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
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.
I could hardly wait to share this lovely 8 X 8 snack cake recipe with you today! Especially now with it almost being time for school to start up again. I don't know about your family, but my children were always starving when they got home from school at the end of the day.
I raised five children and I tried always to have something delicious to share with them when they got home from school. It was an opportunity for us to gather around the kitchen table and catch up with what had gone on in their day at school.
I tried always to keep the lines of communication open with my children and this was one very important way I did just that. There is nothing so comforting or homey as breaking bread together around a table.
Not only did this give us a chance to talk with each other, but it also gave them something to look forward to at the end of their school day.
Of course we did that at supper time as well, but that was a bit more formal and a bit later in the day. This after school snack time was much more casual. I would usually have baked cookies or a snack cake for them to enjoy.
With five children, three of them boys with hollow legs, nothing was around long enough to go stale, which was just how I loved it. All I ever wanted to be was a mother and a wife, a homemaker, and keeper of the home.
I spied these lovely fresh local cherries at the farm market when I was there last week with my sister. I adore cherries. I had in mind to make this Cherry, Coconut & Almond Snack Cake!
When I lived in the UK and was living and working down in Kent, we used to have cherry sellers come over from the South of France every year. They would set up stands in the layby's and you could buy 1/2 pound paper bags of freshly picked cherries from them.
They were so delicious. Sweet and ripe and warm from the sun. I always had to buy two bags of them because for sure I would have eaten one bag before we even got back to our cottage.
I think it is fair to say I love adore cherries! In any way shape or form!
Beautiful eaten fresh and out of hand. Fabulous in pies, tarts and turnovers. Splendid in desserts such as Clafloutis or Trifle.
Stupendous in cakes. Especially in this cake I am sharing with you today!
One thing I can tell you is that Cherries and Almonds have a beautiful affinity for each other. That is the basis for the infamously delicious Bakewell Tart. You can find my recipe for that here.
I also love to use that delicious combination of cherries and almonds in things such as my Small-batch Bakewell Blondies, and these fantastic Bakewell Slices.
Bakewell Tart Muffins are another favorite, as are my Bakewell Scones, and Steamed Cherry Bakewell Pudding. And these few recipes are only the tip of the Bakewell iceberg on my blog.
I am well versed in this delicious combination of cherries and almonds and am not afraid to share my obsession with others. This quick and easy cake is a delicious play on that delicious flavor combination!
There are also a few other delicious flavors added in this cake. First you have a fabulous batter, made with a combination of both flour and almond flour/ground almonds. A quantity of coconut is stirred into the batter along with the use of coconut or canola oil.
Flavored with vanilla and coconut extract (the coconut extract is optional) it has a lovely dense texture. The use of buttermilk helps to ensure that is is beautifully moist.
A quantity of halved fresh cherries is sprinkled over the top of the cake. They do sink down a bit, but I fear if you stirred them into the cake they would all sink to the bottom, so sprinkling them on top is the best way to go.
Flaked almonds are sprinkled over the top of the cherries . . .
And then even more coconut is sprinkled on top of the flaked almonds. So you have double coconut and almond here! Lush and nutty.
A final sprinkle of sugar dusts the top and then the cake is baked. The sugar gives a tiny bit of sweet crunch to the top of the cake.
The original recipe comes from a book of mine entitled Snacking Cakes, Simple Treats for Anytime Cravings, by Yossy Arefi. I have it on my kindle.
This is the second recipe I have baked from the book to great success and I think I may just have to buy myself the hard copy. Yes, it is that good of a book. Both recipes I have baked have been deliciously sound.
Just look at how lovely the texture of this cake is. Perfect for cutting into squares for eating.
I dare say this is going to become a fast and firm favorite around here. I gave half of it to my sister when she dropped off some mail for me this afternoon.
I think it is a great snack cake, but it would also make a fabulous dessert served with a dollop of whipped cream spooned on top, or with a scoop of vanilla ice cream.
I am so very pleased with how it turned out. This is a winner and is going into my retinue of tried and true favorites!
I am so pleased with it I am sure it is bound to become a favorite with you as well. I find myself pondering what it would be like if I switched out the flavors a bit with blueberries and lemon. Food for thought there.
In any case, I do hope that you will be inspired enough to make this. You won't be sorry. You can use fresh or frozen cherries. Its a keeper for sure!!!
Cherry, Coconut & Almond Snack Cake
Yield: Makes one 8-inch square cake
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
Nutty, sweet, buttery, and delicious with plenty of cherries, coconut and flaked almonds.
Ingredients
- ¾ cup (150g) plus 1 ½ tsp granulated sugar
- 2 large free range eggs
- 1 cup (240ml) buttermilk, well shaken
- ½ cup (120ml) canola oil
- 1 tsp vanilla
- ½ tsp coconut extract (optional)
- ½ tsp salt
- 1 cup (140g) all-purpose plain flour
- ½ cup (55g) almond flour/ground almonds
- ½ cup (40g) plus 1 TBS unsweetened shredded coconut
- 2 tsp baking powder
- 1 cup (140g) halved and pitted cherries, fresh or frozen
- 2 TBS sliced almonds
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8 inch square baking pan and line with baking paper leaving an overhang to lift the baked cake out with.
- Whisk ¾ cup (150g) of the sugar and eggs together in a bowl until pale and light. Add the buttermilk, oil, vanilla, coconut extract (if using) and salt. Whisk well to emulsify.
- Sift together the flour and baking powder. Add to the batter along with the almond flour, and the ½ cup (40g) of coconut. Whisk together until everything is well combined. Pour into the prepared baking tin.
- Scatter the halved cherries on top evenly. Sprinkle with the 1 TBS of coconut and the sliced almonds, along with the remaining 1 ½ tsp sugar.
- Bake in the preheated oven for 35 to 45 minutes, until risen, puffed and golden brown. Let cool in the pan for 15 minutes on a wire rack before lifting out to cool completely. Store in an airtight container for up to two days.
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.
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