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    Wednesday, February 13, 2008

    Excellent Books and Asha's Papaya and Walnut Scones

    I have been beside myself with excitement... I am in the process of reading all these books at once.
    Madeleines in Manhattan” Colette Roussant
    A Year of Eating Dangerously” Tom Parker Bowles
    Kitchen Memoirs” Shonagh Koea
    And the wonderful Tamasin Day Lewis “What Shall We Have For Lunch.”
    If you can read all or any of them please do, they are wonderful.

    Each book is fascinating and I don’t want them to end.
    But life must go on and there is cooking to do.

    Lovely Asha of Foodies Hope (have a look at her site here. Some of the best Indian Food you will find)... read my Cheddar Date and Orange Scone post and suggested I might like to try her Papaya Scones
    I have and they are great.
    The difference between what Americans call scones and what we of British stock call scones is probably an egg.
    Their scone mixture is a batter where our scones are a dough
    The American Scones keep better…our scones need to be eaten on the day just like a baguette.

    Asha’s Papaya Scones

    You need:
    1 ¾ cup Plain flour,1/3 cup packed brown sugar,
    2 teaspoons Baking powder,
    ¼ teaspoons salt,
    1/3 cup firm unsalted butter or Margarine,(I used the butter),
    1 Egg,
    ½ cup half and half of full cream milk and cream,
    1 cup chopped ripe Papaya,
    1/4 cup finely chopped Pecans or Walnuts or any nuts.
    To bake Scones: Preheat oven to 200C.
    Mix flour, sugar, salt and baking powder.
    Add cut up butter and mix with your fingers until they look like bread crumbs.
    Add papaya and nuts mix to coat with flour
    Add egg and cream beaten together and mix with a wooden spoon just until combined.
    On an ungreased baking sheet, scoop 1/3 cup of mix and drop them 3" apart from each other.
    Put it in the oven and bake for 18 mins or until golden brown on top.
    Do not over bake.

    Slide them on to a cooling rack gently and immediately and store in a air tight container when cooled for breakfast or light snack.
    Serve warm or at room temperature with jam or powdered sugar.
    They didn’t need butter or jam they were lovely as they were...but it’s up to you.

    Thank you Asha
    Had the last one this morning with coffee and even 2 days old were still tasty.


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    Asha said...

    Oh, I love those books, will try and get them at the library one by one, thanks Gilly!

    It's so wonderful to see fresh Papaya, reminds of India! Scones are different here from UK and biscuits too!:)
    Your scones look better than mine, canned Papaya are very watery, not that good to use. Thanks for trying, enjoy!:)

    So Simple said...

    ASsa Luckily for us living close to Pacific Islands we get Papaya all year round