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Serves 4This healthy, fast and easy to make baked scone cake recipe makes a great breakfast, lunch or dinner side dish, desert, or main course for all ages. This recipe serves 4 and is a thirty minute meal.INGREDIENTS:
1 large and thick round unsweetened scone
2 cups canned pear halves, drained
1 cup thick cream
1 tsp. English hot mustard
1 cup frozen vegetables (peas and corn niblets)
1 cup Colby cheese, grated
METHOD:
Preheat oven to 400 F (200 C). Using a food processor, blend cream, English hot mustard, peas, corn niblets and Colby cheese until smooth.
Cut scone in half horizontally. Layer pear halves on scone bottom face down. Spoon on cheese mixture and spread across evenly like filling a cake. Press on scone lid firmly, but gently. Wrap in foil and bake for 20 minutes until hot. Serve hot or cold with a light salad and soft rolls for a quick dinner.
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