Manchester United F.C. ~ Paul Schones

Introduction: Paul Scholes is an exemplary kickballer playing for Manchester United and an excellent cricketer in his day. He started training for Manchester United at the age of 14.  He has played 499 matches for them, scoring 107 goals.

He has also represented England from 1997 to 2004 earning 66 caps. One of the best kickballing midfielders of his generation during which he amassed some 120 bookings. He has retired twice.

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He is an asthmatic and has a knee condition with the excellent name of Osgood–Schlatter disease, which sounds a little Chelsea-esque to me. He does a lot of work encouraging the youth of Manchester by making school appearances and is a strong supporter of the Hearts And Minds Challenge charity that is looking to build a centre of education for autism.

A savage on the field; a saint off it.

Preparation time: 30 mins

Cooking time: 20 mins

Home kit: non-stick baking sheet, food processer, medium mixing bowl

Away kit: A serving plate

Serves: 8

Ingredients

  • 225g/8oz self-raising flour
  • Half a teaspoon of salt
  • 55g/2oz cold butter, diced
  • 30g/1oz caster sugar
  • 150ml/5floz milk
  • 115g/4oz chopped dried apricots (ginger you see)

Method: Preheat the oven to 200oC

First Half

Lightly oil a non-stick baking sheet.

Sift the flour and salt into a food processor. Add the butter, whiz to fine crumbs, and then tip the mixture into a bowl. Otherwise, sift the flour and salt into a bowl and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.

Stir in the sugar and the dried apricots, then add the milk and mix until it forms a soft, spongy dough.

Turn out onto a lightly floured surface and gently knead until it is just smooth. The raising agent starts to work as soon as the liquid is added, so it’s essential to be quick.

Second Half

Roll out the dough to about 2.5cm (an inch) thick. Dust a 7cm (2¾ inch) diameter pastry cutter in flour and quickly stamp out your scones.  Place the scones on the baking sheet and bake for 20 minutes until well risen and brown.

Full time results

Allow to cool a little and serve warm with a nice cup of tea at half time.

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