Tonight's Beavers - Plan.

[Tracy Sambrook]

Cook Badge 6th November 2015.

6pm Leaders arrive to set up kitchen for Scone making 

Hall for fruit/marshmallow kebabs (table one) 

fruit meringues (table two)

Balanced diet/lunch box task & discussion (table three).

6:15pm Beavers arrive.

6:20pm Skip to take Register

6:25pm Flare to explain the evening.

Yellow & Red ships to go to the kitchen to make cheese scones with Sharon Walker, Sandra Brown, Port , Jib & Parent helpers to assist.

Green & Blue ships to be split into 3. Beacon, Skip, Flare, Ollie & parent helpers to assist.

After 20 minutes swap over.

7:10pm Invest Archie, Emma & Jacob then close out circle & Remembrance Sunday reminder.

7:15pm Hometime.

Makes about 24 mini scones

 

Ingredients:

225g self-raising flour (or plain flour and baking powder – 1tsp to every 55g)

60g unsalted butter, chilled and diced

125-150ml whole milk

60g cheddar, grated (or any other strong cheese)

 

Method:

Pre-heat the oven to 200C/400F/Gas Mark 6 and line a tray (non-stick is a good idea) with baking parchment.

Put the flour and butter into a food processor and pulse until you get breadcrumbs. Alternatively, rub the butter into the flour with your fingers. Add the grated cheese and mix to combine. Pour in the milk, you may not need it all, and bring it together to form a light and fairly sticky dough. You can also do the last two bits in the food processor.

Tip out the dough onto a lightly floured surface and roll to a thickness of approx 4mm. Cut out scones using a cutter of your choice (I used a 4cm one) and brush the tops of the scones with a little milk or egg-wash. You can also sprinkle more cheese on top for extra calcium if you so desire.

Bake in the oven for 15-18 minutes, or until risen (a bit – they don’t rise a great deal) and golden. Remove from the oven and transfer to a wire rack to cool. Also very nice when warm, split open and generously slathered with butter. So I’m told. Ahem.

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