Bake the scones for 18 to 20 minutes, until golden brown and firm on top.  Remove to a wire rack to cool.

To make the glaze whisk the icing sugar together with enough maple syrup, a few drops of maple extract and enough hot water to give you a thick glaze.   Spoon over top of the scones and sprinkle with a few toasted walnuts if desired.   Store in an airtight container.

Kinda like a muffin.



Kinda like a scone.



A delicious quick bread that is shaped like a muffin and as easy to throw together as a muffin is . . . but has the lovely short texture of a scone.

Light, fluffy and buttery, and oh so scrummily crunchy on the outsides.



These are fabulous served straight from the oven with plenty of cold butter and fruit preserves.

Great for breakfast, lunch and even a wonderful teatime treat!



Easy peasy and yummy scrummy!!




*Buttermilk Scone Muffins*
Makes 12
Printable Recipe

Slightly sweet and as easy to make as stirring together some ingredients and dropping them into muffin cups. They take a bit longer to bake, but you are rewarded at the end with delicious muffin shaped scones that are meltingly tender inside and crisply scrummy on the outsides! Delicious served warm with some cold butter and fruit preserves!

360g of plain flour (2 1/2 cups)
2 TBS caster sugar
2 tsp baking powder
1 tsp salt
1/4 tsp of baking soda
10 TBS chilled butter, cut into bits
250ml of buttermilk (1 cup)

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 12 cup medium muffin tin well. Set aside.

Whisk together the flour, sugar, baking powder, salt and soda. Drop in the butter and rub it into the flour mixture until the mixture is mealy. Add the buttermilk and stir it in with a fork, stirring it in until the dough is slightly firm. You may need more buttermilk. You want it stiff, but of dropable consistency.

Drop by dessertspoonfuls into the prepared muffin cups, dividing it equally amongst them.

Bake in the middle of the oven for 40 to 45 minutes, until golden brown and crusty. (Check frequently near the end to make sure they aren't over browing!)

Serve warm

 

It's still not too late to rustle up a few treats for your family for Easter.  Here are some of my favourites which I have shared with you in past years.

 

Easter Bark

 

Easter Bunny Cupcakes  Sooo cute!

 

Hot Cross Scones  (Soooo good!) 

 

Easter Chocolate Crispy Nests   Easy to make and kids love em!

 

A Simnel Tart    Very easy and oh so delish!

 

Bun and Butter Pudding   A great way to use up some of those extra Hot Cross Buns!

 

Hot Cross Muffins   Perfect for breakfast.   Tastily fruity too!

 

Hot Cross Buns with a Spiced Fruited Butter for spreading.   

You could be quite spoiled for choice!

 

I was recently sent the most delightful book to review.  It appealed to several of my loves . . . Illustration, Travel, History and Cookery.   I think I fell in love with it as soon as it fell through my letter box.  Entitled "Bladkbirds Baked In a Pie, Memories of Rozinante" and written by Eugene Barter and illustrated by Mary Jose.

Eugene Barter was the Senior Secretary of Prime Minister Edward Heath who, at the age of 60, retired to a house in the foothills of the Pyrenees along with her sister and brother-in-law and opened an Auberge, which is a type of restaurant.

This book is a sturdy delightful mix of food for the eyes, the soul and the stomach.   I found the little stories and anecdotes perfectly charming and wonderful to read.  As someone who has always dreamed of doing the same thing . . . I was quite mesmerized by this aspect of the book.

 

The first part of the book is filled with delightful tales of drunken neighbours, burglaries of provincial houses, quirky guests and a life well lived. Sharing with the reader the journey from stranger to accepted French status, Eugene's mesmerizing tale flows through years of encounters and experiences, ranging from  the initial purchase of the house which became her livelihood.   Eugene takes us through the trip of a lifetime and shares with us the lessons which she learnt along the way.  Peppered throughout are these fabulous little pen and ink drawings done by  Mary Jose, who also did the cover art.  All in all I found it to be a fascinating read.

 

The second part of the book is, of course . . . recipes!   In this section you will find tasty selections for everything from Dressings and Sauces to delicious sounding soups, starters, omelettes, pies, fish dishes, salads, game, local dishes, etc.  It is just a beautiful selection.   I was spoilt for choice when it came to choosing a recipe to illustrate to you the quality of recipes you can expect in this book.



I finally settled on the recipe for the Bakewell Tart, for several reasons.   It is a pretty basic recipe and from my experience if you can't get the basic recipes right, there is no hope for you getting the more complicated ones right and let me tell you, this recipe is a winner.  It's very simple, using simple wholesome ingredients . . . but the results are fabulous.  Delicious and anything but simple.  In short, it worked beautifully.

 

Another reason I chose this recipe to showcase the book is that I have never baked a Bakewell Tart for you on here!  I've talked about it a lot . . . and done some really tasty versions of things using the Bakewell Theme . . . ie. steamed puddings, scones, Whoopie Pies, etc.  I thought it was about time I actually showed you a Bakewell Tart!



And I can tell you first hand, it's a fabulous tart.   A real winner.  Just like this delightful book. 

The book also contains cookery conversion tables for pan and dish measurements, oven temperatures and liquid and dry measures, which are very handy to have.

 

*Bakewell Tart*
Makes one 8-inch tart
Printable Recipe

A delicious British traditional tart.  Puff pastry, spread with raspberry jam and topped with an almond frangipane topping.

212g packet of Puff Pastry
2 whole free range eggs
2 free range egg yolks
100g of butter, melted (7 TBS)
100g of caster sugar (8 1/2 TBS)
50g ground almonds (generous half cup)
2 TBS raspberry jam
flaked almonds to decorate
Icing Sugar to dust

Preheat the oven to 200*C/400*F. gas mark 6.  Butter an 8 inch pie tin or flan ring.

Roll out the pastry on a lightly floured surface into a round large enough to line the tin or flan ring.  Beat together the eggs, egg yolks, melted butter, sugar and almonds.  Spread the bottom of the the pastry case with jam.  Pour the almond mixture over top.  Sprinkle some flaked almonds over the surface.

Bake for 30 minutes, or until the filling is firm to the touch.  Allow to cool before cutting into wedges to serve.  Dust with icing sugar before serving. (optional)

  

If you are looking for a cookbook filled with gorgeous food photography, then this is not your book.  There is no food photography included.  If you are looking for a delightful read, quirky illustrations and some really fabulous recipes then this is the book for you.

Many thanks to Sunpenny Publishing for sending me this wonderful book to review.

Blackbirds Baked in a Pie, Memories of Rosinante
by Eugene Barter
Illustrated by Mary Jose
305 pages
ISBN 9781907984167

I think sometimes that we try to complicate things too much . . . tis the simple things that often seem to bring us the most pleasure.



Things like these scones . . . simple ingredients, easy to make . . . and even easier to eat.



Not much to look at . . . but simple things seldom are . . . there is a beauty in their simplicity that is somewhat mystical . . . and hard to put your finger on.



You only know they work in the most magical way, and bring joy to all those lucky enough to partake of them . . . no matter what or who  they be.



These are lovely served warm from the oven . . . split and spread with lots of cold butter and honey . . . or with a nice slab of cold Cranberry Wensleydale Cheese.

Yummo!  This is bliss.  Just perfect in the late afternoon with a nice hot drink of whatever plucks your heart strings!



*Brown Scones*
makes 12
Printable Recipe

Sometimes the simple things are the best things of all. 

6 1/2 ounces flour (1 1/2 cups)
1 ounce bran cereal, ground fine (1/2 cup)
2 tsp baking powder
1/2 tsp salt
3 TBS caster sugar
4 TBS butter, cold and cut into bits
1 large free range egg
4 fluid ounces milk (1/2 cup)

Glaze:
2 TBS milk
2 TBS soft light brown sugar, packed

Preheat the oven to 220*C/450*F/ gas mark 7.  Line a baking sheet with some baking parchment.  Set aside.

Whisk the flour, bran, baking powder, salt and sugar together in a bowl.  Rub in the butter with your fingertips until the mixture resembles bread crumbs.  Beat together the milk and egg.  Add all at once to the crumb mixture, stirring it together with a fork.  Turn out onto a lightly floured board and knead about a dozen times.  Pat out into a 9 inch circle, about 1/2 inch thick.  Cut into 12 equal wedges.  Place onto the prepared baking sheet. 

Stir the milk and sugar for the glaze together until the sugar is melted.  Brush over the tops of the scones, without letting any drip down the sides.  Bake for 12 to 15 minutes until well risen and nicely browned.  Serve warm.

 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.

 

Hands up if up if you are not overly fond of January and already in need of a bit of a pick up!  Me too!   I've been dragging along with this rotten cold/sinus infection/chest infection . . . . and feeling blah since before Christmas.  Christmas Dinner was a wash out . . . couldn't taste a thing.  Likewise New Years . . . I am more than ready for a pick-me -up!



I saw an article in one of my latest month's food magazines, where they were talking about having a Duvet Day as a January Pick Me Up.  I think by that they meant a day when you just laze around and eat nothing but junk and stuff, in your jim jams, watching cheesy films and stuff.   I totaled up all the calories for what they were suggesting that a person imbibe for the day and it was outrageous!

 

Breakfast Sandwich 563 cals. Bloody Mary 128 cals.  Teatime Treat Cake 352 cals, Creamy Hot Chocolate 293 cals.  Movie Snack of Honeycomb, Pancetta and Maple Popcorn  431 cals.  (All of this is per serving folks!)  All topped off with a takeaway feast of homemade  wings 450cals,  Spiced Wedges 299 cals,  Sticky Ribs 571 cals, and Red Cabbage Slaw at 248 cals . . . They can't be serious can they???  Or can they???  The mind boggles.



Kind of makes the calorie count of one of these tasty scones with some cream and jam seem rather healthy in comparison . . .  duvet or no duvet . . .



In any case . . . these certainly were a pick-me-up.  Is it feed a fever starve a cold?  Or is it starve a fever, feed a cold.  I don't know.   I only know for sure that I am about fed up to the eyeballs with coughing my guts out . . .

These made a nice change . . . a small indulgence without going over the top.

 

 *Cherry Almond Scones*
Makes 8
Printable Recipe

Beautifully  rich and flaky scones, stogged full of candied cherries and lovely flavours of vanilla and almond.  The flaked almonds which are baked on top give them a lovely crunch.

2 cups plain flour (200g)
1/3 cup caster sugar (65g)
2 tsp baking powder
1/4 tsp salt
1/3 cup chilled butter (75g)
2/3 cup whipping cream (156ml)
1 large free range egg, lightly beaten
1 tsp pure almond extract
1 tsp pure vanilla extract
1 cup candied cherries, washed, dried and cut into quarters (200g tub)
flaked almonds and cream to finish

Preheat the oven to 200*C/400*F/ gas mark 6.  Line a baking sheet with parchment paper.  Set aside.

Sift the flour into a bowl along with the sugar, baking powder and salt.  Drop in the butter, cut into bits.  Rub the butter in with your finger tips until the mixture resembles fine bread crumbs.   Stir in the cherries.   Whisk together the cream, egg and extracts.   Stir the wet ingredients into the dry ingredients with a fork.  The mixture will be very sticky.  Tip out onto a floured board.  Knead several times with floured hands to bring together.  Pat out to 1 inch thickness.  Cut into rounds with a sharp round cutter, 3 inches in diameter., using a sharp up and down tap.  Do not twist.

Place rounds onto the prepared baking sheet.  Brush the tops with more cream and sprinkle with flaked almonds.  Bake for 18 to 22 minutes until well risen and golden brown.  Scoop off onto a wire rack to cool.   Dust with icing sugar to serve if desired.   Delicious split and served with clotted cream and preserves.