Walter Peak Farm Excursion Recipe:

Savoury Scones

2 cups plain flour
4 teaspoons of baking powder
¼ teaspoon of salt
50 grams of butter
1 cup finely chopped onion
1 cup grated tasty cheese
1 ½ cups of milk.

Sift together the flour, baking powder and salt. Then rub in the butter. Add the finely chopped onion and grated cheese. Mix to stiff dough by adding the milk. Turn out onto a floured surface, lightly knead and roll out to approximately 5 centimetre thick. Cut into pieces and place on floured tray and cook for 15 – 18 minutes at 200ºC. These are tasty fresh but leave for a day, slice in half and butter. Place some of the chopped onion and grated cheese mix on the top and grill.

Pikelets

2 eggs
2 tablespoons of sugar
2 cups plain flour
4 teaspoons of baking powder
¼ teaspoon of salt
2 cups of milk.

Beat together 2 eggs and 2 tablespoons of sugar until creamy. Sift together the flour, baking powder and salt.  Mix to a thick batter with approximately 2 cups of milk. Spoon onto a hot griddle, turn over when bubbles appear and cook until pikelets spring back when pressed.  May be served buttered or decorated with cream and jam.