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 adapted todays recipe for Christmas Oat Scones from one I found in a cookbook of my sister's that her youngest son gave to her. It is called the Irish Cooking Bible. It has some really good recipes in it.
So many that I decided to get a copy for myself. I know. But nobody can accuse me of having too many cookbooks now. The recipes all looked really great in it. These scones were the very first recipe in the book!
They were called Irish Oat Scones. They are filled with oats and raisins. The recipe said that it made 30 scones, but I can tell you, if it made that many they would be very tiny scones.
I made ten. I also decided to amp them up a bit for the holidays.
Earlier this week I had made some Quick Mincemeat following a recipe I found on David Lebovitz. It looked fairly simple and I was wanting to make some mincemeat tarts for Christmas and was worried I couldn't find suet to make my own mincemeat.
It didn't use suet. I made it but it is not really the same as regular mincemeat. This wouldn't make good tarts. I think it could really only be used as an addition to other things, like a fruit crumble.
I also felt however, that it would work well insead of the raisins asked for in these scones. I decided it would add a really festive touch to them.
I was totally right!
It worked perfectly in them. It is a tiny bit spicy and filled with dried vine fruits and candied peel and . . . umm . . . brandy. A bit naughty, but it cooks out.
David's Quick Mincemeat is not saucy like ordinary mincemeat, which is why it works well. It is basically dried fruit marinated in brandy and some spices..
DO NOT try to use regular mincemeat in this. I don't think it would work very well at all. If you are wanting festive flavours, plump up the equivalent of dried fruit in some orange juice with some cinnamon, nutmeg and cloves, and then drain it before adding it to the scone mixture.
You only need one cup of dried fruit, so I would use 3/4 cup of raisins (Golden and regular) and then measure out 1/8 cup dried currants and 1/8 cup chopped candied peel.
I think those proportions would work well. I would use 1/2 tsp cinnamon and 1/4 tsp each ground cloves and nutmeg. You could also add some grated orange zest.
These are wholesome and hearty because of the oats. I love oats in baked goods.
Do use the old fashioned oats if possible. I think quick oats would not be very suitable and you would get somewhat mixed results.
Again, the biggest challenge I had with these was photographing them. I found myself running around the house like a blue arsed fly trying to find the right spot.
I finally dug out a TV Tray from downstairs and set them up on there. I then carried the tray all over trying to find the right space.
Its not just space either. It is also finding the right time when the light is at its best. I could buy a light box, but then where would I set it up?
I don't know. Its all a matter of guess work at the moment.
Just look at the beautiful texture of the scones. Perfect.
My sister and I had a discussion on the differences between scones and biscuits. Scones are definitely denser than biscuits and not quite as light. Of course the oats in these makes them even heartier.
I love this plate of my sisters. It is one of her Yard Sale Finds. She sells this stuff on her IG page. The pattern for this is "Check" by J & G Meaken of England.
I might ask her if I can buy them. She has two of them. I really like them and they go well with things like this.
They very much have a "country" feel to them, which I am quite fond of. I love anything rustic and countri-fied.
I used to buy Country Living magazine many years ago and really loved the primitive style of furniture and decor that they shared with their readers.
That's where I first got acquainted with Susan Branch and her artwork. She used to do an illustrated recipe in the magazine each month.
I fell in love with them. The artist in me thought they were just precious. I had a huge collection of the magazine at one time, but they all got destroyed in a move.
In any case I hope you will be inspired to want to make these scones. They were really good. I served the with butter and jam. I had no cream, but cream would be fabulous as would hot cups of whatever you like to drink at teatime.
Do try the festive version, and if you don't like that, then just use raisins. They will be enjoyed either way I expect! Not fond of raisins? Why not use chopped dates or apricots? Both would work very well. Enjoy!
Christmas Oat Scones
Yield: 10
prep time: 10 Mincook time: 15 Mintotal time: 25 Min
Hearty, delicious and very festive!
Ingredients
- 2 cups (280g) all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tp salt
- 1 cup (80g) old fashioned oats
- 1/2 cup (120g) cold butter, cut into cubes
- 1 cup (150g) raisins (I used David Leibowitz's quick mincemeat)
- 1 cup (240ml) butter milk
- buttermilk and granulated sugar to brush
Instructions
- Preheat the oven to 225*C/425*F/ gas mark 6. Line a baking tray with some baking paper.
- Sift the flour, soda, baking powder and salt into a bowl. Stir in the oats. Drop in the butter and cut it in with two round bladed knives or a pastry blender until the mixture resembles coarse meal.
- Stir in the raisins or mincemeat.
- Stir in the buttermilk to make a soft dough. Knead gently a few times to bring it all together.
- Tip out onto a lightly floured surface and pat out to a rectangle about 12 by 10 inches in side.
- Using a sharp knife, cut into 10 squares.
- Place onto the baking sheet, leaving space between each. Brush each with a bit of buttermilk and sprinkle with some sugar.
- Bake for 15 minutes, until risen and golden brown. Remove to a wire rack to cool slightly.
- Serve warm with butter and jam.
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!
Everything Bagel Drop Scones. I confess I am a bit late to the Everything Bagel Craze. Apparently it is all about the seasoning and it isn't something which I had really experienced over in the UK.
I did buy myself a bottle of Trader Joes Everything Bagel Seasoning online (at a premium price) while I was still over there, but I never did have a chance to use it. I had thought that all of my spices were packed to come here to Canada, but in all truth very few arrived. I don't know what happened to them.
And so I have had to start again from scratch for the most part. Not cheap I can tell you! Most bottles of herbs and spices cost around $8 and not everything is available. I am really missing out on middle Eastern and Indian spices.
Oh well. I was able to budge together my own mix of Everything Bagel Seasoning which is what I have used here today to make/enhance these lovely drop scones.
If there is anything I love more than a simple scone, its a drop scone! So much easier. No faffing about.
Quick to make, you simply stir all of the ingredients together and drop them onto a baking sheet. SO, maybe it is a little bit more than stir, but not much I can assure you!
And not only that but this is a slow batch recipe, making only half a dozen scones. Perfect for the smaller family or for when you are wanting a bread on the side with your lunch or dinner, but not wanting leftovers!
These Everything Bagel Drop Scones have crunchy flavor-filled outsides and soft fluffy, flaky insides. I would consider them to be the perfect savory scone!
You begin by making the seasoning. Of course if you have ready made seasoning you can skip this step. I wanted to make some to satisfy those who don't have it or who are not able to readily find it in their shops (UK).
It probably doesn't have quite everything in it that you would find in a readymade version, but it is close enough and I think it is delicious.
Its garlicky, oniony, crunchy and just salty enough. What more could you ask for! Its pretty tasty stuff!!
Once you have that made you can get busy with making the scones. Sift all of the dry ingredients into a bowl. Flour, baking powder and salt.
Two kinds of fat are used. Butter and cream cheese. Flaky and soft inside, the cream cheese adds another element of texture, an almost creamy texture which is difficult to describe.
But trust me when I say it is incredibly moreish. You just drop those two fats into the flour and rub them in with your fingertips.
Use a snapping motion and kind of lift the flour as you go. This gets even more air into it, giving you extra flakiness and a lovely rise.
You only want to rub it in until the mixture resembles coarse bread crumbs, with some bits being smaller than others.
This means you will get lovely pockets of flakiness when these bake. You are almost done.
All you have to do now is to stir in some buttermilk. That's right. Just stir in some buttermilk. You can also use regular milk, but I like to use buttermilk.
Some days you will need more than others. I am not sure why that is. You are aiming for a somewhat claggy, thick and droppable mixture.
Drop this into six, evenly sized (or as evenly as you can) clumps on your baking sheet. Leave plenty of space in between for rising, spreading. I try to budge them up a bit so that they are rounder.
But let me tell you, little extra bits that stick out get moreishly crunchy. Just so you know.
Once you have done that all you have to do is to mix together your seed mixture and sprinkle it over top. Be generous. You may not need to use it all, but do be generous.
You can save any extra and store it tightly covered in the cupboard for the next time. Or better yet, double or triple the amounts and you have enough to last you for a goodly amount of time.
That's it! Bake them in a nice hot oven until they are golden brown. One advantage of drop scones is you don't need to pat and roll.
Another advantage is you end up with all these extra crispy bits that everyone enjoys eating. Trust me when I tell you these are going to be enjoyed!
On the side of soups or stews. With cold plates or salads.
As a part of a Ploughman's Lunch along with some cold meats, cheeses, salad and pickles. Today I enjoyed one with one of those cheese snack packs you can get which includes dried cranberries and cashew nuts. Perfect!
They are good all on their own, simply split and buttered. Doesn't that look good?
Because they have cream cheese in them they are flaky, maybe not as flaky as a regular bake, but flaky enough. I can't quite describe the texture actually, but when you bake them you will see what I mean.
I adapted the recipe from one I found in Smitten Kitchen Every Day by Deb Perelman. Her measurements were a bit off, the metric ones, but no problem I have sorted them out properly.
If you are looing for a quick, easy and delicious side bread, look no further. These fit the bill on all counts.
I reckon they would be delicious divided into four rather than six and baked a bit longer to use as breakfast biscuits with some egg, bacon and cheese in side. Oh baby, come to mama!
Everything Bagel Drop Scones
Yield: Makes 6 scones
Prep time: 10 MinCook time: 12 MinTotal time: 22 Min
Nothing could be simpler or more delicious than these easy drop scones. Sprinkled with everything bagel spice they go really well with cold plates, soups, salads, cheeses, etc.
Ingredients
For the topping:
- 1 TBS sesame seeds
- 1 TBS poppy seeds
- 1/2 TBS dried minced onion
- 1 tsp dried minced garlic
- 1/2 tsp coarse sea salt
For the scones:
- 1 1/4 cups (210g) plain all purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 2 TBS cold butter, cut into cubes
- 2 ounces (65g) cold cream cheese, cut into cubes
- 1/2 cup (120ml) cold buttermilk (May need more)
Instructions
- Preheat the oven to 450*F/225*C/gas mark 7. Line a large baking sheet with some baking parchment or a silicone liner.
- Mix together all of the ingredients for the topping in a small bowl. Set aside.
- Sift the flour, baking powder and salt into a bowl. Drop in the butter and cream cheese. Rub them into the flour mixture using your fingertips until the mixture resembles coarse bread crumbs. Stir in the buttermilk, stirring everything together just until combined and the mixture starts to clump together. It should be damp and not dry. If you think it is too dry, add a bit more milk.
- Divide the mixture into six and drop onto the baking sheet, leaving plenty of space in between. You can budge them into a rounder shape if you wish. Sprinkle the seed mixture evenly over top, dividing it between the scones.
- Bake for 12 minutes, until golden brown on top and the bottoms are golden brown. Scoop off onto a metal rack to cool.
- Serve slightly warm or at room temperature. Best on the day but can be frozen.
Nan's Sugar Scones. I think this has to be one of the best, if not the best scone recipe! I adapted this delicious recipe from one in the April issue of Delicious magazine.
These
are delicious! For soft sided scones, place them close together on the
pan, for crisp crusted ones place them on the baking sheet with some
space in between. Adapted from a recipe found in Delicious magazine.
400g self raising flour, plus extra for dusting (3 1/2 cups)
50g caster sugar (1/4 cup)
1 tsp salt
60g cold unsalted butter, cut into bits (1/4 cup)
310ml buttermilk (1 1/3 cup)
the finely grated zest of 2 unwaxed lemons
the juice of one lemon
15 sugar cubes
buttermilk to glaze
Preheat the oven to 230*C/425*F/ gas mark 7. Line a baking sheet with baking paper. Set aside.
Measure
the flour into a bowl. Whisk in the sugar and salt. Drop in the
butter. Rub the butter in with your fingertip until the mixture
resembles fine bread crumbs. Stir in the lemon zest. Add most of the
buttermilk, stirring it in with a round bladed knife. Only add the
remaining buttermilk to give you a soft dough. Turn out onto a floured
surface and knead gently 2 or 3 times. Pat or roll out to 1 inch
thickness.
Place
the lemon juice into a bowl. Working with one sugar cube at a time dip
them into the lemon juice, turning to coat, and then push them down
into the centre of each scone.
Bake for 12 to 15
minutes until they are risen and golden brown. Serve warm or cold, on
the day, with some cream and jam. Delicious!
From the moment I saw it, I knew it was something I wanted to bake. A fairly ordinary buttermilk English scones recipe which have lemon soaked sugar cubes pushed into their centers!
The scone dough is fairly simple. It was quite damp, so if you want scones that look more like baking powder biscuits, don't add all of the liquid. I found it very tacky.
I did not want to add too much extra flour to them, so I just patted them out on a well floured surface and used a well floured cutter to cut them out.
Because the dough was kind of tacky they spread a bit . . . the ones in the magazine were straight up and down.
I actually liked them spread out a bit, and soft sided . . .
The lemon soaked sugar cubes melt and end up tasting sort of like lemon curd. It's like magic really!
I love magic in cooking, don't you?
In the magazine they recommended serving them with cream and jam, but I can tell you, they were positively delicious all on their own.
Even the day after. In fact we found them quite, quite moreish!
*Nan's Sugar Scones*
Makes 15 medium scones
Cut into 2 1/2 inch rounds using a sharp round cutter and
using a sharp tapping up and down motion. Do not twist the cutter and
flour the cutter in between cuts.
Place the scones onto the baking
sheet as desired. Gather the trimmings and re-pat and cut until you
have used up all the dough, and placing them on the baking sheet.
Once you have finished this, brush the
scones with a bit more buttermilk.
Hope you will give them a go and let me know what you think!
Bon Appetit!
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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I picked up a new magazine at Walmart on Friday. Taste of Home, Fall Baking, Homemade Happiness.102 recipes to warm the heart. I admit, I am a sucker for cooking publications. Especially seasonal ones.
This one is filled with the best recipes of Autumn, containing recipes using cranberries, pears, pumpkin, nuts and so much more. Tis the season and all that!
This recipe for Vanilla Glazed Ginger Scones immediately caught my eye. They include three of the things I really love! Vanilla, Ginger and Scones!
What's not to love about that!
The original recipe made a dozen scones. I don't need and could never eat a dozen scones and so I decided to small batch the recipe to make only six delicious scones!
This is the perfect size for just me. It was also a bit different than my usual gingerbread scone recipes. I actually have two other Gingerbread Scone recipes on here, both are very delicious.
This Gingerbread Scone recipe comes from Land O Lakes, and is attributed to the Pioneer Woman. You can find my recipe and results here.
It is a triangular scone with a demerara sugar topping and a vanilla glaze icing.
Then there is my recipe for Gingerbread Scones with a Lemon Glaze. These are filled with optional raising and cut into rounds.
They are glazed with a lemon glaze and garnished with some candied ginger. You can find that recipe here.
Both are excellent recipes I have to say. But, true confessions here, I think this one is slightly better. Now hear me out. This is for several reasons.
One, its the right size for me. Two, they have a beautiful soft texture and tender crumb. Three, they have a beautiful colour. Four, they are slightly quicker and easier to make. I rest my case.
All of the recipes are excellent however, which ever you choose to make, but on this day, I am highly recommending these!
That could be because the house smells magnificent at the moment . . . all gingery, cinnamony and buttery.
Or it could be because I just ate one and the delicious flavors of it are still lingering in my mouth. Tempting me to go and have another one. (I know naughty me.)
These do have a more cake-like consistency than the other two, almost like a Rock Cake. Did you know that Rock Cakes are Harry Potter's favourite teatime treat? You can find my Rock Cake recipe here.
I am not surprised that they are Harry Potter's favorite thing. He has good taste. They are fabulously tasty.
For those who are wondering a Rock Cake is a drop scone. No rolling or faffing about needed. Simple to make and oh so easy.
These are spiced simply. Ground ginger and ground cinnamon. Nothing more, nothing less. Not too much of either one.
They are also flavored and sweetened with brown sugar, molasses and maple syrup. A trinity of good taste.
There is vanilla in the scone itself and in the glaze. I use pure vanilla extract. In the UK I was always being sent lush vanilla things. Vanilla paste, etc. Here I have had to buy my own everything.
I have to say though, I always and will always use pure Vanilla extract and other essences. They are worth the little bit extra you pay. There is no comparison between the real thing and the pretenders.
The candied ginger I bought on Amazon. I bought a large bag of it. A kilo. It will last forever. In things like that I don't mind buying larger bags. A bit of an outlay to begin with, but it pays off in the long run.
I also buy my ground almonds/almond flour on Amazon, also in a bit bag just so you know. (Nothing to do with this recipe, but with thrift alone.) You can freeze them and they will keep for a very long time.
If you are like me and use ground almonds a lot, it is worth it get a bigger bag if you can.
The original recipe said to have the egg at room temperature but that didn't make sense if the cream was cold and the butter was cold. And so I didn't bother bringing it to room temperature and it didn't matter one iota.
That's one thing about baking. Either have everything at room temperature or don't bother. Just my two cents worth.
This is a lovely, lovely scone. Perfect for enjoying just as is with a nice hot cup of tea. Today mine was Elderberry Tea that I got from the Tea Haus. Very nice.
I used the batter bowl that my sister gave to me the other day as a prop. Its supposed to look like the scones are kind of overflowing onto the table. haha Just a flight of fancy that worked out so much better in my head. But then again, that's me to a "T."
I am in a bit of a conundrum here. After the end of August feedburner will no longer be sending out e-mails to my subscribers. I have been searching for an e-mail program that people can sign up to. What I have done is add my current subscribers to a list on madmimi. It is an additional cost to me, but I figure it will be worth it in the long run.
I am not sure how to enable people to sign up to receive my newsletters, but will eventually work that out. In the meantime if you are not already an e-mail subscriber, and want to be subscribed just let me know and I will add you to the list! Sort of the convoluted long way of doing things but I will figure it out eventually!
Vanilla Glazed Ginger Scones (small batch)
Yield: Makes 6 scones
Prep time: 25 MinCook time: 15 MinTotal time: 40 Min
These tender ginger flavored scones are bound to become a favorite in your home. With lovely warm ginger flavor, a tender crumb, a sweet vanilla glaze and candied ginger garnish, they always go down a real treat with a nice hot drink!
Ingredients
- 1 cup 140g) plain flour
- 1/8th cup (25g) soft light brown sugar
- 1 1/4 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- pinch salt
- 3 TBS cold butter
- 3 fluid ounces heavy whipping cream
- 1 large free range egg yolk
- 1 fluid ounce fancy molasses
- 1/2 TBS maple syrup
For the glaze and finish:
- 1/2 cup (65g) icing sugar, sifted
- 1 fluid ounce of heavy whipping cream
- 1/2 tsp vanilla
- 2 TBS finely chopped candied ginger
Instructions
- Preheat the oven to 400*F/ 200*C/ gas mark 6. Line a baking tray with a sheet of parchment paper. Set aside.
- Measure the flour, sugar, baking powder, cinnamon, ginger and salt into a bowl and give them a good whisk together to combine. Drop in the cold butter and cut or rub it in until the mixture resembles coarse bread crumbs.
- Whisk together the egg yolk, cream, molasses, vanilla and syrup to combine. Add all at once to the dry ingredients and stir everything together just to combine.
- Scoop out by 1/4 cupfuls onto the prepared baking sheet in six even mounds, leaving plenty of space in between each.
- Bake in the preheated oven for 12 to 15 minutes until golden brown on the bottoms and around the edges. They should be set completely on top.
- Remove to a wire rack to cool a bit while you make the glaze.
- Whisk together all of the glaze ingredients until smooth.
- Drizzle the glaze decoratively over top of the warm scones with a spoon and sprinkle with the chopped candied ginger. Serve warm.
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