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
Nan's Sugar Scones. I think this has to be one of the best, if not the best scone recipe! I adapted this delicious recipe from one in the April issue of Delicious magazine.
These
are delicious! For soft sided scones, place them close together on the
pan, for crisp crusted ones place them on the baking sheet with some
space in between. Adapted from a recipe found in Delicious magazine.
400g self raising flour, plus extra for dusting (3 1/2 cups)
50g caster sugar (1/4 cup)
1 tsp salt
60g cold unsalted butter, cut into bits (1/4 cup)
310ml buttermilk (1 1/3 cup)
the finely grated zest of 2 unwaxed lemons
the juice of one lemon
15 sugar cubes
buttermilk to glaze
Preheat the oven to 230*C/425*F/ gas mark 7. Line a baking sheet with baking paper. Set aside.
Measure
the flour into a bowl. Whisk in the sugar and salt. Drop in the
butter. Rub the butter in with your fingertip until the mixture
resembles fine bread crumbs. Stir in the lemon zest. Add most of the
buttermilk, stirring it in with a round bladed knife. Only add the
remaining buttermilk to give you a soft dough. Turn out onto a floured
surface and knead gently 2 or 3 times. Pat or roll out to 1 inch
thickness.
Place
the lemon juice into a bowl. Working with one sugar cube at a time dip
them into the lemon juice, turning to coat, and then push them down
into the centre of each scone.
Bake for 12 to 15
minutes until they are risen and golden brown. Serve warm or cold, on
the day, with some cream and jam. Delicious!
From the moment I saw it, I knew it was something I wanted to bake. A fairly ordinary buttermilk English scones recipe which have lemon soaked sugar cubes pushed into their centers!
The scone dough is fairly simple. It was quite damp, so if you want scones that look more like baking powder biscuits, don't add all of the liquid. I found it very tacky.
I did not want to add too much extra flour to them, so I just patted them out on a well floured surface and used a well floured cutter to cut them out.
Because the dough was kind of tacky they spread a bit . . . the ones in the magazine were straight up and down.
I actually liked them spread out a bit, and soft sided . . .
The lemon soaked sugar cubes melt and end up tasting sort of like lemon curd. It's like magic really!
I love magic in cooking, don't you?
In the magazine they recommended serving them with cream and jam, but I can tell you, they were positively delicious all on their own.
Even the day after. In fact we found them quite, quite moreish!
*Nan's Sugar Scones*
Makes 15 medium scones
Cut into 2 1/2 inch rounds using a sharp round cutter and
using a sharp tapping up and down motion. Do not twist the cutter and
flour the cutter in between cuts.
Place the scones onto the baking
sheet as desired. Gather the trimmings and re-pat and cut until you
have used up all the dough, and placing them on the baking sheet.
Once you have finished this, brush the
scones with a bit more buttermilk.
Hope you will give them a go and let me know what you think!
Bon Appetit!
Bon Appetit!
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It's a good thing this recipe only makes two scones because if it made any more than that I would be in deep, deep trouble! These are fabulous!
I found the recipe over on a page called Dessert for Two and it looked like it would be something we might enjoy and so I went for it!
On looking a bit closer at the recipe I could see that it was a riff on a delicious scone recipe from Wolfgang Puck, albeit of a much smaller quantity and with a Maple Glaze added.
On looking a bit closer at the recipe I could see that it was a riff on a delicious scone recipe from Wolfgang Puck, albeit of a much smaller quantity and with a Maple Glaze added.
There really IS nothing new under the sun, only new ways of doing things!
I didn't do anything different, I just made them and baked them and then we devoured them.
I have done the hard work of converting the measurements to UK measurements and that is how I made them, using UK measurements, so that I could be sure that they worked, and they did. So that was my addition to the recipe.
You really have to bake these. They are quite simply amazingly fabulous. You can thank me later. ;-)
*Small Batch Maple Glazed Black Pepper Scones*
Makes 2 very large scones
Whisk together the egg yolk and cream. Pour this
over the flour mixture and then mix together with a fork to make a
shaggy type of dough. Don't overmix, but all of the ingredients should
be well incorporated.
Using your hands, divide the dough in half and
shape into two mounds on the baking sheet, leaving plenty of space in
between to spread. (I would leave 4 inches)
Mmmm . . . gorgeous served warm, and pretty damn good served cold. These babies are huge so my husband and I shared one the first day and then had the second one the day after cold. Scrumdiddlyumptious!
Bon Appetit!
I rcently received the most beautiful cookbook for review, entitled Love, Aimee x by noted crafter and blogger, Aimee Twigger, (Twigg Studios) I love her blog. It's gorgeous. And so is this book. I fell in love with it as soon as I saw the cover, and I think you will too.
This is a recipe I got from a Women's Weekly Cookbook entitled "Muffins, Scones and Bread." I like the Women's Weekly books. I have a few of them and the recipes always turn out well and are delicious. These little damper buns are no exception!
Did you make mud pies when you were a little girl? I did. I can remember sitting by the ditch at the end of our garden with my little bowl and spoon and making mud pies.
I still make mud pies, but these days they are quite edible, delicious. In fact, they are stogged full of lovely chunks of milk chocolate, sweet sticky sultanas and crunchy toasted walnuts!
Very
reminiscent of the mud pies of childhood. These are not made of mud
but are delicious drop scones, stogged full of milk chocolate, toasted
walnuts and sultana raisins! Break out the cold milk, these are
scrumptious!
280g of plain flour (2 cups)
90g soft light brown sugar (1/2 cup, firmly packed)
40g sifted cocoa powder (1/3 cup)
2 tsp baking powder
1/4 tsp salt
86g of unsalted butter, chilled (6 TBS)
120ml of milk (1/2 cup)
1 large free range egg
1 tsp vanilla
10 ounces of milk chocolate, broken into bits
75g of sultana raisins (1/2 cup)
55g toasted walnut pieces (1/2 cup)
Icing sugar to dust (optional)
Preheat the oven to 190*C/375*F/ gas mark 5. LIine a large baking sheet with baking paper and butter the paper. Set aside.
Sift
the flour into a bowl along with the cocoa powder and baking powder.
Stir in the salt and brown sugar. Drop in the butter and rub it in
with your fingertips until the mixture resembles coarse crumbs. Beat
together the milk, egg and vanilla. Add all at once to the dry
mixture, stirring to combine. Stir in the chocolate bits, raisins and
nuts. Drop by 1/3 cups, leaving 3 inches in between, onto the prepared
baking sheet.
Bake for 16 to 18 minutes, or
until a skewer inserted into the centre of a scone comes out clean.
Remove to a wire rack and allwo to cool on the baking sheet for five
minutes, before scooping off onto a wire rack to cool. Serve warm or
cool, dusted with icing sugar if desired. Tasty tasty!
Little unappealing lumps of mud and twigs . . . grass and gravel . . . inedible of course to anyone but my imaginary family who really loved them!
I still make mud pies, but these days they are quite edible, delicious. In fact, they are stogged full of lovely chunks of milk chocolate, sweet sticky sultanas and crunchy toasted walnuts!
Deliciousness personified!
They aren't pies really, but a lovely drop scone! So lovely to make and to eat.
I adore scones, and when they are as easy as these are, I love them even more.
Dusted with a sweet drift of icing sugar . . . covering all of their tasty lumps and bumps.
I don't know anything that a light dusting of icing sugar doesn't pretty up. Well, baked goods that it. I doubt it would do much for mac and cheese.
I really wanted to bake something today that wasn't low fat or low sugar. I knew I wouldn't be able eat them myself.
But, then again, I often don't eat what I bake. My husband does or I give it away. I simply get a pleasure out of baking things for others. I do have a tiny taste, but that's all basically.
And my husband . . . well, he is not overly fond of chocolate things. But I really wanted to bake these today.
They were begging me to be baked and so I did. He had one and said it was pretty good as far as chocolate things go . . . I took it as a compliment.
But you know how these things work out. The two Buckley Elders, Singsam and Judd . . . they happened by this afternoon, checking up on me after my experience from yesterday,
So I was able to sit them down with cold glasses of milk and one each of these. And they REALLY enjoyed them.
So much so that they took the remainder of them home with them. I love it when that happens.
*Mud Pies*
Makes 8 or 9
I don't know why, but chocolate things are really difficult to photograph and come out looking tasty, but I did try my best. I hope you'll give them a go!
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.
Coming to terms with and learning to live with Type 2 Diabetes is a real learning curve for sure. I know I am not alone in feeling somewhat discouraged at times and at a loss at others. But I am determined to stay the course and do what is the best things to do for my health. Healthy eating and regular meal planning is all a part of that. No more flying by the seat of my pants!
It's been positively frigid here today in the North West, which is a shame really as it seems as if we have had no summer at all this year. A few days which we could call warm, but that was it.
The fiddliest bits are grating the cheese and peeling the potatoes.
There's nothing too out of the ordinary here . . . bacon, cabbage, onions . . . Gruyere and Cheddar cheeses . . . dried herbs, and some chicken stock and that's basically it!
The end result is a simple, yet hearty soup that is deeply satisfying and quite filling, and very,very delicious! My husband likes his with buttered bread . . . myself . . . I'm a cracker girl. ☺
Today was definitely soup weather and what a soup this is! Cabbage Soup with Cheese! This is one of my favourite soups, and I don't make it near often enough. I say that to myself every time I make it!
Not only is it delicious but it's really quick to make as well. Once you have all of the vegetables chopped, it goes together lickety split.
And none of the veg has to be precisely cut either, so that makes it even quick.
The fiddliest bits are grating the cheese and peeling the potatoes.
I always buy little tubs of already chopped bacon/pancetta/lardons which I keep in the freezer so that if I am ever in a real hurry, I can just throw them in as they are.
There's nothing too out of the ordinary here . . . bacon, cabbage, onions . . . Gruyere and Cheddar cheeses . . . dried herbs, and some chicken stock and that's basically it!
The end result is a simple, yet hearty soup that is deeply satisfying and quite filling, and very,very delicious! My husband likes his with buttered bread . . . myself . . . I'm a cracker girl. ☺
Who would have thought that at the beginning of September you would be wanting to tuck into a nice hot bowl of soup.
The weather is just crazy . . .
This soup recipe is an oldie but a goodie. I think you will love it. It's almost like a cabbage chowder.
*Cabbage Soup with Cheese*
Serves 4 to 6
Printable Recipe
My goodness but this is tasty. Just perfect for these cooler autumn nights when one has been out and about in the chill. Makes a sturdy lunch, and a delicious light supper, especially when accompanied with some crusty bread or homemade scones!
8 ounces streaky bacon chopped
1 medium onion, peeled and chopped
1 bunch spring onions, chopped
1/2 head of cabbage, coarsely chopped
2 large potatoes, peeled and diced
2 1/2 pints chicken stock
1 tsp dried parsley
1/4 tsp dried chervil
1/4 tsp dried tarragon
1/4 tsp dried chives
salt and freshly ground black pepper to taste
4 ounces emmenthaler cheese, grated
4 ounces strong cheddar cheese, grated
6 ounces double cream
1/2 tsp dried dill tops
a few dashes of tabasco sauce
Heat a large saucepan over medium high heat. Add the bacon and cook, stirring, until partially crisp. Scoop out with a slotted spoon and set aside.
*Cabbage Soup with Cheese*
Serves 4 to 6
Printable Recipe
My goodness but this is tasty. Just perfect for these cooler autumn nights when one has been out and about in the chill. Makes a sturdy lunch, and a delicious light supper, especially when accompanied with some crusty bread or homemade scones!
8 ounces streaky bacon chopped
1 medium onion, peeled and chopped
1 bunch spring onions, chopped
1/2 head of cabbage, coarsely chopped
2 large potatoes, peeled and diced
2 1/2 pints chicken stock
1 tsp dried parsley
1/4 tsp dried chervil
1/4 tsp dried tarragon
1/4 tsp dried chives
salt and freshly ground black pepper to taste
4 ounces emmenthaler cheese, grated
4 ounces strong cheddar cheese, grated
6 ounces double cream
1/2 tsp dried dill tops
a few dashes of tabasco sauce
Heat a large saucepan over medium high heat. Add the bacon and cook, stirring, until partially crisp. Scoop out with a slotted spoon and set aside.
Add the chopped onions and cabbage to the drippings. Cook and
saute for about 5 minutes, or until the onion is soft, stirring
occasionally.
Add the potatoes and chicken broth. Stir in the parsley,
chervil, tarragon, chives and potatoes. Bring to the boil.
Immediately reduce the heat to low, and simmer for 30 minutes, or until
the potatoes are quite tender.
Just before serving add the cheeses and
cream. Stir to melt the cheese and heat without boiling. Add the
bacon, dill and tabasco sauce. Taste and adjust seasoning as
necessary. Serve hot. Do Not Boil.
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?
One of the things I missed when I first arrived here in the UK was tinned pumpkin. It was very difficult to find and if you did find it, it cost you an arm and a leg. I used to be able to get it at Waitrose down south and Sainsbury's. Recently I scored big time when our local Aldi had it in as a special deal. I bought about 20 cans! Todd thought they would think I was crazy buying so many, but I didn't care. If there is one thing I have learned in my years over here, it's to take advantage of a chance when you get it, because you might never get another one! Kind of like making hay while the sun shines!
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!
More often than not, now we are both retired . . . we have our big meal at noon. Dinner. That means that we aren't really all that hungry later on in the day. Todd calls it supper . . . a light meal which consists of not a lot really . . . maybe some toast and cheese, or bread and jam . . . or . . .
One of the things I love most over here are Cream Teas, and of course when you think of a cream tea you must think of a scone. That delicious light bun thing that closely resembles the baking powder biscuits (not to be confused with a cookie) from back home in appearance, but is nothing like them at all in taste or texture.
I had my first cream tea when my husband and I were on holiday down in Devon. They brought the tea to our table in a lovely porcelain pot on a tray along with some dainty china cups and a plate full of lovely light scones, and bowls of red berry preserves and lucious clotted cream. I was hooked from first bite. I had never tasted anything so lovely in my life. (You don't have to have regular tea. You can get herbal blends also, which is nice. We don't drink regular tea.)
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.
Today I baked Todd's favourite Jam Filled Scones. You know we love jam in this house . . . I make no secret of it, and I always have lots of it in the cupboard and refrigerator. I have several varieties that I prefer over others . . . Strawberry being my top favourite, followed closely by seedless raspberry and Blueberry. Cherry jam is also a real love of mine.
I am a lover of quick breads . . . scones, tea loaves, baking powder biscuits, muffins, corn bread, etc. I just love them. One of the reasons I love them is because they are quick to put together and they freeze really well. If you are making a pot of soup, it really isn't much extra work to put together a savoury muffin or quick bread to go along with it, and they realy turn a simple meal into something very special.
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