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
As I have said many times in the past, I love lemons. They have to be one of my favourite of all fruits. If I had to choose between chocolate cake and lemon cake, I'd be hard pressed to choose, but I think in the end . . . lemon would overcome.
I just love their fresh clean flavour and that lovely tang. I found myself this weekend having bought far too many lemons. (I have a tendancy to pick up a mesh bag of them almost every time I go to the shops. They come in ever so handy.)
Not a problem though as I also fancied some delicious homemade lemon curd. There is nothing as tasty as homemade lemon curd and it's not as hard to make as some would suppose.
Some handy hints for lemons. Keep them at room temperature and you will get far more juice from them than if you keep them in the fridge. Also give them a good roll between the palm of your hand and the counter top before juicing, and you'll get absolutely the most juice that you possibly can from them! I Love my wooden lemon juicer. It works like a charm and I would not be without one now!
Back to Lemon Curd. This recipe makes rather a lot, but it is such a wonderful thing to have in the fridge. I use it all the time. It is just wonderful spread on warm scones and bread, in between cake layers, on top of ginger biscuits, in crisp pastry tart shells . . . or just spooned out of the jar. Yummo! I am a glutton through and through I do believe!
Of course you can also pack it into jars and gift a few of your friends with some of it. They'll love you for it forever, I guarantee!
*Lemon Curd*
Makes about 3 cups
Printable Recipe
Once you have had proper homemade lemon curd, you will never want to buy ready made again. The fresh made stuff is delicious, and very easy to make. It's a good way of getting rid of that glut of lemons you may have! It's delicious spread on bread, scones or muffins. I love it spread between thin ginger thins and topped with whipped cream, or as a tasty filling in a nice sponge cake.
1 TBS finely grated lemon zest plus 2 tsp of the same
8 fluid ounces (1 cup) fresh lemon juice
265g caster sugar (approx 1 1/3 cups)
4 large free range eggs
6 ounces unsalted butter (3/4 cup)
plus 2 TBS, all cut into TBS sized pieces
Whisk the zest, lemon juice, sugar, eggs and a pinch of salt together in a heavy 2 litre saucepan. Add the butter all at once and then cook over moderately low heat, whisking constantly until the curd is thick enough to hold the marks of the whisk and the first bubbles appear and break the surface. This should take about 10 minutes. Immediately pour through a fine sieve into a bowl. Cover and chill before use. This should keep, covered and in the fridge for about 1 week.
Here's another delicious use for some of that Lemon curd. A tasty Lemon Drizzle Cake. mmm . . .
*Lemon Drizzle Cake*
Makes one loaf sized cake
Printable Recipe
This has to be one of the easiest cakes ever. You just bung everything into a food processor and blitz. Quick, easy and oh so very delicious!!
140g self raising flour (1 cup)
4 ounces butter (1/2 cup)
115g caster sugar (2/3 cup)
2 large free range eggs
2 dessertspoons of lemon curd
the grated zest of one lemon
For the topping:
the juice of 1/2 lemon
2 TBS caster sugar
Preheat the oven to 180*C/350*F. Butter a loaf tin and line with greaseproof paper. Set aside.
Put all the cake ingredients into a food processor. Blend together for 2 minutes. Scrape mixture into the prepared tin and bake for 30 to 35 minutes or until the top springs back when lightly touched and a toothpick inserted in the centre comes out clean.
While the cake is still warm, and before turning it out of the tin, mix the lemon juice and sugar together until the sugar dissolves somewhat, and pour this mixture over top evenly. Let sit for about 10 minutes before removing from the tin to cool completely on a wire rack.
And of course, there is nothing tastier than a fresh piece of Lemon Drizzle Cake with a huge dollop of lemon curd spread over the top of it. Oh, my . . . I must have surely died and gone to heaven . . . .
These are biscuits as in the North American type of biscuits. Not cookies. Not scones. Biscuits. Similar to a scone in many respects, but totally different in many others. For the most part biscuits are savoury, whilst scones are somewhat sweet.
Both are quick breads, in that they use baking powder and or soda for a leaven instead of yeast and don't require a long rising time. In the UK biscuits are what are known as cookies in North America. Are you confused yet? I hope not!
A holiday meal gave me the opportunity to use this lovely bread cloth that my friend Monique sent me for my birthday in August. Its so pretty don't you think? I didn't have a bread cloth to line my bread basket.
I have been using a napkin, so it was really lovely to have a proper bread cloth to use this time around. Thank you Monique! I know that I thanked you at the time, but I don't think it hurts to thank someone more than once!
These lovely biscuits are a beautiful addition to any holiday meal. They are incredibly light and fluffy and very moist, not dry.
There is a hefty amount of butter in them which gives them buttery flaky layers . . . mmmm . . . .
At the same time the buttermilk helps to make them moist and to rise even more than usual biscuits.
They are quick to make, which makes them a great addition to a family meal when you are busy doing all sorts of other things.
Having a bread that you can throw together at the last minute just makes sense!
And there is NO waste. No re rolling of scraps, Nada . . . you just pat the dough out, and cut into rectangles with a sharp knife!
Easy peasy! A final brush with some melted butter just prior to baking seals the deal.
Just look at those beautiful flaky layers . . . .
Of course you are doing to want to eat them while they are warm . . .
Spread with even more butter . . . oh so tasty!
I confess . . . one of these didn't even make it to the table. I enjoyed a sneaky snack in the kitchen with some butter and jam. Oh boy . . .
More than a bit naughty of me . . . but, very . . . very nice! Adapted from a recipe found on Land O' Lakes.
Yield: 8
Flaky Butter Biscuits
prep time: 15 minscook time: 13 minstotal time: 28 mins
Light, tender and oh so flaky buttermilk biscuits. Serve warm with lashings of butter for spreading!
ingredients:
280g plain flour (2 cups)
2 tsp baking powder
1/2 tsp salt
152g cold butter, cut into bits (2/3 cup)
240ml buttermilk (1 cup)
2 TBS butter, melted
instructions:
Preheat the oven to 230*C/450*F/gas mark 7. Line a baking tray with paper. Set aside.
Sift
the flour into a bowl along with the salt and baking powder. Drop in
the butter, Cut in with a pastry blender or a fork until the mixture
resembles coarse crumbs. Stir in the buttermilk with a fork, until just
moistened. Tip out onto a lightly floured board and knead gently 10
times.
the flour into a bowl along with the salt and baking powder. Drop in
the butter, Cut in with a pastry blender or a fork until the mixture
resembles coarse crumbs. Stir in the buttermilk with a fork, until just
moistened. Tip out onto a lightly floured board and knead gently 10
times.
Roll or pat out into a 6 by 9 inch
rectangle that is approximately 3/4 inch thick. Using a sharp knife, cut
into 8 rectangles. Place on the baking sheet, leaving 1 inch in
between each. Brush with the melted butter.
rectangle that is approximately 3/4 inch thick. Using a sharp knife, cut
into 8 rectangles. Place on the baking sheet, leaving 1 inch in
between each. Brush with the melted butter.
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I thought I better post this recipe before the weather gets too hot to enjoy a bowl of soup. This is a delicious soup we had for supper the other night along with some homemade scones. It went down a real treat on a cool and rainy day!
These Quick Drop Danish are fabulously delicious breakfast buns that I have made over and over through the years. I think that the recipe originally came from Bisquick, but I have adapted it to use my own homemade baking mix and it works beautifully that way. (Recipe for both the buns and the mix below)
Pioneer Woman's Sugar Biscuits. I think a person would just about have to be living under a rock not to know who the Pioneer Woman is. She is one very savvy woman who has managed to parlay her blog into a multi-media industry with television shows, cookery books, hotels, merchandise, hotels, etc.
She is an amazing business woman who lives in America. I think I have probably been blogging for longer than she has, and sharing recipes for longer than she has, but the main difference is I am not that savvy when it comes to marketing myself.
I remember a friend of mine showing me the Pioneer Woman's page back when I was working at the Manor and she made a mockery of it, about how many photos this woman took, etc. Well, the Pioneer Woman got the last laugh and she is laughing all the way to the bank! Kudos to her.
As women we need to building each other up and supporting each other, not mocking.
These biscuit are ones that I saw on a tumbler page Mrs Morning Dove back in April of 2015. I took note of them, thinking they looked like something I wanted to bake. Its hard to believe that it has taken me six years to get to them.
You can see the original recipe here on the PW page. I have adapted it here to include British/European measurements.
I have also switched out a few things according to my own knowledge and what I did that worked.
First off I have to say that these are more like a scone than a biscuit. When I looked at the list of ingredients, I felt this to be so. With flour, baking powder, salt, sugar and copious amounts of butter and cream. Those are basic scone ingredients.
So I put them together like I would a scone. Scones typically will have the cold butter rubbed into the flour, rather than cut. You don't want to have huge lumps of butter in this dough.
Scones are also stirred together with a round bladed knife, using a gentle hand. This I did, and then I gathered the dough into a ball in the bowl. You don't want it to be too sticky, or too dry. So add the cream gradually and if you need more or don't need it all, don't be afraid.
It should be like that picture in the upper right as you are mixing and once gathered, like the lower left.
Even floured I had to kind of ease the cut biscuits out of the cutter onto the baking sheet. I was a bit worried about that, but thankfully it didn't cause any problems in the baking. I think if you added too much flour you would mess with their integrity.
I thought you might enjoy seeing another one of my embroidered tea towels. I thought this one very apt to be shown with a biscuit I plan on enjoying with fresh berries in about 8 weeks time!!
Like I said, I expected them to rise a lot more. With 5 tsp of baking powder, which is more than a TBS. As you can see they didn't rise a lot. I rolled my dough 3/4 of an inch thick and when I do them again (and I will, they are that good!) I will roll the dough 1 inch thick.
Mine also took longer in the oven, but again that was probably because they were thicker than hers when I cut them out. I also got more than she says. She said 18, I got 24, but I used a 2 inch cutter. I don't know what size her cutter was.
These did rise a bit but I have to tell you they also spread in most cases with the bottoms being a bit wider than the tops. Don't be alarmed. If you look at the photos on her page you will see hers do as well.
And they haven't risen all that much. So this is normal.
Once baked they are dipped in a sugar/milk/vanilla glaze. I only dipped the tops. I couldn't tell if she meant to dip tops and bottoms, but I felt the tops was enough.
I also cut the icing ingredients in half pretty much. 5 cups of icing sugar seemed a bit excessive to me, and I can tell you, I had plenty of icing to dip in half a dozen more biscuits than she had. Just so you know.
Do make sure you let any excessive icing drip off and put the dipped biscuits onto a wire rack to set. Also make sure the wire rack is placed over top of a sheet of parchment or wax paper. The icing will continue to drip down the sides before it sets.
Not a problem. Don't these look good? I can tell you that they are all that and more!
We are in love with these, even two days later. We froze half of them and are now wishing we hadn't because the other half are being inhaled.
The first day, right after baking and glazing, they have a texture which is somewhere in between a biscuit, a scone and a pastry. Incredibly short textured, rich, and buttery.
I think 2 inches round is the perfect size. I think they might crumble if they were any larger.
That glaze is just sweet enough and accents the richness of the biscuit perfectly. The tops cracked just a bit, but trust me, you don't want the dough to be any stickier than it was. It was perfect just as is.
They were gorgeous actually and as you can see there was a perfect indication in the center of them so that you know just where to split them.
I, of course, had to try one right away for research purposes. I couldn't wait for the rest of the family to get home. It needed to be done right there and then.
They were so short I was worried that they might crumble, but as you can see my worry was for naught.
What a beautiful texture. Almost cake like, but again as I said, close to pastry or shortbreads, but not quite as dense.
I had used my cream up in the dough so I didn't have any cream to serve on them, but I did enjoy this one with a nice dollop of sweet raspberry jam. I can see these being delicious served with whipped cream and berries during berry season. (Can't wait!)
I have two final word for you about them. BAKE THEM. Oh wait a third . . . TODAY! Don't delay. They are positively heavenly. They should be called Heavenly Biscuits.
Pioneer Woman's Sugar Biscuits
Yield: 24 (2-inch) biscuits
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
These are like a cross between a biscuit and a scone, almost pastry-like, with a sweet vanilla glaze topping. They are truly delicious.
Ingredients
For the biscuits
- 3 cups (420g) of all purpose flour
- 2/3 cup (120g) granulated sugar (in UK use castor sugar)
- 5 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120g) cold butter, cut into bits
- 1 1/4 cup (300ml) heavy cream (more if need be)
For the glaze:
- 2 1/2 cups (about 300g) sifted icing sugar
- 1/2 tsp vanilla
- whole milk to thin
- pinch of salt
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking sheet with some baking paper. Set aside.
- Sift the flour into a bowl along with the baking powder and salt. Stir in the sugar. Drop in the butter and cut it in using a pastry blender, two round bladed knives or your finger tips until the mixture resembles coarse crumbs.
- Add the cream and stir it in with a round bladed knife until the dough begins to come together. You may need a bit more cream. Use your hands to bring the dough together into a shaggy ball.
- Tip out onto a floured surface. Knead gently a few times to bring the dough totally together and then roll out to about 3/4 of an inch in thickness, using a lightly floured rolling pin.
- Using a sharp round 2-inch cutter stamp out rounds. (You will need to flour the cutter) Place the rounds spaced apart on the baking sheet, allowing at least 2 inches for spreading.
- Bake for 20 minutes in the preheated oven. (her recipe said 16-18, but my oven took longer.) They should be a very light golden brown.
- Remove from the oven and leave to sit on the baking sheet for a few minutes before removing to wire racks to cool completely.
- When you are ready to glaze them, whisk together the icing sugar, vanilla, salt and just enough milk to give you a drizzle glaze that you can dip the tops of the biscuits into.
- Dip the tops of each biscuit in the glaze, allowing any excess to drip off and place onto wire racks placed over wax paper to set completely.
- Store in an airtight container. They will keep several days. Try not to eat too many at once! Yes, they are that good!
These doggie tea towels are so cute. There is the beans one, a corn one, onions, cherries, strawberries, etc. I am having so much fun doing them!
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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.
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