The weather in Nelson is warming up. In this week’s post, local Nelson chef and guest Blogger, Grant Dicker has some great ideas to help you fill baskets and backpacks with picnic food. Take it away, Grant…
With daffodils coming into flower in Nelson and the days drawing out, it’s clear that spring is just around the corner. After spending time inside over the winter months, it’s time to get out in the fresh air again. What better way to do that than with some yummy picnic food!
Fresh Choice, Nelson has a great selection of Artisan cheeses, cured meats, extra special cracker biscuits, and lots of antipasto ingredients to get your picnic started. Add some fresh crusty bread, some Proper Crisps, some spicy ginger beer, and your picnic is almost complete. A really great picnic needs freshly baked treats. This recipe is just the ticket. Buttery, fragrant and delicious to share. Take care not to over mix the dough, and you’ll produce light, fluffy scones. Pack your basket and your favourite rug, and head to your favourite spot.
- 2 Cups Flour
- 4 tsp Baking Powder
- Pinch of Salt
- 2 tbsp White Sugar
- 60g Butter, cubed.
- 1 Cup Milk
- Preheat oven to 200 degrees C and line a roasting dish with baking paper.
- Sift flour, baking powder, salt and sugar into a medium mixing bowl.
- Using your fingers rub the butter cubes into the dry ingredients until it resembles course bread crumbs and there are no large pieces of butter.
- Add 3/4 of the milk at once, keeping 1/4 aside. It should be soft but stcky, if dry looking, add the remaining milk. Stir in quickly but don’t overmix.
- Tip the dough onto a floured bench. Knead or fold 8 – 10 times, flouring, as required, to keep the dough from sticking. Then roll out a square about 30cm x 30cm.
Cinnamon Sugar Mixture:
- Soften 70gm butter, but don’t melt. Spread this over your dough square.
- Mix 1/3 cup sugar and 1 tbsp cinnamon, and sprinkle this evenly over the buttered dough, leaving a small edge free on one side.
- Roll up into a scroll starting opposite the free edge. Rolling carefully and tightly, seal the edge with a little milk or melted butter.
- Using a sharp knife slice the pinwheels between 1-2 cm thick and place in the prepared dish.
- Bake for 10-15 minutes until golden brown.