First Barbecuing of the Season

Posted on Sunday 28 April 2013

We hard to wear sweaters an jackets but we did it. First outdoor eating of the season.

But first, take a leek. Chop, chop.

Look at that light.

Thyme fresh on your hands.

And scones for the buns in memory of these scones Because I cut them big 425 degrees for 15-17 minutes.

2 cups whole wheat flour
3 tsp baking powder
1/2 tsp salt
1/2 tsp sugar
8-10 pepper corns, smashed about
3 tsp of fresh thyme, chopped (that worked, so would 4 tsp)
5 tbs vegan shortening
1/2 to 1 cup milk (almond milk, amount depending on hardness and dryness of flour)

Toppings? Aunt’s tomato relish, ancient grain mustard, tomato, spinach, leeks. Some paneer to melt on the bbq too.

Looks good!

Ok, so that’s absurdly tall. We can’t unhinge our jaws like snakes. It can smoosh down or split in half with the other herb and pepper scones. Great flavours.

And with a side of crocuses.

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