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
Lemon Curd Cookies. There lush and buttery shortbread cookies are flavoured through and through with lemon from the inside out. Crispy edged and dimpled with lemon curd centres, they are real lemon winners!
These delicious lemon cookies are the lemon lover's ultimate dream! If you love lemon as much as I do, you are sure to love these!
This is citrus season right now. The perfect time of year to be cooking with and baking with citrus fruits. Lemons, limes, oranges, etc. If I was in my own place right now I would be making marmalade.
Once you have tasted orange marmalade made from scratch you won't quite ever settle for anything else. Its quite labour intensive, but worth all of the effort.
This is also the time of year to be making your own from scratch Lemon Curd! I love lemon curd. You can find my easy recipe here. Homemade Lemon Curd is the best. I could eat it with a spoon.
Its fabulous on toast, or crumpets. Or crackers. Scones. In between vanilla cake layers and yes, it is perfect in these delicious shortbread cookies!
You can of course use any good store ready prepared lemon curd as well, obviously. They will still be very delicious. I was just thinking since this was citrus season there was no time like the present to make your own curd.
Shortbread cookies. Of all the cookies in the world, next to chocolate chip cookies, shortbread cookies are my absolute favourite kind of cookie.
A good shortbread cookie should be nice and buttery of course, but never greasy. They should be crisp edged and they should melt in the mouth. These are all that and so much more.
These are lemon flavoured shortbread cookies. There is lemon juice and finely grated lemon zest right in the dough itself, giving you a double blast of lemony tastiness.
Then of course there is that little dimple of lemon curd which gets baked right into the centre. You may be tempted to add more than 1/4 teaspoon of the curd, but don't.
1/2 teaspoon is the perfect amount of lemon curd. Any more than that and it will overflow the dimples and burn on the baking sheet. What a waste of deliciousness.
So now you have a "hat trick" of lemony tastiness, but the lemon favour doesn't end there. The finishing touch of lemony goodness is that drizzle icing on top.
And such a simple touch to add. Just lemon juice and icing sugar whisked together until you have a smooth drizzle icing.
Flicked over top it is the perfect finish for the perfect cookie. Just look at how pretty they are and how lemony delicious they look.
Sinking your teeth into one of these is sinking your teeth into lemony bliss. OH MY GOODNESS! Let me repeat. OH MY GOODNESS!
Sorry for shouting but these lemon curd cookies are so dang good you just want to shout it to the rafters and beyond. There is no way you want anyone you care about to miss out on one of these, or maybe . . .
There is a risk that the inner glutton will take over and you won't want to share. Either way these cookies are worth shouting about!
These are pretty enough and delicious enough to serve at a ladies' Tea party. So dainty and pretty. With your best linens and tea cups. Not that many of us are having tea parties with our friends at the moment, but we can live in hope, surely!
I believe that one day we will be able to meet again and what a celebration that will be. We can raise our tea cups together in salutations to each other, pinkies uplifted like the mucky mucks do in them fancy places.
Seriously tasty. Will that be one lump or two in your tea? Sugar lumps that is. I have always wanted to make my own fancy sugar cubes, pressed into flower shaped molds. Perfect tea party additions.
Do you like lemon in your tea? I do. I don't drink black tea but I do love herbal infusions. I especially like the fruity ones, with lemon ginger being a real favourite of mine.
Surely dainty little morsels like these are deserving of your best linens and china. I am trying to remember if I packed my Katie Alice plates and cups in my boxes I was able to bring. I surely hope so, but I cannot be for certain.
I don't think I was exactly thinking straight. I only had three days to get myself out of Dodge. Not near enough time to really plan properly. When I finally get to the point I can open my boxes I may be really surprised at what I did choose to pack. I dread to think about it really.
I do so love pretty linens and pretty tea things. I am a girly kind of a girl. I just like pretty things and I love, LOVE these cookies! You will too!
I can almost guarantee it! Well, why not bake them for yourself and see what lemon deliciousness is all about! I double triple dog dare you!
Lemon Curd Cookies
Yield: makes 42 cookies
prep time: 1 H & 10 Mcook time: 15 Mininactive time: 5 Mintotal time: 1 H & 30 M
Crisp, short buttery shortbread cookies, infused with lemon zest, filled with lush lemon curd filling and a lemon drizzle glaze. Seriously moreish!
Ingredients
For the cookies:
- 1 cup (240g) butter, at room temperature
- 2/3 cup (130g) granulated sugar
- 1/2 tsp vanilla extract
- the juice of 1/2 fresh lemon
- the finely grated zest of one lemon
- pinch salt
- 2 cups + 2 TBS (280g +2 TBS) plain all purpose flour
- lemon curd to fill
For the glaze:
- 1 cup (130g) icing sugar, sifted
- the juice of 1/2 lemon
Instructions
- Cream the butter, sugar, vanilla, salt, lemon juice and zest together in a bowl until creamy with an electric whisk, scraping down the sides of the bowl periodically. Add the flour in 3 parts until well combined. Cover and chill for 1 hour in the refrigerator.
- Preheat the oven to 180*C/350*F/ gas mark 4. Line several baking trays with baking paper.
- Shape the chilled dough into 1 inch balls. Place 2 inches apart on the baking sheets. Make an indention in the centre of each, using the end of a wooden spoon. Don't try to push it in too deeply, only about halfway down. I rotate it a tiny bit to make the hole about 1/3 inch in diameter. Fill each hole with heaped 1/4 tsp of lemon curd.
- Bake in the preheated oven for 15 minutes, until puffed and the edges are golden brown. Leave to rest on the trays for a few minutes before removing to a wire rack to finish cooling.
- Whisk the icing sugar and lemon juice for the drizzle icing together until you have a smooth and drizzleable mixture. Flick over the cooled cookies and allow to set. Store any leftovers in an airtight container.
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!
One cake which I fell totally in love with when I moved to the UK was the Traditional Battenburg Cake. This was not a cake which I had ever heard of prior to moving there.
There really is no end to the varieties of traditional and regional cakes and goodies amongst those fertile green and septred isles! With it's church window appearance, delicious texture and flavours, the Battenburg was one of my favourites.
After the holidays we are firmly entrenched in Winter, and with Covid, this year can be feeling especially depressing to you. We are all stuck in our homes, and our natural freedoms have been somewhat curtailed, and for good reason.
We may find ourselves in need of a "Pick Me Up" maybe more than ever. One thing I really like to do in the Winter months is to plan and prepare a small Tea Party, even if it is just for one or two people.
A Tea Party is one way to perk up your days and bring a bit of sunshine into your life! Are we not all in need of a bit of a lift?
You don't need anything special, or a load of people to attend. Some of the best tea parties of
all happen when there's just two of you, and I have been known to really enjoy an intimate tea party for just one. And why not?
All you need is a table spread with a fine cloth and some tea . . . in a
pot of course, (today we had blackberry and mint and it was
delicious!) and cups and saucers. You also need some delicious foods, although they need not be overly complicated.
The perfect afternoon tea (or High Tea as it is also called) should begin with some delicious savouries . .
. finger sandwiches, sausage rolls, little toasts, savoury pastries . .
. followed with scones (if you wish) and a selection of small fancies and
cakes.
You don't need a lot of sandwiches, only a few different types will do. I think we all have things in our cupboards and larders to make up a few sandwiches. Egg Salad. Ham. Cheese and pickle. Tomato. Cucumber (very traditional). There is no end to the types we can make.
Sausage rolls and tiny turnovers are also very popular. We had some in the freezer leftover from Christmas. Even Deviled Eggs can be quite welcome! I adore Deviled Eggs. You can find my recipe for those here.
For dainties all you need is a selection of a few bits and bobs. I am sure we all still have things leftover from Christmas. Shortbread cookies, squares and the like.
You don't really need a lot of them, one or two per person is quite sufficient. Even fancy chocolates are a treat. Just choose a few bits that really strike your fancy and give you a small bit of pleasure.
Of course the star of any good Tea Table will be a fresh baked cake. You won't get much nicer than a beautiful Battenburg Cake. If you love almond, then this is the cake for you.
A firm favourite on
the traditional English tea table, this is a very pretty two coloured
sponge cake, put together like a pink and white checker board pattern. I think you may actually be quite surprised as how very easy it is to make one of these delicious cakes!
You only need to create a simple sponge cake batter. The sponge batter is divided in half with one half being coloured pink with a bit of pink food colouring.
These get baked in the same tin. If you like you can separate the two batters with a strip of aluminium foil, or bake them separately in small loaf tins. .
Personally, I never have a problem baking them both in the same cake tin however.
They stay largely separate and you will be trimming the edges once the
cake has cooled, so it is very easy to separate the two colours.
Once cooled each colour is separated, trimmed and cut into two long strips. These strips are then sandwiched together in a checkerboard pattern, using seedless raspbery jelly and vanilla buttercream as a glue.
Its quite simply really. If your cake is completely cold you only need a good and sharp serrated knife to do the job. Just cut and trim as needed.
You don't have to put jam and butter cream between each layer if you don't want to, although that is traditional. On this day I did jam one way and buttercream the other way. Feel free to use a good quality store brand if that is what you have.
Raspberry jam and butter cream are traditional, but do feel free to use something else if you are not fond. This is all about creating a pretty cake that everyone will enjoy.
Once you have your checkerboard created you will need to brush the whole cake in more jam and then wrap it in a thin layer of marzipan. The marzipan gets rolled out very thinly on a layer of granulated sugar, which helps to prevent it from sticking to the cutting board/counter and adds a delightful crunch.
If you are really feeling keen and industrious you can stretch this a bit and make a Hazelnut Battenburg Cake. This is a wonderful riff on the traditional, composed of a chocolate hazelnut batter layered with the white cake.
As you can see this is also very pretty. The layers are sandwiched together with chocolate hazelnut spread. I use nutella.
It is incredibly moreish. Especially if you enjoy chocolate!
When cut into slices this is a beautiful cake. I think it is really quite amazing looking. It is very impressive and not all that difficult.
It does require a little bit of
patience, but it's well worth any effort taken. It may take a bit of
practice to get the marzipan as tight as you would like it, but do
persevere as it is most beautiful when done
If you are looking for a mighty fine cake to serve at your teatime table, then this is the one to choose. Pretty and delicious. What more could you want??? Nom! Nom!
Yield: 6
Battenburg Cake
prep time: 10 Mincook time: 45 Mintotal time: 55 Min
This is a traditional cake that has appearing in British cookery books for over two centuries. The finished cake resembles somewhat a church stained glass window. This is a real treat for almond lovers and not as hard to make as it would seem!
Ingredients
For the cake:
- 3/4 cup (175g) butter, softened
- 1 cup minus 2 TBS (175g) caster sugar
- 3 large free range eggs, beaten
- 1 1/4 cups (175g) self raising flour
- a little red food colouring
You will also need:
- 2/3 pound (275g) of natural almond paste (marzipan)
- warmed seedless raspberry jam (about 3 TBS)
- vanilla buttercream icing (about 3 TBS)
- granulated sugar to dust
Instructions
- Preheat the oven to 160*C/325*F/ gas mark 3. Butter a 7-inch square cake tin and line with parchment paper.
- Cream the butter together with the sugar until very light and fluffy.
- Add the lightly beaten eggs and the flour, a little at a time, beating until smooth.
- Divide the cake batter in half, placing each half in a different bowl.
- Tint one half with a bit of red food colouring to give you a pink batter.
- Spoon the pink batter into the left hand side of the tin, and the normal colour into the other side. Smooth the top gently.
- Bake in the oven for about 30 to 35 minutes or until firm when lightly pressed in the centre.
- Carefully turn out onto a wire rack to cool completely before proceeding.
- When the cake is completely cool, trim the edges of the cake and then divide it equally into 4 long sections, with two being pink and two being white.
- Using a little of the butter cream and some of the warmed raspberry jam, place one of each colour on the bottom and the remaining two on top. alternating the colours to give you a chequer board pattern and having some butter cream and jam between each. You will not need much, only just enough to make them adhere to the other.
- Dust the counter top with some granulated sugar and then roll out the marzipan on top. You need to roll it thinly into an oblong roughly the length of the cake and large enough to roll around the cake.
- Spread with a thin layer of jam and then place the sponge checkerboard on top. Roll the marzipan around the cake and seal with a bit more jam.
- Trim the edges neatly at each end. Place onto a plate with the "seam" underneath and lightly mark the top in the traditional criss cross pattern.
notes:
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.
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 thought it would be fun to share with you this morning some of my tastier ideas of things to serve for breakfast on Christmas morning. In all likelihood you already have something planned, but there is a chance that some of you are still trying to make up your minds.
Here are some of my favourite breakfast ideas. My family and friends always loved these options and whether you are only a few or a group of many, all will go down a real treat! With a cup of something hot and a glass of cold juice and some fruit, let the merriment begin!
I had some raspberries that needed using up this morning, so I decided to bake us some Raspberry Peek-A-Boo muffins. This is a classic recipe, hailing from a Bisquick Cookbook published in the 1960's.
These easy and delicious frosted muffins absolutely overflow with juicy fresh raspberries! I love them!
Its a fairly simple recipe which goes together very quickly. They are as quick to make as stirring a few bits together. The batter is simply bisquick, sugar, butter, and milk.
The filling is just fresh berries, lemon juice, some sugar, as well as a small amount of nutmeg and cinnamon.
There is also a simple icing sugar glaze which gets spooned over top of the finished muffins. This is the photograph from the book I got the recipe from.
I am still struggling to find good light for my food photography. In the UK I had a specific place that worked very well for this purpose. Here its a lot more difficult, as the windows in my sister’s house are not really facing in the right direction.
I adapted the recipe from this cookbook. It was published in 2017 and is a compilation of much beloved recipes from yester-year updated to use today's ingredients and according to today’s tastes.
It is filled with a plethora of tastiness from the Betty Crocker kitchens, and may even invoke some cherished childhood memories, depending on your age!
Bisquick was not something I could find all the time when I was living in the UK. I could sometimes get it from an American Grocery supply company at a premium price.
I learned to make my own. Its not hard to do and works exactly the same as a purchased baking mix.
*Homemade Baking Mix*
Makes 24 servingsThis is mix which comes in really handy to have in the cupboard, ready to use for making muffins, pancakes and all sorts.
245g milk powder (1 cup)
5 TBS baking powder
50g white sugar (1/4 cup)
1 TBS salt
220g white vegetable shortening (1 cup)
Whisk flour, dry milk powder, baking powder, sugar, and salt in a large bowl until thoroughly combined. Cut shortening into dry ingredients with a pastry cutter, about 1/2 cup at a time, until mixture resembles cornmeal. Store in an air-tight container for up to 3 months.
Whisk flour, dry milk powder, baking powder, sugar, and salt in a large bowl until thoroughly combined. Cut shortening into dry ingredients with a pastry cutter, about 1/2 cup at a time, until mixture resembles cornmeal. Store in an air-tight container for up to 3 months.
To make biscuits/scones:
Measure 260g (2 cups) of the mix into a bowl. Stir in 180ml buttermilk
(3/4 cup) with a fork, Pat out, cut into circles and bake in a
220*C/425*F/ gas mark 7 oven for about 10 minutes. Makes six large
biscuits (scones).
To make Pancakes:
Measure 260g (2 cups) of the mix into a bowl. Whisk in 3 TBS sugar, 2
tsp baking powder, 2 TBS vegetable oil and 2 eggs. Whisk together until
smooth. Cook as per regular pancakes on a greased griddle. Drop 1/4
cupful at a time onto hot greased griddle. Cook until the edges are
dry, flip and cook until golden. Makes about 14.
I always kept a container of it in my freezer. As it was an ingredient I did not use overly often, it only made sense to keep it frozen so that the fat in it did not go rancid.
Its a really handy ingredient to have on hand. What I liked most about it was that it had no preservatives and it didn't contain anything I could not pronounce!
They refer to these in the cookbook as being muffins. I really think they are more like a cross between a muffin and a biscuit/scone type of pastry.
I would think they are more like the biscuit than the muffin, but you can make your own mind up.
I love recipes with a history and containing a bit of nostalgia. In modern times we have a tendancy to look past these types of things and judge them as being archaic and old fashioned.
Young people today are keen to embrace the new, and I don't blame them. New is good. But I think old is often better. (That is my age speaking I guess!)
When we choose to overlook these little gems from the past, I think we are losing out on something really special. Of course not all historic recipes are great!
I have seen some pretty horrific photos of really strange, and obnoxious sounding recipes. Especially from the 50's and 60's. Positively "Barftastic" looking. But there is also plenty of good when you weed your way through them.
This is one of the better ones. I was really pleased with how they turned out. They were light and quite tender.
They are not overly sweet either. The fruit filling is a wonderful combination of sweet and tangy. I loved it. But then I adore raspberries.
It was not always so. I remember gorging myself on some from a neighbours raspberry canes when I was 10 years old. (Very naughty on my part.)
I got a tummy bug combined with being motion sick not too long after the binge. My father was hoovering the seeds from out of the carpeting in the car for years afterwards, and it was a very long time before I could face a raspberry again.
Thank goodness it passed and I can now enjoy them. The seeds can be a bit bothersome a times, especially if you have diverticulitis like I have.
But I can tolerate them in small amounts. Raspberries are low in calories but high in fiber, vitamins, minerals and antioxidants. They may protect against diabetes, cancer, obesity, arthritis and other conditions and may even provide anti-aging effects. They are not considered to be a super-food for no reason!
In any case I hope that you will be inspired to want to bake these lush muffins/pastries for your family. I think they are something which everyone will enjoy.
If you are not fond of raspberries I am thinking you could use blackberries or even blueberries! I think toasted flaked almonds would also be very nice baked on top! And if you used almond flavouring in the batter, they would be almost like a Bakewell type of bake! Yum!!
Raspberry Peek-A-Boos
Yield: 12
prep time: 15 Mincook time: 20 Mintotal time: 35 Min
A delicious cross between a muffin and a pastry. They are filled with fresh berries and topped with a vanilla glaze!
Ingredients
- 1 cup (125g) fresh raspberries, washed and drained
- 4 TBS granulated sugar
- 1 tsp lemon juice
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 2 cups (240g) original bisquick baking mx
- 1/4 cup (60g) butter softened
- 2/3 cup (160ml) milk
For the glaze
- 1 cup (130g) icing sugar, sifted
- 1/2 tsp vanilla
- pinch salt
- 1 to 2 TBS milk
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Butter a 12-cup medium muffin cup really well, or line with paper liners.
- Toss the berries together in a bowl with 2 TBS of the sugar, the lemon juice, nutmeg and cinnamon.
- Combine the bisquick and remaining sugar. Drop in the butter and rub it in with your fingertips to combine. Add the milk all at once, stirring it in just until moistened.
- Spread 1 TBS of the dough into the bottom of each muffin cup. Top each with 1 TBS of the raspberry mixture. Divide the remainder of the dough equally and drop it on top of the raspberry mixture.
- Bake in the preheated oven for 12 to 15 minutes, or until golden brown. Allow to cool in the pan for a few minutes before removing to a wire rack to cool for about 10 minutes.
- Whisk all of the ingredients for the glaze together, adding milk 1 TBS at a time until you have a mixture with a drizzle consistency.
- Drizzle over muffins and allow to set before serving.
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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