Showing posts sorted by relevance for query Scones. Sort by date Show all posts
Showing posts sorted by relevance for query Scones. Sort by date Show all posts
I just love scones and am always thinking of different ways I can make them. My husband doesn't mind as he gets to enjoy the fruits of my labors. Today it was Peach, Vanilla and Poppyseed scones and let me tell you they are every bit as delicious as the name implies!
Originally I created them to use fresh peaches, the ones which you get at the shops that are a bit too hard to each out of hand. They are perfect for things like this or for this Green Peach Salad. (which is beautiful, trust me on this!)
The nice thing about these is that you can also use tinned peaches if that is all you have. Just be sure to pat them really dry first with some paper kitchen toweling.
That is what I used today because that is all I had. They work beautifully. I add them in with the poppyseeds, tossing them in with a fork.
You get the buttery crisp scone, moreishly flaky . . . tender sweet pieces of peach . . . crunchy poppyseeds, infused with vanilla . . .
I like to brush them with some cream and sprinkle them with Demerara Sugar prior to baking for some added interest, texture and flavour.
Spread with some clotted cream and apricot jam, these always go down a real treat. Break out the tea-pots and cups! A nice hot herbal infusion goes very well. I like Earl Grey Rooibos. Together they are just lovely.
*Peach, Vanilla & Poppyseed Scones*
Makes 10
Preheat the oven to 190*C/375*F/ gas mark 5. Line a baking tray with baking parchment. Set aside.
Sift
the flour into a bowl along with the sugar and baking powder. Drop in
the butter and rub it in with your fingertips until the mixture
resembles bread crumbs. Stir in the chopped peaches and the poppyseeds.
Whisk together the vanilla, egg and milk. Add to the dry mixture to
make a soft dough. Tip out onto a lightly floured surface and knead
gently. Pat out about 1 1/2 inch thick. Stamp out into rounds with a
very sharp 3 inch round cutter. Place onto the baking sheet. Push any
trimmings together and re-pat out to stamp out more rounds if necessary
and also place on the baking sheet. Brush tops lightly with cream and
sprinkle with demerara sugar.
Bake for 15 to 20 minutes until golden brown. Serve slightly warm with clotted cream and apricot jam. Fabulous!
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.
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.
More often than not, now we are both retired . . . we have our big meal at noon. Dinner. That means that we aren't really all that hungry later on in the day. Todd calls it supper . . . a light meal which consists of not a lot really . . . maybe some toast and cheese, or bread and jam . . . or . . .
I think sometimes that we try to complicate things too much . . . tis the simple things that often seem to bring us the most pleasure.
Things like these scones . . . simple ingredients, easy to make . . . and even easier to eat.
Not much to look at . . . but simple things seldom are . . . there is a beauty in their simplicity that is somewhat mystical . . . and hard to put your finger on.
You only know they work in the most magical way, and bring joy to all those lucky enough to partake of them . . . no matter what or who they be.
These are lovely served warm from the oven . . . split and spread with lots of cold butter and honey . . . or with a nice slab of cold Cranberry Wensleydale Cheese.
Yummo! This is bliss. Just perfect in the late afternoon with a nice hot drink of whatever plucks your heart strings!
*Brown Scones*
makes 12
Printable Recipe
Sometimes the simple things are the best things of all.
6 1/2 ounces flour (1 1/2 cups)
1 ounce bran cereal, ground fine (1/2 cup)
2 tsp baking powder
1/2 tsp salt
3 TBS caster sugar
4 TBS butter, cold and cut into bits
1 large free range egg
4 fluid ounces milk (1/2 cup)
Glaze:
2 TBS milk
2 TBS soft light brown sugar, packed
Preheat the oven to 220*C/450*F/ gas mark 7. Line a baking sheet with some baking parchment. Set aside.
Whisk the flour, bran, baking powder, salt and sugar together in a bowl. Rub in the butter with your fingertips until the mixture resembles bread crumbs. Beat together the milk and egg. Add all at once to the crumb mixture, stirring it together with a fork. Turn out onto a lightly floured board and knead about a dozen times. Pat out into a 9 inch circle, about 1/2 inch thick. Cut into 12 equal wedges. Place onto the prepared baking sheet.
Stir the milk and sugar for the glaze together until the sugar is melted. Brush over the tops of the scones, without letting any drip down the sides. Bake for 12 to 15 minutes until well risen and nicely browned. Serve warm.
Today I baked Todd's favourite Jam Filled Scones. You know we love jam in this house . . . I make no secret of it, and I always have lots of it in the cupboard and refrigerator. I have several varieties that I prefer over others . . . Strawberry being my top favourite, followed closely by seedless raspberry and Blueberry. Cherry jam is also a real love of mine.
I saw this recipe for 3-Ingredient Buttermilk Biscuits on Pinterest the other day and I was immediately intrigued. The recipe differed slightly from my regular 3-Ingredient Buttermilk Biscuit recipe in that it used frozen butter, not chilled.
I have adapted this recipe, to include metric measurements from one which I found on Divas Can Cook.
.JPG "3 Ingredient Buttermilk Biscuits")
Let me tell you before anyone gives me any grief, these are North American Biscuits, rather than British Biscuits.
In the UK, the word biscuit is used to describe a cookie. In North America, the word biscuit is used to describe a quick bread, similar to, but not exactly like a scone.
And yes, I know this is the English Kitchen. You will find a great many British recipes on this blog. I am also an North American, as are most of my readers, and so you will also find a great many North American recipes on this blog. You will just have to deal with it.
.JPG "3 Ingredient Buttermilk Biscuits")
I am sorry if this is confusing to some people. I refuse to call these scones because they are not scones. There is a huge difference between the two things.
First of all in the manner in which they are put together. In biscuits the fat is cut into the flour. In scones the fat is rubbed into the flour.
Secondly, scones tend to be sweeter and are meant to be eaten cold, usually with cream and jam. Biscuits are more on the savory side and are meant to be eaten hot or warm, usually buttered and sometimes, but not always, with honey.
.JPG "3 Ingredient Buttermilk Biscuits")
I have never used frozen butter to make a biscuit before. That was quite a new thing for me. The original recipe called for a stick of butter, which is half a cup. I didn't have sticks, so I just measured out half a cup on the full blog and grated to the line.
You do what you need to do. I also stirred the frozen butter into the flour as I went. Somehow cutting it in after grating it seemed to defeat the purpose of using frozen butter. Just my way of thinking I guess.
.JPG "3 Ingredient Buttermilk Biscuits")
WHAT YOU NEED TO MAKE 3-INGREDIENT BUTTERMILK BISCUITS
You really do only need three simple ingredients!
- 2 cups (280g) self-rising plain all-purpose flour (see note)
- 1/2 cup (120g) frozen butter (plus more for brushing)
- 1 cup (240ml) cold buttermilk
.JPG "3 Ingredient Buttermilk Biscuits")
I always make up my own self-raising flour. Most British cakes use self-raising flour. I make it up, four cups at a time. Its very easily done.
For each cup of flour, simply whisk in 1 1/2 tsp of baking powder and 1/4 tsp of salt. It works exactly the same as commercial self-raising flour.
.JPG "3 Ingredient Buttermilk Biscuits")
You can also make your own buttermilk if you don't have any. There are two ways of doing this. For the first way, measure 1 TBS of white vinegar or 1 TBS of lemon juice into a measuring cup. Add the amount of milk needed, give it a whisk and leave it to clabber for 5 to 10 minutes.
The second way is a matter of whisking together equal parts of plain full fat yogurt and full fat milk to give you the amount of milk needed. This is my preferred method.
.JPG "3 Ingredient Buttermilk Biscuits")
HOW TO MAKE 3-INGREDIENT BUTTERMILK BISCUITS
The grating of the butter is a little bit fiddly, but for the most part these are very easy to make. Just work as quickly as you can so that you can get them into the oven while the butter is still very cold.
Preheat the oven to 450*F/230*C/ gas mark 7. Line a quarter sheet pan with baking paper. set aside.
Measure your flour into a bowl. Quickly grate the frozen butter into the flour, stirring it in with a fork as you go, until it is well mixed in. (Don't work too hard at it as y0u don't want the butter to melt.)
Pour in the cold buttermilk and mix together to a soft dough with a spatula.
.JPG "3 Ingredient Buttermilk Biscuits")
Dump out onto a lightly floured surface and knead a couple of times to pull together. Pat out and fold back on itself twice.
Pat out to a rectangle 1 inch thick.
Using a sharp (3 inch round) metal cutter, cut out four biscuits. Place onto the baking tray.
Re-pat the scraps and cut out 2 more biscuits. Place on the tray.
Bake in the preheated oven for 12 minutes. Brush the tops with some butter and bake for 2 minutes longer.
Remove from the oven. Brush with some more butter, allowing it to soak in. Give the hot biscuits a final brush with some butter and serve.
.JPG "3 Ingredient Buttermilk Biscuits")
As you can see these turned out nice and light and fluffy and rose very tall. They were delicious. I had one with my bowl of soup for my supper and it went down a real treat!
The re-cuts were a bit wonky, but re-cuts usually are! It's to be expected!
.JPG "3 Ingredient Buttermilk Biscuits")
Some other biscuit recipes (quick bread not cookie) on here that you might enjoy are:
EASY 7-UP BISCUITS - These delicious biscuits use only four ingredients, a baking mix, some sour cream, 7-up soda pop and butter. That's it. Easy peasy. You can use a commercial baking mix, or you can make up your own baking mix. I tell you how.
CHEDDAR, BACON & CHIVE BISCUITS - Fabulously tasty, light, flakey, peppery, stogged with rich strong cheddar and are beautiful served alongside of savory things like soups, stews, salads, etc. I will go out on a limb here and tell you they are also nice spread with butter and honey, only because I have done that and they were delicious, but then again, taste is a very individual thing is it not?
Yield: 6
3-Ingredient Buttermilk Biscuits
Prep time: 10 MinCook time: 14 MinTotal time: 24 Min
Flaky, tender and light as air. Quick and simple to make simple, these biscuits are fabulously delicious!
Ingredients
- 2 cups (280g) self-rising plain all-purpose flour (see note)
- 1/2 cup (120g) frozen butter (plus more for brushing)
- 1 cup (240ml) cold buttermilk
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Line a quarter sheet pan with baking paper. set aside.
- Measure your flour into a bowl. Quickly grate the frozen butter into the flour, stirring it in with a fork as you go, until it is well mixed in. (Don't work too hard at it as y0u don't want the butter to melt.)
- Pour in the cold buttermilk and mix together to a soft dough with a spatula.
- Dump out onto a lightly floured surface and knead a couple of times to pull together. Pat out and fold back on itself twice.
- Pat out to a rectangle 1 inch thick.
- Using a sharp (3 inch round) metal cutter, cut out four biscuits. Place onto the baking tray.
- Re-pat the scraps and cut out 2 more biscuits. Place on the tray.
- Bake in the preheated oven for 12 minutes. Brush the tops with some butter and bake for 2 minutes longer.
- Remove from the oven. Brush with some more butter, allowing it to soak in. Give the hot biscuits a final brush with some butter and serve.
NOTES - To make your own self raising flour, whisk together 1 cup (140g) plus 1 1/2 tsp. baking powder and 1/4 tsp of salt for each cup needed.
Thanks so much for visiting! Do come again!!
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