See Also: Boll(medicine)
boll(1)(dictionary)
boll(2)(dictionary)
boll(dictionary)
Boll's cells(medicine)
Boll, Franz(medicine)
boll weevil(encyclopedia)
boll weevil(dictionary)

Scones (recipes) and boll (oh)


Scones (recipes)




Makes 8-12 scones



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



225g/8oz self raising flourpinch of salt55g/2oz butter25g/1oz caster sugar150ml/5fl oz milk



Method



1. Heat the oven to 220C/425F/Gas 7. Lightly grease a Baking sheet.2. Mix together the flour and salt and rub in the butter. 3. Stir in the sugar and then the milk to get a soft dough.4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a Baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.5. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. 6. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.







Other ways:










Makes 12 scones



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



225g/8oz self-raising flour2tsp Baking powder50g/2oz butter25g/1oz caster sugar1 eggmilk



Method



1. preheat the oven to 220C/425F/Gas7. Lightly grease two Baking trays.2. Measure the flour and Baking powder into a bowl, then add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.3. Break the egg into a measuring jug, then make up to 150ml/5fl oz with milk. Stir the egg and milk into the flour - you may not need it all - and mix to a soft but not sticky dough. Turn out on to a lightly floured work surface, knead lightly and then roll out to a thickness of 1cm/½in.4. Cut into rounds with a fluted 5cm/2in cutter and place them on the prepared Baking trays. Brush the tops with a little extra milk, or any egg and milk left in the jug, and bake in the oven for about 10 minutes or until they are a pale golden brown. Lift onto a wire rack to cool. Eat as fresh as possible.



boll (oh)



[Date: 1400-1500; Language: Middle Dutch; Origin: bolle 'bowl, bubble']
the part of a cotton plant that contains the seeds