few drops vanilla



Sift the flour, baking powder, ginger, cinnamon, allspice, cloves, nutmeg, cardamon, salt and soda into a bowl.  Whisk in the brown sugar.  drop in the butter and rub it into the mixture with your fingertips until the mixture resembles fine bread crumbs. Stir in the chocolate chips.   Whisk together the milk, egg, vanilla and molasses.  Add all at once to the dry ingredients and stir together quickly to make a soft dough.  It may be a bit sticky.  That's okay.   If by some chance it is too dry, you can add a touch more milk.  Tip out onto a lightly floured board and pat and shape into an 8 inch round circle.  Cut into quarters with a sharp knife and then cut each quarter in two again to give you eight wedges.  Place on the baking sheet, leaving plenty of space in between for spreading.  Brush the tops lightly with milk and sprinkle with the demerara sugar.

Bake in the preheated oven for 20 to 24 minutes until nicely poufy and set.  Remove from the oven and allow to cool completely. 

Whisk together the drizzle ingredients until smooth.  Drizzle decoratively over the top of the scones.  Allow the drizzle to set before serving.  These will keep in an airtight container for several days.

You are going to love these delicious cheese and oat scones.   Not only are they very comfortable sitting down next to a hot bowl of soup, but they are equally as comfortable next to a plate of salad, or being slathered with butter and jam!

I am awfully fond of scones.   Even if I don't always know how to pronounce the word.   Is it Sc-OWN  or is it Sc-ON?  I am not sure . . .  about the only thing I AM sure of is, scones are delicious!

 scone
skɒn,skəʊn/
noun noun: scone;
plural noun: scones a small unsweetened or lightly sweetened cake made from flour, fat, and milk and sometimes having added fruit.

That's the dictionary explanation of a scone . . . but what is a scone?   Really?

Afternoon Tea Week takes place this year from the 10th to the 16th of August and as a proper English Institution it's only right that afternoon tea should be conducted with only the best ingredients.  The English Provender Co. has teamed up with Afternoon Tea Week this year to sponsor the tastiest week of the year for a week of activities, themed menus, exclusive offers and competitions.

  Usually at the weekend, I like to pull the boat out a bit and bake us something nice for our breakfast.  It could be muffins or scones, or even a nice tea bread or breakfast cake.   Today I baked us this lovely Twisty Fruity Bread!

Generally speaking at the weekend I like to bake the Toddster a delicious teatime treat.  Something that I know he will enjoy and that I wouldn't normally bake for him.  He's very fond of scones . . . the problem is so am I.   What to do about that??  I don't know.  I bake em anyways, even if they do get in my mouth.

 

This is a simple recipe, using ordinary things and my most favourite ingredient of all fresh blueberries.  So good for you with their vitamins and anti-oxidents!    Once the dough is made for these you just pat it into a round, place it on the baking sheet and then cut it into wedges, pushing them apart gently for baking.  So good.

 

They bake like a dream and there is no faffing about with cutting them into rounds etc,  all the dough gets used up, so there's no waste.  No tough scones from having to re-roll and cut, etc.



These puff up really nicely, and are stogged full of lovely coconut and lime flavours which go really well with the blueberries.

 

These are beautiful served with a nice cuppa and some blueberry jam . . .  but lemon curd is my chosen poison, and I eat it whenever I can.   I know . . . I'm repeating myself here, but blueberries and lemon are such perfect partners!



Just look at that crisp  coconut and sugar gilding  the top of these delicious bakes!  So good!



And all those blueberries.   So tasty!  Nice.  Nice.



The delicate crunch of coconut and sugar, the sweetness of blueberries, the tang of lime.   What's not to like about these??

 

 

I was going to show you my Pumpkin Fritters today with their Vanilla Caramel Sauce, but I'm afraid you are going to have to wait until tomorrow to see those.

 

I have something which is just a tiny bit more scrummy to share with you today!  (Although, the pumpkin fritters are exceptionally scrummy as well!)



I am mad for cinnamon, which you have probably guessed by now.  I just adore it.   I love the way it smells.  I love the way it tastes, both in sweet and savory goodies.  

I love crafting with it (cinnamon ornaments on the Christmas tree at Christmas are the best!).  I just plain can't get enough of cinnamon.



My mom used to make these Quick Cinnamon Rolls when we were kids as a treat.  We loved them.  I used to make them for my own children as well.   That was one way to put a smile on their faces big time!  

Then there is my infamous Cinnamon Swirl Tea Bread.   People can't get enough of that when I bake it.  It's an old recipe that I got from a very dear friend way back when and it's a keeper!  



Don't even get me started on the finer qualities of my Cinnamon Roll Breakfast Cake.  Just a peek at the photographs are enough to set one to drooling big time, I kid you not!  



My Cinnamon Butter Buns are to die for.  Likewise my Cinnamon Roll Pancakes.  Then there are my Cinnamon Roll Croissants, and my Cinnamon Roll Pluckit Bread . . . Cinnamon Roll Toast . . . etc.  the list goes on and on . . . You get the picture I am sure.  I am Cinnamon mad!  



If there is one thing I like as much as Cinnamon and am crazy for . . . it is scones!  I love, Love, LOVE scones!  And I don't care how you say it!! 

 I'll eat them no matter how you pronounce the word!  A scone is a beautiful thing . . . 



But when you combine the two loves . . . Cinnamon . . . and Scones, well . . . you've just died and gone to heaven.  There is no other way to put it.

Bake them.  Today.   You will be glad that you did.   And now back to your regular programming.  

Bake for 12 to 15 minutes, rotating the pan halfway through the baking time.   The scone should be well risen and crisp on the outsides, and be lightly browned.   Remove from the oven.

Whisk together the icing ingredients until you have a thick yet drizzable icing.   Drizzle this decoratively over the scones.  Store any leftovers in an airtight container.

Any purists out there in blog land had best look away now!! I am quite sure that what I am about to show you today will upset you, and perhaps even send you off the deep end. Some of you might even consider these to be blasphemous . . . as far as Scones go!



I will agree that peanut butter and chocolate together is quite, quite a North American thing, somewhat along the similar lines of peanut butter and jam . . . but very delicious nonetheless!!



Think Reeses Pieces and Peanut Butter Cups. Altogether a scrummy idea indeed!



The Toddster is still not quite convinced that Peanut Butter and Jam belong together, but he quite happily scarfs down these tasty scones when I bake them. I think I can quite safely consider him to be a peanut butter and chocolate convert. ☺



Imagine short peanut buttery scones . . . oh so scrummily flakey and peanutty . . . warm from the oven . . . a tall glass of milk . . . You break one in half to eat and what a delightful surprise!!! A molten river of dark chocolate oozes out onto your plate and fingers . . .



You lick your fingers off . . . off one by one, and then you smile . . .



This is very, very . . . very good! Traditonal . . . almost certainly not. Different . . . absolutely. Delicious . . . most definitely YES!




*Chocolate Stuffed Peanut Butter Scones*
Makes 12 (2 1/2 inch) scones
Printable Recipes

A quintessentially delicious duo that are somewhat surprising in a scone, but very scrummy indeed!

280g of plain flour (2 cups)
85g of soft light brown sugar (1/2 cup firmly packed)
2 1/2 tsp baking powder
1/4 tsp fine seasalt
2 ounces of unsalted butter, chilled (1/4 cup)
3 heaped dessert spoons of creamy peanutbutter (about 3/4 cup)
2 ounces whole milk (1/4 cup)
2 large free range eggs
2 tsp vanilla extract
60g chopped unsalted peanuts
2 ounces of bittersweet chocolate, broken into 12 equal squares

Optional - a few whole peanuts to garnish the tops of the scones

Preheat the oven to 190*C/375*F/ gas mark 5. Take out a large baking sheet and set aside.

Whisk the flour, brown sugar, salt and baking powder together in a large bowl. Cut the chilled butter into bits and drop them into the bowl with the flour. Rub them into the flour with your fingertips until the mixture resembles coarse crumbs. Set aside.

In a smaller bowl, whisk together the peanut butter, milk, eggs and vanilla until smooth. Pour over the crumbed mixture and knead in until well combined. Knead in in the chopped peanuts. Pat half of the mixture out about 1/2 inch thick on a lightly floured surface. Cut into 12 (2 1/2) inch rounds, gathering scraps and repeating until you have all 12. Place about 2 inches apart on the baking sheet. Place a square of chocolate on top of each in the middle, pressing it down lightly. Pat out the remaining half of the scone mixture, again about 1/2 inch thick. Cut out 12 (2 1/2 inch) rounds. Place each on top of each of the chocolate topped bottom rounds. Press lightly around the edges to seal.

Bake in the heated ovem for about 20 minutes, rotating the baking sheet halfway through the cooking time. Remove from the oven and let cool for five minutes, before scooping the scones off with a spatula to finish cooling on a wire rack. Serve warm or cool. Store in a tightly covered container.

 If you are looking for a deliciously different type of bread to serve with your winter casseroles, soups or stews . . . look no further!  These are fabulous.

 

These are rich and buttery . . . with a delicious crunchy texture from the cornmeal.
Add to that a delicious tang from the buttermilk, and you have a true winner.

 

They go together quick and easy and  can simply be patted out and cut into squares.   I cut the recipe in half because there is only Todd and I, with no problem at all.  They turned out perfectly.

 

Three days later and we had the last of them warmed up with our supper tonight and they were still lovely.  I have chosen to brush them with buttermilk and sprinkle them with some flaked sea salt and coarse black pepper, but you could also just brush them with the buttermilk and sprinkle them with some coarse demerara sugar.



They would be fabulous for breakfast done this way and served along with some butter and your favourite preserves.



I do hope you will give them a try.  I'm sure they'll become a favourite in your house too!

 


*Cornmeal Scones*
Makes 16
Printable Recipe

Crisp and lovely.   Great with soups, stews and other savoury dishes. 

200g of plain flour (2 cups)
170g of cornmeal (fine polenta, 1 cup)
2 TBS granulated sugar
1 1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 tsp fine seasalt
4 ounces cold butter, cubed (1/2 cup)
250ml of buttermilk (1 cup)

 

More buttermilk to brush on the top, plus some flaked sea salt and coarsely ground black pepper

Preheat the oven to 220*C/420*F/ gas mark 7.  Have ready a large baking sheet, lined with baking paper.

Whisk the flour, cornmeal, sugar, baking powder, soda and salt together in a large bowl.  Drop in the butter.   Cut the butter into the dry ingredients using your finger tips or a pastry blender until the mixture resembles coarse crumbs.  Make a well in the centre.   Add the buttermilk all at once.  Stir with a spoon to moisten. (you may need a bit more buttermilk if the mixture seems too dry.) Tip out onto a floured surface.  Gently knead 4 or 5 times.  Pat out into an 8 inch square, 3/4 of an inch thick.  Cut into 2 inch squares.  Place the squares 2 inches apart on the baking sheet.  Brush the tops lightly with more buttermilk and sprinkle with sea salt flakes and coarse black pepper.

Bake for 12 to 15 minutes, until well risen and lightly browned.   Serve warm.

 

Sigh . . . the sun did not shine . . . it was too wet to play . . . so we stayed in the house . . . all that cold, cold . . . wet day . . .  (Thank you Dr Seuss!) 

The perfect day to bake scones. An English scone recipe is  the epitome of the perfect scone recipe.  There are many other scone recipes that are just as tasty however, and these wonerful scones are what I consider to be one of my best, if not the best scone recipe I have in my portfolio.

 

Boy, oh boy, have we ever had a wet week!  I think it's probably safe to say that drought conditions will soon be lifted in this country . . . we've had more rain in this past week than we had all winter!  

This is the kind of weather than can get you down if you let it . . . really and truly.

 

The grass is really green though!  And the roses are blooming profusely. You have never seen roses til you hav seen an English Rose. 

 Tis something you can really appreciate and admire  from  the comfort of a dry and warm armchair . . . through the window. With a hot cuppa in one hand and a tasty scrummy scone in the other.

 

Yep . . . nothing tastes better on a rainy day.  Well, that's my opinion anyways! 

I adore scones.  Any day really. Dry. Wet and inbetween.  They are just one of those things that get my tastebuds to tingling overtime!

 

You all know how much I love blueberries . . . they are one of my favourite things, hands down!  Mmmm . .. des bluets . . . c'est le monde de mon coeur.  C'est magnfique!!  C'est si si si bon!!  Bien sur . . .




Today I decided to switch out my favourite Strawberry and Mint Scones . . . and change them to  Spiced Blueberry Scones . . . coz . . . one, I love these scones . . . and two, I love blueberries. 

You may want to check out the strawberry version of these as well. They are tres magnifique! And I don't say that lightly.



But for now blueberry and here they are! Ta da!!  

Beautifully buttery and short, with just the faintest hint of spice . . . cardamom and cinnamon . . . and topped with sweet wild blueberry preserves . . .then baked until crisp and brown on the edges.

I like to use Bonne Maman preserves. They are my favourite and have the best flavour as well as having a high ratio of fruit in them. I hate jam that is all sauce and no fruit.



Once cooled, these scrumptious babies are then drizzled with a lightly spiced lemon drizzle icing.

These always, ALWAYS turn out fabulously delicious!  Moreishly Scrummy!!!  Nom Nom Nummy!!!!

 

I bet YOU can't eat just one. If you can, you are a much better person than I am. 

I find it impossible to stop at one, but then again  . . .  it is like that with most things.  I am so naughty. These also freeze well without glazing, just so you know!

Makes 14
Printable Recipe

Crisp on the outsides, soft and buttery on the insides and scrummily moreishly good. 'Nuff said.

280g of plain flour (2 cups) plus more for dusting
95g caster sugar (1/2 cup)
2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
6 TBS unsalted butter, cold and cut into 1/2 inch cubes
240ml of double cream (1 cup heavy cream)
wild blueberry preserves (I like Bon Maman)

For the drizzle:
130g of icing sugar, sifted (1 cup)
pinch ground cardamom
1 TBS lemon juice
hot water as needed

Preheat the oven to 190*C/375*F/ gas mark 5.  Line two baking sheets with baking parchment paper.  Set aside.

Sift the flour into the bowl of a  food processor.  Add the sugar, baking powder and salt.  Blitz a couple of seconds to mix.  Drop in the butter cubes.  Blitz until the mixture resembles coarse meal.  Transfer to a medium sized bowl.  Stir in the cream with a fork, mixing it in until the mixture forms a soft dough.  Knead several times to bring it all together.  Lightly dust the countertop.  Tip out the dough.  Pat out to a large circle (about 10 inches in diameter) and 1/2 inch thick.  Cut out with a sharp 3 inch round fluted cutter.  Place onto the prepared baking sheets, leaving soem space in between each for spreading.  Reroll any scraps and repeat until you have used up all the dough.

Gently make an indentation in the centure of each with your thumb.  Spoon about half a teaspoonful of blueberry preserves into the centre of each.

Bake for 20 to 25 minutes in the preheated oven, until the edges are golden brown and they are dry and golden brown on the bottoms.  Remove from the oven and let stand for about five minutes before removing to a wire rack to finish cooling.
Sift the icing sugar into a small bowl together with the ground cardamom.  Whisk in the lemon juice and enough water to give you a smooth and drizzable consistency.  Drizzle this icing across the cooled scones.    Let set for 30 minutes before serving or storing.

Store in an airtight container for up to 2 days. 

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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