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
Sigh . . . the sun did not shine . . . it was too wet to play . . . so we stayed in the house . . . all that cold, cold . . . wet day . . . (Thank you Dr Seuss!)
The perfect day to bake scones. An English scone recipe is the epitome of the perfect scone recipe. There are many other scone recipes that are just as tasty however, and these wonerful scones are what I consider to be one of my best, if not the best scone recipe I have in my portfolio.
Boy, oh boy, have we ever had a wet week! I think it's probably safe to say that drought conditions will soon be lifted in this country . . . we've had more rain in this past week than we had all winter!
This is the kind of weather than can get you down if you let it . . . really and truly.
The grass is really green though! And the roses are blooming profusely. You have never seen roses til you hav seen an English Rose.
Tis something you can really appreciate and admire from the comfort of a dry and warm armchair . . . through the window. With a hot cuppa in one hand and a tasty scrummy scone in the other.
Yep . . . nothing tastes better on a rainy day. Well, that's my opinion anyways!
I adore scones. Any day really. Dry. Wet and inbetween. They are just one of those things that get my tastebuds to tingling overtime!
You all know how much I love blueberries . . . they are one of my favourite things, hands down! Mmmm . .. des bluets . . . c'est le monde de mon coeur. C'est magnfique!! C'est si si si bon!! Bien sur . . .
Today I decided to switch out my favourite Strawberry and Mint Scones . . . and change them to Spiced Blueberry Scones . . . coz . . . one, I love these scones . . . and two, I love blueberries.
You may want to check out the strawberry version of these as well. They are tres magnifique! And I don't say that lightly.
But for now blueberry and here they are! Ta da!!
Beautifully buttery and short, with just the faintest hint of spice . . . cardamom and cinnamon . . . and topped with sweet wild blueberry preserves . . .then baked until crisp and brown on the edges.
I like to use Bonne Maman preserves. They are my favourite and have the best flavour as well as having a high ratio of fruit in them. I hate jam that is all sauce and no fruit.
Once cooled, these scrumptious babies are then drizzled with a lightly spiced lemon drizzle icing.
These always, ALWAYS turn out fabulously delicious! Moreishly Scrummy!!! Nom Nom Nummy!!!!
I bet YOU can't eat just one. If you can, you are a much better person than I am.
I find it impossible to stop at one, but then again . . . it is like that with most things. I am so naughty. These also freeze well without glazing, just so you know!
*Spiced Blueberry Scones*
Makes 14
Printable Recipe
Crisp on the outsides, soft and buttery on the insides and scrummily moreishly good. 'Nuff said.
280g of plain flour (2 cups) plus more for dusting
95g caster sugar (1/2 cup)
2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
6 TBS unsalted butter, cold and cut into 1/2 inch cubes
240ml of double cream (1 cup heavy cream)
wild blueberry preserves (I like Bon Maman)
For the drizzle:
130g of icing sugar, sifted (1 cup)
pinch ground cardamom
1 TBS lemon juice
hot water as needed
Preheat the oven to 190*C/375*F/ gas mark 5. Line two baking sheets with baking parchment paper. Set aside.
Sift
the flour into the bowl of a food processor. Add the sugar, baking
powder and salt. Blitz a couple of seconds to mix. Drop in the butter
cubes. Blitz until the mixture resembles coarse meal. Transfer to a
medium sized bowl. Stir in the cream with a fork, mixing it in until
the mixture forms a soft dough. Knead several times to bring it all
together. Lightly dust the countertop. Tip out the dough. Pat out to a
large circle (about 10 inches in diameter) and 1/2 inch thick. Cut out
with a sharp 3 inch round fluted cutter. Place onto the prepared
baking sheets, leaving soem space in between each for spreading. Reroll
any scraps and repeat until you have used up all the dough.
Gently
make an indentation in the centure of each with your thumb. Spoon
about half a teaspoonful of blueberry preserves into the centre of each.
Bake
for 20 to 25 minutes in the preheated oven, until the edges are golden
brown and they are dry and golden brown on the bottoms. Remove from the
oven and let stand for about five minutes before removing to a wire
rack to finish cooling.
Sift the icing sugar into a small bowl
together with the ground cardamom. Whisk in the lemon juice and enough
water to give you a smooth and drizzable consistency. Drizzle this
icing across the cooled scones. Let set for 30 minutes before serving
or storing.
Store in an airtight container for up to 2 days.
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 Thanks so much for visiting. Do come again!
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Wicked cold weather here in Nova Scotia today, but I expect it is the same everywhere. You would expect nothing less at this time of year in Canada. Actually, Winter has been slow in coming this year, so we really don't have a lot to complain about.
I love days like this, when the wind is blowing fiercely outside my front door, whipping the snow back and forth in a frenzy, but I am tucked up all warm and cozy inside with my two pussy cats and the fire burning. It doesn't matter to me that it's not a real fire. It's an electric fire. The feeling is the same. It's flames flicker and they warm my heart.
.JPG "Fresh Ginger Scones Filled with Lemon")
This is the kind of day I love to do some baking. I am not sure why that is. Perhaps it is the act of puttering and homemaking that do my heart good, or maybe it is knowing that at the end of all of my efforts I will be able to sit down in my comfortable chair with a hot drink and enjoy the tasty fruits of my labors.
My thinking cap goes on and before too long I find myself dragging out the flour and sugar bins and taking the butter out of the fridge. I love the clicking nose my oven makes as I turn it on to preheat. That, too, always holds the promise of something tasty to come.
.JPG "Fresh Ginger Scones Filled with Lemon")
Today I decided to make some scones. Fresh Ginger Scones filled with Lemon. They are some of my favorite scones of all. The recipe is an old one which I have had for well over 20 years.
I adapted the original recipe from a Betty Crocker cookbook entitled, Eat and Lose Weight. Somehow the idea of eating scones filled with lemon curd doesn't equate with the idea of losing weight, but, nevertheless, it has always been one of my favorite scones to bake.
.JPG "Fresh Ginger Scones Filled with Lemon")
As far as scones go, they are pretty much the same as other scone recipes. The dough is a tender dough, which might be a bit lower in fat than other scones, but it is moistened with buttermilk, light and flaky.
What sets these scones apart from other scones is that they are double layered scones, filled with a lush rich filling of lemon curd. You can use a good, purchased lemon curd, or you can make your own. I have a great recipe here to do just that.
Today I used a good jar of lemon curd that I bought at a British Supply shop. Wilken & Son's Lemon Curd. Oh boy it is some good. The next best thing to homemade.
.JPG "Fresh Ginger Scones Filled with Lemon")
WHAT YOU NEED TO MAKE FRESH GINGER SCONES FILLED WITH LEMON
The ingredients may not be simple everyday ingredients, but a quick trip to the shops should take care of that.
- 2 cups (280g)plain flour
- 1/4 cup (50g) white sugar
- pinch of salt
- 3 tsp baking powder
- 1/3 cup (80g) butter
- 2/3 cup (160ml) fat free buttermilk (may need a bit more)
- 1 TBS grated fresh ginger root
- 1/2 cup (approx 165g) prepared lemon curd
- demerara sugar (turbinado) for sprinkling on top, if desired
.JPG "Fresh Ginger Scones Filled with Lemon")
Use the best lemon curd that you can afford to buy or make your own. Both work well. I am inclined to think you could actually use any kind of jam in these tasty scones. Just be careful not to overdo any of them as your scones will not cook properly inside if they are too damp.
You can make your own buttermilk substitute by whisking together 1 TBS of white vinegar or lemon juice with the amount of milk required. Set aside to clabber. Another way to make it is to whisk together equal parts of plain yogurt and milk. I use the full fat options of each.
.JPG "Fresh Ginger Scones Filled with Lemon")
HOW TO MAKE FRESH GINGER SCONES FILLED WITH LEMON
These are very simple to make so long as you follow a few rules of thumb. Keep your ingredients cold, and don't overhandle the dough. Also don't be tempted to overdo the lemon curd filling or you will have a blowout of lemon curd when they are baking.
Pre-heat the oven to 400*F/200*C/ gas mark 6. Line a baking sheet with some baking parchment.
Place the flour, sugar. salt, and baking powder in a bowl, whisking well together. Rub the butter into the mixture with your fingertips until it is well rubbed in, and the mixture resembles fine breadcrumbs.
Stir in the gingerroot and mix in well. (A fork does a good job of this.)
Stir in the buttermilk until the dough leaves the side of the bowl and forms a ball. If your dough is too dry, then add a bit more buttermilk. It should be a shaggy dough.
.JPG "Fresh Ginger Scones Filled with Lemon")
Tip out onto a lightly floured surface and knead gently a couple of times to bring together. Divide the dough in half.
Place half of the dough on the cookie sheet and pat out into a 7-inch circle. Spread the lemon curd over top, up to within 1/2 inch of the edge of the circle.
Pat the other half of the dough into another 7-inch circle and place over top of the lemon curd. Gently pinch the edge to seal.
Brush the top with a bit more buttermilk and then sprinkle demerara sugar evenly over top. Lightly score the surface of the dough into 8 wedges, being careful not to cut all the way through to the lemon curd.
Bake for 18 to 20 minutes or until golden brown on the top and bottom and cooked through.
Remove from the oven and allow to cool for at least 5 minutes before cutting into wedges to serve. Serve warm with your favorite hot drink!
.JPG "Fresh Ginger Scones Filled with Lemon")
I prettied these up by dusting a bit of icing sugar over the tops when I served them. Oh, I know, there is only me in the house, but I think I still deserve pretty things, don't you?
I don't think anyone will ever be able to accuse me of pretentious presentation. You always get what you see. Sometimes I get it right and sometimes I don't. Most times I am in too much of a hurry, wanting to dig into what I have cooked to spend a lot of time on presentation. It's one of my many weaknesses.
These are so delicious. It's hard to believe that they are lower in fat than most scones. I enjoyed mine with a nice hot cup of lemon, ginger & honey herbal tea. How will you enjoy yours?
.JPG "Fresh Ginger Scones Filled with Lemon")
Some other tasty recipes using lemon curd on here in The English Kitchen are: (Just so you don't waste any of it.)
LEMON CURD COOKIES - These lush and buttery shortbread cookies are flavored through and through with lemon from the inside out. Crispy edged and dimpled with lemon curd centers, they are real lemon winners! If you love lemon as much as I do, you will love these.
LEMON CURD DRIZZLE CAKE - This is my absolute favorite of all the lemon cakes that I bake. No surprise there! It is moist and delicious and crammed full of lovely lemon flavor.
Yield: 8
Fresh Ginger Scones Filled with Lemon
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
You can make your own lemon curd for these, or use purchased lemon curd. There are some very good ones out there. Make sure you let the finished scones sit for several minutes before you cut them apart to eat. Hot lemon curd can really burn. These are lovely and, as far as scones go, are relatively low in fat. They're delicious.
Ingredients
- 2 cups (280g) plain flour
- 1/4 cup (50g) white sugar
- pinch of salt
- 3 tsp baking powder
- 1/3 cup (80g) butter
- 2/3 cup (160ml) fat free buttermilk (may need a bit more)
- 1 TBS grated fresh ginger root
- 1/2 cup (approx 165g) prepared lemon curd
- demerara sugar (turbinado) for sprinkling on top, if desired
Instructions
- Pre-heat the oven to 400*F/200*C/ gas mark 6. Line a baking sheet with some baking parchment.
- Place the flour, sugar. salt, and baking powder in a bowl, whisking well together. Rub the butter into the mixture with your fingertips until it is well rubbed in and the mixture resembles fine breadcrumbs.
- Stir in the gingerroot and mix in well. (A fork does a good job of this.)
- Stir in the buttermilk until the dough leaves the side of the bowl and forms a ball. If your dough is too dry, then add a bit more buttermilk. It should be a shaggy dough.
- Tip out onto a lightly floured surface and knead gently a couple of times to bring together. Divide the dough in half.
- Place half of the dough on the cookie sheet and pat out into a 7-inch circle. Spread the lemon curd over top, up to within 1/2 inch of the edge of the circle.
- Pat the other half of the dough into another 7-inch circle and place over top of the lemon curd. Gently pinch the edge to seal.
- Brush the top with a bit more buttermilk and then sprinkle demerara sugar evenly over top. Lightly score the surface of the dough into 8 wedges, being careful not to cut all the way through to the lemon curd.
- Bake for 18 to 20 minutes or until golden brown on the top and bottom and cooked through.
- Remove from the oven and allow to cool for at least 5 minutes before cutting into wedges to serve. Serve warm with your favorite hot drink!
Thanks so much for visiting! Do come again!!
What if I told you, you could make a delicious, light, flaky savoury scone using only three ingredients? Its true! You can and these lovely scones are just that!
I almost couldn't believe it when I read the recipe. Three ingredients? How could that be? What would they turn out like? I just had to try them out first hand. Three Ingredient Cheese Scones.
I was very pleasantly surprised. I did not expect such positive results. These were light, flaky and savoury. Chock full of cheese.
Light, flaky and savoury scones that really do use only three ingredients. Not only that, but they go together in a flash! What more could a person ask for!
These literally go together in about five minutes. Seriously! I kid you not!
You can put these together in about 5 minutes, pop them into the oven, bake and be enjoying them in less than half an hour. I was literally amazed at the speed and ease of preparation!
All you need is self-raising flour (self-rising), grated cheddar cheese and plain yogurt. That's it! Three simple ingredients.
Three ingredients I always, always have in my refrigerator. Refrigerator basics and of course the flour. I always keep a variety of flours on hand. Plain, self-raising, whole wheat, whole wheat self-raising, and a variety of bread flours.
Did you know that you can keep your flour in the freezer? In fact when it comes to whole grain or specialty flours that you may only use occasionally, it is the best way to keep them without them gong to waste.
Simply pop the flour into a sealed container and then put it into the freezer. It will keep for ages and ages. Just measure it out for any recipe you need it for and bring it to room temperature prior to using. Its that simple.
You can easily make your own self raising flour. Simply add 1 1/2 tsp of baking powder and 1/4 tsp salt for every 140g/1 cup of plain flour. Easy peasy!
Putting these scones together is a real doddle. You measure the cheese and the flour together into a bowl and then stir with a fork to combine. Once you have done that, you then
stir in the yogurt to make a soft dough. Pat the out to a rectangle . .
. cut . . . then bake.
I love that you simply cut the dough into rectangles rather than stamping them out with a round cutter. No waste and no rerolling of scraps.
That means that they all turn out perfect. Re-rolled/patted scones can sometimes come out a bit wonky and they won't rise quite as much. They will also be not quite as tender.
These rise really nice and tall . . . and are so flaky. Use a sharp knife to cut them into the rectangles.
I like to use a nice strong cheddar for plenty of flavour when I am baking. The stronger the cheese the more flavour. You also have the option of sprinkling more cheese on top prior to baking for a lovely finish. I say why not! More cheese please!!
These are lovely just served plain and on their own. They are excellent split and spread with softened butter.
And why not. A bit of butter elevates the taste of anything in my opinion. Well, all things savoury at any rate!
Look at that lovely texture of these. Isn't it beautiful? I think they are just perfect!
These are wonderful served for breakfast with butter, and yes, even jam. Cheese and jam go really well together.
They are wonderful served with salads also for a nice light lunch.
They are also pretty wonderful served with soups or, or stews for dinner.
These are quitet lovely no matter what or when you serve them. I can almost guarantee that they are sure to always be well received!
Yield: 10
Three Ingredient Cheese Scones
prep time: cook time: total time:
Light, flaky cheese scones that go together in a flash. You are sure to love these, and yes they only need three ingredients!
ingredients:
- 300g self raising flour (2 cups plus 3 TBS)
- 150g grated strong cheddar cheese (1 1/4 cups)
- 250g plain yogurt ( 1 cup)
Optional:
- 5 TBS grated strong cheddar to sprinkle on top
instructions:
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with some baking paper set aside.
- Measure the cheese and flour into a bowl. Stir together with a fork to combine completely. Add the yogurt and quickly mix together to form a soft dough. Tip out onto a lightly floured surface and knead a couple of times until smooth. Pat out into a rectangle 6 by 10 inches in size, and about 1 inch thick. Cut into 10 rectangles. Place the rectangles spaced apart on the baking sheet. Sprinkle with the optional additional cheese if using.
- Bake for 18 to 20 minutes until well risen and golden brown. Scoop onto a wire rack to cool slightly before serving with plenty of cold butter for spreading. Delicious!
Created using The Recipes Generator
I found the original recipe written on a scrap of paper. I suspect I had copied it out from a magazine at the Dentists or Doctor once upon a time. I adapted it to use both Metric and American measurements. You're welcome
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 Thanks so much for visiting. Do come again!
.JPG)
.JPG "Cheese & Black Pepper Potato Scones")
I think scones are one of my favorite things to bake (and eat!). Who doesn't love a scone? Quick and easy to make, they are perfectly at home and fit in with all types of social and private occasions.
Sweet scones are lovely for teas and genteel like get-togethers, whereas savory ones love homey occasions and going to picnics.
I especially love savory scones such as these incredibly tasty potato and cheese scones I am sharing today. They are quite simple and yet so delicious!
These fabulous Parmesan & Black Pepper Potato Scones are perfect for homey occasions, buffets and picnics, and would go wonderfully with cold meats, salads, soups, etc.
They are light, fluffy and savory, with a bit of the bite from the pepper. They area also wonderful packed into lunches. Split, butter and fill with a bit of ham or other sliced cold meat.
They would be beautiful as part of a Ploughman's Lunch. What's that you say? Well, I'll tell you.
If you do any sort of travelling in the UK and happen to stop at a Pub for lunch you will more than likely see a Ploughman's Lunch on the menu. I would be most surprised if you didn't.
At it's very simplest, it comprises a nothing more than a thick wedge of crusty bread, a large chunk of tasty cheese and a pickled onion. It came into favor at a time when most pub's didn't actually serve much food at all. So you would get a bit of this and a bit of that.
Nowadays pub's are mainly eating places, so it's become much more than that. Usually there will be a bit of salad, some cold meat, some pickle, a good cheese, maybe two, and some sort of bread to enjoy along with everything else.
I have to say it makes for a very easy meal to prepare at home on a hot summer day.
These Cheese & Black Pepper Potato Scones would be very much at home with something like that! They would it in beautifully.
Just look at how tall they rise up in the oven. They are light and fluffy, with a beautiful texture and great flavor. I would consider them to be perfect for all of your savory scone-needs!
WHAT YOU NEED TO MAKE CHEESE & BLACK PEPPER POTATO SCONES
They are a bit of a cheat in a way in that they use instant potato flakes. If you are like me that's not a problem I keep them in my larder at all times. They come in handy for things like these scones, and to use as a thickener for some soups and gravies.
- 1/2 cup (50g) instant mashed potato flakes
- 1 tsp sugar
- 6 TBS cold butter
- 1 cup (240ml) sour milk
- 2 1/2 cups (350g) plain all purpose flour
- 1 TBS baking powder
- 1/2 tsp bicarbonate of soda (Baking soda)
- 1 tsp salt
- 1 TBS cracked black pepper
- 4 TBS coarsely grated Parmesan cheese
To finish:
- cream to brush
- coarsely grated Parmesan cheese to sprinkle
You can sour your own milk very easily. Just put a TBS of lemon juice or white vinegar into a cup measure and add the milk as needed to come up to the full volume of what is needed in the recipe.
Leave to sit for five or ten minutes to allow the milk to sour and clabber. Perfect!
Everything else is pretty self explanatory. Do grate your own Parmesan cheese on the large holes of a box grated so that you get a nice coarse texture. This is one instance where you don't want it to be really fine.
HOW TO MAKE CHEESE & BLACK PEPPER POTATO SCONES
Nothing could be easier so long as you follow the cardinal rule of scone and biscuit making. Don't handle the dough too much! A light hand is the trick!
Preheat the oven to 220*C/425*F/ gas mark 7. Line a large baking tray with baking paper.
Measure the potato flakes, sugar, flour, baking powder and soda into a bowl. Add the salt and whisk all together. Grate in the cold butter, add the cheese and stir all together. Stir in the black pepper. Add the milk all at once and stir with a fork to make a soft dough. Turn out onto a lightly floured surface and knead gently a couple of times. Pat out to a round, about 1 inch thick. Using a 2 inch sharp round cutter, stamp out rounds and place a few inches apart on the baking tray. Gently knead together the scraps and repeat until all of your dough is used up. Try to get as many rounds stamped out of the first cutting as you can as subsequent cuts will not be as tender.
Brush the tops with a little cream and sprinkle with some more Parmesan.
Bake for 10 to 12 minutes, until well risen and golden brown.
I actually have quite a few different versions of scones here on The English Kitchen. Some savory, some sweet. Here are some you might enjoy:
CHERRY & VANILLA SCONES - Flaky light scones flavored with vanilla and studded throughout with bits of candied cherries. Delicious!
CARROT CAKE DROP SCONES - Flecked with sweet bits of carrot and studded with sweet sticky raisins . . . lightly flavored with warm baking spices, and glazed with a sweet glaze.
Whether you choose to bake a savory scone today, a rolled scone, a sweet scone or a rolled out scone, why not bake your family some lovin' from your oven today!
Cheese & Black Pepper Potato Scones
Yield: 1 dozen
Prep time: 15 MinCook time: 12 MinTotal time: 27 Min
These are fabulous served with cold meats and cheese, or with soups.
Ingredients
- 1/2 cup (50g) instant mashed potato flakes
- 1 tsp sugar
- 6 TBS cold butter
- 1 cup (240ml) sour milk
- 2 1/2 cups (350g) plain flour
- 1 TBS baking powder
- 1/2 tsp bicarbonate of soda (Baking soda)
- 1 tsp salt
- 1 TBS cracked black pepper
- 4 TBS coarsely grated Parmesan cheese
To finish:
- cream to brush
- coarsely grated Parmesan cheese to sprinkle
Instructions
- Preheat the oven to 220*C/425*F/ gas mark 7. Line a large baking tray with baking paper.
- Measure the potato flakes, sugar, flour, baking powder and soda into a bowl. Add the salt and whisk all together.
- Grate in the cold butter, add the cheese and stir all together. Stir in the black pepper.
- Add the milk all at once and stir with a fork to make a soft dough.
- Turn out onto a lightly floured surface and knead gently a couple of times. Pat out to a round, about 1 inch thick. Using a 2 inch sharp round cutter, stamp out rounds and place a few inches apart on the baking tray.
- Gently knead together the scraps and repeat until all of your dough is used up. Try to get as many rounds stamped out of the first cutting as you can, as subsequent cuts will not be as tender.
- Brush the tops with a little cream and sprinkle with some more Parmesan cheese.
- Bake for 10 to 12 minutes, until well risen and golden brown.
Thanks so much for visiting! Do come again!
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