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
If I was a much better, more dedicated to my craft, you would never see photos like these.
I would take the time to pipe the cream into the buns so that everything looked all nice and pretty, setting the shot up perfectly with teapots and cups and tea clothes, etc.
That's not me. I tend to just show you things as they are.
Simple without too many frills and not overly fancied up. Not that there is anything wrong with fancying things up a bit. That's just not me.
Besides today, by the time I got these done, it was getting late, I was losing the light and to be honest I was beat, beat, beat.
I actually started these about 6:30 this morning. I had three other recipes to do for another site and so I had to fit them all in while I still had the light with me.
But you don't want to know about all of that . . . you want to know about these tasty buns. Cornish Splits.
I am sure you have all heard of Cream Teas, or Cornish Teas/Devon Teas.
A delightful repast of fresh scones served with butter, jam and clotted cream, washed down with cups of hot tea.
Well, before they ever included scones, these lovely light yeasted buns were the original stars of a Cream Tea.
I am not surprised. Light as air, only slightly sweetened, like soft yeasted pillows of deliciousness.
Perfect for spreading with soft butter and jam, and topped with lashings of clotted cream. Just a slight dusting of icing sugar garnishing the tops.
I can well imagine how delightful they would be with hot cups of tea.
We don't drink tea for religious reasons, and somehow, I don't think herbal tea would be quite the same with these.
These are such a simple make/bake. Seriously.
One kneading and rising. Shape into balls, a quick rise and then bake.
The rolls are lovely and light textured and I imagine very nice just on their own, split, toasted and spread with butter . . . and maybe some jam . . .
Yes, I do love jam.
You can eat the while they are still slightly warm if you wish, in which case I think the butter would melt into the beautiful texture of those light airy buns . . .
Mmmm . . . warm bread and melted butter. Lush.
We enjoyed them cold, split and filled to the hilt with the strawberry jam and whipped cream.
We have not been able to get out shopping so there was no clotted cream.
The whipped cream was very nice however.
The jam, Bonne Maman . . . not having any homemade jam, I used the next best thing . . . . which is Bonne Maman . . .
Bonne Maman is a favourite of mine. Next best thing to homemade.
The French make beautiful jams . . . and breads for that matter . . .
Dusted with icing sugar, these were exquisite.
Traditional Cornish Splits
Yield: 8
Classically Cornish teatime treats. Light and airy yeasted buns, served split, spread with butter and topped with lashings of jam and cream. If you fill them with clotted cream and golden syrup, they become Thunder and Lightening, a real favourite with kiddies everywhere!
Ingredients:
For the buns:
- 305g strong bread flour (2 1/4 cups)
- 1/2 tsp fine sea salt
- 4 1/2 tsp easy yeast (bread machine yeast)
- 1 TBS white sugar
- 2 TBS butter
- 300ml whole milk (1 1/4 cup)
To serve:
- softened butter to spread
- Softly whipped sweetened cream, or clotted cream
- strawberry jam
- icing sugar to dust
Instructions:
- Fit a stand mixer with a kneading hook. Measure the flour, sugar, salt, yeast and sugar into the bowl of the stand mixer and mix to combine.
- Warm the milk in the microwave with the butter for about 30 seconds. Just long enough to melt the butter. You don't want any of it to be hot, just blood warm.
- Start drizzling the milk/butter mixture into the bowl of the stand mixer, with it turned on low, until it is all added and incorporated. Keep the motor running until you get a soft, slightly tacky dough. You may need to add a bit more flour. (Today I needed to add another 35g/1/4 cup).
- Tip into a greased bowl and cover with plastic cling film. Set aside to prove for an hour or so until it doubles in size. Turn onto a lightly floured board and divide into 8 equal pieces. (I shape it into a circle and cut it into 8 wedges.) Shape each piece into a ball and place onto a large baking sheet you have lined with baking paper. Dust lightly with flour, cover with a tea towel and set aside to rise for 15 minutes.
- Preheat the oven to 190*C/375*F/ gas mark 5.
- Bake the buns in the preheated oven for between 15 and 20 minutes until a pale golden brown. If you tip one over it should sound hollow when tapped on the bottom. If not, return to the oven for a few more minutes.
- To serve. split almost all the way through on the diagonal. Spread the bottoms with softened butter, top with plenty of strawberry jam and a nice thick dollop of whipped double cream or clotted cream. Dust the tops with some icing sugar and serve immediately.
- These can be served slightly warm or cold. Best served on the day. Don't fill until you are ready to serve them.
I sent half of these next door to my neighbour. She and her son have been ever so good to us throughout this pandemic, always picking up bread and milk, even if we have not asked for it, and she won't take any compensation for it. I figure the least I can do is to bake them treats every now and then!
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@aol.com
I had never heard of Bakewell anything until I moved over here to the UK. I have always, however, had a great fondness for almond flavoured cakes and bakes.
Don't get me started on chocolate covered almonds either . . . I cannot resist!
I had not been here very long when I ran into Bakewell Tarts . . . .
Little pastry cases filled with a layer of jam and topped an almond frangipane cake, and glazed with an almond iced, garnished with a candied cherry.
Todd just loves these. LOVES LOVES LOVES I have always found them a tiny bit cloying and somewhat too sweet.
That was my first experience with Bakewell, little did I know how very good they could actually be . . . until I baked my own . . . you can see those here.
That was when I truly fell in love with the Bakewell combination.
Since then I have played with the flavours of Bakewell baked goods, making Bakewell Whoopie Pies, Bakewell Slices, Bakewell Scones . . .
Raspberry Bakewell Overnight Oats, and . . . a traditional Bakewell Tart . . . just to name a few of my Bakewell creations.
Each one incredibly scrummy and yummy in their own unique Bakewell ways. But what is a Bakewell supposed to be you might well ask. Wikipedia describes it as thus:
The Bakewell tart developed as a variant of the Bakewell pudding in the 20th century. Although the terms Bakewell tart and Bakewell pudding have been used interchangeably, each name refers to a specific dessert recipe. The tart is closely associated with the town of Bakewell in Derbyshire.
Simple, right? Wrong . . . not so simple . . . there are as many variants and claims to invention as there are months in the year.
It is indeed a very intriguing question, one without a succinct answer except to say . . . almond flavour figures big when it comes to Bakewell anything.
And we shall leave it at that. This Bakewell Blondie is a small batch recipe I adapted from a full sized one I found here. The pictures looked amazing . . .
But in all honesty I didn't really want that much temptation laying around. Todd can only eat so much and I didn't want to be snuffling up the leftovers myself.
So I cut the recipe in half as best as I could and baked it in a 9 by 5-inch loaf tin, which is the perfect pan for baking small batch bars.
I was really pleased with the outcome until I realised that I had forgotten to put the almonds on top before baking . . . not a problem.
I drizzled an almond glaze over the cooled bars and then sprinkled toasted flaked almonds on top of that. Perfect!
These are fabulous little bars. FAB-EWE-LOUS! (And yes I know that is not the way to spell fabulous, I am trying to make a point here. They are really tasty!)
So good in fact that I am glad I only made a small batch. Rich, fudgy, sweet . . . dense and filled with white chocolate chips and almond flavours . . . with a swirl of raspberry jam and then that almond glaze and those flaked almonds.
Can you say M O R E I S H? I hope so because that is what these are! Incredibly edibly moreish.
Small Batch Bakewell Blondies
Yield: Makes 8 blondies
These amazing brownie type of bars are fudgy, sweet and gooey with jam. I have glazed them with an almond glaze and sprinkled toasted flaked almonds on top for a cookie bar you won't be able to resist!
Ingredients:
For the bars:
- 120g butter, melted (1/2 cup)
- 50g caster sugar (1/4 cup)
- 50g soft light brown sugar (1/4 cup packed)
- 1 large free range egg, beaten
- 1/2 tsp almond extract
- 50g ground almonds (1/3 cup)
- 100g plain flour (1 cup, minus 3 TBS)
- 1/2 TBS cornflour (cornstarch)
- 100g white chocolate chips (1/2 cup)
- 8 tsp raspberry jam
For the glaze and topping:
- 65g icing sugar (1/2 cup)
- few drops of almond extract
- hot water
- a handful of toasted flaked almonds
Instructions:
- Preheat the oven to 180*C/350*F/ gas mark 4. Line a 9 by 5 inch loaf tin with baking parchment, leaving an overhang. Set aside.
- Beat together the melted butter and both sugars until smooth. Beat in the egg and almond extract. Stir in the flour, corn flour and ground almonds until smooth and well mixed. Stir in the white chocolate chips. Spoon the mixture into the prepared baking tin. Smooth the top.
- Dollop the raspberry jam evenly spaced over top in little puddles. Using a skewer, lightly swirl it through the blondie mixture.
- Bake in the preheated oven for 30 to 35 minutes, until they are done with a slight wobble in the centre. This could take longer, or it could take less time. Start checking at 25 minutes. It all depends on how hot your oven runs.
- Leave to cool completely in the tin before lifting out onto a cutting board.
- Whisk together the icing sugar, almond extract and just enough water to give you a thickish drizzle that you can easily flick over the top of the bars. Drizzle it over and then sprinkle with the almonds.
- Allow to set and then cut into 8 bars. Store any leftovers in an airtight container.
If you only bake one thing this weekend, let it be these!
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 think you are really going to enjoy these delicious biscuits I am sharing with you today, and by biscuit in this case I mean bread/biscuits, not cookie/biscuits! Over here in the UK, they call cookies biscuits. They don't really do baking powder biscuits, although they do scones.
Scones and biscuits are two entirely different things. The difference mainly boils down to one single ingredient and that is an egg. Scones usually contain eggs, biscuits normally do not. Biscuits tend to be flaky, whereas scones tend to be crumbly and more cake like.
When it comes to flaky, they don't get flakier than these Mile High Greek Yogurt Biscuits!
Just look at all of those flaky layers . . . because the butter in this recipe is quite cold when blended in and is only coarsly blended into the flour mixture, when it melts it leaves lots of air pockets, which is what creates all of that flakiness!
And yet . . . there are only 4 TBS butter in the whole recipe, which works out about 1/2 TBS per biscuit.
More of the flakiness comes from the baking powder reacting with the acid in the Greek yogurt, causing the dough to expand exponentially. (Love that word!)
The end result is a biscuit that is light as a cloud, and filled with lots of flaky pockets.
Because the biscuits themselves are relatively low in fat, you don't need to feel guilty at loading them up with cold butter when it comes to the eating. What's your favourite thing to enjoy with hot biscuits?
Personally I love them spread when they are hot with plenty of cold butter and creamed honey. OH boy . . . you don't get much better than that! Unless you add some shaved ham in between . . . mmm . . mmm . . . mmm . . .
Hot biscuits, cold butter, creamed honey and shaved ham . . . . a bit of baking powder biscuit heaven to my way of thinking, and no, I am not from the South.
Athough Nova Scotia (where I am originally from) is in the Bible belt of Canada, which kind of equates to the Southern States which are the Bible belt of American and where they really enjoy their biscuits and ham!
One thing is for certain and that is this . . . these are delicious and a real family pleaser whether you serve them with honey and ham or not. Butter is not optional. If you are a person who eats biscuits without butter you are on the wrong page!
Mile High Greek Yogurt Biscuits
Yield: 8
These easy biscuits rise really tall and flaky, but are considerably lower in fat than many others. Fabulously tasty!
Ingredients:
- 280g plain flour (2 cups unbleached all-purpose)
- 2 tsp baking powder
- 2 tsp sugar
- 1/2 tsp fine sea salt
- 4 TBS cold butter
- 245g low fat Greek yogurt (1 cup)
Instructions:
How to cook Mile High Greek Yogurt Biscuits
- Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a baking sheet.
- Sift the flour into a bowl along with the baking powder. Stir in the salt. Drop the cold butter into the bowl and cut it in with a pastry blender, until the flour mixture resembles coarse sand with chunks of butter the size of small peas. Using a fork stir in the yogurt. Gently mix to a soft dough in the bowl.
- Tear off a sheet of baking parchment large enough for your baking sheet. Put the dough on the sheet of paper and pat out to a rectangle, roughly 1 inch in thickness. Cut into 8 smaller rectangles. Gently push them apart leaving plenty of space in between. Carefully transfer the paper to the baking sheet.
- Bake in the preheated oven for 15 to 18 minutes, or unti they are well risen and golden brown on the top and bottom. Best enjoyed whilst still warm.
All kidding aside you really do need to bake these biscuits for your family this weekend. Not only are they low in fat and high in flake and flavour, but they are very quick and easy to make as well. Just remember one thing and you'll be okay. A light touch is always the best option when dealing with biscuits. Oh, and another positive thing, no flour is wasted in this recipe. Every scrap gets used up.
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