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This 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
1 cup roast rabbit leftovers, diced
1 cup thick cream
1/2 cup cranberry sauce
1 tsp. rosemary
1 cup frozen green beans, quartered and defrosted
1 cup Wenslesdale cheese, grated
METHOD:
Preheat oven to 400 F (200 C). Using a food processor, blend rabbit leftovers, cream, cranberry sauce, rosemary, green beans and Wenslesdale cheese until smooth.
Cut scone in half horizontally. Spoon on rabbit 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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