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 always like to bake us something special to enjoy with an afternoon cuppa at the weekend. Sometimes its a muffin, sometimes a biscuit/cookie and sometimes . . . like today . . . its a delicious scone!
We love these Irish Honey Scones. They are like the country cousin of the city scone. They are plain . . . and unassuming . . .
Filled with whole wheat nuttiness . . . and the goodness of real butter . . . the gentle sweetness of honey and milk . . . their simplicity might lead one to believe that they are nothing special.
Add a little frill of a dusting of icing sugar and they start to perk up a bit . . . funny how that goes . . . kind of like a lace petticoat . . . it can turn even the most plain and ripped up denim skirt into something really special.
I used Cobnut Honey and whole milk . . . and served these warm from the oven with cold butter and my homemade pear jam.
I'll be telling you about that jam tomorrow . . . but today . . . its about these delicious scones.
Seriously. Don't pass these by. If you do, you will be missing out on a real gem. Those Irish . . . they know how to make beautiful scones.
They really do. They have the great ability to take something simple and turn it into something that is gorgeously unforgettable.
*Irish Honey Scones*
makes 8
Printable Recipe
Tasty and wholesome scones, sweetened and glazed with honey. Delicious!
115g plain wholemeal flour (generous 3/4 cup whole wheat)
115g plain white flour (generous 3/4 cup)
2 tsp baking powder
pinch salt
85g butter, softened (6 TBS)
1 TBS soft light brown sugar
2 TBS clear liquid honey
3 fluid ounces milk
makes 8
Printable Recipe
Tasty and wholesome scones, sweetened and glazed with honey. Delicious!
115g plain wholemeal flour (generous 3/4 cup whole wheat)
115g plain white flour (generous 3/4 cup)
2 tsp baking powder
pinch salt
85g butter, softened (6 TBS)
1 TBS soft light brown sugar
2 TBS clear liquid honey
3 fluid ounces milk
Preheat the oven to 200*C/400*F/ gas mark 6. Butter a baking sheet. Set aside.
Sift the white flour into a bowl. Stir in the wholemeal flour. Whisk in the baking powder and salt. Rub in the butter with your fingertips until the mixture resembles fine bread crumbs. Stir in the brown sugar. Stir together the honey and milk until the honey is dissolved. Reserving some for glazing, add enough of the mixture to the flour/butter mixture to make a soft dough. Shape into a 7 inch flat round on the prepared baking sheet. Lightly score into 8 wedges with a sharp knife.
Bake for 15 to 20 minutes. Remove from the oven and brush the remaining milk/honey mixture on top. Return to the oven and bake for a further 5 to 10 minutes, until golden. Remove from the oven, break into wedges and serve warm with butter.
Sift the white flour into a bowl. Stir in the wholemeal flour. Whisk in the baking powder and salt. Rub in the butter with your fingertips until the mixture resembles fine bread crumbs. Stir in the brown sugar. Stir together the honey and milk until the honey is dissolved. Reserving some for glazing, add enough of the mixture to the flour/butter mixture to make a soft dough. Shape into a 7 inch flat round on the prepared baking sheet. Lightly score into 8 wedges with a sharp knife.
Bake for 15 to 20 minutes. Remove from the oven and brush the remaining milk/honey mixture on top. Return to the oven and bake for a further 5 to 10 minutes, until golden. Remove from the oven, break into wedges and serve warm with butter.
I can't wait to sit down have another one of these. I had not baked them in a very long time. As I ate the first one I just had to ask myself why didn't I bake these more often. There's no excuse really . . . I am making a note to myself to bake them more often in the future.
I think of all the scones I bake, these ARE my favourite ones. Bon Appetit! Or as the Irish would say . . . Goile Maith!
(Google translate makes it so easy. 😉)
Marmite . . . it is a love it or loathe it type of thing. My husband enjoys it just spread on buttered bread. Myself, I have never quite warmed up to the idea of simply spreading it on bread, although I do quite enjoy it cooked into things. I used to add it to stews and things when I lived in Canada, and I also do that here.
Spaghetti with Marmite is one of my favourite things to eat, and at Christmas I enjoy Twiglets, which are like marmite flavoured wheat sticks. Having said that, however . . . if my husband has been eating Marmite on bread he is not allowed to kiss me. I can't just can't do it . . .
As you all know, February is the month of celebrating Love and Lovers and a time when many of us like to gift the special person in our life with something really unique and special.
Marmite, one of Britain's most iconic condiment has had a makeover this year just for this purpose. Renowned for dividing the country between lovers and haters, the famous marmite jar is available for lovers this year with a very unique and special twist, created for specifically for lovers by the Engraver's Guild of London.
In short, it's a beautiful solid silver Marmite lid from Engravers Guild, made in England, engraved with a Valentine's scene and personalised with your lover's name (£79).
For the person who has everything, it really is the ultimate luxury for foodies.
Isn't it beautiful? This solid silver lid showcases a unique Valentine's design that has been engraved using special Diamond Tip Cutters.
Showcased in the centre of the lid is your marmite lover's name, along with a baby cupid shooting a cloud of floating hearts, whilst around the edge is a simple statement which says . . . "I Love you even more than marmite!"
This reusable Marmite lid is solid 925 sterling silver and made in England, featuring the hallmark of the Birmingham Assay Office.
Available from Engravers Guild of London, the personalised gifts retailer, the lids are £79 and can be previewed with your lover’s name online.
Elliot Bishton, the founder of Engravers Guild of London, said:
“Marmite is famous the world-over for inspiring strong emotions and we thought it would make the perfect expression of love this Valentine’s Day. The silver Marmite lid is a truly unique piece and will be treasured for very many years.”
The Valentine’s Marmite Lid can be viewed and purchased here: https://www.engraversguild.co.uk/silver-marmite-lid-engraved/valentines-silver-marmite-lid-250g/
Each silver lid comes complete with the 250g jar of Marmite. If I had been thinking, I would have had Todd's name engraved on the lid, however no matter . . . he will just have to ask me for access to its contents!! 😁
As I said, the way that I enjoy marmite most is in cooked and baked things. To me that is where it's unique flavour really shines.
Hello Cheese & Marmite Scones! YUM!
These are a savoury scone as opposed to a sweet scone, and are perfectly at home alone as is, or served along side a delicious soup or salad.
They are created using a combination of plain self raising flour and whole meal/whole wheat flour, which to me means they are a tad bit healthier than the norm. Added fibre is a good thing.
Just look at the lovely rise of these scones, and that beautiful texture . . .
In addition to some Marmite for flavouring there the flavour of strong cheddar cheese, both in the dough for the scones themselves, and then sprinkled on top prior to baking . . .
I served them warm and spread with butter, along with some Branston's pickle and more cheese . . .
Cold meats would also be lovely . . . think ham, or smoked turkey . . .
Smoked salmon would also be nice with these. They would be great taken on picnics or in lunch boxes.
They would be excellent alongside a hot bowl of soup . . . mmmm . . . tomato immediately springs to mind! That would be so delicious!
No matter how you choose to enjoy them, I can make you this promise . . . you WILL enjoy them! I am certain of that!
Yield: 8
Cheese & Marmite Scones
prep time: 15 minscook time: 12 minstotal time: 27 mins
The perfect savoury scone to have with a hot bowl of soup, or with some cold sliced meats and cheese. Perfect for in the lunch box too! Healthy and whole meal.
ingredients:
- 140g self raising flour (1 cup)
- 140g wholemeal flour (1 cup)
- 1 tsp baking powder
- 50g cold butter, cut into small cubes (3 1/2 TBS)
- 85g mature cheddar cheese (1 cup)
- 1 large free range egg
- 1 TBS Marmite
- 2 TBS Greek yogurt
- 3 TBS milk, plus more to glaze
instructions:
- Preheat the oven to 190*C/375*F/ gas 5. Line a baking sheet with parchment paper. Set aside.
- Whisk together the self raising flour, wholemeal flour, and baking powder in a large bowl. Drop in the butter and quickly rub it into the flour mixture using your fingertips until the mixture resembles fine bread crumbs. Stir in half of the cheese. Make a well in the centre.
- Whisk together the egg, marmite, yogurt and milk. Pour this all at once into the well in the centre of the flour mixture. Stir together with a fork to make a soft dough. If you think the dough is too dry, you may add a bit more milk. You want a soft, but not sticky dough.
- Turn out onto a floured surface, Pat out to about 1 inch thick. Cut into rounds with a 2 1/2 inch round cutter, stamping it straight down and lifting it straight up, re-rolling the scraps as necessary, until you have 8 rounds.. Place the scones on the prepared baking sheet. Brush the tops with some more milk and then sprinkle with the remainder of the cheese.
- Bake in the preheated oven for 10 to 12 minutes until golden brown. Remove to a wire rack to cool..
Created using The Recipes Generator
Many thanks to the Engravers Guild for sending me this beautiful and unique gift. It is truly lovely. I do think it would make a beautiful gift for the marmite lover in your life this Valentines day!
Note - although I was sent this silver lid free of charge I was not required to write a positive review. Any and all opinions are entirely my own.
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.
No English Tea Party would be complete without a tray of beautiful Scones. Is it scone that rhymes with "on", or is it scone that rhymes with "stone"?? Who knows for sure!!
It sounds mighty delicious no matter which way you say it.
If asked what the difference between a scone and a North American
baking powder biscuit is, I would have to say first and foremost, it is
in the preparation. I thought it would be fun today to do a tutorial for you on how to prepare and bake the classic English scone.
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. Biscuits are flaky and Scones are crumbly. They really are not the same thing at all, no matter how similar they may look.
When making scones, 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. 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.
Once you have done this it is time to add the butter. I will be honest here, I have never really been able to tell much difference between using sweet or salted butter.
But then again, I use Lurpak, lightly salted and that is not very salty to begin with. I love Lurpak. It is a danish butter and is always my butter of choice.
Make sure your butter is really cold. right from the refrigerator. 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.
If you think it has warmed up too much, stick it onto a plate and pop it back into the refrigerator or even into the freezer for a few minutes. Warm hands can be somewhat of an enemy here, as well as when you are making pastry.
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. Snap, snap, snap. Use the tips of your fingers.
When you are done it will look like fine dry bread crumbs. You really don't want any larger bits if you can help it. It should also look a bit like wet sand.
It is then that you can take a round bladed knife and stir in the sugar. You might think it is strange stirring the sugar into the flour mixture like this. It does seem a bit backwards.
But trust me when I tell you to do it this way. Scones have been made this way for years and years with great success.
It is now also that you will stir in the raisins. I like lots of raisins in mine. But people also use dried currants (which are smaller) and sometimes other dried fruit and berries. Stir them in with the round bladed knife also.
If you are not fond of raisins you can use another dried fruit such as dried blueberries or dried cranberries. Chopped dried dates also work well. For this particular recipe you do not want to use wet fruit.
Then you are going to make a hollow in the middle of this mixture and pour in your wet ingredients, stirring them in once again with a round bladed knife, to give you a soft, slightly tacky dough that holds well together.
Don't be afraid or think you have done something wrong because the dough is tacky or a bit sticky. This is as it should be.
Tip this out onto a lightly floured board and knead gently for a couple of turns. Lightly floured is best. You don't want to add to much additional flour to the dough by using too much.
You also only knead it for a very few times. If you overhandle any dough such as scones or pastry (or even biscuits) you run the risk of toughening them.
Once it has all come together nicely you can then pat it out to a one-inch thickness. I favour patting it over rolling it.
Its time to cut them out now. I use a 2 or 3 inch sharp round cutter, and I prefer the straight edge rather than the fluted edge of the cutter. Using a sharp up and down tapping motion, cut out as many as you can from this first patting out.
Once you have cut them out, you can gently rework the scraps and cut out more, but bear in mind that they will not be as nice as the first cut, so do try to get as many as you can from the first cut.
DO NOT twist the cutter. If you twist the cutter when you are cutting them, your scones will bake all lop-sided.
Place them evenly spaced on a paper lined baking sheet. I brush the tops lightly with an egg beaten with a tiny bit of water.
Make sure you only brush the tops and don't let the egg wash drip down the sides. This will hamper the rise.
That's it. Its all up to the oven now. Just pop the scones on the baking sheet into the pre-heated oven and bake as per the recipe.
If you look at the sheet of finished baked scones above you can clearly see which ones were from the first cut and which from the second. (I would never cut three times.) The first cut are even. The second cuts a bit rougher looking.
At the end of the day perfect or rough, these scone, no matter how they look, they will be delicious. You will want to enjoy them with some cream and jam, for the ultimate English experience.
Over here tea-rooms make a good business out of serving scones with cream and jam. Clotted cream if you can get it is beautiful, but you can also use whipped heavy cream.
That's what they call a "Cream Tea" over here in the UK, and there is much debate about which goes first onto the split scone . . . the cream or the jam.
Wars have been fought over that choice. Just kidding, however there has been some very heated discussions about this topic!
This can vary greatly according to which part of the country you come from. Each county has their own idea of what is proper and what is right. It is a subject of much debate.
If you put the jam first, the cream tends to slide off . . .
I like to put the cream on first myself, as it helps to cradle the jam and keep it in place . . . but at the end of the day it doesn't really matter I don't think.
It all ends up in the same place. Jam first or cream first.
They are delicious no matter which you put on first. I personally like strawberry jam with mine, but lemon curd is also very nice. Some people like cherry jam, others honey.
The sweetness of whatever you choose to use helps to accentuate the richness of the cream. And of course all of it goes beautifully with those rich crumbly fruit studded scones.
I don't think there is a prettier or a more delicious sight than a fabulously light and perfectly baked scone topped with cream (clotted or whipped) and some jam. This is heaven to me!
Put the kettle on for there is only one perfect thing to enjoy with these delicious delights! A pot of hot teas, steaming. Will that be one lump or two?
Yield: 10
Classic English Scones
prep time: 20 minscook time: 10 minstotal time: 30 mins
These are buttery and flaky tender with just the right amount of sticky sultanas. Serve with cream and jam for a real treat!
ingredients:
350g self raising flour ( 2 1/2 cups)
1 1/2 tsp baking powder
1/2 tsp salt
75g of cold butter (5 1/2 TBS)
30g Caster sugar (2 1/2 TBS, superfine sugar)
75g sultana raisins (1/2 cup)
approximately 150ml milk (scant 2/3 cup)
2 large free range eggs, beaten
granulated sugar to sprinkle plus flour for dusting
75g of cold butter (5 1/2 TBS)
30g Caster sugar (2 1/2 TBS, superfine sugar)
75g sultana raisins (1/2 cup)
approximately 150ml milk (scant 2/3 cup)
2 large free range eggs, beaten
granulated sugar to sprinkle plus flour for dusting
instructions:
Preheat the oven to 220*C/425*F/ gas mark 7. Butter a large baking tray. Alternately line it with greaseproof paper.
Measure
the flour into a bowl along with the baking powder. (Pour the flour in
from on high to aerate it.) Whisk together. Drop in the cold butter
in bits. Using your fingertips rub the butter in quickly until the
mixture resembles fine dry bread crumbs. Stir in the sugar and
raisins.
Beat the eggs. Remove and set 2 TBS aside. Add
100ml (scant 1/2 cup) of the milk to the eggs and beat together. Add
this to the flour mixture. Mix together with the rounded end of a
butter knife to form a soft but slightly tacky dough. Only add the
remainder of the milk if your dough is too dry and you want to absorb
any dry bits in the bowl. The dough should NOT be too wet, but not too
dry either. Tip out onto a lightly floured surface and knead gently a
couple of times to bring well together. Gently pat out to 1 inch
thick. Using a sharp round 3 inch cutter, cut out rounds, using a
direct up and down motion. Do not twist the cutter. Place the cut out
scones an inch or so apart on the baking sheet. Gather any trimmings
together and repeat until you have 10 scones.
Brush the
tops of the scones with the reserved beaten egg and sprinkle with a bit
of granulated sugar. Don't let the egg drip down the sides.
Bake
for about 10 minutes, until risen and golden on top and bottoms.
Remove to a wire rack to cool. Store in an airtight container. Best
eaten on the day. Any leftovers can be frozen for several months.
Measure
the flour into a bowl along with the baking powder. (Pour the flour in
from on high to aerate it.) Whisk together. Drop in the cold butter
in bits. Using your fingertips rub the butter in quickly until the
mixture resembles fine dry bread crumbs. Stir in the sugar and
raisins.
Beat the eggs. Remove and set 2 TBS aside. Add
100ml (scant 1/2 cup) of the milk to the eggs and beat together. Add
this to the flour mixture. Mix together with the rounded end of a
butter knife to form a soft but slightly tacky dough. Only add the
remainder of the milk if your dough is too dry and you want to absorb
any dry bits in the bowl. The dough should NOT be too wet, but not too
dry either. Tip out onto a lightly floured surface and knead gently a
couple of times to bring well together. Gently pat out to 1 inch
thick. Using a sharp round 3 inch cutter, cut out rounds, using a
direct up and down motion. Do not twist the cutter. Place the cut out
scones an inch or so apart on the baking sheet. Gather any trimmings
together and repeat until you have 10 scones.
Brush the
tops of the scones with the reserved beaten egg and sprinkle with a bit
of granulated sugar. Don't let the egg drip down the sides.
Bake
for about 10 minutes, until risen and golden on top and bottoms.
Remove to a wire rack to cool. Store in an airtight container. Best
eaten on the day. Any leftovers can be frozen for several months.
Created using The Recipes Generator
If you follow my directions and use a light hand in the preparation you are going to be rewarded with beautifully risen, light and fluffy scones. With jam, honey or lemon curd, you are in for a real treat.
These are perfect for teatime, coffee break, breakfast, elevenses, etc. In short, they are perfect for enjoying ANY time!
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: theenglishkitchen@mail.com
Thanks so much for visiting. Do come again!
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