Changes to Bake of the Week

I was trying to think of a way I could archive old Bake of the Week posts, and with the seperate page, that just doesn't work. So I'll be making them as blog posts, but then linking to each post on the seperate "Bake of the Week" page. So to start things off, here is the post from last week:

Cheese and Spinach (in our case, Swiss Chard) Scones
Adapted from the Joy of Cooking

Mix together until it becomes the texture of cornmeal:
1 3/4 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
4-6 tablespoons butter (or a combination of butter and shortening)

Mix in 1/2 cup grated cheddar cheese, and 1/2 cup finely chopped fresh spinach or swiss chard

Make a well in the centre, and add quickly 3/4 cups milk, and still until the dough just starts to come away from the sides of the bowl.

Scrap out the dough and place on a well floured surface. After thoroughly dusting your hands with flour, begin to knead the dough, adding more flour if neccisary until the dough no longer sticks to your hands.

Roll out to 1/2 inch thick, and cut into small rounds (about 1 1/2 inches in diametre). At this point it is recommended, though not neccisary, to brush the tops with milk or melted butter. This gives the scones a beautiful golden glazed look. Place scones on a cookie sheet, and bake at 450 F for about 12-15 minutes.

Very yummy, and if stored in an airtight container, will keep for almost a week in the cupboard!