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
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.
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.
I had some applesauce that needed using up yesterday and so I baked us a spiced applesauce loaf. I adore loaves like this. They smell heavenly when they are baking, making the whole house smell gorgeously welcoming, and they are moist and delicious!
I really despair of the lighting this time of the year. It is cosy to a degree, but it makes taking good photos in natural light very difficult. Or maybe I just need a new camera . . . .
I tend to think it is just the poor light. In any case, don't let my lack of great photos put you off from baking this lovely loaf.
Its easy and quick to throw together and bakes up a dream. Do make the spiced honey butter to spread on it when you sit down to enjoy . . . .
Its also delicious and perfect on this tasty bread, and on your toast, your scones, your pancakes, your waffles, etc. The two of these together are pure bliss.
*Cinnamon Spice Applesauce Bread*
Makes one large loaf
145g granulated white sugar (3/4 cup)
30g sour cream or plain yogurt (1/4 cup)
*Spiced Honey Butter*
Makes about 3/4 cup
There is nothing more comforting than sitting indoors on a cold snowy/sleety day and enjoying a warm slice of this with a hot cuppa. Bon Appetit!
I had some raspberries that needed using up this morning, so I decided to bake us some Raspberry Peek-A-Boo muffins. This is a classic recipe, hailing from a Bisquick Cookbook published in the 1960's.
These easy and delicious frosted muffins absolutely overflow with juicy fresh raspberries! I love them!
Its a fairly simple recipe which goes together very quickly. They are as quick to make as stirring a few bits together. The batter is simply bisquick, sugar, butter, and milk.
The filling is just fresh berries, lemon juice, some sugar, as well as a small amount of nutmeg and cinnamon.
There is also a simple icing sugar glaze which gets spooned over top of the finished muffins. This is the photograph from the book I got the recipe from.
I am still struggling to find good light for my food photography. In the UK I had a specific place that worked very well for this purpose. Here its a lot more difficult, as the windows in my sister’s house are not really facing in the right direction.
I adapted the recipe from this cookbook. It was published in 2017 and is a compilation of much beloved recipes from yester-year updated to use today's ingredients and according to today’s tastes.
It is filled with a plethora of tastiness from the Betty Crocker kitchens, and may even invoke some cherished childhood memories, depending on your age!
Bisquick was not something I could find all the time when I was living in the UK. I could sometimes get it from an American Grocery supply company at a premium price.
I learned to make my own. Its not hard to do and works exactly the same as a purchased baking mix.
*Homemade Baking Mix*
Makes 24 servingsThis is mix which comes in really handy to have in the cupboard, ready to use for making muffins, pancakes and all sorts.
245g milk powder (1 cup)
5 TBS baking powder
50g white sugar (1/4 cup)
1 TBS salt
220g white vegetable shortening (1 cup)
Whisk flour, dry milk powder, baking powder, sugar, and salt in a large bowl until thoroughly combined. Cut shortening into dry ingredients with a pastry cutter, about 1/2 cup at a time, until mixture resembles cornmeal. Store in an air-tight container for up to 3 months.
Whisk flour, dry milk powder, baking powder, sugar, and salt in a large bowl until thoroughly combined. Cut shortening into dry ingredients with a pastry cutter, about 1/2 cup at a time, until mixture resembles cornmeal. Store in an air-tight container for up to 3 months.
To make biscuits/scones:
Measure 260g (2 cups) of the mix into a bowl. Stir in 180ml buttermilk
(3/4 cup) with a fork, Pat out, cut into circles and bake in a
220*C/425*F/ gas mark 7 oven for about 10 minutes. Makes six large
biscuits (scones).
To make Pancakes:
Measure 260g (2 cups) of the mix into a bowl. Whisk in 3 TBS sugar, 2
tsp baking powder, 2 TBS vegetable oil and 2 eggs. Whisk together until
smooth. Cook as per regular pancakes on a greased griddle. Drop 1/4
cupful at a time onto hot greased griddle. Cook until the edges are
dry, flip and cook until golden. Makes about 14.
I always kept a container of it in my freezer. As it was an ingredient I did not use overly often, it only made sense to keep it frozen so that the fat in it did not go rancid.
Its a really handy ingredient to have on hand. What I liked most about it was that it had no preservatives and it didn't contain anything I could not pronounce!
They refer to these in the cookbook as being muffins. I really think they are more like a cross between a muffin and a biscuit/scone type of pastry.
I would think they are more like the biscuit than the muffin, but you can make your own mind up.
I love recipes with a history and containing a bit of nostalgia. In modern times we have a tendancy to look past these types of things and judge them as being archaic and old fashioned.
Young people today are keen to embrace the new, and I don't blame them. New is good. But I think old is often better. (That is my age speaking I guess!)
When we choose to overlook these little gems from the past, I think we are losing out on something really special. Of course not all historic recipes are great!
I have seen some pretty horrific photos of really strange, and obnoxious sounding recipes. Especially from the 50's and 60's. Positively "Barftastic" looking. But there is also plenty of good when you weed your way through them.
This is one of the better ones. I was really pleased with how they turned out. They were light and quite tender.
They are not overly sweet either. The fruit filling is a wonderful combination of sweet and tangy. I loved it. But then I adore raspberries.
It was not always so. I remember gorging myself on some from a neighbours raspberry canes when I was 10 years old. (Very naughty on my part.)
I got a tummy bug combined with being motion sick not too long after the binge. My father was hoovering the seeds from out of the carpeting in the car for years afterwards, and it was a very long time before I could face a raspberry again.
Thank goodness it passed and I can now enjoy them. The seeds can be a bit bothersome a times, especially if you have diverticulitis like I have.
But I can tolerate them in small amounts. Raspberries are low in calories but high in fiber, vitamins, minerals and antioxidants. They may protect against diabetes, cancer, obesity, arthritis and other conditions and may even provide anti-aging effects. They are not considered to be a super-food for no reason!
In any case I hope that you will be inspired to want to bake these lush muffins/pastries for your family. I think they are something which everyone will enjoy.
If you are not fond of raspberries I am thinking you could use blackberries or even blueberries! I think toasted flaked almonds would also be very nice baked on top! And if you used almond flavouring in the batter, they would be almost like a Bakewell type of bake! Yum!!
Raspberry Peek-A-Boos
Yield: 12
prep time: 15 Mincook time: 20 Mintotal time: 35 Min
A delicious cross between a muffin and a pastry. They are filled with fresh berries and topped with a vanilla glaze!
Ingredients
- 1 cup (125g) fresh raspberries, washed and drained
- 4 TBS granulated sugar
- 1 tsp lemon juice
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 2 cups (240g) original bisquick baking mx
- 1/4 cup (60g) butter softened
- 2/3 cup (160ml) milk
For the glaze
- 1 cup (130g) icing sugar, sifted
- 1/2 tsp vanilla
- pinch salt
- 1 to 2 TBS milk
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Butter a 12-cup medium muffin cup really well, or line with paper liners.
- Toss the berries together in a bowl with 2 TBS of the sugar, the lemon juice, nutmeg and cinnamon.
- Combine the bisquick and remaining sugar. Drop in the butter and rub it in with your fingertips to combine. Add the milk all at once, stirring it in just until moistened.
- Spread 1 TBS of the dough into the bottom of each muffin cup. Top each with 1 TBS of the raspberry mixture. Divide the remainder of the dough equally and drop it on top of the raspberry mixture.
- Bake in the preheated oven for 12 to 15 minutes, or until golden brown. Allow to cool in the pan for a few minutes before removing to a wire rack to cool for about 10 minutes.
- Whisk all of the ingredients for the glaze together, adding milk 1 TBS at a time until you have a mixture with a drizzle consistency.
- Drizzle over muffins and allow to set before serving.
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
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