COOK WITH ELIZABETH

Press, Volume CII, Issue 30045, 1 February 1963, Page 2

COOK WITH ELIZABETH

Picnic Scones

Instead of sandwiches for a picnic lunch, freshly-made savoury aeottes filled with a delicious layer of egg and chives make a most interesting and appetising snack. The scones are quick and easy to make and the entire making and filling will take little longer than preparing a more prosaic luncheon. So next time there is a picnic in prospect, turn on the oven early and make these bacon and cheese scones, and fill them with a moist egg and chive filling.

Ingredients: Boz flour 2 full teaspoons baking powder 1 teaspoon salt 2oz butter 4oz grated cheese 2 rashers bacon FiUing Butter 2 hard-boiled eggs Chopped chives

Method: Sift flour, baking powder and salt into a bowl. Finely chop the bacon and fry until crisped. Rub 2oz butter into the flour, then add contents of bacon pan and mix weH through. Add grated cheese and about four tablespoons of milk or a little more —just sufficient to bind to a stiff dough. Turn out on to a floured board and roll out to a scant half-inch in thickness. Stamp out with a twoinch round cutter. Bake at 450 degrees until light and golden brown for seven to 10 minutes. Cool, split and butter. Mash hard-boiled eggs with a little butter, salt and pepper and 1 tablespoon chopped chives. Fill into the buttered scones.