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
I think you are really going to enjoy these delicious biscuits I am sharing with you today, and by biscuit in this case I mean bread/biscuits, not cookie/biscuits! Over here in the UK, they call cookies biscuits. They don't really do baking powder biscuits, although they do scones.
Scones and biscuits are two entirely different things. The difference mainly boils down to one single ingredient and that is an egg. Scones usually contain eggs, biscuits normally do not. Biscuits tend to be flaky, whereas scones tend to be crumbly and more cake like.
When it comes to flaky, they don't get flakier than these Mile High Greek Yogurt Biscuits!
Just look at all of those flaky layers . . . because the butter in this recipe is quite cold when blended in and is only coarsly blended into the flour mixture, when it melts it leaves lots of air pockets, which is what creates all of that flakiness!
And yet . . . there are only 4 TBS butter in the whole recipe, which works out about 1/2 TBS per biscuit.
More of the flakiness comes from the baking powder reacting with the acid in the Greek yogurt, causing the dough to expand exponentially. (Love that word!)
The end result is a biscuit that is light as a cloud, and filled with lots of flaky pockets.
Because the biscuits themselves are relatively low in fat, you don't need to feel guilty at loading them up with cold butter when it comes to the eating. What's your favourite thing to enjoy with hot biscuits?
Personally I love them spread when they are hot with plenty of cold butter and creamed honey. OH boy . . . you don't get much better than that! Unless you add some shaved ham in between . . . mmm . . mmm . . . mmm . . .
Hot biscuits, cold butter, creamed honey and shaved ham . . . . a bit of baking powder biscuit heaven to my way of thinking, and no, I am not from the South.
Athough Nova Scotia (where I am originally from) is in the Bible belt of Canada, which kind of equates to the Southern States which are the Bible belt of American and where they really enjoy their biscuits and ham!
One thing is for certain and that is this . . . these are delicious and a real family pleaser whether you serve them with honey and ham or not. Butter is not optional. If you are a person who eats biscuits without butter you are on the wrong page!
Mile High Greek Yogurt Biscuits
Yield: 8
These easy biscuits rise really tall and flaky, but are considerably lower in fat than many others. Fabulously tasty!
Ingredients:
- 280g plain flour (2 cups unbleached all-purpose)
- 2 tsp baking powder
- 2 tsp sugar
- 1/2 tsp fine sea salt
- 4 TBS cold butter
- 245g low fat Greek yogurt (1 cup)
Instructions:
How to cook Mile High Greek Yogurt Biscuits
- Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a baking sheet.
- Sift the flour into a bowl along with the baking powder. Stir in the salt. Drop the cold butter into the bowl and cut it in with a pastry blender, until the flour mixture resembles coarse sand with chunks of butter the size of small peas. Using a fork stir in the yogurt. Gently mix to a soft dough in the bowl.
- Tear off a sheet of baking parchment large enough for your baking sheet. Put the dough on the sheet of paper and pat out to a rectangle, roughly 1 inch in thickness. Cut into 8 smaller rectangles. Gently push them apart leaving plenty of space in between. Carefully transfer the paper to the baking sheet.
- Bake in the preheated oven for 15 to 18 minutes, or unti they are well risen and golden brown on the top and bottom. Best enjoyed whilst still warm.
All kidding aside you really do need to bake these biscuits for your family this weekend. Not only are they low in fat and high in flake and flavour, but they are very quick and easy to make as well. Just remember one thing and you'll be okay. A light touch is always the best option when dealing with biscuits. Oh, and another positive thing, no flour is wasted in this recipe. Every scrap gets used up.
I used some of my precious flour this weekend to bake us an Italian Lemon Cream Cake. I had a lemon that was close to spilling over to unusable and some cream which was also close to being unusable as well.
I hate it when that happens.
Several months ago, I am ashamed to say . . . losing such things wouldn't really have bothered me overly much, although I have always tried to use everything.
Over the last few years, I have probably not been as diligent as I could have been. Not proud of that.
These days I am much more aware of waste and shortages. Flour (for one thing) and sugar are in short supply and I don't have regular access to fresh ingredients either.
For as long as we are bothered by this Covid 19 pandemic my days of simply popping to the shops or sending Todd when I need something are over, and in fact I am not sure if I will ever live like that again.
Did you know you can keep flour in the freezer indefinitely. Actually, you can keep it in your refrigerator for up to two years before it will go rancid.
So long as they are stored in airtight containers, that is. A timely tip there!
I had recently been sent some lovely Italian flour by an online supplier of authentic Italian foods, Cibilia. I have been storing it in my freezer and decided to use some of it today. There was a semolina flour and 2 types of soft wheat flours, both perfect to make things like shortbreads, scones, biscuits, cookies and so on.
The flour has been produced by Zilletta Di Brancia - Apulian Stone Mill, which is the only artisan stone mill existing in all the Tavoliere delle Puglie. It is also a family owned mill. For this Cake I used TIPO 1 which is an Organic all purpose flour.
As you can see I had beautiful results. Look at the beautiful crumb which resulted after baking! I was so impressed.
That crumb is the sign of a good cake. And good flour helps to create a great crumb.
The cake itself is a very simple cake. It is light and beautifully flavoured and as you can see has a very light crumb and is very moist.
I love simple cakes. They are my favourites.
You beat three large free range eggs together with an additional large free range egg yolk, lemon zest and a quantity of confectioners sugar to make a light and fluffy mixture.
This mixture almost doubles in volume. This is a part of what adds to that beautiful texture of the cake.
Once you have done that you fold in a mix of the flour and some baking powder, alternating with heavy cream . . . rich and moist . . .
A quantity of melted and cooled butter gets folded in at the end along with some vanilla, melted butter, and lemon juice . . . creating a beautiful cake.
You need to be careful when you are folding it in so that you don't knock out much of the air that you have beaten into it.
I baked it in my 9 1/2 inch bundt tin. Do make sure you grease the tin really well and dust it with flour. I thought I had done a really good job of that, but my cake still stuck in a few places.
I needed to use a knife to run down the sides to loosen it and I really hate doing that with my bundt tins. I absolutely dread scratching them.
In any case if you are looking for a lovely simple cake that is moist and delicious, delicately flavoured with lemon with a beautiful crumb . . . this is YOUR cake!
Italian Lemon Cream Cake
Yield: 10
A moist and delicious cake with a delicate crumb. Flavoured with Lemon. Tthis cake is wonderful on its own but would be equally as delicious served with some fresh berries in berry season.
Ingredients:
- 100g unsalted butter, melted and cooled (7 TBS)
- 280g plain flour (I used a TIPO1 Italian flour) (2 cups)
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large free range eggs
- 1 large free range egg yolk
- 230g icing sugar (1 3/4 cups) sifted
- 160ml double cream (2/3 cup heavy cream)
- the zest of one unwaxed lemon
- 1 tsp vanilla extract
- 1 TBS lemon juice
- Icing sugar to dust on finished cake
Instructions:
How to cook Italian Lemon Cream Cake
- Preheat the oven to 180*C/350*F/ gas mark 4. Grease a 9 1/2 inch bundt tin and flour it well, tapping out any excess flour.
- Melt the butter and allow it to cool completely.
- Measure the sugar, lemon zest and eggs, plus egg yolk into a bowl. Beat with an electric whisk unti it becomes very light in colour and doubles in volume.
- Sift together the flour, baking powder and salt. Gently fold into the creamed mixure, alternating with the cream, until thoroughly blended in. Gently fold in the lemon juice, vanilla and melted butter. Pour into the prepared pan.
- Bake in the preheated oven for 35 to 40 minutes until well risen and a toothpick inserted in the centre comes out clean.
- Cool in the pan for 10 minutes before inverting onto a plate and allowing to cool completely. Dust with icing sugar to serve.
I simply dusted it with some icing sugar, and then decorated it with a couple of viola blooms and some fresh mint leaves. I thought it was quite pretty. You can't get much prettier than Mother Nature I don't think!
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!
Who would have thought just a few months ago that we would all be sitting where we are at the moment. Pandemic. It sounds like something from a "B" movie, but we are all in pretty much the same boat. Having to take precautions and all sorts.
Because of my husband's age and both of our underlying health problems, we are have been self-isolating for about a week and a half now and have been told it could be for as much as three months or even longer. People have been panic-buying in the shops, store shelves have been stripped bare of even the bare essentials.
What we have in our homes at the moment, is pretty much what we have. It is going to be tough over these next few weeks to keep things interesting as far as food goes to say the least. I thought I would do a round-up today of some recipes that make good use of store cupboard ingredients and that are delicious and anything but boring.
My whole blog is filled with recipes quite like this because I have always been a somewhat thrifty cook, and a cook who can turn nothing into a meal. Here are some of my suggestions, which are really only the tip of the iceberg.
Tomato Lasagne. This is simple,
uncomplicated, straightforward and delicious. A delicious tomato sauce,
with some cheese, lasagna sheets and a good bechamel.
You can dress it
up by adding some different cheeses, such as goat's cheese, or a few
dollops of pesto, or some grilled vegetables between the layers. What
you have here is a canvas to write your own story upon .
Stewed Steak and Macaroni. This
simple and yet delicious recipe is a testimony to the ability of our
forebears to create something quite delicious out of simple and
ordinary ingredients.
This is absolutely delicious. Cheap, cheerful and delicious.
Creamy Sweet Corn Mac & Cheese. This tasty casserole combines two of my great loves . . . mac & cheese and creamed corn.
Roasted Potato Nachos. Potato chunks are tossed together with a mix of seasonings and and are then spread onto a lined and oiled
baking sheet in a single layer and bake in a fairly hot oven.
Topped with cheese and chopped spring onions or your favorite nacho toppings and then served wih salsa and sour cream, they go down a real treat.
Creamy Turkey and Rice. This
is simple to make and quite delicious. Its cooked all in one pot,
which makes for an easy clean up. I use long grain rice for this.
You
can also use leftover cooked turkey for this instead of fresh, or
leftover chicken, or canned cooked chicken.
Pasta e Piselle. Simple ingredients put together in a fabulous way! Quick, easy and delicious!
A simple pasta in broth with peas. You can't go wrong.
Sausage Hash. This
is a simple and quick supper that is all in one pan. Make sure you
could extra potatoes one night so that you can make this.
Alternately
you can use a tin of new potatoes, well drained and cubed. It's
delicious!
Cabbage & Ham Soup with Cheese Dumplings. A fabulous soup filled with tasty cabbage, ham and other tasty things.
What more can I say? Hearty and delicious!
Tasty Oat and Cheddar Scones. These scones are the perfect
accompaniment to a hot bowl of soup and quite tasty on their own just
split in half and spread with butter.
They also make great picnic
sandwiches, split open and spread with soft cheese and filled with ham.
They are just plain good no matter how you take them.
Lassy Buns. A delicious biscuit/scone made with molasses. They are a Canadian maritime tradition.
Mother's Creamy Tomato Soup. Creamy and dreamy. Very rich. Perfect with a grilled cheese! Comfort in a bowl, like a warm mother's hug.
Creamy Corn Chowder. An
old family favourite which I have been making for many years.
It was
really hard to put it down on paper as I have only just done it off the
top of my head, but I have managed to get it done just for you!
Frank & Potato Bake. Cooked potatoes and sliced frankfurters are gently folded into a cheese
sauce which has been flavoured with onion and then poured into a
casserole, covered and baked. Yummy!
I am a person who just loves hotdogs/weiners/frankfurters! You could use smoked sausage in its place if you want.
Cauliflower, Green Bean & Tomato Salad. Not only is this salad delicious, but it's filled with colour and
texture and lots of flavours! The dressing is a simple one.
You could
spark it up a bit by adding some anchovy or olives, or even some garlic.
Salmon or Tuna Loaf with a Mustard Cream. This is a recipe which I have been making for years and years. You make it
with either cooked tuna or salmon.
Sometimes I will serve it with a
cream sauce, or creamed peas, or this lush Mustard Cream.
Tortilla Pie. Who says that economy has to taste bad? This is a delicious mix of corn
tortillas, tomatoes, pulses and cheese, baked together in a pie.
I am
sure Little Jack Horner would have loved this pie too!
Bread and Cheese Omelet. Once in a while an indulgent treat is just what we need. The recipe
is for one omelet, but you can make as many as you like, by increasing
the amount of ingredients.
I made two, one for me and one for my husband. I
doubled everything, cooked all the bread cubes together and then did
individual omelets, one at a time, keeping the first one warm in the
oven while I cooked the second one.
Confetti Rice Salad. Colorfully delicious! Filled with lots of good things and plenty of tasty crunch!
Nutellos. A favourite snack for kids, both large and small alike! Creamy
nutella, melted together with butter and marshmallows, and tasty oaty
O-shaped cereal stirred in. (Ok, so it's cheerios!) Scrummy, yummy
nummy!!
Irish Marmalade Cake. A
sweet and moist marmalade flavoured loaf studded throughout with sticky
sweet sultanas. A delight when sliced, buttered and enjoyed with a
nice refreshing hot drink.
Like I said, this is by no means all that I could have shared with you today. My blog is filled with recipes like this. Have you got anything in particular that you would like to turn into a delicious meal? Ask me in the questions below and I will see what I can find or do! We are all in this together!
Like I said, this is by no means all that I could have shared with you today. My blog is filled with recipes like this. Have you got anything in particular that you would like to turn into a delicious meal? Ask me in the questions below and I will see what I can find or do! We are all in this together!
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: theenglishkitchen@mail.com
Thanks so much for visiting. Do come again!
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