.

Whisk 2 eggs and combine with the buttermilk. Add to the flour mixture and stir until just moist.

Turn the dough out onto a well floured surface and knead lightly. Cut dough in half. Roll each half into a circle about 3/4" thick. Cut each circle into 4 wedges. Whisk remaining egg in a small dish and brush on top of the scones.

Let the scones rest for about 10 minutes before baking. Sprinkle each scone with about a tablespoon of grated cheddar.

Bake for 20 minutes or until golden brown on the edges.

 

Bright Chicken Curry

 

1 Tbls oil
1 onion, sliced
1/2 tsp salt
1 lb chicken meat
2 tsp turmeric
2 tsp curry powder
1-3 Tbls Thai red curry paste
1 cup tomatoes, finely chopped or roughly pureed
1 can (13.5 oz) coconut milk
1 cup apple sauce
1 Tbls fish sauce
2 tsp brown sugar
1/2 cup cilantro, roughly chopped
1 1/2 cup spinach, roughly chopped

You can cut the chicken into chunks while it is raw, or take it out after cooking to cut it and add it back in.

In a large pot over high heat, heat 1 tablespoon of olive oil. Add the onions and salt, and turn the heat to medium-low. Stir every so often, and cook until the onions soften, about 5 minutes.

Add the curry powder, turmeric, and Thai red curry paste to the onions, and stir until onions are coated  in the spices. Stir in the chicken and tomatoes.

Add the coconut milk, apple sauce, fish sauce and brown sugar, and bring to a simmer.

Simmer until the chicken is cooked through.

Stir in the cilantro and spinach.

Serve over rice.

 

Dundee Biscuits

 

1 1/2 cups flour
1/4 cup sugar
1/4 cup rolled oats
1/4 cup butter
1/3 cup milk
1 egg
Sliced almonds

Preheat oven to 400° F.
    
In a medium bowl, combine flour, sugar, and oats. Cut in butter until mixture resembles coarse crumbs.

In a small bowl, beat together milk and egg yolk, then stir into flour mixture.

On a lightly floured surface, roll out dough to 1/2" thick. Cut out biscuits with a 1 1/2" round cutter. Reroll the dough and cut more biscuits. At this size, the recipe should make about 18 biscuits.

Line a baking sheet with parchment paper and place biscuits on it.

In a small bowl, beat the egg white. Brush the tops of the biscuits with egg white, and top with sliced almonds.

Bake for 10 to 12 minutes or until lightly browned.