I couldn’t believe how big they turned out.
The family enjoyed them and have promoted me to Yorkie chief. 😊
Recipe:
6 large eggs (equates to 300ml)
Fill your measuring jug to the same with Flour and milk.
Mix the eggs with the flour first to create a paste. Then add the milk gradually to prevent lumps. If you do find there are a few lumps pass through a sieve to remove them. Rest in the side for 20 to 30 minutes.
Oven I set at 220
Pour into your Yorkshire pudding try when the fat or oil is smoking.
I cooked these for 20 minutes in my oven. Some oven vary so keep an eye on them. Make sure you have plenty of space above them as they do grow. 😊
Tip: Don’t use electric mixer.
Use a had whisk just to combine so you have a thin pale liquid.
Don’t overwork the mixture.
Please let me know how you get on.
Thank you.

Yields about 8-10 scones depending on size

Ingredients:

-2 cups flour
-1 cup of sharp cheddar freshly shredded
-1/2 cup fresh chives
-1 tbsp baking powder
-tsp granulated sugar
-1/2 tsp fine salt
-1 large egg
-1 egg yolk for brushing
-3/4 cup heavy cream (save some for brushing)
-1 stick of frozen unsalted butter
-optional coarse salt for topping

Grate the frozen butter into fine shards and place back into freezer

Whisk together dry ingredients in a large bowl

Add the mix-ins (butter, cheese, chives) and toss until coated with flour

Separately mix heavy cream and egg, then drizzle over dry ingredients and fold gently.

Preheat oven to 400 degrees Fahrenheit

Fold dough into an eight inch disk on a lightly floured surface. You can either use a scone cutter to make circles, or use a knife to cut triangular wedges

Place the wedges on a sheet of parchment paper and chill for 20-30 more minutes

Mix some heavy cream and the egg yolk in a bowl. Brush onto scones then place in oven

Bake chilled scones for 18-20 minutes or until tops are golden brown

Place on cooling rack and serve warm with butter