Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie … check this nice dessert: Easy scones
How to Make Easy scones
30 mins to 1 hour
10 to 30 mins
Makes 8-10 scones
- 225g/8oz self-raising flour
- 1 tsp baking powder
- pinch salt
- 25g/1oz caster sugar
- 50g/2oz unsalted butter
- 150ml/¼ pint milk
- 1 egg, beaten, or plain flour
Pre-heat the oven to 220C/425F/Gas 7.
Sift together the flour, baking powder and salt into a bowl. Stir in the sugar, add the butter and rub quickly into the flour, creating a fine breadcrumb consistency.
Add the milk, a little at a time, working to a smooth dough.
This is now best left to rest for 5-15 minutes before rolling.
Roll out the dough on a lightly floured work surface until 2cm/¾in thick. Using a 5cm/2in pastry cutter, cut the dough, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix will result in an uneven rising.
Once cut, the scones can be either brushed with the beaten egg for a shiny glaze, or dusted with the flour for a matt finish.
Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden-brown. Allow to cool slightly, and serve while still warm.