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2 ½ cups of self-raising flour
¼ tspn salt
1 cup chopped liver
½ cup chicken or beef stock
½ milk
30g butter (or margarine)
3 tbsp parsley
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Chopped Liver:
-
Just boil
the liver until it is gray and a rubbery consistency. Or if you have a
microwave, cook it on high for about 8 minutes.
Chop it up into small pieces and when
cool put the pieces into a number of airtight bags and store in the
fridge.
Scones:
- Sift flour and salt into a bowl, cut in butter.
Add chopped liver.
Use a
fork to stir in milk and enough water to mix into a sticky dough.
Turn
dough onto lightly floured surface, knead quickly and lightly until dough
is smooth.
Press dough out evenly to about 2 cm and cut into rounds. Place
on prepared tray and bake in very hot over (400’) for 15 minutes.
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Makes
about 16-18 scrumptious scones.
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