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
Marmite . . . it is a love it or loathe it type of thing. My husband enjoys it just spread on buttered bread. Myself, I have never quite warmed up to the idea of simply spreading it on bread, although I do quite enjoy it cooked into things. I used to add it to stews and things when I lived in Canada, and I also do that here.
Spaghetti with Marmite is one of my favourite things to eat, and at Christmas I enjoy Twiglets, which are like marmite flavoured wheat sticks. Having said that, however . . . if my husband has been eating Marmite on bread he is not allowed to kiss me. I can't just can't do it . . .
As you all know, February is the month of celebrating Love and Lovers and a time when many of us like to gift the special person in our life with something really unique and special.
Marmite, one of Britain's most iconic condiment has had a makeover this year just for this purpose. Renowned for dividing the country between lovers and haters, the famous marmite jar is available for lovers this year with a very unique and special twist, created for specifically for lovers by the Engraver's Guild of London.
In short, it's a beautiful solid silver Marmite lid from Engravers Guild, made in England, engraved with a Valentine's scene and personalised with your lover's name (£79).
For the person who has everything, it really is the ultimate luxury for foodies.
Isn't it beautiful? This solid silver lid showcases a unique Valentine's design that has been engraved using special Diamond Tip Cutters.
Showcased in the centre of the lid is your marmite lover's name, along with a baby cupid shooting a cloud of floating hearts, whilst around the edge is a simple statement which says . . . "I Love you even more than marmite!"
This reusable Marmite lid is solid 925 sterling silver and made in England, featuring the hallmark of the Birmingham Assay Office.
Available from Engravers Guild of London, the personalised gifts retailer, the lids are £79 and can be previewed with your lover’s name online.
Elliot Bishton, the founder of Engravers Guild of London, said:
“Marmite is famous the world-over for inspiring strong emotions and we thought it would make the perfect expression of love this Valentine’s Day. The silver Marmite lid is a truly unique piece and will be treasured for very many years.”
The Valentine’s Marmite Lid can be viewed and purchased here: https://www.engraversguild.co.uk/silver-marmite-lid-engraved/valentines-silver-marmite-lid-250g/
Each silver lid comes complete with the 250g jar of Marmite. If I had been thinking, I would have had Todd's name engraved on the lid, however no matter . . . he will just have to ask me for access to its contents!! 😁
As I said, the way that I enjoy marmite most is in cooked and baked things. To me that is where it's unique flavour really shines.
Hello Cheese & Marmite Scones! YUM!
These are a savoury scone as opposed to a sweet scone, and are perfectly at home alone as is, or served along side a delicious soup or salad.
They are created using a combination of plain self raising flour and whole meal/whole wheat flour, which to me means they are a tad bit healthier than the norm. Added fibre is a good thing.
Just look at the lovely rise of these scones, and that beautiful texture . . .
In addition to some Marmite for flavouring there the flavour of strong cheddar cheese, both in the dough for the scones themselves, and then sprinkled on top prior to baking . . .
I served them warm and spread with butter, along with some Branston's pickle and more cheese . . .
Cold meats would also be lovely . . . think ham, or smoked turkey . . .
Smoked salmon would also be nice with these. They would be great taken on picnics or in lunch boxes.
They would be excellent alongside a hot bowl of soup . . . mmmm . . . tomato immediately springs to mind! That would be so delicious!
No matter how you choose to enjoy them, I can make you this promise . . . you WILL enjoy them! I am certain of that!
Yield: 8
Cheese & Marmite Scones
prep time: 15 minscook time: 12 minstotal time: 27 mins
The perfect savoury scone to have with a hot bowl of soup, or with some cold sliced meats and cheese. Perfect for in the lunch box too! Healthy and whole meal.
ingredients:
- 140g self raising flour (1 cup)
- 140g wholemeal flour (1 cup)
- 1 tsp baking powder
- 50g cold butter, cut into small cubes (3 1/2 TBS)
- 85g mature cheddar cheese (1 cup)
- 1 large free range egg
- 1 TBS Marmite
- 2 TBS Greek yogurt
- 3 TBS milk, plus more to glaze
instructions:
- Preheat the oven to 190*C/375*F/ gas 5. Line a baking sheet with parchment paper. Set aside.
- Whisk together the self raising flour, wholemeal flour, and baking powder in a large bowl. Drop in the butter and quickly rub it into the flour mixture using your fingertips until the mixture resembles fine bread crumbs. Stir in half of the cheese. Make a well in the centre.
- Whisk together the egg, marmite, yogurt and milk. Pour this all at once into the well in the centre of the flour mixture. Stir together with a fork to make a soft dough. If you think the dough is too dry, you may add a bit more milk. You want a soft, but not sticky dough.
- Turn out onto a floured surface, Pat out to about 1 inch thick. Cut into rounds with a 2 1/2 inch round cutter, stamping it straight down and lifting it straight up, re-rolling the scraps as necessary, until you have 8 rounds.. Place the scones on the prepared baking sheet. Brush the tops with some more milk and then sprinkle with the remainder of the cheese.
- Bake in the preheated oven for 10 to 12 minutes until golden brown. Remove to a wire rack to cool..
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Many thanks to the Engravers Guild for sending me this beautiful and unique gift. It is truly lovely. I do think it would make a beautiful gift for the marmite lover in your life this Valentines day!
Note - although I was sent this silver lid free of charge I was not required to write a positive review. Any and all opinions are entirely my own.
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 am a huge fan of scones. They are such a lovely treat, especially at the weekend.
These are a cross between a pastry and a North American Biscuit . . . there are about as many varieties of scones that you can come with as your imagination can dream up!
Today I baked us some Honey & Date Scones . . . I love dates and I love honey . . . the two have very similar qualities . . . both being sticky and sweet . . .
Dates have a Toffee, almost Caramel-like flavour . . . which is why they are such an integral part of a Sticky Toffee Pudding.
They are like nature's candy!
They are lovely in all kinds of baked goods. We love them in cakes and cookies . . . pies even . . . it seemed to be only a natural thing to try them in scones.
I found a recipe on line for Honey & Ginger Scones on What's Cooking America. This recipe has been adapted from that one, adding chopped dates and converting it to British measurements.
I thought the temperature on the original recipe was a bit on the high side, and as you can see my scones got a tad bit dark, however perfectly baked they were.
I have reduced the temperature to 200*C/400*F/ gas mark 6. Most scones bake well at that temperature.
A few things to remember. Keep your ingredients cold. The butter, the cream . . . you don't want the butter to melt before you bake it or while you are cutting it into the flour.
If your ingredients are cold, your scones will rise higher. You may even want to chill your bowl and pastry blender prior to using them.
Don't over work the dough. Bring it together and pat it out with the least amount of handling as possible. You can knead it very gently just a couple of times if necessary to help bring it together.
But the most tender and flaky scones come from a dough that has not been overly worked.
When you are cutting them out, use a sharp tapping motion, pushing it straight down and then lifting it straight up. Don't twist the cutter. When you twist the cutter the end result will be lopsided scones.
The flavour will still be excellent, but they won't be as aesthetically pleasing to the eye! So if you are going for something that not only tastes good, but looks good . . . don't twist the cutter!
I picked up some clotted cream for us to enjoy with the scones. Clotted cream is thick, rich and indulgent with the consistency of soft butter.
It is made by heating normal cream to evaporate some of the liquids, and contains at least 55 per cent butter fat, which gives it a pale yellow colour that is often topped with a deeper yellow crust.
It has the same Protected Designation of Origin (PDO) status as Stilton Cheese and Jersey Royal Potatoes, which gives its name EU-wide protection from potential imitators.
Clotted Cream comes from Devon and Cornwall. Anything else is a pretender. I will say that it is very difficult, if not impossible, to make proper authentic clotted cream at home.
At best you will only ever come up with something similar, but not the same . . . and if anyone ever tells you anything different, they don't know what they are talking about.
Along with the clotted cream, I served it with some Bonne Maman Caramel for spreading. That and the clotted cream turned these scones into a really wonderfully indulgent taste experience!
Yield: Makes 6 to 8
Honey & Date Scones
prep time: 15 minscook time: 15 minstotal time: 30 mins
These lovely scones are buttery, flaky, flavoured with honey and studded with sticky bits of date.
ingredients:
315g plain flour (2 1/4 cups)
45g caster sugar (1/4 cup fine granulated sugar)
1/4 tsp salt
2 1/2 tsp baking powder
120g unsalted butter, cut into cubes (1/2 cup)
40g chopped pitted dates (1/4 cup)
120ml heavy cream (1/2 cup whipping)
60ml liquid honey (1/4 cup)
1 TBS cream to brush on top
demerara sugar (turbinado) to sprinkle on topinstructions:
Preheat oven to 200*C/400*F/ gas mark 6. Line a baking sheet with baking paper. Set aside
Measure
the flour, sugar, salt and baking powder into a bowl. Whisk together.
Drop in the cold butter and then cut it in with a pastry blender. Stir
in the chopped dates. Whisk together the cream and honey. Pour into
the flour mixture and stir together, just to combine. Tip out onto a
lightly floured surface. Knead a couple of times to bring together and
then lightly pat out to a 7 inch round, about 3/4 inch thick.
the flour, sugar, salt and baking powder into a bowl. Whisk together.
Drop in the cold butter and then cut it in with a pastry blender. Stir
in the chopped dates. Whisk together the cream and honey. Pour into
the flour mixture and stir together, just to combine. Tip out onto a
lightly floured surface. Knead a couple of times to bring together and
then lightly pat out to a 7 inch round, about 3/4 inch thick.
into rounds using a floured cutter, using a sharp up and down motion.
Place 1 inch apart on the baking sheet. Brush the tops with a bit of
cream and sprinkle with demerara sugar. Bake for 12 to 15 minutes until
well risen and golden brown.
It's very dull and gloomy today . . . these fabulous scones brought a little bit of sunshine into our lives for sure! I hope you will give them a try! Bon Appetit!
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@aol.com
Thanks so much for visiting! Do come again!
These are biscuits as in the North American type of biscuits. Not cookies. Not scones. Biscuits. Similar to a scone in many respects, but totally different in many others. For the most part biscuits are savoury, whilst scones are somewhat sweet.
Both are quick breads, in that they use baking powder and or soda for a leaven instead of yeast and don't require a long rising time. In the UK biscuits are what are known as cookies in North America. Are you confused yet? I hope not!
A holiday meal gave me the opportunity to use this lovely bread cloth that my friend Monique sent me for my birthday in August. Its so pretty don't you think? I didn't have a bread cloth to line my bread basket.
I have been using a napkin, so it was really lovely to have a proper bread cloth to use this time around. Thank you Monique! I know that I thanked you at the time, but I don't think it hurts to thank someone more than once!
These lovely biscuits are a beautiful addition to any holiday meal. They are incredibly light and fluffy and very moist, not dry.
There is a hefty amount of butter in them which gives them buttery flaky layers . . . mmmm . . . .
At the same time the buttermilk helps to make them moist and to rise even more than usual biscuits.
They are quick to make, which makes them a great addition to a family meal when you are busy doing all sorts of other things.
Having a bread that you can throw together at the last minute just makes sense!
And there is NO waste. No re rolling of scraps, Nada . . . you just pat the dough out, and cut into rectangles with a sharp knife!
Easy peasy! A final brush with some melted butter just prior to baking seals the deal.
Just look at those beautiful flaky layers . . . .
Of course you are doing to want to eat them while they are warm . . .
Spread with even more butter . . . oh so tasty!
I confess . . . one of these didn't even make it to the table. I enjoyed a sneaky snack in the kitchen with some butter and jam. Oh boy . . .
More than a bit naughty of me . . . but, very . . . very nice! Adapted from a recipe found on Land O' Lakes.
Yield: 8
Flaky Butter Biscuits
prep time: 15 minscook time: 13 minstotal time: 28 mins
Light, tender and oh so flaky buttermilk biscuits. Serve warm with lashings of butter for spreading!
ingredients:
280g plain flour (2 cups)
2 tsp baking powder
1/2 tsp salt
152g cold butter, cut into bits (2/3 cup)
240ml buttermilk (1 cup)
2 TBS butter, melted
instructions:
Preheat the oven to 230*C/450*F/gas mark 7. Line a baking tray with paper. Set aside.
Sift
the flour into a bowl along with the salt and baking powder. Drop in
the butter, Cut in with a pastry blender or a fork until the mixture
resembles coarse crumbs. Stir in the buttermilk with a fork, until just
moistened. Tip out onto a lightly floured board and knead gently 10
times.
the flour into a bowl along with the salt and baking powder. Drop in
the butter, Cut in with a pastry blender or a fork until the mixture
resembles coarse crumbs. Stir in the buttermilk with a fork, until just
moistened. Tip out onto a lightly floured board and knead gently 10
times.
Roll or pat out into a 6 by 9 inch
rectangle that is approximately 3/4 inch thick. Using a sharp knife, cut
into 8 rectangles. Place on the baking sheet, leaving 1 inch in
between each. Brush with the melted butter.
rectangle that is approximately 3/4 inch thick. Using a sharp knife, cut
into 8 rectangles. Place on the baking sheet, leaving 1 inch in
between each. Brush with the melted butter.
Created using The Recipes Generator
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!
These are not British Biscuits/cookies but rather North American Biscuits, which are very similar to scones, and are a type of bread, ie. a baking powder biscuit. This is a recipe I have been using for many, many years and is one of my favourite versions of baking powder biscuits, aside from my mother's recipe, which is the absolute best!
These are different than most baking powder biscuits in that, along with baking powder, they also use yeast . . . quick or bread machine yeast to be exact, and there is no raising time as with normal bread, which makes them truly a quick bread.
Many moons ago, when I was raising my family we used to spend several weeks every summer at my in-laws home on Prince Edward Island, which is where my in-laws had retired to. It was a nice little community, mostly filled with retired armed forces personnel and war vets. Across the road there was a couple named Kenny. Mrs Kenny was Acadian French and she used to make these beautiful "French Biscuits" as she called them. Very similar to these, but also slightly different. They were more like a bun than a biscuit and were at their very best on the day they were baked.
She used to prick the tops with a fork before baking and they had a short rising time. She tried to tell me how to make them once, but she had no measurements for anything. Like a lot of older cooks, she just used a bit of this and a bit of that. Every time we were visiting the In-laws, Mrs Kenny would send us over a basket of her French Biscuits and they were always very warmly received.
They were so delicious and I have been searching ever since for an exact recipe for them, and coming up with nothing. In the meantime I bake these Angel Biscuits every now and then, and dream of those. Never mind, these Angel Biscuits are delicious, nevertheless!
They are as light as air, lovely and fluffy . . . soft as a pillow or an angel's wings, which I am sure is where they get their name from!
They do use white vegetable shortening (Trex here in the UK, or Crisco in North America.) I have never made them with butter. Only ever just shortening.
They also use buttermilk. In North American I used to buy buttermilk by the litre, here in the UK you can only get it in 300ml sizes (about 1 1/4 cups). Its kind of silly really because I am never able to find something that only uses 60ml/1/4 cup of buttermilk. Sigh . . .
You can get it by the litre from Ocado, which is an online grocery shopping site, but it comes over from Ireland. They use a lot of buttermilk in Ireland. I wish we could get the larger size here without having to do an online shop. You have to spend a minimum amount to do an online shop, so I do treat myself every now and then, but mostly I just buy the smaller size and end up throwing the excess away in time because it doesn't get used!
Back to the biscuits. These truly are as light as air . . . .
and ultra flaky . . . seriously tasty!
You can bake them in one of two ways . . . either spread apart on a baking sheet or crisp sides, or close together in a skillet for softer sides. The choice is yours. Today I did them in a skillet.
Yield: 10
Angel Biscuits
prep time: 14 minscook time: 25 minstotal time: 39 mins
Light and fluffy, these are baking powder biscuits which also use yeast to help them rise. A buttermilk biscuit with a delicious difference!
ingredients:
2 1/2 tsp quick acting yeast
(bread machine yeast)
2 TBS warm water
245g of plain flour (1 3/4 cups)
140g cake flour (see my instructions below, 1 cup)
1 1/2 TBS caster sugar
1/2 tsp salt
3 tsp baking powder
75g solid white vegetable fat (1/3 cup)
(make sure it is cold)
240ml cold buttermilk (1 cup)
instructions:
Preheat the oven to 200*C/400*F/ gas mark 6. You can bake these
either on a baking sheet, spaced apart for crisp sides, or close
together in an iron skillet for soft sides. In both cases you will want
to line the pan with some baking paper. Set aside.
either on a baking sheet, spaced apart for crisp sides, or close
together in an iron skillet for soft sides. In both cases you will want
to line the pan with some baking paper. Set aside.
Whisk the yeast and warm water together. Set aside to prove.
Sift
the flour into a bowl, along with the cake flour (for each 140g/1 cup
of cake flour needed, you can use the equivalent in plain flour, with 2
TBS removed and replaced with 2 TBS cornflour/cornstarch), and baking
powder. Stir in the sugar and salt. Drop in the cold shortening and
cut it in with two knives until the mixture resembles coarse meal. Pour
in the yeast mixture and the buttermilk, stirring together with a fork
to make a soft dough. Knead gently several times to bring together.
Pat out on a lightly floured surface to 1 inch thickness. Using a sharp
round 2 1/2inch cutter and using a sharp up and down tapping motion,
cut out rounds. (Try not to twist the dough and try to get as many cuts
as possible from the first cutting.) Place on the baking sheet leaving
space in between, or into the skillet, closer together.
the flour into a bowl, along with the cake flour (for each 140g/1 cup
of cake flour needed, you can use the equivalent in plain flour, with 2
TBS removed and replaced with 2 TBS cornflour/cornstarch), and baking
powder. Stir in the sugar and salt. Drop in the cold shortening and
cut it in with two knives until the mixture resembles coarse meal. Pour
in the yeast mixture and the buttermilk, stirring together with a fork
to make a soft dough. Knead gently several times to bring together.
Pat out on a lightly floured surface to 1 inch thickness. Using a sharp
round 2 1/2inch cutter and using a sharp up and down tapping motion,
cut out rounds. (Try not to twist the dough and try to get as many cuts
as possible from the first cutting.) Place on the baking sheet leaving
space in between, or into the skillet, closer together.
in the preheated oven for 15 to 20 minutes (baking sheet), or 20 to 25
minutes (skillet), until well risen and golden brown and fully cooked
through. Serve hot wth butter for spread.
Created using The Recipes Generator
These are just so amazingly good. I had one with my dinner and now I am looking forward to having another one before I go to bed with some peanut butter on it. I am such a naughty girl, I know! I just can't help myself, which is why I save these for a rare treat! Bon Appetit!
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