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
Cinnamon and Jam Biscuits. I am almost embarrassed to show you this simple recipe today, but what the heck, when have I ever let embarrassment stop me from sharing with you? Never, that's when. Why start now.
I had seen a few recipes like this on the world wide web, and I had a tin of refrigerated biscuits about to expire so I thought why now. I will give them a go!
Plus I got up much later this morning than I usually do. Combine that with the General Conference of my church and the time that takes to watch . . . and you find me, a person who was looking to make something not only delicious, but quick and easy to eat.
So I decided to make these Cinnamon and Jam Biscuits which promised to deliver on all counts. Quick to make. Easy to prepare. Delicious to eat.
I was not disappointed. They were quick to make. Incredibly quick. They were easy to make. Very easy.
And yes, they were delicious. So much so that I wish I had a houseful of people to help me eat them up. Alas I have only two kittens and these kittens don't eat things like this . . . sigh . . . its a tough job but somebody has to do it.
All kidding aside, I didn't eat all of these. I am very fortunate that I live in a neighborhood with some elderly people who are always only too happy to enjoy the abundance from my table that I can't possibly use up myself.
And I am always only too happy to share with them. Its a win/win situation. So back to the Biscuits.
These really are very easy to make. So much so that you probably won't even break into a sweat making them. If you can open a biscuit can, melt some butter, dip and roll then you can very easily make these tasty delights.
You do need a can of refrigerated biscuits, the buttermilk ones if you can possibly get them. They break up into 10 biscuits. Alternately you can make some biscuit dough from scratch, and I have an excellent recipe to do just that here.
Just make the dough and then cut it into round biscuits and then proceed as per this recipe.
And on another note here I am referring to biscuits here as in North American biscuits (scones) not British biscuits (cookies)! Not the same thing at all!
The biscuits for this recipe get rolled first in melted butter. Just the tops and the edges. You then roll the tops and edges into Cinnamon sugar and place them onto a baking sheet.
You actually don't need to butter or line the baking sheet, but I always do, just in case. When sugar is involved, I always line.
Once you have done this, you take the end of a wooden spoon handle or a thimble and press a deep hole into the centre of each biscuit. Not all the way through, but about 2/3 of the way through to the bottom.
A portion of jam then gets spooned into the hole. Just a teaspoon. Don't be tempted to use any more than that. Experience has taught me through the years that hot jam expands exponentially and you don't want that mess.
This is truly a case where less IS more. Trust me on this.
Today I used my sister's homemade strawberry jam, but you can use any kind of jam you enjoy. You can even use lemon curd. Lovely, just so you know!
Don't let the simplicity of these biscuits, whether you use a refrigerated biscuit or make your biscuits from scratch, fool you into thinking that they are not something special. They are indeed very special.
Simple and quick, with only a few ingredients, but still a wonderful way to let the ones around you know that you love them enough to want to bake them something special to eat.
These are not something to be embarrassed of serving, but instead something that shows you care. After all it is really the simple things in life which bring us the most pleasure, and I can assure you that these will bring plenty of pleasure.
From that beautiful buttery cinnamon sugar crust to that sweet dimple of jam in the center, these are something you and your whole family will enjoy.
Food does not have to be complicated to taste good. These simple treats are proof positive of that fact. Light, fluffy, spicy, sweet. In short, scrumptiously tasty!
All of the content you see here on this page, both photography and written, are the sole 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
Easy Cinnamon & Jam Biscuits
Yield: makes 10 biscuits
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
A snap to make using refrigerated buttermilk biscuits, sugar, cinnamon and your favorite jam.
Ingredients
- 1/2 cup (100g) granulated sugar
- 1 tsp ground cinnamon
- 1/4 cup (60g) butter melted
- 1 tube refrigerated buttermilk biscuits, separated into 10 biscuits
- 10 tsp your favorite jam
Instructions
- Preheat the oven to 375*F/ 190*C/ gas mark 5. Line a baking sheet with some parchment paper. Set aside.
- Place the sugar and cinnamon into a bowl and mix well together.
- Place the melted butter in another bowl.
- Dip the tops and sides of each biscuit into the melted butter and then roll the sides and tops in the cinnamon sugar. Place well apart on the baking sheet.
- Using the end of a wooden spoon or a thimble make a deep indentation in the center of each biscuit. Place a teaspoon of sugar into each.
- Bake in the preheated oven for 15 to 18 minutes until golden brown and puffed up. Allow to cool for 15 minutes before eating. (Jam is very hot)
I felt a bit blue a few days ago. Its not easy to go from living with a whole house filled with people, down to two people and then down to just one. Especially under the circumstances.
I decided I needed a bit of cheering up! One thing which I really enjoyed when I was living in the UK was the traditional Afternoon Tea. I decided that if I needed cheering up, I needed a traditional Afternoon Tea!
Just because you live on your own, it doesn't mean that you can't enjoy some of the finer things in life which other people get to enjoy, right? Right!
I resolved this year to get as much joy out of life that I can for whatever time I have left. Alone or not. Covid or not. I can make each day an adventure with just a tiny bit of effort!
Most people confuse the term Afternoon Tea with High Tea. They are not the same thing, nor are the terms interchangeable.
Afternoon Tea is very much the British tradition of sitting down mid or late afternoon to a treat of tea, finger sandwiches, scones and cake. It was very much an upper class thing and was not intended to replace dinner.
The Upper Classes usually ate their dinners much later in the evening, so as an attempt to fill the gap in between lunch and dinner they indulged in afternoon tea.
High tea came about largely to appease the working class in the 19th century. Working class people had no time, nor the luxury to stop working for such a treat as afternoon tea. Often they would arrive home starving at the end of the day.
At that time tea was served with heartier dishes. Dishes meant to sustain a people who had been working their pegs off all day. Something hearty, perhaps a tidbit of sweet, washed down with hot cups of tea. Supper is still called "Tea" in working class Britain.
Unless you are on Scotland of course where a Afternoon Tea will take on some sort of hot and savory foods. A mix of High and Afternoon Teas.
One thing you will want to serve with your Afternoon Tea is something savory. Nothing hot, but a mix of finger sandwiches and other cold savories are fine.
Today I made a mix of my favourites. Cucumber with mayonnaise on white bread rounds. Cheddar Cheese and Branstons Pickle on whole wheat squares. Both were bite sized. You don't want huge sandwiches. Only tiny bites.
One thing with sandwiches is you must always spread any filling right to the edges. Nobody wants to be eating a dry piece of bread without any filling. Bite sized is right for a tea. Something which can be consumed in only one or two bites.
Dainty fare. I have wonderful memories of my mother making sandwiches for tea parties when I was growing up. Crusts always removed. She would give us the crusts to eat. We loved them
Everything was always dainty and genteel.
I also took the liberty of boiling an egg so that I could make myself a deviled egg. This time I cut the egg in half crosswise instead of lengthwise. That created tiny little cups. With a tiny sliver cut off the end of the rounded end so that they stood perfectly upright.
Rule of thumb when making deviled eggs. One don't overcook or undercook your eggs. I use an electric egg boiler. Two use 1/2 TBS of mayonnaise and 1/2 tsp grainy Dijon mustard for each egg yolk used. Mash together until fairly smooth and stuff your eggs.
A sprinkle of paprika and everything looks so pretty.
Some other sandwich ideas would be, deviled ham, egg with cress, tomato and cheese, tuna salad, etc. Just make sure your bread is fresh, buttered to the edge and the crusts are cut off.
Of course Afternoon Tea requires that there be some scones present. I made a small batch of my classic English Scones.
These are the scones you will see at every tea room across the UK. They are beautifully buttery and crumbly. Perfect in short.
As you can see my recipe rises nice and tall and is studded with sticky raisins. You can leave them out if you wish, but raisins are quite traditional.
I remember thinking it was rather odd to be having raisins in your scones when you were going to be having cream and jam with them, but it totally works. Trust me on this.
These are meant to be served at room temperature, split and then spread with butter. You will want to have some whipped heavy cream to serve with them along with some jam.
In the UK traditionally they would serve clotted cream with these along with the jam. Clotted cream is such a gorgeous thing. Heavy cream which has been heated just to the point where it forms thick sweet clots, with a buttery crust on top.
It is almost impossible to replicate anywhere else in the world. Trust me on this. Once you have had the real thing, nothing else comes close. Today I made do with just whipped cream, and some cherry jam.
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Classic English Scones (small batch)
Yield: makes 5 scones
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
These are buttery and flakey tender with just the right amount of sticky sultanas. Serve with cream and jam for a real treat!
Ingredients
- 175g self raising flour ( 1 1/4 cups)
- 3/4 tsp baking powder
- 37g of cold butter (2 3/4 TBS)
- 15g Caster sugar (1 1/4 TBS, superfine sugar)
- 40g sultana raisins (1/4 cup)
- approximately 75ml milk (scant 1/3 cup)
- 1 large free range eggs, beaten
- granulated sugar to sprinkle plus flour for dusting
Instructions
- Preheat the oven to 220*C/425*F/ gas mark 7. Butter a large baking tray. Alternately line it with greaseproof paper.
- Measure the flour into a bowl along with the baking powder. (Pour the flour in from on high to aerate it.) Whisk together. Drop in the cold butter in bits. Using your fingertips rub the butter in quickly until the mixture resembles fine dry bread crumbs. Stir in the sugar and raisins.
- Beat the egg. Remove and set 1 TBS aside. Add 60ml (scant 1/4 cup) of the milk to the eggs and beat together. Add this to the flour mixture. Mix together with the rounded end of a butter knife to form a soft but slightly tacky dough. Only add the remainder of the milk if your dough is too dry and you want to absorb any dry bits in the bowl. The dough should NOT be too wet, but not too dry either.
- Tip out onto a lightly floured surface and knead gently a couple of times to bring well together. Gently pat out to 1 inch thick. Using a sharp round 3 inch cutter, cut out rounds, using a direct up and down motion.
- Do not twist the cutter. Place the cut out scones an inch or so apart on the baking sheet. Gather any trimmings together and repeat until you have 5 scones.
- Brush the tops of the scones with the reserved beaten egg and sprinkle with a bit of granulated sugar. Don't let the egg drip down the sides.
- Bake for about 10 minutes, until risen and golden on top and bottoms. Remove to a wire rack to cool. Store in an airtight container. Best eaten on the day. Any leftovers can be frozen for several months.
Of course the center attraction of any Afternoon Tea, aside from the scones, is the cake. There is always a cake to be enjoyed. Usually a Victoria Sponge. But any cake will do.
Any cake that can be enjoyed with hot cups of tea. Today I small-batched my Traditional Victoria Sponge Cake to make a cake that is only 4 inches in diameter, which is perfect for just one person. Yes, there will be leftovers. Ask me if I care. 😋
This was the perfect size for me. It cuts into exactly four slices. One for me to enjoy today with my tea party and three more for another time.
They are not overly large slices, but after you have eaten several finger sandwiches and a scone, you don't really need an overly large slice of cake.
Classic Victoria Sponge Cake (small batch)
Yield: 2
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Popular during the reign of Queen Victoria, this cake remains popular to this day, which is a huge testament to it's taste and ease of baking! This is a smaller sized version of the original. You will need two four inch baking tins.
Ingredients
For the cake:
- 85g butter (6 TBS)
- 85g caster sugar (scant 1/2 cup)
- few drops vanilla extract
- 1 large free range egg plus 1 egg yolk, beaten
- 85g self raising flour (a scant 3/4 cup)
To finish:
- 2 TBS raspberry jam
- icing sugar or granulated sugar to dust the top
Instructions
- Butter and base line two 4-inch sandwich tins. Set aside. Preheat the oven to 180*C/350*F/ gas mark 4.
- Cream the butter, sugar and vanilla together until light in color and fluffy. Gradually beat in the eggs, a little at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the flour.
- Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter. Divide the batter evenly between the two cake tins, leveling off the surface. Make a slight dip in the center of each.
- Bake on a center rack of the oven for about 20 minutes, or until the sponges have risen well, are golden brown, and spring back when lightly touched. Allow to cool in the pan for five minutes before running a knife carefully around the edges and turning out onto a wire rack to cool completely.
- Once cooled, place one layer on a cake plate. Spread with raspberry jam. Place the other cake on top, pressing down lightly. Dust with icing or granulated sugar.
HOW TO MAKE A PROPER CUP OF TEA
1. You will need a kettle to boil your water in and a good clay or ceramic tea pot. These have the best heat retention.
2. Warm your tea pot with some boiling water and discard. Never make tea in a cold tea pot. The flavor is much better when you warm the pot first.
3. For black tea, your water needs to be boiling in order to make a proper cup of tea. Don't be tempted to use hot water dispensers and the like. Only a proper kettle will do.
4. Measure your tea into the warm tea pot and add boiling water. How much depends on how many cups you are making.
5. Cover and leave to steep for four to five minutes for strong tea, or three minutes for a weaker infusion.
Have your tea cup ready along with any add-ins such as milk, cream, sugar, lemon wedges, etc. I like a china cup or a mug.
This was the perfect way for me to enjoy my afternoon and a wonderful distraction from all of the sorrows of the world, real and imagined.
I was able to sit and enjoy a nice hot cup of tea and a few treats that I normally wouldn't indulge in, all by myself. And it didn't matter that I was all alone with it. And why not After all, I am more than worth the effort. You are too.
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 picked up a new magazine at Walmart on Friday. Taste of Home, Fall Baking, Homemade Happiness.102 recipes to warm the heart. I admit, I am a sucker for cooking publications. Especially seasonal ones.
This one is filled with the best recipes of Autumn, containing recipes using cranberries, pears, pumpkin, nuts and so much more. Tis the season and all that!
This recipe for Vanilla Glazed Ginger Scones immediately caught my eye. They include three of the things I really love! Vanilla, Ginger and Scones!
What's not to love about that!
The original recipe made a dozen scones. I don't need and could never eat a dozen scones and so I decided to small batch the recipe to make only six delicious scones!
This is the perfect size for just me. It was also a bit different than my usual gingerbread scone recipes. I actually have two other Gingerbread Scone recipes on here, both are very delicious.
This Gingerbread Scone recipe comes from Land O Lakes, and is attributed to the Pioneer Woman. You can find my recipe and results here.
It is a triangular scone with a demerara sugar topping and a vanilla glaze icing.
Then there is my recipe for Gingerbread Scones with a Lemon Glaze. These are filled with optional raising and cut into rounds.
They are glazed with a lemon glaze and garnished with some candied ginger. You can find that recipe here.
Both are excellent recipes I have to say. But, true confessions here, I think this one is slightly better. Now hear me out. This is for several reasons.
One, its the right size for me. Two, they have a beautiful soft texture and tender crumb. Three, they have a beautiful colour. Four, they are slightly quicker and easier to make. I rest my case.
All of the recipes are excellent however, which ever you choose to make, but on this day, I am highly recommending these!
That could be because the house smells magnificent at the moment . . . all gingery, cinnamony and buttery.
Or it could be because I just ate one and the delicious flavors of it are still lingering in my mouth. Tempting me to go and have another one. (I know naughty me.)
These do have a more cake-like consistency than the other two, almost like a Rock Cake. Did you know that Rock Cakes are Harry Potter's favourite teatime treat? You can find my Rock Cake recipe here.
I am not surprised that they are Harry Potter's favorite thing. He has good taste. They are fabulously tasty.
For those who are wondering a Rock Cake is a drop scone. No rolling or faffing about needed. Simple to make and oh so easy.
These are spiced simply. Ground ginger and ground cinnamon. Nothing more, nothing less. Not too much of either one.
They are also flavored and sweetened with brown sugar, molasses and maple syrup. A trinity of good taste.
There is vanilla in the scone itself and in the glaze. I use pure vanilla extract. In the UK I was always being sent lush vanilla things. Vanilla paste, etc. Here I have had to buy my own everything.
I have to say though, I always and will always use pure Vanilla extract and other essences. They are worth the little bit extra you pay. There is no comparison between the real thing and the pretenders.
The candied ginger I bought on Amazon. I bought a large bag of it. A kilo. It will last forever. In things like that I don't mind buying larger bags. A bit of an outlay to begin with, but it pays off in the long run.
I also buy my ground almonds/almond flour on Amazon, also in a bit bag just so you know. (Nothing to do with this recipe, but with thrift alone.) You can freeze them and they will keep for a very long time.
If you are like me and use ground almonds a lot, it is worth it get a bigger bag if you can.
The original recipe said to have the egg at room temperature but that didn't make sense if the cream was cold and the butter was cold. And so I didn't bother bringing it to room temperature and it didn't matter one iota.
That's one thing about baking. Either have everything at room temperature or don't bother. Just my two cents worth.
This is a lovely, lovely scone. Perfect for enjoying just as is with a nice hot cup of tea. Today mine was Elderberry Tea that I got from the Tea Haus. Very nice.
I used the batter bowl that my sister gave to me the other day as a prop. Its supposed to look like the scones are kind of overflowing onto the table. haha Just a flight of fancy that worked out so much better in my head. But then again, that's me to a "T."
I am in a bit of a conundrum here. After the end of August feedburner will no longer be sending out e-mails to my subscribers. I have been searching for an e-mail program that people can sign up to. What I have done is add my current subscribers to a list on madmimi. It is an additional cost to me, but I figure it will be worth it in the long run.
I am not sure how to enable people to sign up to receive my newsletters, but will eventually work that out. In the meantime if you are not already an e-mail subscriber, and want to be subscribed just let me know and I will add you to the list! Sort of the convoluted long way of doing things but I will figure it out eventually!
Vanilla Glazed Ginger Scones (small batch)
Yield: Makes 6 scones
Prep time: 25 MinCook time: 15 MinTotal time: 40 Min
These tender ginger flavored scones are bound to become a favorite in your home. With lovely warm ginger flavor, a tender crumb, a sweet vanilla glaze and candied ginger garnish, they always go down a real treat with a nice hot drink!
Ingredients
- 1 cup 140g) plain flour
- 1/8th cup (25g) soft light brown sugar
- 1 1/4 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- pinch salt
- 3 TBS cold butter
- 3 fluid ounces heavy whipping cream
- 1 large free range egg yolk
- 1 fluid ounce fancy molasses
- 1/2 TBS maple syrup
For the glaze and finish:
- 1/2 cup (65g) icing sugar, sifted
- 1 fluid ounce of heavy whipping cream
- 1/2 tsp vanilla
- 2 TBS finely chopped candied ginger
Instructions
- Preheat the oven to 400*F/ 200*C/ gas mark 6. Line a baking tray with a sheet of parchment paper. Set aside.
- Measure the flour, sugar, baking powder, cinnamon, ginger and salt into a bowl and give them a good whisk together to combine. Drop in the cold butter and cut or rub it in until the mixture resembles coarse bread crumbs.
- Whisk together the egg yolk, cream, molasses, vanilla and syrup to combine. Add all at once to the dry ingredients and stir everything together just to combine.
- Scoop out by 1/4 cupfuls onto the prepared baking sheet in six even mounds, leaving plenty of space in between each.
- Bake in the preheated oven for 12 to 15 minutes until golden brown on the bottoms and around the edges. They should be set completely on top.
- Remove to a wire rack to cool a bit while you make the glaze.
- Whisk together all of the glaze ingredients until smooth.
- Drizzle the glaze decoratively over top of the warm scones with a spoon and sprinkle with the chopped candied ginger. Serve warm.
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