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
Ahh . . . the weekend. I love to spoil my husband a bit at the weekend by baking him something special, either for breakfast, teatime or dessert.
The fact that I also get a tiny bit spoiled by doing so is an added bonus. This morning I decided to bake him some scones to greet him when he came downstairs after waking up.
I am not sure if the smell of them baking helped him to wake up with a smile on his face or not, but he was really looking pretty happy when he opened the door to the lounge! Oaty Cinnamon Scones . . . they smell heavenly when they are baking.
Why is it that cinnamon anything smells sooooo good? I don't know, but I maybe should dab some behind my ears the next time we are going out. What do you think?
These scones are filled with the goodness of whole wheat and rolled oats, as well as the other ingredients. They are flaky and delicious!
I like to stir some dried currants into them when I bake them.
My husband really enjoys that fruit extra. But you could leave them out if you wanted to, or use raisins, or chopped dried apricots or sour cherries, or even nuts.
Just think to yourself, what goes with cinnamon and would be perfect in an oaty scone . . . . hmmm . . . I can hear your wheels turning.
They are also glazed with a cinnamon glaze that you apply while the scones are warm and fresh from the oven. Just pour it over. Let it get into all of the nooks and crannies . . .
These are lovely served warm . . . with some butter and jam and a hot cuppa . . .
Today I used raspberry jam . . . and soft butter . . . raspberry jam and fruited scones are a beautiful combination . . .
It also gave me an excuse to use my new little red tea pot, which I am right in love with! Its so cute. Why is anything tiny automatically cuter?
I also used one of my Emma Bridgewater mugs . . . my husband isn't normally allowed to touch them. He is too rough with china. Its a man-thing that they don't understand.
He puts them into the sink when he is done, which I suppose I should be happy about . . . not so much the throwing the spoon into the sink when he is done though . . .
which really can cause injury to china and stuff . . . that's why I usually only give him the old stuff to use. The stuff I don't mind getting chipped etc.
Oh, I know . . . I am naughty to save the best things for other occasions, and for special photographs. I just can't help myself. I've seen too many things broken through the years by carelessness.
Its a man thing I know. Just don't leave his monkey wrench out in the rain. Chances are they'll be keeping company with the kitchen scissors he's been forbidden to use, but does anyways. ☺
*Oaty Cinnamon Scones*
Makes 8
Deliciously wholesome. Serve warm with butter and jam for a breakfast treat!
140g plain flour (1 cup)
70g whole wheat flour (1/2 cup)
60g rolled oats (3/4 cup)
50g soft light brown sugar (1/4 cup)
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
125g butter, cut into cubes (1/2 cup)
120ml milk (1/2 cup)
75g dried currants (1/2 cup)
For the finishing glaze:
130g icing sugar
2 TBS milk
1/2 tsp ground cinnamon
Preheat the oven to 190*C/375*F/ gas mark 5. Line a baking tray with baking paper. Set aside.
Whisk
the flours, sugar, baking powder, salt and cinnamon together in a
bowl. Drop in the butter. Cut the butter into the dry ingredients
using a pastry blender until crumbly. Stir in the dried currants. Stir
in the milk to give you a soft dough. Tip out onto a lightly floured
surface and knead a couple of times. Pat out into a six inch circle
about 1 inch thick on the prepared baking tray. Cut into 8 wedges using a
sharp knife, but do not separate the wedges. (Leave in a circle.)
Bake for 20 to 30 minutes until golden brown.
Seriously I do so love my husband, and I do love spoiling him. But . . . the cost of a Pound store mug versus a £30 Emma Bridgewater mug . . . well, I am sure you totally understand! Why risk the tears. (He is worth more than the cost of any mug to me in all truth.) Happy Canada Day to all my Canadian Readers! Enjoy!
I have to say that one of my absolute favourite things is Lemon Curd. I could sit down and eat it with a spoon.
I have always made my own. Its not all that hard to do and tastes unbelievably better than the store bought stuff. Seriously.
I found myself with some lemons and limes that needed using up today and I had in mind to do a Lemon & Lime curd, but was a bit unsure as to what proportions of each I should use.
After doing a search I found what looked like a great recipe on the Waitrose site. I decided to charge things up a bit however and add some fresh ginger root to the mix, as I also had a knob of that which needed using up.
The people at English Provender had once sent me some Lemon and Ginger Curd and it was very moreish, so I thought why not!
The end result was something so fabulous that I think you are really going to love it!
Its tart and sweet and has just a bit of gingery heat to it, but not obnoxiously so.
This would make a fabulous filling for a cake I think . . . maybe even a banana cake . . . hmmm . . . the wheels are turning.
I also make a lovely lemon drizzle loaf which uses lemon curd, so I think I am going to try using some of it in that. (You will find that recipe in the same place as my regular lemon curd recipe. See link above.)
See how lovely and thick it is? And tis photo was taken while it was still a bit warm.
I couldn't wait to show you. It thickens up beautifully in the refrigerator.
Mmmm . . . so tasty. I had a huge Bon Maman jam jar from some jam I had gotten a while back at Costco and that is what I have used to store it in.
I think we will make pretty short work of this.
I couldn't resist trying some on top of a soda cracker just to taste it . . . you know how it goes. Oh boy. This is one gorgeous curd!!
I hope you will give it a go. Making curd is not that easy if you follow the directions perfectly. And even if your eggs do end up curdling a bit, its not the end of the world, just strain out the curdles.
It will still be perfectly edible, but in all truth if you are careful and temper your eggs first, then that just won't happen!
*Lemon, Lime & Ginger Curd*
Makes 600ml (2 1/2 cups)
Creamy,
tart and tangy. This gorgeous spread is very simple to make and tastes
fabulous spread onto warm scones or toast, between cake layers etc.
the finely grated zest and juice of 2 limes
the finely grated zest and juice of 3 lemons
1 inch piece of fresh ginger root, peeled and finely grated
250g caster sugar (1 1/3 cup)
125g butter, cut into small bits (1/2 cup)
4 large free range eggs, beaten
Place the grated ginger root, lemon and lime zests and juices into a
heatproof bowl, large enough to fit over a pan of gently simmering
water. Stir in the sugar and add the butter. Place over the simmering
water and cook, stirring occasionally until the butter and sugar both
melt.
Whisk a bit of this hotter mixture into the beaten eggs to temper it,
then slowly whisk the eggs back into the bowl of juices, etc. Make sure
you don't forget to temper the eggs as you will end up with scrambled
egg.
Continue to cook, stirring constantly, until the mixture thickens
enough to coat the back of a wooden spoon. This will take 20 to 25
minutes over water at a low simmer. Stirring is not optional, you must
stir it continuously or the mixture will not thicken evenly.
Remove the bowl from the pan and strain the curd into clean and
sterilised jars. (This is not totally necessary, but I like to strain
any solids out so that the mixture is completely smooth.)
Cover and allow
to cool completely before storing in the refrigerator. This will keep
for about a week. So I would give a jar away. I am sure nobody will
refuse it.
I adapted this recipe from one I found on the Waitrose site for Tangy Lemon and Lime Curd. I thought that fresh ginger would be a fabulous addition to the flavours and I was right! I love it when that happens!
All of the content you see on this page (both photographic and written) is the express property of The English Kitchen (Marie Rayner). 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.
Thank you for visiting! Do come again!
Later this month, on the 19th May we are all going to be glued to the television screens watching the making of a Fairy Tale come true as we watch Miss Meghan Markle walk down the aisle to her waiting Prince, Prince Harry. What little girl does't dream about one day marrying a Prince?
I am so pleased that today, in thse modern times, this can be a reality, and that our Princes are now allowed to marry for love rather than obligation and duty. Hooray!
With that in mind, I have written a little tongue-in-cheek bit here this morning as the residents of Downton Abbey receive the news of the impending nuptials . . . and yes, there will be scones . . . every fairy tale deserves a happy ending.
Hello? 36410, Downton Abbey, Earle of Grantham speaking. (psst . . . Cora, where the hell is Carson? I shouldn't be answering the phone. Ugh.) What's that you say? Oh golly gosh!
Everyone, heads up! Great news! Dust off the silver Carson and check the wine cellar!!!
There's going to be a Royal Wedding! And soooooon!! More sooner than soon!!
Oh goodie, goodie!!! I do so love a Royal Wedding! Such an occasion! Oh joy, oh joy! Break out the family jewels! Prancing here. Prancing here. I'm a pony, I'm a pony!!
Ummm . . . . but, will there be scones? Please tell me there won't be scones. I am no good at scones. No good at all. They make me all flustered, you hear . . . all flustered. Mine always come out flat.
That's because you don't pay attention Daisy! You never do. Straight up and down. You cut them straight up and down, and you use a light hand.
There will be no heavy handedness when we are talking about scones. Not in MY kitchen! Pull yourself together girl!
Who cares about scones. Will there be dogs? Bracing young courtiers to flutter my eyelashes at??? A whiff of scandalous secrets I can, ahem . . . use to my own advantage??? Cheap black market goods to flog????
I simply must double Cora's "oh goodies". I do so love an occasion, and I hear she is a commoner, and an American at that!
What a cause for celebration!!!! I just love it when the underdog rises to the top! Hooo - ray! Pip pip and all that!
Oh dear me, a Commoner you say? And an American? I suppose that next you will be telling me that she is also divorced. This just isn't done. What is the world coming to . . . this just isn't done. How will they live down the scandal. Dear . . . dear . . . tut . . . tut . . .
Hmmmm . . . . I'm not sure you really want to be doing all of that tut-tutting Violet . . . me-thinks you are forgetting the regrettable Mr. Pamook . . . ahem . . .
Oh yes . . . giggle, giggle . . . the dear Mr. Pamook, let's not forget Mr. Pamook . . . Pamouk . . . PAMOUCK!!!!!
Edith . . . do you really want me to start rattling some skeletons in closets here. Do you? Do you?
Ummm . . . no. Will there be scones?
What??? Scones???? Skeletons in closets you say? Like when our Miss Sybil married the chauffeur????
I was wondering when that was going to come up . . . . lets just let sleeping dogs lie . . . lay . . . lye . . . oh forget it!!
Again with the dog . . . I know nothing about a missing dog . . . honest . . . does this look like a face that would lie tell untruths?
Thomas . . . don't do anything I wouldn't do . . . when in doubt deny everything . . . some things are just best left unsaid. Follow my lead . . .
But . . . um . . . . really . . . all I wanted to know is . . . will there be scones???
Forget the scones!!! Will there be new dresses involved??? Jewels!! Parties??? Dancing perhaps???? Clubbing??? Fun! Fun! Fun!
Just let me check with my friends . . . one minute . . . one minute . . .
Consensus is yes! There WILL be dancing . . . there is nothing like dancing and new dresses and parties. I do love a good party. PAR TAY!
Scandle . . . dogs . . . Pamouk . . . dancing . . . scones. Par . . . tay!!! If they are lucky there won't be any soup.
Ladies . . . pull yourselves together. You must remember who you are. You are the daughters and servants of an Earle . . .
Quite . . .
Am I too late???
Indoubitably . . . somewhat . . .ahem . . .
What about the scones????
There will be scones Carson . . . big fluffy soft scones, preferably filled with something lovely, what do they call it . . . . that fruity stuff . . . and the white stuff that goes with it.
Jam and clotted cream . . . yummy . . . scones and jam and clotted cream.
Yummy indeed . . .
There WILL be scones . . .
Oh goody . . . scones . . .
I also love a good scone and these scones are very befitting of a Royal Wedding Teatime Celebration!
They are delightfully light and flaky, with just the right amount of dried cranberrys and a hint of orange zest.
The best way to cut up the cranberries for these is to put them in a plastic cup and snip them with the kitchen scissors, not to fine, you want some chunks.
I think Meghan would like this, and Harry too . . . in between the Kale shakes. (I know she is a health food nut and these are definitely not health food!)
In any case they went down well here today with some berry jam and clotted cream . . .
I even dug out my best cloth and crystal . . . they were totally worth it.
Sift the flour, baking powder and salt into a bowl. Drop in the butter and rub it in with your fingertips until the mixture resembles fine bread crumbs. Stir in the sugar, cranberries and orange zest. Make a well in the centre and pour in the cream. Stir in with a fork until you have a soft dough that comes together, adding more cream if necessary. Transfer to a lightly floured surface and knead gently two or 3 times Press out to a disc which is about 1 1/2 inches thick. Stamp out into rounds with a 3 inch fluted cutter, using a straight up and down motion without twisting the cutter, trying to cut as many out of the first cut as you can. (Subsequent cuts will not be as tender when baked.) Bring the scraps together and pat out again, cutting more until you have used all the dough.
Place well spaced apart on the baking sheet. Bake in the heated oven for 12 to 15 minutes, until well risen and golden brown. Scoop onto a wire rack to cool.
Note - You can add an optional glaze if you wish. Just wisk together 65g (1/2 cup) sifted icing sugar with enough milk to make a thin drizzle and flick it over top.
Subscribe to:
Posts (Atom)
Social Icons