Showing posts sorted by relevance for query Scones. Sort by date Show all posts
Showing posts sorted by relevance for query Scones. Sort by date Show all posts
Guess what!!! I have a new book!!
Dear Friends, after a LOT of hard work behind the scenes for the last few months, I'm so excited to finally announce that I have a new book coming out. The Best of British Baking is the perfect way to Master the most beloved recipes in British baking. From fluffy Victoria sponges to sausage rolls, the flavors of British baking are some of the most famous in the world.
"With scones, the fat is rubbed into the flour with a snapping motion. It is important to work quickly so that the fat does not melt."
There are tons more tips and tricks like this throughout The Best of British Baking. If you find this helpful take a moment to pre-order your copy on Amazon. Let me know if there are any other tips you would like me to share, and don't forget to hit the save/bookmark button to save this post for later!
Thanks so much for reading!
Cinnamon and Jam Biscuits. I am almost embarrassed to show you this simple recipe today, but what the heck, when have I ever let embarrassment stop me from sharing with you? Never, that's when. Why start now.
I had seen a few recipes like this on the world wide web, and I had a tin of refrigerated biscuits about to expire so I thought why now. I will give them a go!
Plus I got up much later this morning than I usually do. Combine that with the General Conference of my church and the time that takes to watch . . . and you find me, a person who was looking to make something not only delicious, but quick and easy to eat.
So I decided to make these Cinnamon and Jam Biscuits which promised to deliver on all counts. Quick to make. Easy to prepare. Delicious to eat.
I was not disappointed. They were quick to make. Incredibly quick. They were easy to make. Very easy.
And yes, they were delicious. So much so that I wish I had a houseful of people to help me eat them up. Alas I have only two kittens and these kittens don't eat things like this . . . sigh . . . its a tough job but somebody has to do it.
All kidding aside, I didn't eat all of these. I am very fortunate that I live in a neighborhood with some elderly people who are always only too happy to enjoy the abundance from my table that I can't possibly use up myself.
And I am always only too happy to share with them. Its a win/win situation. So back to the Biscuits.
These really are very easy to make. So much so that you probably won't even break into a sweat making them. If you can open a biscuit can, melt some butter, dip and roll then you can very easily make these tasty delights.
You do need a can of refrigerated biscuits, the buttermilk ones if you can possibly get them. They break up into 10 biscuits. Alternately you can make some biscuit dough from scratch, and I have an excellent recipe to do just that here.
Just make the dough and then cut it into round biscuits and then proceed as per this recipe.
And on another note here I am referring to biscuits here as in North American biscuits (scones) not British biscuits (cookies)! Not the same thing at all!
The biscuits for this recipe get rolled first in melted butter. Just the tops and the edges. You then roll the tops and edges into Cinnamon sugar and place them onto a baking sheet.
You actually don't need to butter or line the baking sheet, but I always do, just in case. When sugar is involved, I always line.
Once you have done this, you take the end of a wooden spoon handle or a thimble and press a deep hole into the centre of each biscuit. Not all the way through, but about 2/3 of the way through to the bottom.
A portion of jam then gets spooned into the hole. Just a teaspoon. Don't be tempted to use any more than that. Experience has taught me through the years that hot jam expands exponentially and you don't want that mess.
This is truly a case where less IS more. Trust me on this.
Today I used my sister's homemade strawberry jam, but you can use any kind of jam you enjoy. You can even use lemon curd. Lovely, just so you know!
Don't let the simplicity of these biscuits, whether you use a refrigerated biscuit or make your biscuits from scratch, fool you into thinking that they are not something special. They are indeed very special.
Simple and quick, with only a few ingredients, but still a wonderful way to let the ones around you know that you love them enough to want to bake them something special to eat.
These are not something to be embarrassed of serving, but instead something that shows you care. After all it is really the simple things in life which bring us the most pleasure, and I can assure you that these will bring plenty of pleasure.
From that beautiful buttery cinnamon sugar crust to that sweet dimple of jam in the center, these are something you and your whole family will enjoy.
Food does not have to be complicated to taste good. These simple treats are proof positive of that fact. Light, fluffy, spicy, sweet. In short, scrumptiously tasty!
All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. 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
Easy Cinnamon & Jam Biscuits
Yield: makes 10 biscuits
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
A snap to make using refrigerated buttermilk biscuits, sugar, cinnamon and your favorite jam.
Ingredients
- 1/2 cup (100g) granulated sugar
- 1 tsp ground cinnamon
- 1/4 cup (60g) butter melted
- 1 tube refrigerated buttermilk biscuits, separated into 10 biscuits
- 10 tsp your favorite jam
Instructions
- Preheat the oven to 375*F/ 190*C/ gas mark 5. Line a baking sheet with some parchment paper. Set aside.
- Place the sugar and cinnamon into a bowl and mix well together.
- Place the melted butter in another bowl.
- Dip the tops and sides of each biscuit into the melted butter and then roll the sides and tops in the cinnamon sugar. Place well apart on the baking sheet.
- Using the end of a wooden spoon or a thimble make a deep indentation in the center of each biscuit. Place a teaspoon of sugar into each.
- Bake in the preheated oven for 15 to 18 minutes until golden brown and puffed up. Allow to cool for 15 minutes before eating. (Jam is very hot)
In my previous marriage, we used to spend a lot of time on Prince Edward Island in the summer. Although I was born on the Island, it was only an accident of birth, because that was where my father was posted with the Canadian Airforce at the time. My ex-husband's family, however, had a long history there, going back to some of the first Scottish settlers on the Island, back in the days when the Island was nothing but trees and native North Americans. The Ramsays ended up on the Island when their ship, The Annabella, was ship-wrecked in Malpeque Bay. The Annabella had been heading for the Virginia Colonies when a storm blew it off course and the rest is history. It is said that the survivors would have starved or frozen to death that first winter, were it not for the Natives who so generously helped them out.
My late father in law came from a very large farming family, consisting mainly of girls. I think there were only two or three sons. He was the baby of the family. Most of his sisters, with the exception of one, had moved down to the Boston, New England area before and after WW2. The same thing happened in my own family. There was a lot of prosperity in America as compared to the Maritimes, which was than and still is a somewhat economically depressed area.
The old gals (as we called the sisters) used to come up to their cottage on the Malpeque Bay every summer, where they would spend a couple of months taking in the sea air and re-connecting with their roots. The air rang with the sound of hearty card games and raucous laughter. I think the game was 45's but I can't say for sure, because I have never been a great card player. I'm too slow.
I loved to watch however, and many an afternoon was spent watching the cards being dealt and listening to all the war stories and family tales. The Sister that had stayed back on the Island used to do all the cooking. She would bake these Bannocks frequently. Her name was Rita. She was like a little bird. I loved her to pieces. She was a really kind and caring woman.
Ever the foodie, I would watch her making these. All of the ingredients used to get measured right out onto the counter-top, her quick hands deftly managing them into a dough that was then cut and baked into these beautiful light and oaty bannocks.
I can still remember the first time I saw her making them, I thought it was cheese she was mixing in, but it was cold butter which she had grated. I tend to cut the butter into bits and rub it in with my fingertips. Both ways work well.
Don't be tempted to use old fashioned oats in these, unless you blitz them in a food processor for a few seconds to break them down. This is one time you want to be using the quick oats. Old fashioned oats are too coarse.
Aunt Rita cut hers into squares, whereas I cut them into rectangles. Not a scrap of the dough is wasted. With a light touch, and no re-working of scraps you are rewarded with a dozen light as air golden brown slightly nubbly/nutty textured scones. Because that is really all a Bannock is . . . a Scottish Scone. But shhh . . . don't tell anyone I said that. I wouldn't want to start a War over it or anything.
What a wonderful time those years were, spending those summer afternoons out on the bay. The air was cool,because we were right on the water. The children and I used to walk up and down the sand and grasses, picking wild rhubarb that I would then make into pies and jam. Good times!
I don't know how the rhubarb ended up growing there but it worked kind of the same as wild strawberries do . . . it was thinner, smaller, and filled with a lot more flavour than the regular stuff.
In any case, I hope you will bake these lovely Bannocks, and when you do, please raise a nice hot cuppa to Aunt Rita and the old gals . . . and hot summer afternoons spent playing cards and picking wild rhubarb on sands of Malpeque Bay . . .
*Malpeque Oat Bannocks*
Makes 12
60g cold butter (1/4 cup), cut into bits
180ml whole milk (3/4 cup)
It was a little cool today and so Todd wanted me to make him some soup for lunch. I didn't do anything special, just opened a couple of tins of Bean and Bacon Soup. He loves that kind.
I did want to make something special to go along with it though, just to lift lunch up out of the ordinary. I love making savoury muffins and breads to go along with soup. They help to make even a simple meal of tinned soup extra-ordinary!
I love foccaccia and I found a recipe for some little mini foccaccia in one of my cookerybooks. It used refrigerated biscuits though . . . and I didn't want to use them. Those types of things are not readily available over here, and I think homemade always tastes better.
I decided to make a scone type of dough, because it would be quick and then apply the topping to that.
I used the plain scone dough recipe from the Bero baking book, and then cut the dough into 2 inch rounds. I then flattened the rounds out to about 3 1/2 inch rounds about 1/4 inch thick. Then I dimpled the top with my fingers and applied a beautiful herby olive oil mixture and some pine nuts.
Wow! These were fantastic! They were nice and crisp around the edges and so flavourful! We just loved them!
I can see great possibilities for this. Perhaps next time I will try a sun-dried tomato pesto on top! That sounds really good, don't you think???
Quick, easy and very, VERY tasty! I do hope you will give them a try!!
*Mini Scone Foccaccia Breads*
Makes 10 (3-inch) foccaccia breads
Printable Recipe
Lovely little flattish scones that are wonderfully herby, buttery and fantastic with soups and stews!
225g self raising flour (a scant 2 cups)
pinch salt
3 1/2 TBS of butter
enough milk to make a soft dough
For the topping:
a large handful of basil leaves (about a loose cup)
a small handful of fresh thyme (about 1/4 loose cup)
2 fat cloves, of garlic, peeled and mashed
60 ml of extra virgin olive oil (1/4 cup)
sea salt and freshly ground black pepper to taste
3 TBS of pinenuts
Preheat the oven to 200*C/400*F/ gas mark 6. Lightly butter a large baking sheet. Set aside.
To make the herby oil, place the basil, thyme, garlic and olive oil into a blender. Blitz until fairly smooth. You do not want big chunks of anything. Season to taste with some salt and pepper. Set aside.
Measure the flour into a bowl. Add the salt. Drop in the butter and rub it in with your fingertips until you have fine crumbs. Stir in enough milk to make a soft dough with a fork. Pat out on a lightly floured surface to about half in thick. Cut into 2 inch rounds with a sharp cutter. Press the rounds out to about 3 1/2 inches in diameter. Place onto the baking sheet leaving some space inbetween each. Dimple over the tops with your fingertips. Brush each with some of the herbed oil. Sprinkle with pinenuts and then bake for 12 to 15 minutes until lightly browned on the bottoms and crisp around the edges. Serve warm.
I'm sure you all remember the Baked and Delicious post I did last month. If not, you can refresh your memories here. I was so impressed with the issue that I got to try out for free that I signed up to receive the remainder of them.
Issues two and three arrived in my post box today and I have to say that I am very impressed. So impressed that after drooling my way through all of the pages poste haste . . . I immediately went into the kitchen and started baking!
What a lovely assortment of recipes and hints. Anglesey Cakes, Tart Tatin, Lemon Drizzle Cake, Sacher Torte, Pizza, Scones, Millefeuille are just a few of the recipes . . . which also included this fantastic Olive, Herb and Parmesan Loaf.
I had all the ingredients in my larder and I could not wait to get started on it. The picture in the magazine looked fabulous! It was so easy to put together and I have to say . . . it smelled gorgeous when it was baking. Wowser, wowser! I could hardly wait to get it out of the oven.
Imagine a savoury quick bread just stogged full of stuffed olives, roasted peppers, herbs and cheese. Each bite was oh so delicious! Kinda like Pizza, except better! I think I may try it with some chopped chorizo or pepperoni in it, or maybe even ham. Oh oh . . . my tastebuds are tingling again! Watch out!
*Savoury Olive, Herb and Parmesan Loaf*
Makes one 2 pound loaf
Printable Recipe
Just the smell of this baking is enough to start your taste buds tingling. A beautiful crusty quick bread, stogged full of stuffed olives, roasted peppers, cheese and herbs. DEEEElicious!!
3 ounces stuffed olives, sliced (3/4 cup)
(You can use a mixture of black and green, or those dried garlic olives, or lemon stuffed, etc.
let your taste buds guide you on this)
3 ounces roasted peppers (about 3/4 cup, drained and sliced)
(you could also use an equal amount of sundried tomatoes, packed
in oil, drained well and slivered)
1 TBS fresh thyme leaves, chopped
1 TBS minced fresh chives
4 ounces grated Parmesan Cheese (1 cup)
12 ounces of plain flour (2 3/4 cup)
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp fine sea salt
1 tsp fine ground black pepper (yes, this is correct)
1 tsp dry mustard powder
2 large free range eggs, beaten
300ml of buttermilk (1 1/4 cups)
3 TBS extra virgin olive oil
for the egg wash:
1 medium free range egg, beaten with a drop of water
to decorate:
slivers of roasted peppers
or sun dried tomatoes, sprigs of fresh thyme
Flakes of sea salt
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 2 pound loaf tin and line lengthwise with some parchment paper that overhangs the ends so as to ease lifting it out when done.
Whisk the flour, baking powder, soda, sea salt, dry mustard powder, black pepper, herbs and cheese together in a bowl. Stir in the sliced olives and peppers. Beat together the buttermilk, eggs and olive oil. Add all at once to the dry mixture and then mix together just to combine without overmixing. There should be no dry areas, but it is ok if it seems a bit lumpy. That is actually a good thing. Scrape the mixture into the prepared loaf tin and then smooth the top over. Brush with the egg wash and then sprinkle with a few sprigs of fresh thyme, some flakes of sea salt and some slivered roasted pepper.
Bake for 45 to 50 minutes, until well risen and golden brown. A toothpick inserted into the centre should come out clean. Cool in the pan for at least 10 minutes before lifting out and onto a wire rack to finish cooling completely.
Note: This goes wonderfully with soups and salads. Should it not all get eaten on the day, try the leftovers toasted and spread with butter. Oh so scrummy!! (It is doubtful that you will have any left over but should you, you can keep it for several days wrapped tightly in foil.) I do not recommend freezing.
I was looking for a quick and easy dessert to make yesterday. I kind of wanted a pie, but I didn't really want to go to the bother of having to roll out a crust or anything. I also wanted a small batch sized dessert. Something that I wouldn't end up with a bunch of leftovers that wouldn't get eaten.
You know how it goes. Sometimes you just crave something sweet, but you don't want to have to pay a fortune to buy it and at the same time you don't want to have to put in a lot of effort to make it.
I had purchased this small ring bound cookbook several months ago on Amazon. Betty Crocker Bisquick, Impossibly Easy Pies. I usually have a box of Bisquick in my cupboard or a batch of Homemade Baking Mix in my freezer that I can use for quick and easy pies like this, or other things.
It always gets used up. I have never had to throw it away. It comes in handy for all sorts. Savory, sweet, biscuits, cakes, etc. It is an excellent store cupboard ingredient to have on hand to use for all occasions.
There was a tasty looking recipe in the book for an Easy Buttermilk Pie. All it took was a few ingredients, including the baking mix and whisked together in a flash.
Baked in the oven it promised to be done in less than half an hour. How much more instant and from scratch can you get than that!
It did make a full 9 inch pie however and I just did not want a pie that was that large. I decided to try to small batch it if I could. I threw caution to the wind and took the chance.
I am happy to say I was very successful! Not only did I come up with a much smaller version that was more in keeping with my needs, but it was quick and very easy to make as well as being super delicious!
I love impossible pies. They magically separate into two distinct layers. One being the crust and the other the filling. I am no stranger to them.
You can make them in both sweet and savory versions.. I have never been disappointed by one of them. They are always easy to make and quite delicious. This one was all that and more!
WHAT YOU NEED TO MAKE SWEET & EASY BUTTERMILK PIE (SMALL BATCH)
Just a few simple ingredients is all it takes. So easy and so delicious.
- 1/3 cup (75g) granulated sugar
- 1/8 cup (20g) baking mix, such as Bisquick
- 1 1/2 TBS (20g) butter, melted
- 1/4 cup (60ml) buttermilk
- 1 large free range egg
- fresh berries and whipped cream to serve
You can use either boxed Bisquick, or you can make your own baking mix. As I said you can get my recipe to make your own mix in the link above, or here. It goes together very simply and stores very well.
It makes about 24 servings. You can keep it in the cupboard if you think you will use it all up soon, or you can store it in an airtight container in the freezer for longer use.
This is usually what I do.
If you do not have access to buttermilk you can make a quick and easy substitute for it. There are two ways of doing this:
1. Put 1 tsp of lemon juice or white vinegar into a measuring cup and add whole milk to the amount you need, with the both totaling 1/4 cup (60ml) for this recipe.
2. You can whisk together equal amounts of whole milk and whole plain yogurt to give you the full amount needed for this recipe (1/4 cup/60ml) In this case you would need 1/8 cup/30ml of each.
I used a large free range egg. Ordinary granulated sugar and salted butter, along with the baking mix. Some pure Vanilla Extract. I bought this bottle of Vanilla Extract the first year I moved back to Canada and I am still using it.
It has gone up a bit in price since then, and it may seem pricey, but it is very good vanilla. Mexican vanilla extract. I have been using it for almost 3 years now and will soon have to get another bottle, but it has lasted me well and pretty much paid for itself in savings from having to buy smaller bottles constantly. You know how much I bake, so it is well worth it.
It also has a beautiful vanilla flavor.
HOW TO MAKE SWEET AND EASY BUTTERMILK PIE (SMALL BATCH)
This really could not be easier. It goes together in a flash! You will need a six inch pie dish or casserole.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a six inch pie dish really well. Set aside.
Whisk all of the pie ingredients together until smooth using a fork or a wire whisk. Pour into the prepared pie dish.
Bake in the preheated oven for 25 minutes, until golden brown and a knife inserted near the center comes out clean.
Cool for 5 minutes prior to serving. Store any leftovers in the refrigerator.
I was really pleased with the end result of this quick and easy recipe. It had a beautiful texture and a really lovely flavor.
I enjoyed it with some fresh summer berries and a dollop of squirty cream on top. It divides very easy into 3 for people with smaller appetites, or in half for two hungry people.
I hope you will be inspired to make this simple dessert and that you will enjoy it as much as I did!
Some other recipes that you can use Bisquick or a homemade baking mix for that I have made in my kitchen are:
EASY 7-UP BISCUITS - You really don't want to miss out on making and baking these delicious biscuits. (As in North American biscuits which are similar to scones, not cookies.) Seriously they are one of the most delicious biscuits I have ever made, and are so convenient and quick to make as well.
MAGIC CHEESECAKE - Fancy a delicious baked New York Style Cheesecake without all the faffing about? This is the recipe for you! Quick, easy and incredibly delicious. Serve with a topping of sour cream, or add some cherry filling or another fruit filling on top. Incredibly tasty any way you choose to serve it!
Yield: 2
Sweet and Easy Buttermilk Pie
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
This simple pie is so easy to make and goes together in literally minutes. A quick bake in the oven and its done. Ready to serve warm with some fresh berries and cream, or ice cream.
Ingredients
- 1/3 cup (75g) granulated sugar
- 1/8 cup (20g) baking mix, such as Bisquick
- 1 1/2 TBS (20g) butter, melted
- 1/4 cup (60ml) buttermilk
- 1 large free range egg
- fresh berries and whipped cream to serve
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a six inch pie dish really well. Set aside.
- Whisk all of the pie ingredients together until smooth using a fork or a wire whisk. Pour into the prepared pie dish.
- Bake in the preheated oven for 25 minutes, until golden brown and a knife inserted near the center comes out clean.
- Cool for 5 minutes prior to serving. Store any leftovers in the refrigerator.
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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