First Barbecuing of the Season

Posted on Sunday 28 April 2013

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

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But first, take a leek. Chop, chop.

Look at that light.

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Thyme fresh on your hands.

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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)

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

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Looks good!

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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.

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And with a side of crocuses.

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