You always hear people saying there are discrepencies in the Harry Potter books, but I have truly found a plot hole.
It is a major plot hole, I have noticed, in the Harry Potter series...A very serious one.
Everyone's always talking about how much Harry looks like his father, even Hagrid in the first book.
Molly and Arthur were in the order with Harry's parents ie James.
Why didn't Molly recognise Harry at Kings Cross station?
He has the same black, sticking-up hair. And the scar!
And just look at the moment Fred and George told Molly that he was Harry Potter.
~ Sydney.
It is a major plot hole, I have noticed, in the Harry Potter series...A very serious one.
Everyone's always talking about how much Harry looks like his father, even Hagrid in the first book.
Molly and Arthur were in the order with Harry's parents ie James.
Why didn't Molly recognise Harry at Kings Cross station?
He has the same black, sticking-up hair. And the scar!
And just look at the moment Fred and George told Molly that he was Harry Potter.
~ Sydney.
Ingredients
2 cups self-rising flour, or plain flour sifted with 2 tsp baking powder
Pinch of salt (optional)
1/2 cup butter or margarine
1/2 cup fine granulated sugar
1 cup mixed dried fruit (such as a mixture of moist packs of dried apricots, raisins and cranberries)
Finely grated rind of small orange
1 egg, beaten
3 Tbsp milk
Juice of 1/2 small orange
Instructions
Preheat oven to 425 ºF.
Lightly grease baking tray.
Sift flour and salt together.
Using pastry blender, cut margarine or butter into the flour.
Add sugar, dried fruit and orange rind.
Stir in egg.
Add milk and just enough juice to make a stiff, sticky consistency that will stand in peaks when stirred with a knife.
Put walnut-sized heaps of mixture on baking tray.
Allow them to keep a rough, rocky shape.
Do not flatten or smooth them.
Bake for about 10 to 12 minutes or until golden and firm.
Cool completely on rack for flavor to develop.
2 cups self-rising flour, or plain flour sifted with 2 tsp baking powder
Pinch of salt (optional)
1/2 cup butter or margarine
1/2 cup fine granulated sugar
1 cup mixed dried fruit (such as a mixture of moist packs of dried apricots, raisins and cranberries)
Finely grated rind of small orange
1 egg, beaten
3 Tbsp milk
Juice of 1/2 small orange
Instructions
Preheat oven to 425 ºF.
Lightly grease baking tray.
Sift flour and salt together.
Using pastry blender, cut margarine or butter into the flour.
Add sugar, dried fruit and orange rind.
Stir in egg.
Add milk and just enough juice to make a stiff, sticky consistency that will stand in peaks when stirred with a knife.
Put walnut-sized heaps of mixture on baking tray.
Allow them to keep a rough, rocky shape.
Do not flatten or smooth them.
Bake for about 10 to 12 minutes or until golden and firm.
Cool completely on rack for flavor to develop.
