Showing posts with label brunch. Show all posts
Showing posts with label brunch. Show all posts

Sour Cherry & Vanilla Scones

Sunday, 16 July 2017


I really adore scones.  To me a scone is better than a piece of cake or a pie.  It's like a cross between the two, and such a delight to enjoy with a nice hot cuppa.  

Don't worry, I only drink herbal infusions which I drink black, so nothing to take away from the delightful flavour of a good scone! 

Having said that even when I did drink ordinary tea, I always enjoyed it black and unsweetened.


I am always on the lookout for a new scone recipe. I spied this recipe for Vanilla Scones the other day on a blog called Stuck on Sweet, they pushed all my buttons.

 I just knew that I was going to have to bake them!

  

I adapted the measurements to UK measurements so no worries on that score if you live in Europe or the UK.  I did find the dough to be a bit wet, whereas she had said that the dough was a bit crumbly.
 
That could be a difference in the flour, or the fact that she did not specify a size of egg.  I used a large.  Our eggs could be even larger over here than they are in North America. I don't know for sure. (That's why baking by weight is so much more accurate folks!)


The sticky dough did not present a problem for me.  I simply tipped it out onto a well floured board, patted it into a round and then flipped the round over before cutting it into wedges. 

When I say well-floured, I mean well floured.  I am sure I had about 1/2 cup of flour on that board, so nothing would stick. It worked beautifully.


I also decided to add some chopped sour cherries to the mix because, one I like them, a lot, and two  . . .  vanilla . . . it just begged to have some kind of dried fruit added.

I adore sour cherries.  They go really well with vanilla.


I also chose to use a mix of pure vanilla extract and some grindings from a vanilla grinder.  Oh boy but these smelled heavenly when they were baking.  

I ground some of that vanilla into the glaze also!


These are light and sweet with a lovely buttery flavour and lots of vanilla oomph.  The tartness of the sour cherries sets that all off beautifully. 

Wise choice on my part if I don't say so myself.  And yes, I know I just did!


Because my dough was quite damp, I did end up with some craggy bits, but to me that's all the better because it made for lovely little sweet crevices for that glaze to soak into. 

 All in all . . .  these are really prize worthy, blue ribbon winning, delightfully tasty scones!


*Sour Cherry & Vanilla Scones*
Makes 8
Flakey buttery scones, filled with sour cherries and vanilla with a sweet vanilla glaze.  Scrumptiously moreish! 

350g plain flour (2 1/2 cups)
1/2 tsp salt
1 TBS baking powder
65g caster sugar (1/3 cup)
170g cold butter, cubed (3/4 cup)
1 large free range egg
1 TBS pure vanilla extract
a few grindings of a vanilla pod (optional)
120ml whole milk (1/2 cup)
75g dried sour cherries, roughly chopped (1/2 cup) 


For the glaze:
195g icing sugar, sifted (1 1/2 cups)
2 TBS butter, melted
2 TBS hot water

1 tsp vanilla extract 


 

Preheat the oven to 220*C/425*F gas mark 7.  Line a baking tray with baking paper set aside.

Sift the flour, salt and baking powder into a large bowl.  Stir in the sugar.  Drop in the butter and rub it in with your finger tips until crumbly.  Stir in the sour cherries. Beat together the egg, milk and vanilla.  Add to the dry mixture and stir to combine to make a soft sticky dough.  Tip onto a generously floured board and pat out to an 8 inch circle.  Using a sharp knife, cut into 8 wedges.  (Cut cross wise into equal quarters and then cut each quarter in half)  Carefully move onto the prepared baking tray.

Bake for 10 to 14 minutes until well risen and golden brown.  Remove from the oven.  Let cool on the tray for a few minutes before lifting onto a wire rack to cool.

Whisk all of the glaze ingredients together until smooth and spoonable.  Spoon over the scoons and allow to set completely before serving.


Its recipes like this that make me really grateful that I live in a fairly temperate climate where you only have a few days in the summer that make turning on the oven unbearable.  And if you do live in a climate where its hotter than that, bake them anyways.  They are well worth a few minutes of discomfort.  Trust me on this.  Bon Appetit! 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

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Sour Cherry & Vanilla Scones

Toasted Almond Waffles

Sunday, 2 July 2017

 
I was craving waffles yesterday and so I decided that I would make us some for our breakfast today.  (Saturday as I write this.)  But not just any waffles . . . Toasted Almond Waffles!


All winter long I wait for the summer months for good light, but for some reason I am not getting it.  Grrr . . .  sorry that these photos are so poor, lightwise.


These waffles are great, using both flour and ground almonds in the batter . . .  and not a lot of sugar, only a minimal amount  . . .


More almond flavour comes from the use of almond extract.  The ground almonds make  these nice and crisp edged . . .  


I love the wholesome texture that the ground almonds give as well . . .  and of course there is even more almond flavour from a sprinkle of toasted almonds scattered over the top.


I enjoy mine with a dusting of icing sugar, and some fresh raspberries . . .  so good . . .


Peaches are also nice . . .  or blueberries . . .  or a mix  . . .


They're just really, really good . . .  full stop . . . Todd of course enjoys his with lashings of syrup, maple syrup, but you can also make a raspberry syrup to enjoy with them if you wish.  I did not have enough raspberries to make it today, but you can find the recipe here.  It's good for all sorts.  I like it on ice cream.
 
 
*Toasted Almond Waffles*
Makes 4 servings
 
Serve these delicious waffles with fresh fruit and maple syrup. We love tinned peaches and fresh raspberries. 

140g plus 2 TBS plain flour (1 cup plus 2 TBS)
45g ground almonds (1/2 cup)
1 TBS baking powder
1 TBS plus 2 tsp sugar
1/4 tsp salt
280ml milk (1 1/4 cups)
1 large free range egg
2 tsp vanilla
1 tsp almond extract
3 TBS butter melted
45g flaked toasted almonds (1/2 cup)
To serve:
your favourite fruit and maple syrup 

Preheat your waffle iron.   Whisk the flour, ground almonds, baking powder, sugar and salt together in a bowl. In another bowl, whisk together the milk, egg, vanilla and almond extract, and melted butter.  our in to the flour mixture and stir to combine. 

Pour onto the heated waffle iron and cook according to the instructions with your waffle maker.  Sprinkle with toasted almonds and serve with your favourite fruits and syrup.


These are surprisingly quick and easy to make also.  I love my heart shaped waffle iron.  I also have one which makes fingers, but the heart shaped one is the one I use the most.  Happy Sunday and Bon Appetite! 
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Toasted Almond Waffles

Bakewell Tart Muffins

Sunday, 25 June 2017


Todd is a Bakewell Tart man.  He loves, LOVES the flavour of Bakewell Tart(s)!  It doesn't matter if it is a whole tart or small individual tarts.  You can count him in if Bakewell Tart is on the menu.


A Bakewell tart is an English pastry consisting of a shortcrust pastry shell beneath a layers of jam, almond flavoured frangipane, and a topping of flaked almonds.Oftimes the flakes almonds are foregone and the tarts are topped with an almond glace icing and a glace cherry.  Those are Todd's absolute favourites! You can also find it baked as a large tart as opposed to small individual tarts.

 
The definitive flavours are almond and raspberry . . . the rest (the icing and cherry) are just gilding an already beautifully flavoured lily.

 
 These muffins are moist from the use of buttermilk in the batter and deliciously almondy, using both ground almonds and almond extract . . .

 
They are filled with sweet raspberry jam . . .  just a dollop in the centre, prior to baking . . . kind of like my jam doughnut muffins are filled with jam.  The jam really stays in the centre of these however, and I think it is the ground almonds in the batter which helps with this.

 
 They crown beautifully and come out of the oven with lovely muffin tops!  Ohh, I do so love a good muffin top . . .  all crispy edged  . . .  my favourite part of any muffin! 


The almond glaze tops the off beautifully . . .  and of course that cherry is the perfect dressing!  And so very bakewellie.


Perfect for Elevensies, tea time, breakfast on the go, brunch, picnic baskets, or just because  . . .


Go on!  Treat yourself!  You won't regret it.  I guarantee!


*Bakewell Tart Muffins*
Makes 6
 
Moist and tender almond muffins filled with raspberry jam and topped with an almond glaze and the traditional glace cherry. 

210g plain flour (1 1/2 cups flour)
75g caster sugar (6 1/2 TBS)
1 tsp baking powder
1/4 tsp baking soda
pinch salt
45g ground almonds (1/2 cup)
1 medium free range egg, beaten
60ml vegetable oil (1/4 cup)
120ml buttermilk (1/2 cup)
1/2 tsp almond extract
raspberry jam
 

To finish:
130g sifted icing sugar (1 cup)
1 TBS cold water
1/2 tsp almond extract
3 glace cherries, halved 

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a 6 cup muffin tin really well.  Set aside. 

Whisk together the flour, sugar, baking powder, soda, salt and ground almonds.   Beat together the egg, oil, buttermilk and almond extract.  Make a well in the dry ingredients and add the wet.  Mix together just to combine.  Fill the muffin cups only half way with half of the batter.  Spoon a bit of jam in the centre of each.  Top with the remaining batter to cover the jam. 

Bake for 15 to 17 minutes, until well risen and golden brown.  Let stand in the muffin tin for about 5 minutes before tipping out onto a wire rack to cool completely. 

Whisk together the icing sugar, water and almond extract for the finishing glaze until smooth. It should not be too thick, so adjust the amount of water if necessary.  Dip the tops of the muffins into the glaze and place back on the rack, topping each with 1/2 cherry.  Let glaze set prior to serving. 

Note - This can also be successfully doubled to make more muffins, in which case you use 1 large free range egg, instead of a medium one.


You will love these muffins.  If you only bake one thing this weekend, let it be these!  Bon Appetit!

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Bakewell Tart Muffins

Orange Muffins

Saturday, 10 June 2017

Orange Muffins

I got a request earlier this week for Orange Muffins and what could I do?  I just had to bake some.  

Not sure if they will please the person who asked for them.  All I can tell you for sure is that WE love these!

Orange Muffins

I do have anothe orange muffin recipe which we also like which uses a whole orange ground up, but this recipe here today is a bit simpler, but still very orangy.

Orange Muffins

With plenty of fresh orange juice and finely grated orange zest in the batter  . . .

Orange Muffins

 You can add dried fruit, or nuts, or even poppy seeds if you wish.  

I had some dried currants I wanted to use up and so today I used them.  Mmmm  . . . perfect.

Orange Muffins

They also have a lovely but optional orange icing glaze that you dip the tops of the muffins into while still warm.  

That has orange juice and zest in it also.

Orange Muffins

Buttery, moist and stogged full of orange from the outside in.  These are winners all round!

Orange Muffins


*Orange Muffins*
Makes 11 medium muffins
 
Fresh orange flavours, filled with optional fruit and glazed with an optional glaze.  These are winners!

280g plain flour (2 cups)
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
1 large free range egg, beaten
100g sugar (1/2 cup)
2 tsp finely grated orange zest
150ml fresh orange juice (5 fluid ounces)
60ml water (2 fluid ounces)
90ml vegetable oil (3 fluid ounces)
60g plain yogurt (1/4 cup)
85g raisins, sultanas, chopped dates or prunes, dried currants (1/2 cup) optional
Optional glaze:
60g icing sugar (scant half cup)
2 tsp orange juice
1/4 tsp finely grated orange zest

Orange Muffins

Preheat the oven to 190*C/3758f/ gas mark 5.  Butter a non-stick muffin tin really well, or line with muffin papers. Set aside.

Whisk the flour, baking powder, soda and salt together in a bowl. If you are using any dried fruit, stir it in now.  Beat together the egg, sugar, orange zest, orange juice, water, oil and yogurt. Add all at once to the dry ingredients. Stir lightly just to combine. No dry flour should be visible.  Spoon into the prepared muffin tins.

Bake for 20 minutes until well risen and the tops spring back when lightly touched.  

Whisk together all of the glaze ingredients. Tip the tops of the warm muffins into the glaze and place onto a rack to set the glaze.  Delicious warm or cold!

Note - You can also replace the fruit with 1 to 2 TBS of poppy seeds.


Orange Muffins

If you are looking for a lovely orange muffin, look no further.  These fit the bill all round!  They make a great weekend breakfast treat, or for your elevensies!  Bon Appetit! 

Orange Muffins 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 




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Orange Muffins

Cinnamon Roll Muffins

Saturday, 3 June 2017

Cinnamon Roll Muffins


I love the smell of cinnamon.  When you smell cinnamon in the air, you just know that you are in for a real treat, don't you?  

 Nothing signals lovin' from the oven more than the smell of cinnamon! You just cannot beat that smell!

Cinnamon Roll Muffins

These cinnamon roll muffins are a real favourite in this house!  You get all of the flavours of your favourite cinnamon rolls, but without any of the faffing about of making full blown cinnamon rolls.
 
I don't know about you, but faffy recipes are not what I really want to cook, or bake, or try.

Cinnamon Roll Muffins

Not that I am lazy, but sometimes the heart wants what it wants and it doesn't want to have to wait half the day to get it! 
 
I know . . .  me <-----impatient.  

Cinnamon Roll Muffins 

These delicious muffins are quick and simple to make.  A delicious cinnamon/brown sugar/nut mixture is swirled through a simple muffin batter.
 
More is sprinkled on top prior to baking them. Easy peasy.

Cinnamon Roll Muffins

You don't really need to worry about them sticking to the pan if you butter/grease the pan really well and you use a good non-stick pan. I love the extra crispy sugary bits that are created however.
 
With a well greased pan the finished muffins should pop right out.  They are finished off with a delicious cream cheese glaze. 

Cinnamon Roll Muffins 

You really can't go wrong with these.  I took half of them over to our friend Doreen and she was well made up!  
 
I have never frozen them, but I think that if you froze them without the glaze (adding it after you thaw when you go to serve them) that freezing them would be totally okay.


Cinnamon Roll Muffins 

*Cinnamon Roll Muffins*
Makes 12
I have one word for these. WOW.  Trust me. 

Filling and Topping:
145g soft light brown sugar (1 cup loose, not packed)
1 TBS ground cinnamon
180g chopped toasted pecans (1 1/2 cups)
3 TBS Melted butter 

For the Muffin Batter:
280g plain flour (2 cups)
3 tsp baking powder
1/2 tsp salt
45g sugar (1/4 cup)
3 TBS butter, melted and slightly cooled
1 large free range egg
225ml whole milk (1 cup)
1 tsp vanilla 

For the Glaze:
130g icing sugar (1 cup), sifted
few drops vanilla
60g cream cheese (2 ounces)
1 TBS milk 

Make the filling combining the sugar and cinnamon in a bowl.  Blend together with your fingers, breaking down any lumps.  Stir in the pecans and butter.  Combine well and set aside. 

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a non-stick muffin tin really, really well.  Set aside. 

For the muffins, measure the dry ingredients into a bowl and whisk together to combine.  Stir together the wet ingredients.  Add all at once to the dry ingredients and stir together just to combine. Gently fold in half of the cinnamon mixture. Divide this mixture between the prepared muffin cups, filling them about 2/3 full.  Top each with a portion of the remaining cinnamon mixture. 

Bake in the preheated oven for 12 to 15 minutes or until well risen and the tops spring back when lightly touched.  A toothpick inserted in the centre will also come out clean.  Cool slightly and then whisk together all of the glaze ingredients until smooth.  Drizzle over the tops of the muffins decoratively. 

Remove to a wire rack to cool completely.  If any are stuck (and if you have buttered properly, they won't) then you can gently release by running a round bladed knife around the edges.

Cinnamon Roll Muffins

 Just look at all of that lovely cinnamon mixture swirled throughout those delectable muffins.  If you only bake one thing this weekend, let it be these.  Your family will be over-joyed!  Bon Appetit!
  

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

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Cinnamon Roll Muffins
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