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
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.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!
If you are watching your sugars, you might think that treats such as Carrot Cake are off the menu and a think such as a Glazed Carrot Cake are totally verboten! Think again!
I have been playing around with single serving mug cakes this week and experimenting with them trying to make them sugar free. Not all of my experiments have had great results, but this one did and I am really excited to share it with you today!
.JPG "Glazed Carrot Cake in a Mug")
My mother loved carrot cake. It was her favorite kind. Always on her birthday she wanted me to make her a carrot cake.
Oh how she would have loved to have been able to have an almost instantaneous carrot cake on tap such as this one.
And being sugar free, its not all that bad for you. At least I like to think it isn't at any rate!
.JPG "Glazed Carrot Cake in a Mug")
The cake itself is nicely flavored and moist, with cinnamon, Swerve brown sugar and plenty of carrots. I would so have loved to add chopped raisins and walnuts, or even some pineapple, and I may do at some time, but today I kept it simple.
The glaze is a nice touch. It is a cream cheese glazed, not too sweet, flavored with vanilla and just a hint of Swerve icing sugar.
You can of course make this with regular brown sugar and icing sugars, and it will be just as delicious, maybe even more so.
.JPG "Glazed Carrot Cake in a Mug")
WHAT YOU NEED TO MAKE GLAZED CARROT CAKE IN A MUG
These mug cakes really don't take a lot of any one thing, and they go together and cook super quickly. That is all a part of their appeal. Almost instant gratification!
.JPG "Glazed Carrot Cake in a Mug")
For the cake:
- 1 1/2 TBS butter, melted
- 2 TBS Swerve brown sugar (can use regular brown sugar)
- 3 TBS whole milk
- 1/4 cup (35g) plain all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp vanilla extract
- 2 TBS finely shredded raw peeled carrot
For the glaze:
- 1 1/2 TBS cream cheese
- 1 tsp Swerve icing sugar or to taste (can use regular icing sugar)
- few drops vanilla extract
- cinnamon to sprinkle
.JPG "Glazed Carrot Cake in a Mug")
Like I said, I used the Swerve sugar replacements in both the cake and the glaze itself. Swerve is a sugar free sugar replacement that measures like for like with sugar.
It is made of completely natural ingredients, nothing artificial. I like that.
I also only use real vanilla extract. I just think it has a much nicer flavor than artificial vanilla. Because it is real, you also don't need to use as much to get the same amount of flavor.
I use plain all purpose flour. I have not experimented with gluten free flours or almond meal so I cannot say as to how they would turn out.
.JPG "Glazed Carrot Cake in a Mug")
HOW TO MAKE GLAZED CARROT CAKE IN A MUG
One of the things I really like about these mug cakes is the ease of preparation and almost instant gratification.
They are perfect for the smaller family or the singleton or for when you are just wanting some cake but don't want to go to all the bother and hassle of making a full sized cake! Nothing could be simpler.
.JPG "Glazed Carrot Cake in a Mug")
And as you can see the texture is quite nice and cake-like. Just be careful not to over cook it. If you do, you risk ending up with a rubbery cake.
In a small bowl or inside a mug, combine the melted butter, brown sugar, vanilla, milk, baking powder and cinnamon.
Whisk with a small wire whisk until well combined and smooth. Fold in the shredded carrot.
Wipe the edges of the bowl or mug clean.
Cook on high in the microwave for 1 to 1 1/2 minutes. When done the top will look set and it will not jiggle. Mine takes only 1 minute in my microwave, so do check at the one minute mark.
Whisk together all of the glaze ingredients until smooth. Smooth over top of the mug cake once you have left it to cool for a few minutes. Sprinkle with some cinnamon if desired.
Serve and enjoy!
.JPG "Glazed Carrot Cake in a Mug")
It really does have a nice texture and that glazed sets it off perfectly!
Of course I am no stranger to carrot cakes on here. I have shared many a recipe for them throughout the years. Here are some of my favorite ones:
CARROT CAKE ROLL - Like a jelly roll, except it is a moist and delicious carrot cake. There is a cream cheese filling to roll it around as well.
CARROT CAKE WITH A GINGER BUTTERCREAM FROSTING - filled with little sweet nuggets of raisins and toasted walnuts, the frosting is this delicious cakes crowning glory!
.JPG "Glazed Carrot Cake in a Mug")
CARROT AND POPPYSEED CAKE - this delicious carrot cake bakes in a loaf tin, and boasts an orange sugar crunch drizzle glaze. Its fabulous!
A SIMPLE CARROT CAKE - One simple layer, all of your favorite flavors, and a vanilla drizzle icing flicked over top.
.JPG "Glazed Carrot Cake in a Mug")
I really hope you will want to make this Glazed Carrot Cake in a Mug, sugar free or not. I hope you enjoy it as much as I did!
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
Glazed Carrot Cake in a Mug (sugar free)
Yield: 1
Prep time: 1 MinCook time: 2 MinTotal time: 3 Min
This is a perfect sugar free dessert for one. With its spicy carrot cake flavor and rich cream cheese glaze, it always goes down a treat. If you are not bothered about sugar, simply replace the sweeteners with an equal amount of sugar. This is delicious!
Ingredients
For the cake:
- 1 1/2 TBS butter, melted
- 2 TBS Swerve brown sugar (can use regular brown sugar)
- 3 TBS whole milk
- 1/4 cup (35g) plain all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp vanilla extract
- 2 TBS finely shredded raw peeled carrot
For the glaze:
- 1 1/2 TBS cream cheese
- 1 tsp Swerve icing sugar or to taste (can use regular icing sugar)
- few drops vanilla extract
- cinnamon to sprinkle
Instructions
- In a small bowl or inside a mug, combine the melted butter, brown sugar, vanilla, milk, baking powder and cinnamon.
- Whisk with a small wire whisk until well combined and smooth. Fold in the shredded carrot.
- Wipe the edges of the bowl or mug clean.
- Cook on high in the microwave for 1 to 1 1/2 minutes. When done the top will look set and it will not jiggle. Mine takes only 1 minute in my microwave, so do check at the one minute mark.
- Whisk together all of the glaze ingredients until smooth. Smooth over top of the mug cake once you have left it to cool for a few minutes. Sprinkle with some cinnamon if desired.
- Serve and enjoy!
Thanks so much for visiting. Do come again
This fluffy Buttermilk Biscuits Recipe is one of my favorite biscuit recipes. Such a simple make and it produces perfect, light and flaky biscuits each and every time.
Its a recipe I have had saved in my Big Blue Binder for many, many years now, and is considered to be one of my most reliable biscuit recipes!
.JPG "Fluffy Buttermilk Biscuits Recipe")
It dates back to the late 1970's when I was living in Calgary. I got the recipe from a friend's mother. She was a Latter Day Saint, and you can just bet that these were excellent biscuits from the get-go!
Latter Day Saints be good cookers!
I went through a period of time where I was collecting recipes which used buttermilk. I have always hated waste and wanted to be able to use up every scrap of buttermilk from the containers I bought. This delicious recipe was a part of that collection!
.JPG "Fluffy Buttermilk Biscuits Recipe")
The term Biscuit here is not to be confused with British biscuits. In the UK the word "biscuit" is used in the place of the word "cookies."
These are also not Scones. Scones and biscuits are two completely different things and used for two completely different purposes for the most part, but I won't get into that today.
You can call them whatever you like, but one thing is for sure and will never change and that is that these biscuits are flipping delicious!
Short and flaky, buttery, rich, and incredibly tasty, with a slight tang from the use of both sour cream and buttermilk.
.JPG "Fluffy Buttermilk Biscuits Recipe")
A quantity of frozen butter is grated into them. This serves a dual purpose. One to give them a rich buttery flavor.
Two to create little pockets in the dough and give them even more lift, making them incredibly light and flaky, with a beautiful buttery crust.
.JPG "Fluffy Buttermilk Biscuits Recipe")
WHAT YOU NEED TO MAKE THIS FLUFFY BUTTERMILK BISCUITS RECIPE
Simple baking store cupboard ingredients, combined with fresh dairy ingredients.
- 2 cups (280g) plain all purpose flour, sifted (if using cup measures, sift before measuring)
- 1 tsp salt
- 1 TBS baking powder
- 1/4 cup (30g) dairy sour cream
- 1/2 cup (120g) butter, frozen
- 3/4 cup (180ml) buttermilk (may need more)
- 1 TBS butter, melted
.JPG "Fluffy Buttermilk Biscuits Recipe")
Buttermilk is a fermented milk product these days, created by adding a culture to regular milk. Traditionally however, it was the thin not-fat liquid which was leftover after churning butter.
Although it looks and tastes rich and creamy, traditional churned buttermilk was always nonfat because all the fat wound up in the homemade butter.
These days, cultured buttermilk can range from skim to full-fat with corresponding calorie count, just like yogurt and sour cream, although most of what we buy in stores is low-fat.
.JPG "Fluffy Buttermilk Biscuits Recipe")
If you run out of buttermilk, there are several great substitutes for it. First, you can add some lemon juice or white vinegar (1 - 2 TBS) to a glass measuring jug and add whole milk to the amount you require. Leave for 5 to 10 minutes to clabber.
My favorite method is to combine equal parts of rich full fat plain yogurt with full fat milk. This is rich and creamy. It used to frustrate me that in the UK for the most part you could only get buttermilk in small one cup pots.
It came in very handy knowing how to make my own.
.JPG "Fluffy Buttermilk Biscuits Recipe")
HOW TO MAKE THIS FLUFFY BUTTERMILK BISCUITS RECIPE
These are a lot easier to make than one would suppose so long as you follow my instructions exactly and work quickly.
Preheat the oven to 450*F/230*C/ gas mark 7. Have a baking tray ready that you have lined with baking paper.
Sift the flour into a bowl. Stir in the salt and baking powder.
Add the sour cream and stir with a fork to mix it into the flour mixture.
.JPG "Fluffy Buttermilk Biscuits Recipe")
Grate in the frozen butter, mixing it in quickly with a fork or pastry blender as you go.
Stir in the buttermilk, a little bit at a time, until the dough clumps together. It will be a slightly nobbly dough, don't overwork it.
Pat out on a lightly floured surface to a rectangle which is 1 inch thick. Using a sharp knife, cut into 12 squares. Carefully transfer to the baking sheet.
.JPG "Fluffy Buttermilk Biscuits Recipe")
Bake in the preheated oven for 12 to 14 minutes. Brush with the melted butter and then bake for a further 1 to 2 minutes until golden brown top and bottom.
Serve warm. I love these with cold butter and preserves, but they really go with just about anything!
.JPG "Fluffy Buttermilk Biscuits Recipe")
You can split and fill them with many things, sausage, bacon, cheese and something which those of us who celebrate Easter will be enjoying a lot of this weekend, ham! They also go very well with fried chicken.
Great for breakfast, lunch or dinner!
.JPG "Fluffy Buttermilk Biscuits Recipe")
I have lots of delicious biscuit recipes here in The English Kitchen. Some others you might enjoy are as follows:
MILE HIGH GREEK YOGURT BISCUITS - Just as described. These are a real favorite with a beautiful crumb and texture.
QUICK AND EASY BUTTERMILK BISCUITS FOR TWO - The perfect biscuit, the perfectly sized for the smaller family.
CHEDDAR BACON AND CHIVE BISCUITS - Perfect with a soup or a salad or even just on their own. These are fabulously tasty and make a great dinner or breakfast biscuit!
Fluffy Buttermilk Biscuits Recipe
Yield: 12
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Crisp, flaky and buttery. These delicious biscuits go with anything!
Ingredients
- 2 cups (280g) plain all purpose flour, sifted (if using cup measures, sift before measuring)
- 1 tsp salt
- 1 TBS baking powder
- 1/4 cup (30g) dairy sour cream
- 1/2 cup (120g) butter, frozen
- 3/4 cup (180ml) buttermilk (may need more)
- 1 TBS butter, melted
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Have a baking tray ready that you have lined with baking paper.
- Sift the flour into a bowl. Stir in the salt and baking powder.
- Add the sour cream and stir with a fork to mix it into the flour mixture.
- Grate in the frozen butter, mixing it in quickly with a fork or pastry blender as you go.
- Stir in the buttermilk, a little bit at a time, until the dough clumps together. It will be a slightly nobbly dough, don't overwork it.
- Pat out on a lightly floured surface to a rectangle which is 1 inch thick. Using a sharp knife, cut into 12 squares. Carefully transfer to the baking sheet.
- Bake in the preheated oven for 12 to 14 minutes. Brush with the melted butter and then bake for a further 1 to 2 minutes until golden brown top and bottom.
- Serve warm.
Thanks so much for visiting! Do come again!
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