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
In my previous marriage, we used to spend a lot of time on Prince Edward Island in the summer. Although I was born on the Island, it was only an accident of birth, because that was where my father was posted with the Canadian Airforce at the time. My ex-husband's family, however, had a long history there, going back to some of the first Scottish settlers on the Island, back in the days when the Island was nothing but trees and native North Americans. The Ramsays ended up on the Island when their ship, The Annabella, was ship-wrecked in Malpeque Bay. The Annabella had been heading for the Virginia Colonies when a storm blew it off course and the rest is history. It is said that the survivors would have starved or frozen to death that first winter, were it not for the Natives who so generously helped them out.
My late father in law came from a very large farming family, consisting mainly of girls. I think there were only two or three sons. He was the baby of the family. Most of his sisters, with the exception of one, had moved down to the Boston, New England area before and after WW2. The same thing happened in my own family. There was a lot of prosperity in America as compared to the Maritimes, which was than and still is a somewhat economically depressed area.
The old gals (as we called the sisters) used to come up to their cottage on the Malpeque Bay every summer, where they would spend a couple of months taking in the sea air and re-connecting with their roots. The air rang with the sound of hearty card games and raucous laughter. I think the game was 45's but I can't say for sure, because I have never been a great card player. I'm too slow.
I loved to watch however, and many an afternoon was spent watching the cards being dealt and listening to all the war stories and family tales. The Sister that had stayed back on the Island used to do all the cooking. She would bake these Bannocks frequently. Her name was Rita. She was like a little bird. I loved her to pieces. She was a really kind and caring woman.
Ever the foodie, I would watch her making these. All of the ingredients used to get measured right out onto the counter-top, her quick hands deftly managing them into a dough that was then cut and baked into these beautiful light and oaty bannocks.
I can still remember the first time I saw her making them, I thought it was cheese she was mixing in, but it was cold butter which she had grated. I tend to cut the butter into bits and rub it in with my fingertips. Both ways work well.
Don't be tempted to use old fashioned oats in these, unless you blitz them in a food processor for a few seconds to break them down. This is one time you want to be using the quick oats. Old fashioned oats are too coarse.
Aunt Rita cut hers into squares, whereas I cut them into rectangles. Not a scrap of the dough is wasted. With a light touch, and no re-working of scraps you are rewarded with a dozen light as air golden brown slightly nubbly/nutty textured scones. Because that is really all a Bannock is . . . a Scottish Scone. But shhh . . . don't tell anyone I said that. I wouldn't want to start a War over it or anything.
What a wonderful time those years were, spending those summer afternoons out on the bay. The air was cool,because we were right on the water. The children and I used to walk up and down the sand and grasses, picking wild rhubarb that I would then make into pies and jam. Good times!
I don't know how the rhubarb ended up growing there but it worked kind of the same as wild strawberries do . . . it was thinner, smaller, and filled with a lot more flavour than the regular stuff.
In any case, I hope you will bake these lovely Bannocks, and when you do, please raise a nice hot cuppa to Aunt Rita and the old gals . . . and hot summer afternoons spent playing cards and picking wild rhubarb on sands of Malpeque Bay . . .
*Malpeque Oat Bannocks*
Makes 12
60g cold butter (1/4 cup), cut into bits
180ml whole milk (3/4 cup)
One of my favourite things that I love about Easter are Hot Cross Buns. It has been ever so, since I was a child. What a treat they have always been . . . sweetly spiced and studded with fruit and citrus, with those little icing crosses piped along the tops!
They are a bit fussy to make and involved a lot of time, and so sometimes I just like to make hot cros scones instead. Nobody really complains. Actually I have both to hand. I like to make a hot cross bun and butter pudding after Easter, and only a hot cross bun will do for that . . . but we also like to enjoy these over the holidays, with a nice hot drink.
They are quick and easy to make and incredibly tasty . . .
With just the right amount of fruit and spice . . .
With the lovely short buttery texture that we love in scones . . .
Just look at how nice and high they rise! Seriously flaky!
With just the right amount of icing piped across the tops for that sweet touch we love. These truly are beautiful. To enjoy on Easter morning, or in the afternoon with a hot drink. You can't lose!
*Hot Cross Scones*
Makes 8
few TBS cream for brushing
Preheat the oven to 200*C/400*F. gas mark 6. Line a large baking sheet with baking paper. Set aside.
Sift the flour into a bowl along with the baking powder, allspice and cinnamon Stir in the orange peel, salt and sugar. Drop in the butter. Rub it in with your finger tips using a snapping motion until the mixture resembles coarse crumbs. Stir in the fruit. Whisk together the egg and cream. Stir this mixture into the with a fork until it starts to form a soft dough. Tip onto a lightly floured surface and knead gently a few times until you have a smooth mixture. Pat the dough out to 1 inch thickness. Stamp into rounds using a 3 inch round cutter. Try not to twist the cutter or your scones will be lopsided. Sharp up and down tap will do the job nicely. Place evenly spaced apart on the baking sheet. Brush the tops with some cream and then bake the scones in the preheated oven for 20 minutes until well risen and golden brown. Leave to cool completely on a wire rack.
To make the icing for the crosses, whisk the icing ingredients together until smooth and thick. Spoon a cross onto each scone. Let stand to set the icing before serving. Delicious!
Todd enjoys his spread with a bit of butter. He can afford the calories. I cannot, but that's not a problem because they are tasty enough for me even without any butter! Bon Appetit!
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.
One of my favourite experiences over here is the Cream Tea, and you will find them all over the country. Hot pots of tea (and they can be herbal teas if you wish) served up with flakey fruited scones and butter, along with pots of fruit jam and clotted cream. What a delicious treat this is and such a quintessentially British experience!
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!
280g 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
225ml 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.)
These are the perfect thing to bake for your sweetheart (s) this month, don't you think? Bon Appetit!
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
Who does not love a scone? A delicious tiny bread, built just for one. Small indulgences meant to be enjoyed with a hot drink . . . and sometimes cream and jam.
Not me! I adore scones! I can honestly say I have never met a scone that I didn't like!
That is why when I saw these on the Land'O'Lakes site the other day I immediately wanted to go into the kitchen and bake them.
Gingerbread Scones. Just the name is tempting! How much more festive could you get in a scone? The recipe is attributed to the Pioneer Woman.
The dough was a lot wetter than I thought it would be. She mentioned in her recipe that the dough would be crumbly, but mine wasn't. It was quite wet, but I went with the flow and just used a well floured board.
Perhaps it is the difference between British and American flour, I am not sure. If you don't want a wet dough, add the liquid ingredients gradually until you get a dough the consistency of what you are looking for.
These smell heavenly when they are baking. Absolutely heavenly.
I wanted to dive in right away.
But you really need to wait until they are cooled, and then you need to glaze them with that scrumptious cream cheese glaze . . .
And then you need to let that set before you dive in. Trust me. It will be well worth the wait.
Mmmm . . . these are FABULOUS! Really delish! Tender and flakey and oh so filled with flavour!
*Gingerbread Scones*
Makes 8
1/4 tsp each ground nutmeg and ground cardamom
1/2 tsp salt
60ml molasses (1/4 cup)
milk for brushing
demerara sugar for sprinkling (turbinado)
Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a large baking sheet which you have lined with baking paper.
Bake in the preheated oven for 20 to 24 minutes until nicely poufy and set. Remove from the oven and allow to cool completely.
Whisk together the drizzle ingredients until smooth. Drizzle decoratively over the top of the scones. Allow the drizzle to set before serving. These will keep in an airtight container for several days.
You really need to try these. They are truly wonderful! They will fill your house with lovely Christmasy Festive Smells!! Bon Appetit!
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.
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)
Are you like me when it comes to anything cinnamon? If it has cinnamon in its title I am immediately salivating. Cinnamon Cookies, Cinnamon Rolls, Cinnamon . . . well, anything . . . I am on it!
Brrrr . . . we have been having a real cold snap of weather this past week and they are saying now we are in for the coldest Winter we have had in a while.
Kinda like a muffin. But not like a muffin . . .
You are going to love these delicious cheese and oat scones. Not only are they very comfortable sitting down next to a hot bowl of soup, but they are equally as comfortable next to a plate of salad, or being slathered with butter and jam!
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!
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!
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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