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
Well Christmas is all over again for another year and I have to say I had a fabulous one! My son and his family were here. We surely enjoyed each other, ate a lot of good food and just basked in the blessing of being together as a family.
They left to go home today and my sister has invite me over for supper to enjoy a few leftovers from the last few nights. She is so good to me. I love her so much. I have a really great family.
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We had Christmas dinner at her house the other day and enjoyed turkey with all the trimmings. All cooked in my mother's 68 year old wearever aluminum roasting pan. Every turkey from my childhood was cooked in that pan! It holds a lot of memories.
There was turkey and stuffing and potatoes, vegetables and the sweets. She had quite a few lovely homemade Christmas bakes to enjoy for dessert.
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Last night everyone came here, and we all dined on Roast Beef Tenderloin and all those trimmings. Oh my but it was so delicious. My son gave me a Meater for Christmas. What an amazing piece of kit that is!
We will never have an overcooked piece of meat in my house ever again.
Today my son left to travel back to his home, and tonight, its leftover turkey at my sister's. I thought I would bake some tasty biscuits to take over for us to enjoy.
The Recipe was adapted from one I found in this cookbook, Southern Biscuits by Nathalie Dupree and Cynthia Graubart. Every recipe I have ever cooked from this book has been exceptional and this one is no exception.
By biscuits here I mean North American Biscuits. They are not cookies as in British Biscuits, but rather a buttery flaky, quick bread, very similar to scones.
What follows is a complete tutorial on how to make the best biscuits ever. They will always turn out if you follow these instructions!
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Preheat the oven to 450*F/232*C/gas mark3.5. Butter a cookie sheet. (Alternately you can use a 9-inch pie or cake dish if you want softer sides.)
Measure 2 cups/249g of the flour, the baking powder, sugar, salt and cream of tartar into a bowl and whisk well together. Drop in the cold butter. Set aside the remaining flour for a bit later.
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Cut the cold butter into the flour using a pastry blender, two forks, or two round bladed knives until the mixture resembles well-crumbled feta cheese with no pieces being larger than a small pea.
Make a deep well in the center of the flour mixture.
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Pour 3/4 cup (180ml) of the milk into the well, reserving the remainder of the milk. Stir with a rubber spatula, fork or spoon, using broad circular strokes to quickly pull the flour together into a dough.
Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl.
If there is some flour remaining in the bottom of the bowl add some of the remaining milk by the TBS, using just enough to incorporate the remaining flour into the dough. If your dough is too wet, use more flour when shaping.
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Scatter some of the reserved flour onto a flat surface. Tip the dough onto it and scatter a bit more of the reserved flour on top. Pat the dough out to 1/3-inch/1/2-inch thickness.
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Pat the dough out to 1/3-inch/1/2-inch thickness.
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Fold dough in half, folding half of it back over itself.
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Repeat twice, leaving the dough to 1 inch thickness for cutting. Brush off any visible flour.
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Using a sharp and floured round 2 1/2-inch cutter, stamp out rounds using a sharp up and down tapping motion. Do not twist the cutter. Transfer the rounds to the prepared baking sheet/baking dish.
The scraps can be gathered together and recut, although to bear in mind these biscuits will be a bit tougher. Do try to get as many cuts as possible from the first stamping.
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Bake in the preheated oven for 6 minutes, rotate the pan 180 degrees, and bake for a further 4 to 8 minutes until the biscuits are light golden brown.
(Before rotating the pan, check to see if the bottoms are browning too quickly. If they are, slide another baking pan underneath to add insulation and slow down browning.)
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Remove from the oven and brush the tops with softened butter. (This isn't totally necessary, but it is very nice, and gives them a lovely buttery finish!)
Serve hot with your favorite accompaniments. Butter, jam, honey, etc.
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This content (written and photography) is the sole property of The English Kitchen (Marie Rayner). Any reposting or misuse is expressly prohibited without prior permission. If you are reading this elsewhere you can assume it is stolen content and can report it to myself: mariealicejoan at aol dot com Thank you!
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If you like you can substitute some white vegetable shortening for half of the butter when putting these together. I just used all butter!
I was very pleased with the end results. Even the re-pat-cuts were tender and delicious!
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And just look at the lovely rise I got! I think the secret to a good rise is handling the dough very carefully. Try not to overhandle it or you will get tougher results.
Also don't twist the cutter when you are cutting them out. That can result in a lopsided biscuit.
The best biscuits are made with a delicate white winter wheat/soft wheat flour, not a bread flour, but an all-purpose flour. They are a close cousin to the English Scone, but do differ in some ways.
Having said that however, both are delicious, and I would never turn down either one!
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These are feathery and light with a nice golden-brown crust and crisp bottom, and tender flaky texture. In short, a little bite of heaven on earth!!
If you are wanting to try out some other biscuits, you can't go wrong with these:
MILE HIGH GREEK YOGURT BISCUITS - When it comes to flaky, biscuits don't get flakier than these Mile High Greek Yogurt Biscuits! The acid from the yogurt reacts in a positive way with the baking powder. The end result is a biscuit that is light as a cloud and filled with lots of flaky pockets.
CHEDDAR BACON & CHIVE BISCUITS - Cheddar, Bacon & Chive Biscuits are fabulously tasty, light, flakey, peppery, stuffed with rich strong cheddar and are beautiful served as an accompaniment to savory things like soups, stews, salads, etc. They are also very nice spread with butter and honey. Don't knock it til you try it!
Yield: 12
Biscuits Supreme
Prep time: 15 MinCook time: 14 MinTotal time: 29 Min
An old recipe adapted from a very old Better Homes & Gardens cookbook. Rich, buttery and flaky biscuits. Delicious!
Ingredients
- 2 1/4 cups (281g) plain all-purpose flour, unsifted and divided
- 1/2 TBS (5.618g) baking powder
- 2 tsp granulate sugar
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1/2 cup (115g) cold butter diced
- 1 cup (240ml) whole milk
- softened butter for finishing
Instructions
- Preheat the oven to 450*F/232*C/gas mark3.5. Butter a cookie sheet. (Alternately you can use a 9-inch pie or cake dish if you want softer sides.)
- Measure 2 cups/249g of the flour, the baking powder, sugar, salt and cream of tartar into a bowl and whisk well together. Drop in the cold butter. Set aside the remaining flour for a bit later.
- Cut the cold butter into the flour using a pastry blender, two forks, or two round bladed knives until the mixture resembles well-crumbled feta cheese with no pieces being larger than a small pea.
- Make a deep well in the center of the flour mixture.
- Pour 3/4 cup (180ml) of the milk into the well, reserving the remainder of the milk. Stir with a rubber spatula, fork or spoon, using broad circular strokes to quickly pull the flour together into a dough. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl.
- If there is some flour remaining in the bottom of the bowl add some of the remaining milk by the TBS, using just enough to incorporate the remaining flour into the dough. If your dough is too wet, use more flour when shaping.
- Scatter some of the reserved flour onto a flat surface. Tip the dough onto it and scatter a bit more of the reserved flour on top. Pat the dough out to 1/3-inch/1/2-inch thickness. Fold dough in half. Repeat twice, leaving the dough to 1 inch thickness for cutting. Brush off any visible flour.
- Using a sharp and floured round 2 1/2-inch cutter, stamp out rounds using a sharp up and down tapping motion. Do not twist the cutter. Transfer the rounds to the prepared baking sheet/baking dish. The scraps can be gathered together and recut, although to bear in mind these biscuits will be a bit tougher. Do try to get as many cuts as possible from the first stamping.
- Bake in the preheated oven for 6 minutes, rotate the pan 180* and bake for a further 4 to 8 minutes until the biscuits are light golden brown.
- Remove from the oven and brush the tops with softened butter.
- Serve hot with your favorite accompaniments.
Thanks very much for visiting today. Do come again!
On the weekends I like to pull out the stops a bit and make something special for breakfast. Just because I live all on my own now doesn't mean that I can't still do that. Usually at the weekend you will find me enjoying bacon and eggs or pancakes or something similar!
I do need to apologize for the photos today. It's such a dull and gloomy day and although I like to take my photos with natural light, I was forced today to take them at my dining room table as I just could not get decent photos in front of my window. I hope you will forgive me!
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The recipe I am sharing today for these tasty Griddle Cakes was adapted from one found in the Vintage Better Homes & Garden Cookbook, published in 1943.
I love cookbooks, and I confess that I love vintage cookbooks most of all. Although some adaptations need to be made according to present knowledge and ingredients, most of the recipes in them are sound and well worth trying.
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So it is with this griddle cakes (or pancakes as they are also known) recipe which I am sharing with you today. I confess that these are some of the best pancakes I have ever made or eaten.
They are light and fluffy and puff up very nicely, without deflating after you cook them. Always a bonus! They have become my favorite pancakes!
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Perfect for serving fresh off the griddle with butter and syrup and your favorite bacon and sausages. I know, I am a glutton at the weekend!
Usually, I will also add canned sliced peaches, but today I didn't have any!
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Just look at how lovely and puffed up those pancakes are! And this is after sitting in the oven while I take the time to cook all of them!!
Normally they will deflate somewhat in the waiting. Not so with this recipe. Not so! They were lovely, light and quite puffed!
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WHAT YOU NEED TO MAKE VINTAGE GRIDDLE CAKES (1943)
Pretty basic ingredients. There is nothing out of the ordinary here.
- 2 cups (480ml) of whole milk
- 2 large free-range eggs, beaten
- 2 TBS melted shortening (I use butter)
- 2 1/2 - 3 cups (312g - 374g) of plain all-purpose flour
- 1 tsp salt
- 4 tsp baking powder
- 2 TBS sugar
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I like to begin with all of my ingredients being at room temperature. I am not sure if this is what makes the difference or not, but it is just how I do things.
I also like to use whole milk. In face I keep nothing but whole milk in my house. It doesn't make sense for me to buy several kinds of milk when there is really only me living here.
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I don't really like using shortening if I can help it, which means I almost always substitute butter for it, which works fine in this recipe. I do also like to butter the griddle pan a bit. Just me. The recipe doesn't ask for it. But, really, can you ever have too much butter?
Most times I don't need a full three cups to make these. This can vary according to the weather (damp or dry) and of course the brand of flour. You only need to use as much as will give you a thick droppable consistency. Not too thick. Not too thin.
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HOW TO MAKE VINTAGE GRIDDLE CAKES (1943)
It's a pretty basic recipe. Measure and whisk, then cook/bake. In the UK I had a dedicated griddle pan. Here in Canada, I have to just use a skillet, which works fine.
Whisk the milk, eggs, melted shortening/butter together in a large bowl.
Sift together the flour, baking powder and salt. Add to the liquid ingredients and mix thoroughly to combine until smooth. (Begin with 2 1/2 cups of flour and only add the remaining flour to give you a proper consistency. It should be thick, but not overly so.)
Heat your griddle pan or skillet until quite warm over medium heat.
Ladle the batter onto the ungreased griddle pan using a 1/4 cup measure, spreading it out with the bottom of the cup until you have an even circle.
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Cook until the mixture is covered with small bubbles on top and is starting to look dry. It should also be golden brown on the bottom. Flip over and cook the other side until golden brown.
Keep warm in a low oven until you have cooked all of your griddle cakes.
Serve hot with pats of butter and maple syrup.
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I can promise you I didn't eat everything on that plate! haha It was for presentation purposes only. I probably only ate one of the pancakes, a sausage and two strips of bacon. (I adore bacon and I only ever very seldome have it. Oh how I miss British bacon.)
The plate is a very old China one that my sister gave me to use for my food photos. The cloth is a fluor sac tea towel that I hand embroidered. The cute tea cosy is one that a lovely friend knit for me. Together I thought they made a beautiful vintage presentation. But perhaps that is only my own flight of fancy!
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There is no shortage of pancake recipes here in The English Kitchen. These griddle cakes today are very similar to what are called Griddle scones or Scotch Pancakes or Irish Pancakes in the UK, usually served with jam. Some other ones you may enjoy are:
Fluffy Ricotta Pancakes. These fluffy pancakes have a deliciously creamy texture. They make a particularly scrumptious breakfast for that special someone in your life, but they also make a delicious dessert when topped with sweetened whipped cream!
Oatmeal Cookie Pancakes. Oatmeal Cookie Pancakes are the best! You get all the wholesome and nutty flavor of a tasty Oatmeal Cookie . . . except in the glorious deliciousness of a breakfast pancake!
Yield: 16 pancakes
Vintage Griddle Cakes (1943)
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
One of the best pancake recipes I have ever made. Light and fluffy and thick!
Ingredients
- 2 cups (480ml) of whole milk
- 2 large free-range eggs, beaten
- 2 TBS melted shortening (I use butter)
- 2 1/2 - 3 cups (312g - 374g) of plain all-purpose flour
- 1 tsp salt
- 4 tsp baking powder
- 2 TBS sugar
Instructions
- Whisk the milk, eggs, melted shortening/butter together in a large bowl.
- Sift together the flour, baking powder and salt. Add to the liquid ingredients and mix thoroughly to combine until smooth. (Begin with 2 1/2 cups of flour and only add the remaining flour to give you a proper consistency. It should be thick, but not overly so.)
- Heat your griddle pan or skillet until quite warm over medium heat.
- Ladle the batter onto the ungreased griddle pan using a 1/4 cup measure, spreading it out with the bottom of the cup until you have an even circle.
- Cook until the mixture is covered with small bubbles on top and is starting to look dry. It should also be golden brown on the bottom. Flip over and cook the other side until golden brown.
- Keep warm in a low oven until you have cooked all of your griddle cakes.
- Serve hot with pats of butter and maple syrup.
Notes
The time is estimated for what it might take to cook all of the pancakes. It should take you no more than 3 or 4 minutes to cook each individual one.
Thanks so much for visiting. Do come again!
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Having cooked a ham at the weekend, I found myself with a quantity of ham that I needed to use up. I did send some home with Cindy and Dan, but that still left me with some to use up myself.
I enjoyed myself some ham and eggs for supper last night, and today I fancied something which I had seen on a blog I like to visit from time to time. This recipe I am sharing today for Honey Ham Biscuit Sliders was adapted from a blog called Plain Chicken.
There is really nothing new under the sun. I am sure that this is a recipe that actually originates from the Pillsbury site. In fact, I did find a more glorified version of them on the Pillsbury page.
I preferred this much simpler version, however. I already had everything I needed in the house to make them for one reason.
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I thought as well that it would be much easier to adapt the Plain Chicken version down into a size which I would find more manageable, there being only one person in my household.
I do that with a lot of things these days. I hate waste, and when you are a person living on your own like I do, it is very easy to waste food.
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Although I have given you the amounts and instructions to make a full version of the recipe, I have basically cut it back to make only four biscuits. I did four in a small loaf sized tin, and then I baked the remaining biscuits in another tin the same size.
These I can freeze and then take out and enjoy another time when I am wanting a nice piece of bread to enjoy with a bowl of soup or a stew, etc.
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Basically, what I did for just four was to shave off some of my ham, enough for four small sandwiches. I then put the biscuit bottoms in the buttered pan, topped with a squirt of honey mustard, a hefty pinch of Swiss cheese, the baked ham and then the top biscuit.
I then brushed them with a bit of soft butter and baked them, brushing them with some honey when they came hot out of the oven. It was very easily done.
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WHAT YOU NEED TO MAKE HONEY HAM BISCUIT SLIDERS
This is what you will need to make a full-sized version of the recipe. Once you open the biscuits you need to bake them anyways, which is why I baked the excess ones on the side.
- 1 can refrigerated biscuits (10 in can) (see note below if you are in the UK)
- 1/2-pound (8 ounces/227g) shaved ham (deli or leftover)
- 1 cup (130g) grated Emmenthaler/Swiss cheese
- honey mustard
- 1 TBS butter, melted
- 2 TBS honey, gently warmed
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If you are in the UK, you will not be able to find the refrigerated biscuits. I have left a link in the notes to the recipe where you can find a recipe to make plain scones.
These can quite easily be used in the place of the refrigerated biscuits. I tell you how.
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I grated my own cheese for these. In a recipe such as this you really want to grate your own cheese. They do add stuff to already grated cheese so that it flows easier, grating your own is the way to go and prevents any additives from interfering with the integrity of the recipe.
I used Heinz Honey Mustard. I was wishing I could get Honey Cup mustard. Back in the day prior to my moving to the UK, I only ever used that kind of mustard on my sandwiches. I have not seen it here since I moved back to Canada so I am assuming it's no longer available here.
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I just used regular butter and honey to brush on the tops of these. In fact, my butter was quite soft so I didn't bother to melt it, I just brushed it on.
My honey was a creamed honey and there was a layer of liquid honey laying on top of the container, so I just brushed that on as well without heating it. No problem.
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What you end up with at the end are lovely little biscuit sandwiches, filled with gooey melted cheese and a bit of spark from the mustard, saltiness and smoke from the ham and a touch of sweet on top from the honey.
Simple and altogether quite delicious.
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HOW TO MAKE HONEY HAM BISCUIT SLIDERS
Nothing could really be simpler than these. I think you will agree! Perfect for entertaining and last minute snacks!
Preheat the oven to 400*F/200*C/ gas mark 6. Lightly spray a 9-inch square baking tin with non-stick cooking spray.
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Open the can of biscuits. Split each biscuit into two layers. (This is easily done, just gently pry the biscuit apart with your thumbs, starting at the center of the biscuit. They come apart quite easily.)
Layer as follows in the tin: bottom half of biscuit, honey mustard, Swiss cheese, ham, top of biscuit. Divide the ingredients equally amongst the biscuits.
Brush the tops of each biscuit with some of the melted butter.
Bake in the preheated oven for 12 to 15 minutes until golden brown. Brush the tops of the baked biscuits with warmed honey and serve immediately.
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Really nothing could be easier to make than these. Especially with the benefit of having refrigerated biscuits on hand!!
They would be great to serve on game nights when you have a crowd over, or for kids' parties, or on the side of a bowl of soup as a hearty main meal. In the morning when you are entertaining for brunch.
I really can't think of anytime these wouldn't be welcome and enjoyed by all and sundry!
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Some other delicious ways of using up leftover ham that you might enjoy:
HAM & CHEESE CASSEROLE - Ham, noodles and green beans in a rich and cheesy sauce. A bit of cracker crumbs and cheese provide a nice crunchy topping. I love a crunchy topping on a casserole, don't you?
CABBAGE & HAM SOUP WITH CHEESY DUMPLINGS -You can't beat a delicious bowl of soup with some cheesy dumplings on top. This is especially tasty. It's one of my favorite soups to make with leftover ham.
Yield: 10
Honey Ham Biscuit Sliders
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Quick, easy and delicious. This is a recipe that is going to come in handy any time of year, be it when you are wanting something quick to serve alongside a bowl of soup, or as a snack on game night. These tasty biscuit sandwiches are great for breakfast, lunch or dinner!
Ingredients
- 1 can refrigerated biscuits (10 in can) (see note below if you are in the UK)
- 1/2-pound (8 ounces/227g) shaved ham (deli or leftover)
- 1 cup (130g) grated Emmenthaler/Swiss cheese
- honey mustard
- 1 TBS butter, melted
- 2 TBS honey, gently warmed
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Lightly spray a 9-inch square baking tin with non-stick cooking spray.
- Open the can of biscuits. Split each biscuit into two layers.
- Layer as follows in the tin: bottom half of biscuit, honey mustard, swiss cheese, ham, top of biscuit. Divide the ingredients equally amongst the biscuits.
- Brush the tops of each biscuit with some of the melted butter.
- Bake in the preheated oven for 12 to 15 minutes until golden brown. Brush the tops of the baked biscuits with warmed honey and serve immediately.
Notes
If you are in the UK you can use a plain scone dough, roll it out thinner than normal and cut into 20 2-inch rounds. Place 10 rounds in the baking dish, layer as above and top with the other 10 rounds, bake as above.
Thanks so much for visiting. Do come again!
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