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
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!
I love bread for breakfast . . . muffins, tea breads, pancakes, waffles and tasty little gems like this recipe here today.
Delicious Cherry Granola Breakfast Buns.
A drop type of scone, all short and buttery . . . each crumbly buttery mound filled with delicious cherry preserves and topped with some crunchy granola. Baked until golden brown and then glazed with a delicious vanilla icing drizzle.
Oh so good! Sweet and savoury at the same time, with some crunch and meltingly buttery goodness.
What's not to like??
Oh, and did I remember to tell you that they are quick as a wink to make, easy and you can have them on the table in about 20 minutes???
Well . . . You can! Go on . . . what you waiting for??? Your family will thank you for them!
*Cherry Granola Breakfast Buns*
Makes 12
Printable Recipe
Buttery drop scones, filled with cherry preserves and granola crumbles, and then glazed with a delicious vanilla drizzle. Yummo!
8.5 ounces plain flour (2 cups)
2 tsp baking powder
1/2 tsp baking soda
1 TBS caster sugar
3/4 tsp salt
8 TBS butter, melted
250ml of cold buttermilk (1 cup)
cherry fruit preserves
1 crisp granola bar crumbled (I used Nature's Valley honey and oat)
to glaze:
2 heaped dessertspoons of icing sugar
milk
vanilla
Preheat the oven to 220*C/425*F/ gas mark 6. Line a baking tray with parchment paper. Set aside.
Whisk together the flour, baking powder, soda, salt and sugar. Stir together the melted butter and cold buttermilk. Stir this into the flour mixture. You should have a somewhat sticky dough of dropping consistency. Drop this mixture by heaped tablespoonful's onto the prepared baking sheet, leaving some space inbetween for spreading. You should get 12 mounds.
Using the back of a wet teaspoon, make a shallow hollow in the centre of each. Drop a scant teaspoon of cherry preserves into each hollow. Sprinkle some of the crumbled granola bar over each.
Bake for about 15 minutes, until browned on the bottoms and golden on the tops. Remove from the oven. Allow them to cool for a few minutes.
Whisk together the icing sugar along with a few drops of milk and vanilla, to make a drizzable consistency glaze. Drizzle over top of the breakfast buns. Serve while still warm. Store any leftovers in an airtight container. Reheat briefly in the microwave before serving. (Not too long as you don't want the jam to get too hot, about 15 to 20 seconds should do the trick.)
We're very lucky in that we grow all of our own soft fruits in our back garden. I freeze what we can't manage to eat fresh so that we can enjoy them in the colder months. A little taste of summer . . . it's quite heady . . .
When I think of summer desserts, I automatically think of something that is cool and refreshing. Designed to get me in and out of the kitchen quickly.
Bright, fruity and light! After all this is the season when fresh local produce is less expensive and more available. I also am a great believer in eating seasonally and locally.
Today I am sharing 10 of my favorite keep your cool summer dessert recipes. Not all of them are fruity. There are a few exceptions.
All of them are delicious and perfect for these hotter, dog days of summer. Light and refreshing. Not super filling. Quite easy. Family favorites.
Some have been standards in my summer kitchen for a very long time. Old reliable friends. I hope that they will become standards in your kitchen as well!
REFRIGERATOR TOFFEE BARS - An oldie but a goodie. Layers of crisp buttery crackers, sweet toffee and chocolate. Something to satisfy the children's sweet tooth's when the temperature goes up and you don't want to turn on the oven!
FRESH BERRY CROSTINI - Crisp sour dough toasts, spread with creamy cheese, fresh berries and a drizzle of honey. Deliciously simple!
MABEL'S STRAWBERRY PIE - A fresh no bake strawberry pie that is deliciously simple to make. An old recipe I got from my friend Mabel when both of our families were very young! A summer time right of passage.
WHITE CHOCOLATE CHEESECAKE - The filling for this is super easy to make. Melted white chocolate beaten together with cream cheese, vanilla and sugar, poured over the base and allowed to set up in the refrigerator. If you can stop at one piece of this tasty dessert, you are a better person than I am!
CREAM TEA TRIFLE POTS - Fresh scones, crumbled, with a drizzle of sherry and honey, fresh berries, jam and custard. There is also some clotted cream, which I know is very difficult to find outside of the UK, but I give you a more than adequate substitute to use! Fabulously tasty!
GRANDMOTHER'S STRAWBERRY PIE - You will have to heat up the oven for this, but trust me when I say this fabulously delicious pie is worth every bit of extra heat! Deliciously old fashioned. Serve warm with scoops of cold vanilla ice cream on top for the perfect early summer dessert!
BLACKBERRY & LEMON ETON MESS - A riff on the traditional raspberry version with layers of lemon curd, yogurt cream, a fresh blackberry sauce and broken meringues. Easy and delicious.
LEMON SANDWICHES WITH BLUEBERRIES & CREAM - Thick slices of a moist and delicious lemon cake are topped with a rich yogurt cream and a sweet fresh blueberry sauce. Its very similar to a strawberry shortcake in a way I suppose.
Except this isn't made with baking powder biscuits. Its made with lemon cake. A moist and delicious lemon cake. A very yummy cake.
MACEDONIAN FRUIT SALAD - This is a fabulous recipe that really goes together quickly and that your family will love. You can serve this either for breakfast spooned over some yogurt or cereal, or even pancakes. Or on it's own with a dollop of yogurt on top or a muffin on the side. Light and refreshing. Healthy even!
REFRIGERATOR FUDGE CAKE - A rich vanilla cake, with pockets of rich chocolate pudding, topped with whipped cream. All from scratch and a real favorite family dessert. You can make it even less fussy if you use a boxed cake mix and a pudding mix. Either way its fabulously tasty!
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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