Three Good Things

August 3rd - My loft raid yielded another cook book belonging to my son. Fair game. A fridge full of mushrooms and cold, wet weather put me in the mood for a combo of Mushrooms, Scone and Soured Cream. I followed the spirit of the recipe rather than to the letter, dictated by the contents of the fridge. I sweated off some thinly sliced onions and garlic in a casserole dish while dry-frying heaps of mushrooms in a pan, adding butter as the cooking went on. These were then combined with some red wine, vegetable stock, thyme from the garden and left to simmer away.  The scone topping was 175g of self raising flour, salt, 75g butter, a teaspoon of mustard powder rubbed together before adding 75g of cheese and then bringing the lot together with a mixture of egg and milk.  Dollops of the scone mixture were put on top of the earthy mushroom base and then baked in a hot oven.  To be honest I can cope with naff cold weather if I can eat this. Autumn? Bring it on!

P.S. I've had many scone crises over the years, tried lots of recipes - all taste fine, but never rise....but this scone topping was fab!