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 am a real lover of scones. They speak to my food loving heart on every level.
Flakey and slightly sweet, ready to be spread with something you enjoy, or even all on their own, served with hot cups of tea, herbal or otherwise.
They are as comfortable gracing the table on special occasions such as a High Tea as they are sitting on an afterschool tea plate for when you have those late afternoon munchies.
This recipe has been adapted from one I found in my recipe box, handwritten on a piece of paper, a long, long time ago. I can't really tell you where it came from.
There is no photo, just the recipe, penned in my lazy scrawl. I know that I only ever copied out recipes that were solidly appealing however and so I knew it had to be a winner.
There were several things about this recipe which called my name. First the amount of butter and way of incorporating it told me that these would be flaky . . .
and the use of an egg wash and sprinkle of brown sugar on the scones prior to baking sounded, well . . . incredibly yummy!
I have often sprinkled a bit of caster sugar on top or demerara sugar (turbinado sugar), but the brown sugar has a truly lovely effect.
It kind of melts with the egg wash and makes a nice sugary crust.
Another thing that appealed was the use of fresh orange zest combined with tiny bejeweled black currants . . .
the smell of the orange zest is amazing, both when you are putting them together and then again when they are baking!
The use of heavy cream and butter ensures a lovely flaky rise in the finished product . . .
They puffed up really nicely.
You also don't need to use any cutters to cut them out, just a sharp knife, so there is no waste or re-rolling of scraps which also helps them to rise evenly.
The recipe recommends serving them warm and eating on the day.
In all truth however, they are pretty tasty cold and yes, even the day after baking. (I had one for breakfast this morning.)
Todd enjoyed his split and spread with strawberry jam. I enjoyed mine, just as it was. No embellishments whatsoever. These are fabulously tasty!
*Orange and Currant Scones*
Makes 12
Preheat the oven to 180*C/350*F/ gas mark 4. Line a baking tray with nonstick baking parchment. Set aside.
Sift the flour into a bowl along with the sugar and baking powder. Stir in the orange zest. Drop in the butter an rub it in with your fingertips, using a snapping motion or using a pastry blender until you have a mixture resembling coarse bread crumbs. (No piece of butter should be larger than a pea.)
Sift the flour into a bowl along with the sugar and baking powder. Stir in the orange zest. Drop in the butter an rub it in with your fingertips, using a snapping motion or using a pastry blender until you have a mixture resembling coarse bread crumbs. (No piece of butter should be larger than a pea.)
Make a well in the centre and add the cream and
beaten egg. Mix in with your hand until you have a shaggy type of
dough.Tip onto a lightly flour surface and gently mix in the dried
currants, kneading together just to incorporate the fruit.
Pat out to a
rectangle, roughly 3/4 inch thick and 9 by 12 inches in size. Make 3
cups down the length of the dough and 4 cuts crosswise, giving you 12
squares. Place well spaced apart on the baking sheet. Brush the tops
with some of the beaten egg/water mixture and sprinkle each with some
brown sugar.
Bake in the preheated oven for about 25 minutes, turning the baking sheet around halfway through the baking time, to evenly brown and cook. Let stand on the baking sheet for several minutes before moving to a wire rack. Serve warm or at room temperature. Best if eaten within the first 24 hours.
Bake in the preheated oven for about 25 minutes, turning the baking sheet around halfway through the baking time, to evenly brown and cook. Let stand on the baking sheet for several minutes before moving to a wire rack. Serve warm or at room temperature. Best if eaten within the first 24 hours.
The recipe does call for dried currants, but you could also use raisins if you wanted to or chopped dried cranberries. I think the cranberries would work really well with the orange zest! It's the weekend, why not bake something tasty today! Bon Appetit!
I was going to show you my Pumpkin Fritters today with their Vanilla Caramel Sauce, but I'm afraid you are going to have to wait until tomorrow to see those.
I have something which is just a tiny bit more scrummy to share with you today! (Although, the pumpkin fritters are exceptionally scrummy as well!)
I am mad for cinnamon, which you have probably guessed by now. I just adore it. I love the way it smells. I love the way it tastes, both in sweet and savory goodies.
I love crafting with it (cinnamon ornaments on the Christmas tree at Christmas are the best!). I just plain can't get enough of cinnamon.
My mom used to make these Quick Cinnamon Rolls when we were kids as a treat. We loved them. I used to make them for my own children as well. That was one way to put a smile on their faces big time!
Then there is my infamous Cinnamon Swirl Tea Bread. People can't get enough of that when I bake it. It's an old recipe that I got from a very dear friend way back when and it's a keeper!
Don't even get me started on the finer qualities of my Cinnamon Roll Breakfast Cake. Just a peek at the photographs are enough to set one to drooling big time, I kid you not!
My Cinnamon Butter Buns are to die for. Likewise my Cinnamon Roll Pancakes. Then there are my Cinnamon Roll Croissants, and my Cinnamon Roll Pluckit Bread . . . Cinnamon Roll Toast . . . etc. the list goes on and on . . . You get the picture I am sure. I am Cinnamon mad!
If there is one thing I like as much as Cinnamon and am crazy for . . . it is scones! I love, Love, LOVE scones! And I don't care how you say it!!
I'll eat them no matter how you pronounce the word! A scone is a beautiful thing . . .
But when you combine the two loves . . . Cinnamon . . . and Scones, well . . . you've just died and gone to heaven. There is no other way to put it.
Bake them. Today. You will be glad that you did. And now back to your regular programming.
*Cinnamon Roll Scones*
Makes six
If
you like cinnamon rolls, you will love these. I like to think they are
a bit healthy in that they use whole wheat flour. Please don't burst
my bubble. ☺Makes six
Sprinkle about 2/3 of this mixture over top of the butter, pressing it lightly to help it adhere. Roll up from the long side as if you were rolling up for a cinnamon roll. Press the roll into a rectangle which is 10 inches long by 3 inches wide and 1 1/2 inches tall. Cut in thirds and then cut each third in half diagonally into a triangle. Transfer to the baking sheet. Lightly butter the top of each triangle and sprinkle with the remaining cinnamon sugar.
Whisk together the icing ingredients until you have a thick yet drizzable icing. Drizzle this decoratively over the scones. Store any leftovers in an airtight container.
I am sharing a delicious recipe with you today which comes from the pages of my Big Blue Binder. I am sure everyone has a Big Blue Binder, even if it is not actually blue in color.
I have been collecting recipes since I was a young girl and correlating them into a big blue vinyl ring binder. It is absolutely stuffed to the gills with hundreds of my tried and trues.
Recipes which have been handed down by family member to family member. Others were gifts from friends, and still others are ones that I copied out of books and magazines back in the day.
It is a real treasure trove of the best of the best. You know yourself that when a friend or a family member shares a recipe with you, it has to be numbered amongst their very finest!
And so it is with these lovely scones I am sharing with you today. Originally they were called Oatmeal Biscuits, but I have always felt that they were more like scones than biscuits and I have several reasons for that.
First they are much sweeter than biscuits. Secondly they have a habit of spreading, instead of rising high like a biscuit would.
Don't let that scare you off however. They may not be tall and puffy, but they are incredibly delicious!
.JPG "Cinnamon Oatmeal Scones")
They are rustic and wholesome with the use of large flaked old fashioned oats. This really gives them a nuttiness that is quite moreish.
They are also sweet . . . being sweetened with both brown sugar and honey. They also contain cinnamon and cloves. The cloves are optional as it is not a flavor that some people enjoy, and if you do use the cloves, don't overdo them. Cloves have a very strong flavor that can easily overpower everything else in a recipe.
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WHAT YOU NEED TO MAKE CINNAMON OATMEAL SCONES
Simple every day ordinary ingredients. Those kinds of recipes are the best kinds don't you think?
- 2 cups (280g) all purpose plain flour
- 1/2 cup (100g) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup (115g) butter (well chilled)
- 1 cup (95g) old fashioned rolled oats
- 3/4 cup (180ml) milk
- 2 tablespoons honey
You will also need:
- 2 TBS melted butter
- 1 TBS honey
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There are no eggs in this recipe so don't be thinking I left them out. I did not. These are soft and sweet and delicious. No eggs needed.
You can use unsalted or salted butter. I only keep salted butter in the house these days and so I just cut back a bit on the salt asked for in most recipes. Its not a bad thing to cut back on the salt in your diet anyways. A little salt goes a very long way.
As I said, do be judicious with the cloves. You will regret it if you use too much. And yes, only use large flake old fashioned oats. Never use instant. You will not get perfect results with instant oats.
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HOW TO MAKE CINNAMON OATMEAL SCONES
These go together very quickly and easily. Do make sure all of your ingredients are cold before you start for the best results.
Begin by preheating the oven to 375*F/190*C/ gas mark 5. Line a baking sheet with some baking parchment and set aside.
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Whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon and ground cloves (if using) together in a large bowl. Cut in butter using a pastry blender until crumbly.
Some of the butter will be fine and some about the size of small peas.
Stir in oats, milk and honey; just until moistened. Do not overmix.
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Tip out onto a well floured work space and knead gently a few times to bring together. Pat out to about 1-inch thickness. Cut into rounds using a 2 1/2 inch floured biscuit cutter.
Gather the scraps together, rework and pat the dough out again. Cut more biscuits. (Do try to get as many as possible from the first cut.) Place on prepared baking sheet.
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Stir together melted butter and honey. Using a pastry brush lightly coat tops of biscuits with honey butter.
Bake for 15 – 20 minutes or until puffed and light golden brown.
.JPG "Cinnamon Oatmeal Scones")
I bake these on the middle rack in my oven, in the center of the oven. They do spread so make sure you leave plenty of space in between biscuits. That way the air can circulate well between them and you get a crisper finish.
.JPG "Cinnamon Oatmeal Scones")
These are really nice served warm with some honey butter, great for breakfast. Bacon and ham and eggs go very well with them.
They also go really well with salads or soups for lunch. Surprisingly they also go well with soups, stews and chili. Don't knock it until you try it.
And they are fabulous with cheese!
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Some other scone types of bakes which you might enjoy are:
LASSY BUNS - A recipe I got from my sister a while back. Sweetened with molasses this is a quick bread that goes well with baked beans, ham, scalloped potatoes, etc. They are deep dark and delicious!
MARITIME BISCUITS - A beautiful flaky texture and an outward rise. These also spread a bit, but they are as light as an angel's wings. A cross between a dinner roll and a baking powder biscuit.
CHEESE, SPRING ONION & BACON SCONES - light, tall and fabulous served with eggs, salads, soups, a bit of ham and pickle, etc. Fabulously tasty!
Cinnamon Oatmeal Scones
Yield: 10
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Sweet and wholesome, you can have these in the oven in less than fifteen minutes. They are fabulous as are with warm honey butter, but they also go incredibly well with soups, salads, stews and even chili!
Ingredients
- 2 cups (280g) all purpose plain flour
- 1/2 cup (100g) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup (115g) butter (well chilled)
- 1 cup (95g) old fashioned rolled oats
- 3/4 cup (180ml) milk
- 2 tablespoons honey
You will also need:
- 2 TBS melted butter
- 1 TBS honey
Instructions
- Preheat oven to 375*F/190*C/ gas mark 5. Line a large baking sheet with parchment paper. (these do spread a bit)
- Whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon and ground cloves (if using) together in a large bowl. Cut in butter using a pastry blender until crumbly.
- Stir in oats, milk and honey; just until moistened.
- Move to well floured work space and knead gently a few times to bring together. Pat out to about 1-inch thickness. Cut into rounds using a 2 1/2 inch floured biscuit cutter.
- Rework dough and cut more biscuits. (Do try to get as many as possible from the first cut.) Place on prepared baking sheet.
- Stir together melted butter and honey. Using a pastry brush lightly coat tops of biscuits with honey butter.
- Bake for 15 – 20 minutes or until light golden brown.
Notes
Do make sure you use old fashioned large flake oats. You will get a much nicer result. If you decide to use the cloves do be sure to not use any more than the recipe calls for or they will overpower the other flavors.
Thanks so much for visiting. Do come again!
It's a good thing this recipe only makes two scones because if it made any more than that I would be in deep, deep trouble! These are fabulous!
I found the recipe over on a page called Dessert for Two and it looked like it would be something we might enjoy and so I went for it!
On looking a bit closer at the recipe I could see that it was a riff on a delicious scone recipe from Wolfgang Puck, albeit of a much smaller quantity and with a Maple Glaze added.
On looking a bit closer at the recipe I could see that it was a riff on a delicious scone recipe from Wolfgang Puck, albeit of a much smaller quantity and with a Maple Glaze added.
There really IS nothing new under the sun, only new ways of doing things!
I didn't do anything different, I just made them and baked them and then we devoured them.
I have done the hard work of converting the measurements to UK measurements and that is how I made them, using UK measurements, so that I could be sure that they worked, and they did. So that was my addition to the recipe.
You really have to bake these. They are quite simply amazingly fabulous. You can thank me later. ;-)
*Small Batch Maple Glazed Black Pepper Scones*
Makes 2 very large scones
Whisk together the egg yolk and cream. Pour this
over the flour mixture and then mix together with a fork to make a
shaggy type of dough. Don't overmix, but all of the ingredients should
be well incorporated.
Using your hands, divide the dough in half and
shape into two mounds on the baking sheet, leaving plenty of space in
between to spread. (I would leave 4 inches)
Mmmm . . . gorgeous served warm, and pretty damn good served cold. These babies are huge so my husband and I shared one the first day and then had the second one the day after cold. Scrumdiddlyumptious!
Bon Appetit!
Who does not love a scone? A delicious tiny bread, built just for one. Small indulgences meant to be enjoyed with a hot drink . . . and sometimes cream and jam.
Not me! I adore scones! I can honestly say I have never met a scone that I didn't like!
That is why when I saw these on the Land'O'Lakes site the other day I immediately wanted to go into the kitchen and bake them.
Gingerbread Scones. Just the name is tempting! How much more festive could you get in a scone? The recipe is attributed to the Pioneer Woman.
The dough was a lot wetter than I thought it would be. She mentioned in her recipe that the dough would be crumbly, but mine wasn't. It was quite wet, but I went with the flow and just used a well floured board.
Perhaps it is the difference between British and American flour, I am not sure. If you don't want a wet dough, add the liquid ingredients gradually until you get a dough the consistency of what you are looking for.
These smell heavenly when they are baking. Absolutely heavenly.
I wanted to dive in right away.
But you really need to wait until they are cooled, and then you need to glaze them with that scrumptious cream cheese glaze . . .
And then you need to let that set before you dive in. Trust me. It will be well worth the wait.
Mmmm . . . these are FABULOUS! Really delish! Tender and flakey and oh so filled with flavour!
*Gingerbread Scones*
Makes 8
1/4 tsp each ground nutmeg and ground cardamom
1/2 tsp salt
60ml molasses (1/4 cup)
milk for brushing
demerara sugar for sprinkling (turbinado)
Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a large baking sheet which you have lined with baking paper.
Bake in the preheated oven for 20 to 24 minutes until nicely poufy and set. Remove from the oven and allow to cool completely.
Whisk together the drizzle ingredients until smooth. Drizzle decoratively over the top of the scones. Allow the drizzle to set before serving. These will keep in an airtight container for several days.
You really need to try these. They are truly wonderful! They will fill your house with lovely Christmasy Festive Smells!! 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 at aol dot com.
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