Showing posts sorted by date for query Scones. Sort by relevance Show all posts
Showing posts sorted by date for query Scones. Sort by relevance Show all posts
I am a huge fan of quick breads . . . muffins, loaves . . . scones, biscuits. Scones and biscuits are really quite similar. The basic ingredients are essentially the same . . . flour, butter or shortening, milk or cream, leavening, and a bit of salt and possibly sugar.
The method of preparation, too, is pretty similar . . . you sift the dry ingredients, cut in the fat, and add the liquid. As with biscuits, the scone dough is rolled and cut into shapes.
I guess the main difference is in texture. Generally speaking, Scones are crumbly and biscuits are flaky!
I think another difference lies in the type of fat which is used, and in how you incorporate it. Traditionally in biscuits the fat is cut in with a pastry blender and in scones it is rubbed in with the fingertips.
In a scone, more often than not you will use butter and in
a biscuit . . . vegetable fat of some sort, but that is not always the
case . . . and too, scones tend to be more on the sweet side than the
savoury.
These flaky savoury breads I am showing you here today are called biscuits . . . but they use butter instead of vegetable oil and the fat is rubbed into the flour mixture, instead of cut into it with a pastry blender . . .
So in those respects they are more like scones . . . but
they are not sweet in the least. These are also a bit sturdier and flakier than a
scone . . .
Which is not to say that they are heavy, because they are not heavy in the least.
These are delightfully light and filled with lovely layers .
. . flaky buttery layers . . . with pockets oozing with rich soft goats cheese . . .
and lovely little flecks of oniony chives. These go wonderfully with soups and stews . . . with sliced meats and cheeses. Heck they would even be fabulous with bacon and eggs for breakfast.
We enjoyed them today with hot mugs of soup. They went down a real treat. I had halved the recipe because I did not have enough goats cheese to do a full recipe.
I forgot to pick some up when I did my shopping yesterday . . . but happily they turned out just beautifully, despite halving the recipe. Flaky. Rich. Savoury. Moreish.
*Flaky Goat Cheese and Chive Biscuits*
Makes 16 2-inch square biscuits 
Preheat the oven to 220*C/425*F/ gas mark 7.
Sift the flour, baking powder and soda into a bowl. Whisk in the salt, pepper and parmesan cheese. Drop in the butter. Work it into the flour mixture using your fingertips or a pastry blender, until you have the butter about half incorporated and half pea sized bits remaining.
Stir in the chives and crumble in half of the goats cheese. Add the
buttermilk a bit at a time, stirring it in with a fork, until the dough
just begins to clump together and there are no dry floury bits
remaining. You may need all of the buttermilk, or less, or more,
depending on your flour and the day. Gently knead in the bowl a few
times to form a ball.
Mentally divide the dough in quarters lengthwise.
Crumble 2/3 of the remaining goats cheese into the centre two quarters.
Fold the outer two quarters over to meet in the centre from the short
edges. Turn the dough so that the short side is facing you.
Sprinkle
the remaining goats cheese down one half of this and fold the other half
over to enclose, like a book. Pat out gently to flatten slightly and
then roll it up into a loose spiral beginning at the narrow end. Pat
the dough out into an 8 inch square that is about 3/4 inch thick.
Trim
the edges with a sharp knife and then using a straight up and down cut
with a sharp knife, cut into 16 2-inch squares. Place them onto a
baking sheet which is lined with baking paper, leaving several inches in
between each.
Bake for 15 to 18 minutes until they are well risen and golden brown. Allow to cool for five to ten minutes prior to indulging. Best on the day they are baked, but these will keep at room temperature for several days. Reheat in the oven for a few minutes to crisp up.
Note - You can successfully cut the recipe in half and it works fine. Also you can freeze the biscuits prior to baking for use at another time. Freeze solid on the baking sheet and then pack into zip lock bags to bake off when you like. Partially thaw prior to baking.
One of our favourite things to eat here in the UK at this time of year are blackberries and they are pretty much free for the asking, as they grow wild in the hedgerows all across the country. They are quite prolific and need little or no care really, which is probably why they can be found in such abundance. They can be somewhat of a nuisance to home gardeners whose aim is to have a very manicured garden, as they do have a habit of popping up in the most diverse of places, their canes travelling beneath the ground. I, for one, don't really mind. We love blackberries and cannot get enough of them when they are at their best, eating them fresh as often as possible . . . and I try to freeze as many as I can as well, for winter time treats. We grown our own in our garden . . . well, I say that. We actually planted tayberries, but they've become blackberries for the most part. The blackberries which grow in the hedgerow bordering our property have taken over somewhat and intermingled with them, so what we have now is a happy mixture of them both.
I usually like to bake something scrummy for our weekend breakfasts. A breakfast cake of some sort, scones . . . tea loaves, muffins. What I bake depends totally on what I have to hand and what kind of a mood I am in. This week I had some bananas that needed using and so I decided to bake these delicious Banana, Coconut and Macadamia Nut Muffins!
During the week, I like to keep suppers pretty much on the simple side. Mind you, if I am honest, I like to keep suppers pretty much on the simple side anyways.
I had way more than enough of complicated when I was working as a chef, more than enough to last a lifetime
That's not to say that I won't ever do complicated . . . just that complicated will be a rarity on my page because I can't be bothered for the most part!
That's not to say that I won't ever do complicated . . . just that complicated will be a rarity on my page because I can't be bothered for the most part!
Delicious and simple works for me!
Quick and easy also works for me. I save complicated for the weekend, or when we are having special guests.
Quick and easy also works for me. I save complicated for the weekend, or when we are having special guests.
That's why I just adore recipes like this one I am showing you here today. It's super simple, quick and easy . . . and delicious on top of it all.
AND . . . it all cooks in one pan, so clean up is a breeze! Not only that, but it is very economical.
AND . . . it all cooks in one pan, so clean up is a breeze! Not only that, but it is very economical.
With two large single boneless, skinless chicken breasts you can feed a family of four heartily and nobody will feel hard done by in the least!
With it's hearty chunks of chicken, chopped vegetables, noodles and that creamy sauce, it will have your family licking their chops and begging for more.
With it's hearty chunks of chicken, chopped vegetables, noodles and that creamy sauce, it will have your family licking their chops and begging for more.
Especially if you serve it up with some hot biscuits/scones. (I'll pop my mum's recipe down below. They're the best!) That's what we love to have with it. I guarantee everybody will be happy!
And that my friends, makes me happy. ☺
And that my friends, makes me happy. ☺
*Creamy Chicken Noodle Skillet*
Serves 4
A delicious stove top casserole which is a real family pleaser! NO heating of the oven means the kitchen stays cool! Serve with fresh biscuits for a fabulous family style supper. Serves 4
450ml of chicken broth (2 cups)
1 tin of condensed cream of chicken soup
1 soup can of milk
1 TBS dried parsley flakes
1 tsp dried thyme
1 tsp garlic powder
1/2 pound flat noodles, broken if long
a handful of frozen petit pois
180g of grated strong cheddar cheese, divided (1 1/2 cups)
chopped fresh parsley to garnish
Heat the oil in a large deep skillet. Add the chopped vegetables. Cook, stirring, without browning over medium high heat until they beging to tenderize. Add the chicken. Season with some salt and black pepper.
Cook, stirring over medium heat, until the chicken is no longer pink, but don't allow it to brown. Add the chicken broth, soup, milk, parsley flakes, thyme, garlic powder and noodles. Stir well together. Bring to the boil, then reduce to low and allow to simmeror 20 to 25 minutes, stirring every five minutes or so to help keep the pasta from sticking together.
Add the peas during the last five minutes of cooking. Stir in 120g (1 cup) of the cheese and allow it to melt in. Remove from the heat and top with the remaining cheese. Cover and allow to rest for 5 to 10 minutes before serving. Sprinkle with the parsley and serve.
*Mom's Baking Powder Biscuits*
Makes about 36
Printable Recipe
My mom makes the best baking powder biscuits in the world. Now you can too.
280g plain flour (4 cups)
8 tsp baking powder
1 tsp salt
2 TBS granulated sugar
220g white shortening (1 cup)
2 large free range eggs
335ml milk (1 1/2 cups)
Preheat the oven to 180*C/350*F/ gas mark 4. You will need several large baking sheets. No need to grease them.
Whisk together the flour, baking powder, salt and sugar in a bowl. Drop in the shortening and cut it in with two round bladed knives or a pastry blender until the mixture resembles coarse crumbs. Beat together the milk and eggs until well combined. Add to the dry mixture and stir with a fork until you have a soft dough. You may not need all the liquid. Turn out onto a lightly floured board and knead a few times. Pat out to 1/2 inch thickness. Cut out with a sharp 2 inch round cutter, giving the cutter a sharp tap straight down and up without twisting. (Twisting will give you lop sided biscuits.) Place onto the baking sheets, leaving some space inbetween the biscuits for crispy all around biscuits, or close together for soft sided biscuits.
Bake for 20 to 25 minutes, until well risen and browned. Serve warm. Any leftovers can be stored in an airtight container and reheated in the microwave for a few seconds. These also freeze really well.
Add the peas during the last five minutes of cooking. Stir in 120g (1 cup) of the cheese and allow it to melt in. Remove from the heat and top with the remaining cheese. Cover and allow to rest for 5 to 10 minutes before serving. Sprinkle with the parsley and serve.
*Mom's Baking Powder Biscuits*
Makes about 36
Printable Recipe
My mom makes the best baking powder biscuits in the world. Now you can too.
280g plain flour (4 cups)
8 tsp baking powder
1 tsp salt
2 TBS granulated sugar
220g white shortening (1 cup)
2 large free range eggs
335ml milk (1 1/2 cups)
Preheat the oven to 180*C/350*F/ gas mark 4. You will need several large baking sheets. No need to grease them.
Whisk together the flour, baking powder, salt and sugar in a bowl. Drop in the shortening and cut it in with two round bladed knives or a pastry blender until the mixture resembles coarse crumbs. Beat together the milk and eggs until well combined. Add to the dry mixture and stir with a fork until you have a soft dough. You may not need all the liquid. Turn out onto a lightly floured board and knead a few times. Pat out to 1/2 inch thickness. Cut out with a sharp 2 inch round cutter, giving the cutter a sharp tap straight down and up without twisting. (Twisting will give you lop sided biscuits.) Place onto the baking sheets, leaving some space inbetween the biscuits for crispy all around biscuits, or close together for soft sided biscuits.
Bake for 20 to 25 minutes, until well risen and browned. Serve warm. Any leftovers can be stored in an airtight container and reheated in the microwave for a few seconds. These also freeze really well.
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@aol.com
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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??
*Coconut, Lime and Blueberry Scones*
These were the perfect excuse to crack open this new tea from Tetley . . . Biscuit flavoured Tea. I don't drink tea myself, but I did have a good whiff of this and it definitely smelled a lot like a biscuit. Very sweet and vanilla-ee biscuit-ee . . . I have a friend who does drink tea and she had a cup and declared it gorgeous. Who am I to quibble.
Want to enjoy one of life’s simple pleasures of biscuit-tea dunking but without the calorie concerns or biscuit crumbs left floating in your cup? Well look no further. One of the UK’s most famous tea brands is launching the first-ever biscuit flavoured tea. Those clever Tea Folk at Tetley have devised a new brew that not only tastes like your favourite biscuit but it’s also been created to save you having to do any dunking at all.
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Makes 8
These
are delightfully full of the lovely flavours of lime and coconut, not
to mention sweet blueberries. I call dips on the big one!
225g self raising flour (1 1/2 cups plus 2 TBS)
1 tsp cream of tartar
1/2 tsp bicarbonate of soda
1 TBS caster sugar
50g of chilled butter (3 1/2 TBS, scant 1/4 cup)
the finely grated zest and juice of one lime
75g fresh blueberries (about 1/2 cup)
25g dessicated coconut (scant cup)
3 TBS tinned milk or cream
4 TBS milk
plain flour for dusting
to finish:
1 medium egg yolk beaten with a drop of water
1 TBS dessicated coconut
1 TBS granulated sugar
Preheat the oven to 200*C/400*F/ gas mark 6. LIne a baking tray with baking paper. Set aside.
Sift
the flour into a bowl along with the cream of tartar, soda and a pinch
of salt. Cut the butter into small cubes and drop it into the flour
mixture. Rub it into the dry ingredients, using your fingertips until
it resembles fine bread crumbs. Stir in the coconut, lime zest and
blueberries.
Whisk together the milks and
juice of the lime. Pour this into the flour mixture and stir with a
round bladed knife just to combine. Tip out onto a lightly floured
surface and knead lightly, just to bring the dough together. Shape
into an 8 inch round about 1 1/2 inch thick. Place onto the baking
tray. Brush the top with the egg yolk. Mix the coconut and sugar for
the finishing together and sprinkle over the top. Using a very sharp
knife, cut into 8 wedges. Gently push apart on the baking sheet,
leaving space between each.
Bake for 14 to 16
minutes until risen and golden brown. Serve warm and split along with
some blueberry jam or lemon curd and cream (If desired) Delicious!
These were the perfect excuse to crack open this new tea from Tetley . . . Biscuit flavoured Tea. I don't drink tea myself, but I did have a good whiff of this and it definitely smelled a lot like a biscuit. Very sweet and vanilla-ee biscuit-ee . . . I have a friend who does drink tea and she had a cup and declared it gorgeous. Who am I to quibble.
Want to enjoy one of life’s simple pleasures of biscuit-tea dunking but without the calorie concerns or biscuit crumbs left floating in your cup? Well look no further. One of the UK’s most famous tea brands is launching the first-ever biscuit flavoured tea. Those clever Tea Folk at Tetley have devised a new brew that not only tastes like your favourite biscuit but it’s also been created to save you having to do any dunking at all.
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Well let’s look at the stats!
- The team at Tetley believes that as many as three quarters of their tea drinkers enjoy a biscuit with their brew
- There are 36 million cups of Tetley drunk every day
- So that’s 27 million biscuits dunked per day
- There are 54 calories in the average biscuit
- So without the need for that cheeky biscuit, the new Tetley Biscuit Flavoured Tea provides a saving of 1.4 billion calories
- That’s enough calories to run 561,000 London marathons!
And what if we focus just on the crumbs?
- Based on 36 million cups of Tetley drunk a day and 27 million biscuits a day dunked
- And if the average biscuit is dunked three times and drops 8 crumbs per dunk
- That’s 216 million crumbs saved a day through no dunking
- And if the average crumb is 2 mm big, that’s enough crumbs, if put on top of each other, to reach the height of 50 Mount Everests
- Now that’s lot of crumbs saved from being lost at the bottom of a cup of tea
Surely those stats alone are worth giving up the dunks for?
Tetley Marketing Director, Amy Holdsworth said: "We know that the average Tetley drinker loves dunkin' a nice biscuit in their cuppa. That's why we came up with the idea of combining the two. Who doesn't like their life to be that little bit easier?
Who indeed?
It is no secret . . . my mother makes the best baking powder biscuits in the world! There is no denying it.
Light, flakey and oh so scrummy . . . with soups, with stews, and on their own . . .
Served up warm with butter and honey . . . or some preserves . . . my . . . my . . . my. You just can't beat them!
There's no surprises here. They're really quite simple, nothing too out of the ordinary, but there are a few tricks to the success of them.
First, light handling. Don't be rough with them. A light touch is the secret behind the flakiness . . . too much handiwork and you get a tough biscuit.
If you want straight sided, tall biscuits . . . pat them out fairly thick, 1/2 inch will do and then cut them with a sharp tap down with the biscuit cutter . . . carefully lift the cutter straight up again. Don't twist, or you'll get lopsided.
Oh they'll still taste delicious, but aesthetically speaking . . . straight sided look oh so much better.
Yep . . . my mom does make the best baking powder biscuits in the world . . . and now you can too!
*Mom's Baking Powder Biscuits*
Makes about 36
Printable Recipe
My mom makes the best baking powder biscuits in the world. Now you can too.
17 ounces plain flour (4 cups)
8 tsp baking powder
1 tsp salt
2 TBS granulated sugar
8 ounces white shortening (1 cup)
2 large free range eggs
12 fluid ounces milk (1 1/2 cups)
Preheat the oven to 180*C/350*F/ gas mark 4. You will need several large baking sheets. No need to grease them.
Whisk together the flour, baking powder, salt and sugar in a bowl. Drop in the shortening and cut it in with two round bladed knives or a pastry blender until the mixture resembles coarse crumbs. Beat together the milk and eggs until well combined. Add to the dry mixture and stir with a fork until you have a soft dough. You may not need all the liquid. Turn out onto a lightly floured board and knead a few times. Pat out to 1/2 inch thickness. Cut out with a sharp 2 inch round cutter, giving the cutter a sharp tap straight down and up without twisting. (Twisting will give you lop sided biscuits.) Place onto the baking sheets, leaving some space in between the biscuits for crispy all around biscuits, or close together for soft sided biscuits.
Bake for 20 to 25 minutes, until well risen and browned. Serve warm. Any leftovers can be stored in an airtight container and reheated in the microwave for a few seconds. These also freeze really well.
I confess to being rather lazy at times. That's why I just love strips cookies. You know the kind I mean? You shape them into two flat logs on a baking sheet, create a dip in the middle and then fill that dip with something scrummy and bake.
The magic happens when you take them out of the oven and slice them into diagonals . . . what once was two becomes two dozen. Bingo! No fuss. No muss. It's as simple as cutting them with a knife. Quick as a wink.
I just adore this chocolate and cherry version . . . with it's rich chocolate dough and it's sweet Morello Cherry Jam filling. So delicious! I just adore jam . . . especially if it is in, on or around biscuits and cakes. tarts . . . toast, scones . . . I just adore jam full stop.
These have the added scrumminess of a white chocolate drizzle over top. Soooo good. Love, Love, LOVE white chocolate too!
Altogether, these were quite scrumptious. I hope you will give them a try. Resistance is futile. You will fall in love. I promise.
*Chocolate and Cherry Diagonals*
Makes 4 dozen
Printable Recipe
Scrummy chocolate cookies, stogged full of chocolate chips, cherry preserves and a drizzle of white chocolate. Very quick and easy to make!
280g plain flour (2 cups)
2 ounces unsweetened cocoa powder (not drink mix) (1/2 cup), sifted
1/2 tsp bicarbonate of soda
1/4 tsp salt
150g of caster sugar (3/4 cup)
85g of soft light brown sugar (1/2 cup packed)
6 ounces butter, softened (3/4 cup)
2 large free range eggs
12 ounces semi sweet chocolate chips (2 cups)
about 6 TBS Morello cherry preserves
To drizzle:
4 ounces white chocolate, cut into bits
Preheat the oven to 180*C/350*F/ gas mark 4. Line two large baking sheets with baking parchent. Butter the parchment lightly. Set aside.
Cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time. Sift together the flour, salt, cocoa powder, and soda. Stir this into the creamed mixture. Stir in the chocolate chips.
Shape the dough into 4 (12 inch) long logs on the baking sheets, leaving lots of space in between them for spreading. Using your thumb, make a shallow trough down the middle of each. Spoon the cherry preserves into the troughs.
Bake for 14 to 18 minutes in the heated oven, until a toothpick inserted in the centre of one of the logs comes out clean.
Remove the baking sheets to a wire rack to cool completely.
Carefully melt the white chocolate in a bowl over simmering water. (Don't allow the water to touch the bottom of the bowl, not to get into the chocolate or it will seize.) Drizzle this over the cooked cookie logs. Allow to set completely before proceeding.
Once completely cooled and the white chocolate has set, cut the logs diagonally into 1 inch wide strips. Store in an airtight container.
I like to really pull out the stops at the weekend when it comes to Saturday morning breakfast and I could hardly wait to show you what I did last Saturday.
And not just any bacon either . . . some lovely dry cured organic smoked and meaty back bacon. Of course you can use regular streaky bacon as well.
I had picked up some really nice looking Italian cherry tomatoes on the vine at the store and so I took the opportunity to roast a few strings of them in the oven with a bit of olive oil, salt and black pepper.
If you are looking for some other Irish Bakes on here might I suggest:
IRISH SODA BREAD MUFFINS - Small individual soda breads baked in a muffin tin. Loaded with plenty of dried currants and caraway seed. These are fabulously easy to make a incredibly tasty! Again, quick and easy to make, bake and eat!
Like everything else though, it had to wait it's turn in the queue.
I had baked a pan of really tasty looking soda farls and when I saw how brilliantly they turned out I just had to have one for breakfast. If you are talking a Saturday breakfast, you are talking something special!!
I turned one into a couple of tasty breakfast sandwiches for myself, with the leftovers to freeze and have at a later time with some soup or stew or some such . . . or maybe even more tasty Breakfast Sandwiches!!
A Soda Farl is a type of Irish quick bread, or soda bread, made with soda and buttermilk, and no yeast. They are typically most often baked on a griddle or a stone, but these were baked in the oven.
These ones are stogged full of lots of strong cheddar and black pepper, for some nice sharp flavors, that go really well with things like eggs . . . and bacon . . .
And not just any bacon either . . . some lovely dry cured organic smoked and meaty back bacon. Of course you can use regular streaky bacon as well.
Just make sure it's a good quality one and meaty. I like dry cured because 'tis not pumped full of water and nasties.
Cheese and Bacon are a marriage made in the heavens don't you think?? I know! Soooo scrummy! They say everything tastes better with bacon, and I do believe that to be true.
I have never had a combination of bacon and anything else yet that I did not fall in love with. ☺
I had picked up some really nice looking Italian cherry tomatoes on the vine at the store and so I took the opportunity to roast a few strings of them in the oven with a bit of olive oil, salt and black pepper.
Soooo good with the eggs, bacon and those tasty farls. You need to run out before this weekend and get yourself the ingredients to make some of these for your family. Seriously!
If you are looking for some other Irish Bakes on here might I suggest:
IRISH COFFEE CAKE SCONES - Tasty fruited buttermilk scones, topped with a brown sugar, spicy, streusel crumble. What's not to love about these!
IRISH SODA BREAD MUFFINS - Small individual soda breads baked in a muffin tin. Loaded with plenty of dried currants and caraway seed. These are fabulously easy to make a incredibly tasty! Again, quick and easy to make, bake and eat!
Yield: 8
Cheddar and Pepper Breakfast Farls
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Delicious soda farls stogged with cheese and black pepper. Split, spread with butter and filled with crispy bacon and fried eggs, with some grilled tomatoes on the side.
Ingredients
For the Farls:
- 450g self rising flour, plus extra to dust the surface (3 1/4 cups)
- 1 tsp bicarbonate of soda
- 1 tsp English Mustard powder, sieved
- 2 tsp yellow mustard seeds, lightly crushed
- 150g of strong cheddar cheese, finely grated (1 1/4 cups)
- 280ml of butter milk (1 cup plus 3 TBS) mixed with 90ml whole milk (generous 6 TBS)
- fine seal salt to taste
- 1 tsp coarsely cracked black pepper
Ingredients to make 4 sandwiches:
- 4 strings of cherry tomatoes on the vine
- a bit of olive oil
- 12 rashers of dry cured, smoked streaky bacon, or 8 slices of
- dry cured smoked back bacon
- 4 large free range eggs
- sunflower oil for shallow frying
- softened butter for spreading
Instructions
- Preheat the oven to 220*C/425*F/ gas mark 7. Lightly flour a nonstick baking sheet. Set aside.
- Sift the flour, soda, 1 tsp of salt and the mustard powder into a bowl. Stir in the mustard seeds, cracked pepper and cheese. Make a well in the center. Add the milk and buttermilk all at once. Mix together into a soft and slightly sticky dough.
- Turn out onto a lightly floured surface and quickly shape into an 8 1/2 inch circle. Carefully place on the prepared baking sheet. Using a sharp knife cut into 8 wedges, and then separate them slightly on the baking tray to give them enough room to rise and spread. Sprinkle with a bit more flour and then bake for 20 minutes until well risen and golden brown.
- While the farls are cooking, place the cherry tomatoes into a small roasting tin. Drizzle with some olive oil and sprinkle with sea salt and black pepper. After the farls have cooked for 10 minutes add the tomatoes and roast them alongside for the remaining 10 minutes.
- Grill the bacon until it is crisp and golden and fry your eggs in a bit of sunflower oil until done to your liking. Remove the farls from the oven. Split one per person in half and butter. Place them onto warmed plates and fill with the bacon and eggs, placing a spring of tomatoes along side. Serve immediately and pass the remaining farls at the table. (They're awfully good with some butter and strawberry jam, I do admit!)
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@aol.com
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