The Drop Scone was one of the most feared of the battle breads - heavy enough to do serious damage if dropped from a height of six inches, and aerodynamic enough to stun an opponent at a distance if hurled from a sling. A variant was designed to shatter on impact, scything the surrounding area with razor-sharp crumbs. The traditional scones, like all dwarf bread, were also edible if you stretch the term far enough; folklore says the best way to turn them into a meal is to soak them in a bucket of water for a week, and then eat the bucket.
200 g strong plain wholemeal flour 50 g caster sugar 1 teaspoon bicarbonate of soda 50 g margarine or butter 100 g chopped mixed nuts 1 teaspoon black food colouring (optional) 150 ml milk
Bereiding:
Preheat the oven to 230C/Gas 8-9. Mix together the flour, sugar and bicarb, and then rub in the margarine/butter. Add the nuts, stir well, and add the food colouring if required. Gradually add the milk until a firm dough is obtained (use only as much milk as you need). Divide the dough into eight equal-sized pieces, roll into balls and place on a lightly greased baking tray. Bake in the top part of the oven for 15-20 minutes. Cool on a wire rack. Take to battlements and drop on enemies.
Ingredienten: