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 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.
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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.
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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.
I didn't really know all that much about sugar before I moved over here, except that there was white sugar and brown sugar. That just shows you how ignorant I was, really . . .
.jpg "Strawberry and Mint Scones")
Since coming to the UK, I have discovered that there are a whole plethoria of sugars out there . . . granulated sugar, which is the sugar I grew up with, both dark and light brown soft sugars (the light being what I grew up with as well).
There is jam sugar (a sugar with the pectin already added to make jam), caster sugar (a fine white sugar used for baking), Icing sugar (Also one I was familiar with) light brown and dark brown muscovado sugars (a sugar that has a higher molasses content and is less refined than regular brown sugars), demerara sugar (highly granular and wonderful in hot drinks and to add a bit of a crunch to your baking), Amber sugar crystals for use in coffee and decoration, etc. That is just to name a few!
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I fell in love with the Tate & Lyle brand of sugars when I first came over here. Taste and Smile Not that sugar isn't just . . . well . . . sugar, cos it is . . . but their packaging is the best in my opinion.
It keeps the sugar fresh and their brown and muscovado sugars don't harden like they do in the packaging of some other brands.
They are also the only sugar company in the UK that are committed to having their entire range of sugars Fairtrade, which means that when you buy a bag of Tate & Lyle, you are helping to support smallholding farmers in the world.
That can't be bad. I like to try use fairtrade products wherever possible in every avenue of my life.
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They also have a scrummy Facebook page you can join: We Love Baking Tis chock full of people who love to bake, like you and me!! It's a great place to show off your cakes and bakes and recipes!
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They contacted me the other day and asked me if I would write a little piece about them and I was more than happy to do so.
I believe in their products and in their ideology . . . and their products are something that I use regularly and that I enjoy (especially the golden syrup!!).
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Of course it would not be a proper sugar post unless I showed you something that I had made with their sugars. This scrumptious recipe showcases not one . . . not two . . . but three of their sugars!
The jam sugar, which I used in making my own strawberry jam last year. Castor sugar, which is incorporated into that scrummy buttery scone dough, and finally . . . their icing sugar, which is used in the lemon drizzle icing.
I am fairly certain that when you bite into one of these you will be in scone heaven. The dough is buttery and short, with just the faintest hint of mint throughout.
The strawberry jam is like a sweet surprise in the centre and that lemon drizzle, well . . . it's just the perfect capper!
I bet you can't eat just one! I dare you to try! These are scones . . . but not as you know them. mmmmm . . . so delicious!
I bet you can't eat just one! I dare you to try! These are scones . . . but not as you know them. mmmmm . . . so delicious!
.jpg "Strawberry and Mint Scones")
*Strawberry and Mint Scones*
Makes about 14
Printable Recipe
You will find it hard to stop at eating one of these. They are so scrummy. Buttery . . . jammy and the lemon drizzle on top is just the perfect finishing touch.
280g plain flour (2 cups)
110g caster sugar (1/2 cup)
2 tsp baking powder
1 TBS finely chopped fresh mint leaves
1/4 tsp salt
6 TBS unsalted butter, cut into small cubes
225ml double cream (1 cup)
strawberry jam (homemade or store bought)
For the drizzle:
450g icing sugar, sifted (2 cups)
the juice of 1 large lemon
water as needed
Preheat the oven to 190*C/375*F/Gas Mark 5. Line two baking sheets with parchment paper and set aside.
Sift the flour into a bowl. Whisk in the baking powder and the sugar. Rub in the butter with your fingertips until the mixture resembles fine bread crumbs. Stir in the mint leaves. Add the cream, stirring it in with a fork and mixing it in until the mixture forms a soft dough. Knead several times to really bring it all together and then turn the dough out onto a lightly floured surface. Roll the dough out until it is about 1/2 inch thick. Cut out with a sharp heart shaped metal cookie cutter that is about 3 inches across at it's widest point. Place onto the prepared baking sheets, leaving a good two inches between each. Reroll any scraps and cut out more hearts until you have used all the dough.
Gently make an indentation into the centre of each heart using the back of a teaspoon or one of your fingers. Spoon a heaped half teaspoon of strawberry jam into the middle of each indentation. Place into the heated oven and bake for 20 to 25 minutes, or until the edges are golden brown. Remove from the oven and let sit for 5 minutes before removing the scones to a wire rack to finish cooling completely.
Mix together all the glaze ingredients in a medium sized bowl, mixing them until smooth and only adding enough water to give you a drizzeable consistency. Using a teaspoon, drizzle the lemon drizzle diagonally across the cooled scones. Let set for about 30 minutes before serving. Delicious!
I like to think of scones as the delicious, and slightly more sophisticated, ancestor of the North American Baking Powder Biscuit. After all the English have been making scones ever since the 16th century and . . . well . . . America was still pretty much a wilderness at that point.
Although they may have a somewhat similar appearance, the two are actually quite different.
Scones are much taller and lighter in texture, and somewhat sweeter. A true scone, in fact, should look a bit craggy! Kind of like an elderly Great Uncle . . .
Scones generally use less fat and the fat used is rarely chilled, meaning that the consistency of the rubbed flour is more crumbly than mealy, quite unlike their biscuit counterpart . . .
Hot from the oven, Scones are one of the most delicious breads invented by mankind. Served split and buttered and spread with cold preserves, there is no finer teatime treat on earth.
I like to think of these tasty Date and Lemon Scones as the ultimate Tea Scone . . . Rich and chock full of lovely bits of date . . . with the merest hint of lemon in their fragrance and just a whisper of it in their flavour . . .
I wanted to serve them with some lemon curd, but didn't have any to hand . . . Greengage Preserves had to do in it's place.
We were not disappointed.
*Date and Lemon Scones*
Makes about 12
Printable Recipe
Silky soft and rich, these scones are studded with dates and a delightful whisper of lemon.
100ml of double cream
2 large free range eggs
2 TBS fresh lemon juice
1 TBS freshly grated lemon rind (I always use unwaxed lemons)
245g of plain flour (1 3/4 cups)
2 TBS caster sugar
3 tsp baking powder
1/2 tsp salt
85g of finely chopped pitted dates (1/2 cup)
Preheat the oven to 220*C/425*F/ gas mark 7. Butter a baking sheet and set aside.
Whisk the cream and eggs together in a small bowl. Remove and reserve 1 TBS of the mixture for later. Whisk iin the lemon juice and the lemon zest.
Sift the flour into a bowl and whisk in the baking powder, sugar and salt. Stir in the dates and add the liquid mixture all at once, stirring only until a soft dough forms.
Tip out onto a floured surface and knead lightly about 8 times. Pat out about 3/4 of an inch thick. Cut into rounds with a 2 1/2 inch cutter, giving the cutter a sharp tap in an up and down motion. Do not twist the cutter or you will have lopsided scones. Pat the scraps together and cut out more rounds. Arrange the rounds on the baking sheet leaving about 1/2 inch between them. Brush the tops with the reserved cream mixture, making sure that none drips down the sides.
Bake in the centre of the oven for 15 minutes until golden brown.
Serve warm with butter and or preserves if desired.
One of my favourite experiences over here is the Cream Tea, and you will find them all over the country. Hot pots of tea (and they can be herbal teas if you wish) served up with flakey fruited scones and butter, along with pots of fruit jam and clotted cream. What a delicious treat this is and such a quintessentially British experience!
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