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
Today all over the UK people will be celebrating the Queen's 70th Jubilee with street parties and tea parties. Oh how I miss things like that. Nobody celebrates like the British!
I have been glued to YouTube these past days watching the celebrations and have been filled with plenty of nostalgia for my adopted homeland. I truly loved that country and felt very much at home there. I miss it very much, although I am very happy to be living near my family again.
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Street parties are a lot of fun! Whether its to celebrate a Royal Wedding or just to instill community spirit, the British never miss an opportunity to celebrate with a traditional street party!
This weekend millions will be spilling out of their homes and into the streets to enjoy some festive camaraderie and delicious food!
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Most people will associate the street party with the end of the second world war and VE Day, but street parties actually have a history which goes much further back than that.
The tradition of the street party actually began in 1919 with so-called ‘peace teas’ being set up between households across the country to mark the end of the Great War. Originally designed for children it wasn't long before everyone was joining in.
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As the years went by, the street party became more and more common
place, with residents closing off streets for many national events and celebrations.
VE day, the Queens Coronation, the Silver and Golden Jubilees’ and the millennium
could all be characterized by the nations desire to mark the occasion with bunting
and jelly and ice-cream!
I know many of my friends are holding tea parties to commemorate the occasion, and why not! The Queen herself often holds garden tea parties and they are very well attended!
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I love the Queen and I am not adverse to having a tea party myself, however this is my brother in law's birthday celebration and so we will be having cake etc. at my sisters.
There was nothing to stop me, however, from making some scones for myself and enjoying one with a hot drink, in honor of the Queen of course! And that is just what I have done.
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This is one of the best scone recipes! Rhubarb & Ginger Scones. A delicious pairing of two of my favorite flavors. I have taken full advantage of it being rhubarb season here in Nova Scotia by adding some to these lovely scones.
Rhubarb and ginger go very well together and so I have taken the liberty of adding some chopped candied ginger as well, not only in the body of the scones, but sprinkled on top of the scones before baking as well.
This made for a nice zippy sweet crunch! Oh so tasty!
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I also did up a batch of Mock Devonshire Cream to go with them. Essentially it is meant to mock clotted cream, but I can tell you it is nowhere near the same thing really, however delicious it might be.
But it is rich and creamy and went very well with these scones and some jam. It also makes a lovely filling for a strawberry tart. You can find my recipe for a Strawberry Devonshire Tart here. Trust me when I tell you it is delicious.
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WHAT YOU NEED TO MAKE RHUBARB AND GINGER SCONES
Simple, simple, simple . . .
For the scones:
- 1 stick of rhubarb, chopped (about 3/4 cup)
- 3 TBS chopped candied ginger (you will need more for the topping)
- 1/2 cup (100g) granulated sugar
- 2 1/4 cups (315g) all purpose plain flour
- 1 TBS baking powder
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 8 TBS (115g) cold butter, cut into bits
- 1/2 cup (120ml) cold buttermilk (may need more)
To finish the scones:
- 2 TBS minced candied ginger
- buttermilk to brush
For the mock cream:
- 4 ounces (115g) full fat cream cheese, at room temperature
- 1/4 cup (56g) butter, at room temperature
- 1/4 cup (30g) full fat sour cream
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You don't have to use candied ginger in these. You can use all rhubarb if you wish, but the two things really do go very well together. You can use frozen rhubarb if that is all you have. Use it frozen without thawing.
If you don't have any buttermilk, you can use cream in its place. It makes an even richer scone.
You could also leave the ginger off the tops and glaze them with a simple vanilla glaze. (1 cup icing sugar thinned with just enough milk to give you a thick drizzle) You could even do the glaze and then sprinkle some candied ginger on top after glazing. Not as crunchy as baked, but still very good!
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HOW TO MAKE RHUBARB AND GINGER SCONES
A food processor makes very short work of these. You can make them without one, but it will take longer. Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking sheet with baking paper. Set aside.
Measure the flour, sugar, salt and baking powder into the bowl of a food processor. Pulse to combine. Drop in the cold butter and pulse until the mixture resembled coarse crumbs. (f doing by hand, measure the flour etc. into a bowl and cut the butter in using a pastry blender until you have coarse crumbs.)
Dump the flour mixture into a bowl and stir in the rhubarb and the ginger. Stir in the buttermilk and vanilla gently with a spoon until you have a dough that just comes together. It may be a bit crumbly, that is okay. If it is too dry, add some more buttermilk, but only as needed.
Tip out onto a lightly floured surface and knead gently a couple times to bring together and then pat out into a rectangle that is 4 X 8 inches in size. Cut into 8 scones, making one cut lengthwise and then 1 cut cross wise. This will give you four pieces. Cut each fourth in half crosswise yet again.
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Place onto the prepared baking sheet, leaving 2 inches between each scone. Brush the tops with some buttermilk and sprinkle with finely chopped candied ginger.
Bake in the preheated oven for 30 to 35 minutes until golden brown on the bottoms and just starting to turn golden brown on the tops.
Remove to a wire rack to cool.
While they are cooling make the cream. Measure all of the ingredients into a bowl and beat with an electric hand whisk until smooth and fluffy. Serve on split and cooled fresh scones along with some jam. This cream will keep in the refrigerator for about a week. Let sit at room temperature for 15 to 20 minutes before using.
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Not a fan of rhubarb? I have plenty of other scone recipes here in The English Kitchen for you to enjoy!
CHERRY VANILLA SCONES - delicious light and flaky vanilla flavored scones studded throughout with lovely pieces of candied cherries!
CARROT CAKE DROP SCONES - no fuss no muss, these delicious drop scones have all the flavors of your favorite carrot cake, are studded with raisins and boast a sweet drizzle glaze!
HONEY AND DATE SCONES - sweet and studded with dried dates. Delicious served spread with Dulce de Leche and clotted or whipped cream!
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Happy Jubilee!
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
Rhubarb & Ginger Scones (with Mock Devonshire Cream)
Yield: 8
Prep time: 20 MinCook time: 35 MinTotal time: 55 Min
These are really pretty scones studded with bright scraps of red rhubarb and zingy sweet bits of candied ginger. More candied ginger is sprinkled on top giving a bit of sweet crunch. Delicious served with strawberry jam and the rich cream.
Ingredients
For the scones:
- 1 stick of rhubarb, chopped (about 3/4 cup)
- 3 TBS chopped candied ginger (you will need more for the topping)
- 1/2 cup (100g) granulated sugar
- 2 1/4 cups (315g) all purpose plain flour
- 1 TBS baking powder
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 8 TBS (115g) cold butter, cut into bits
- 1/2 cup (120ml) cold buttermilk (may need more)
To finish the scones:
- 2 TBS minced candied ginger
- buttermilk to brush
For the mock cream:
- 4 ounces (115g) full fat cream cheese, at room temperature
- 1/4 cup (56g) butter, at room temperature
- 1/4 cup (30g) full fat sour cream
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking sheet with baking paper. Set aside.
- Measure the flour, sugar, salt and baking powder into the bowl of a food processor. Pulse to combine. Drop in the cold butter and pulse until the mixture resembled coarse crumbs.
- Dump the flour mixture into a bowl and stir in the rhubarb and the ginger.
- Stir in the buttermilk and vanilla gently with a spoon until you have a dough that just comes together. It may be a bit crumbly, that is okay. If it is too dry, add some more buttermilk, but only as needed.
- Tip out onto a lightly floured surface and knead gently a couple times to bring together and then pat out into a rectangle that is 4 X 8 inches in size. Cut into 8 scones, making one cut lengthwise and then 1 cut cross wise. This will give you four pieces. Cut each fourth in half crosswise yet again.
- Place onto the prepared baking sheet, leaving 2 inches between each scone. Brush the tops with some buttermilk and sprinkle with finely chopped candied ginger.
- Bake in the preheated oven for 30 to 35 minutes until golden brown on the bottoms and just starting to turn golden brown on the tops.
- Remove to a wire rack to cool.
- While they are cooling make the cream. Measure all of the ingredients into a bowl and beat with an electric hand whisk until smooth and fluffy. Serve on split fresh scones along with some jam. This will keep in the refrigerator for about a week. Let sit at room temperature for 15 to 20 minutes before using.
Thanks so much for visiting! Do come again!
There are few things on earth as enjoyable as a nice hot cup of tea and something sweet to enjoy along with it. Because of my religion I only drink herbal blends. We don't do regular tea or coffee.
There are some really lovely herbal blends available today . . . more than there have ever been. You can buy it loose leafed, or in bags . . . if I am doing a bag, I like the bio-degradable pyramid bags . . .
Scones are something I really enjoy with a nice hot cup of tea . . . they are not hard to make and you can spread them with all sorts . . . butter, clotted cream, jam, etc. Hot tea . . . something sweet. You cannot beat the combination.
People tend to lump North American Biscuits together with Scones, but they are really not the same thing at all. North American baking powder biscuits generally use all vegetable fat, and sometimes
cream . . . scones usually use all butter, and sometimes butter and cream.
The two things are not the same thing at all, no matter how similar
they might look. Scones are sweeter as well, which makes them perfect
for enjoying with a hot cuppa.
Scones are not all that difficult to make really. You just need to remember a few basic rules to ensure scone perfection. The first thing you will want to do is to sift your flour baking powder
and salt into a bowl I find that aerating the flour in this way makes
for a lighter scone, and sifting it together with the baking powder and
salt ensures that all are mixed together evenly. I do this from about 6
to 8 inches above the bowl, which really helps the air to get in
there. I also always use self raising flour. You can buy it ready made
or make your own. (I give instructions on how to that on the main page.)
Make sure your butter is really cold and cut it into cubes quickly. I
just measure it and then using a sharp knife cube it right into the
bowl. Remember you want it to stay as cold as possible. Once you have the butter in the bowl take your thumb and first two
fingers on each hand and rub the butter into the flour using a snapping
motion. When you are done it will look like fine bread crumbs. Its actually okay to have a few larger bits as they will help with the rise also, creating little pockets of air as the butter melts. It is then that you can take a round bladed knife and stir in the sugar . . . and then the milk/buttermilk and any other bits you are adding. Today these scones are just plain.
Pat the dough gently out to a 1 inch thickeness and then using a sharp round cutter, and a straight up and down tapping motion cut out your scones. This ensures an even rise, without any lop-sides. I also try to get as many scones as I can from the first cutting. You can of course bring the scraps back together and cut out more, but do be aware that every subsequent cutting will result in a tougher scone. I do have an excellent pictorial tutorial here.
Today I created a lovely flavoured butter to go with our warm scones. I did cut the scones out rather small this time, so as to get more., and I brushed the tops with a bit of buttermilk before baking.
Perfect Scones with Clementine & Cinnamon Butter
Yield: 6 - 10 (depending on the size you cut the scones)
These are anything but plain. They have a lovely light texture and a delicious buttery flavour. I'd call these the perfect scone!
ingredients:
For the Scones:
- 230g self raising flour (I like to use organic flour) (Scant 2 cups)
- 1/4 tsp salt
- 65g lightly salted butter, quite cold and cut into small bits (1/4 cup)
- 2 1/4 TBS soft light brown sugar
- 120ml buttermilk (1/2 cup)
- 4 TBS whole milk
- extra flour for dusting, or more milk for brushing on the tops
For the Clementine & Cinnamon Butter:
- 200g unsalted butter (7 ounces/scant cup)
- the finely grated zest of one clementine
- 1/4 tsp ground cinnamon
- 5 TBS soft light brown sugar
instructions:
How to cook Perfect Scones with Clementine & Cinnamon Butter
- Preheat the oven to 220*C/425*F/Gas mark 7. Measure out the flour and then tip it into a bowl along with the salt. Drop in the bits of butter. Rub it into the flour using the tips of your fingertips. You want a fairly reasonably fine crumb. Lift it up into the air as you rub so that you get lots of air into the mixture. Add the sugar and stir it in.
- Measure the buttermilk in a small beaker and then add the milk. Mix well to slacken it. Make a well in the middle of the flour mixture and tip in most of the buttermilk mixture, holding some back just in case it's not needed.
- Gently work it all together with a fork or a round bladed knife, until it forms a soft dough. Add as much of the remaining milk as you think you will need, working in any loose dry bits of the mixture. Try hard not to overwork the dough as this will toughen your scone.
- Tip it all out onto a lightly floured surface and gently knead 3 or 4 times until smooth. Pat the dough gently out to a 1 inch thickness. Dip a round fluted cutter into some flour and cut the scones out by giving the cutter a sharp tap directly down onto the dough with the palm of your hand. Don't twist the cutter as you lift it or you will end up with lopsided scones.
- Place onto a baking sheet and repeat with the remaining dough, cutting out more scones. Gather the trimmings, pat down lightly and cut more until you have used it all up. Sift over a light dusting of more flour, or brush lightly with milk, just on the tops. Don't let it run down the sides.
- Bake in the heated oven for 10 to 12 minutes or until risen and golden brown. Remove to a wire rack to cool, uncovered if you want crisp tops, covered loosely if you prefer soft.
- To make the cinnamon butter, cream together the butter, clementine zest, cinnamon and brown sugar until thoroughly combined. Do this while the scones are baking so that it is ready when they come out of the oven.
- Spread the cinnamon butter onto the warm scones if desired.
This Clementine & Cinnamon Butter is really nice . . . you can use any leftovers on your toast tomorrow. Its quick and really simpl to make and the flavour is beautiful.
How to Brew The Perfect Cup of Tea
1. Always use high quality loose leaf tea, and store it in an air-tight container at room temperature. Use 1 rounded teaspoon for each cup you intende to serve.
2. Use freshly drawn water - that way it will contain lots of oxygen to give your tea the best flavour.
3. Put the tea into a warm pot. Add freshly boiled water to the pot, dump it out and then refill with more freshly boiled water. Add your tea leaves. Brew for 3 to 4 minutes, then serve.
See those bubbles on the top of my cup. My mother always called that
"money." She said if you had that in your cup you were going to come
into some money. I like to think that's true. Mayhap I should buy a
lottery ticket . . .
All scones are not equal . . . or are they? What makes a scone a scone, or a biscuit a biscuit? Are they interchangeable?
Are they the same thing? So many questions about scones and one could debate these things for hours . . .
I contend that scones and biscuits are two completely different things, both in how you put the ingredients together and in how they taste . . . I think scones are a bit lighter in texture than biscuits . . . most are sweet, but not all . . .
As evidenced by these very delicious savoury Cheese, Spring Onion & Bacon Scones I am showing you today.
Just look at how light and puffed up these beautiful scones are. They were fabulous served for breakfast this morning with hot cocoa . . .
But I think they would also be gorgeous served with eggs, or thick slices of ham . . . .
With salads or soups for lunch . . . in a portable lunch at the office. Enjoyed in leisure at home.
As a sneaky snack to partake of when nobody is looking, spread with plenty of cold butter. And maybe a bit of pickle or even jam.
In the evenings in front of the telly with a bit of chutney . . . and softened butter for spreading.
The possibilities are endless.
A scone does not have to be sweet to be enjoyed with abandon. These lovely svoury scones could not be more enjoyable, being filled as they were, to the hilt with strong cheddar cheese, smoky salty bacon bits and sharp spring onions . . .
You can't get too much better than that in my opinion.
We really could not resist scarfing down one a piece almost as soon as they came out of the oven . . . oh boy but they were some delicious!
Steaming hot and split. A large smattering of cold butter spread onto that hot surface. Yum . . . truth be old we enjoyed more than one a piece. Some days are like that.
*Cheese, Spring Onion & Bacon Scones*
makes 10 large scones
Preheat the oven to 190*C/375*F/ gas mark 5. Line a large baking tray with baking parchment. Set aside.
Turn out onto a lightly floured surface and cut the dough in half. Shape each half into a ball and flatten the balls slightly to an 8 inch round. Place each round on the baking sheet, leaving plenty of space in between. Cut each round into 5 wedges and push the wedges slightly apart. Sprinkle with the reserved cheese.
Bake for 15 minutes until well risen and golden brown.
The original recipe came from a book I picked up at a National Trust shop the last time we were visiting one of their gardens. It is entitled simply, "The National Trust Book of Scones," containing over 50 delicious scone recipes and some curious crumbs of history.
Good on their own . . . . but also quite tasty with a bit of jam. Don't judge me! This was actually quite tasty! 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 Thanks so much for visiting. Do come again!
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!
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