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 am sharing a delicious recipe with you today which comes from the pages of my Big Blue Binder. I am sure everyone has a Big Blue Binder, even if it is not actually blue in color.
I have been collecting recipes since I was a young girl and correlating them into a big blue vinyl ring binder. It is absolutely stuffed to the gills with hundreds of my tried and trues.
Recipes which have been handed down by family member to family member. Others were gifts from friends, and still others are ones that I copied out of books and magazines back in the day.
It is a real treasure trove of the best of the best. You know yourself that when a friend or a family member shares a recipe with you, it has to be numbered amongst their very finest!
And so it is with these lovely scones I am sharing with you today. Originally they were called Oatmeal Biscuits, but I have always felt that they were more like scones than biscuits and I have several reasons for that.
First they are much sweeter than biscuits. Secondly they have a habit of spreading, instead of rising high like a biscuit would.
Don't let that scare you off however. They may not be tall and puffy, but they are incredibly delicious!
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They are rustic and wholesome with the use of large flaked old fashioned oats. This really gives them a nuttiness that is quite moreish.
They are also sweet . . . being sweetened with both brown sugar and honey. They also contain cinnamon and cloves. The cloves are optional as it is not a flavor that some people enjoy, and if you do use the cloves, don't overdo them. Cloves have a very strong flavor that can easily overpower everything else in a recipe.
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WHAT YOU NEED TO MAKE CINNAMON OATMEAL SCONES
Simple every day ordinary ingredients. Those kinds of recipes are the best kinds don't you think?
- 2 cups (280g) all purpose plain flour
- 1/2 cup (100g) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup (115g) butter (well chilled)
- 1 cup (95g) old fashioned rolled oats
- 3/4 cup (180ml) milk
- 2 tablespoons honey
You will also need:
- 2 TBS melted butter
- 1 TBS honey
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There are no eggs in this recipe so don't be thinking I left them out. I did not. These are soft and sweet and delicious. No eggs needed.
You can use unsalted or salted butter. I only keep salted butter in the house these days and so I just cut back a bit on the salt asked for in most recipes. Its not a bad thing to cut back on the salt in your diet anyways. A little salt goes a very long way.
As I said, do be judicious with the cloves. You will regret it if you use too much. And yes, only use large flake old fashioned oats. Never use instant. You will not get perfect results with instant oats.
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HOW TO MAKE CINNAMON OATMEAL SCONES
These go together very quickly and easily. Do make sure all of your ingredients are cold before you start for the best results.
Begin by preheating the oven to 375*F/190*C/ gas mark 5. Line a baking sheet with some baking parchment and set aside.
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Whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon and ground cloves (if using) together in a large bowl. Cut in butter using a pastry blender until crumbly.
Some of the butter will be fine and some about the size of small peas.
Stir in oats, milk and honey; just until moistened. Do not overmix.
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Tip out onto a well floured work space and knead gently a few times to bring together. Pat out to about 1-inch thickness. Cut into rounds using a 2 1/2 inch floured biscuit cutter.
Gather the scraps together, rework and pat the dough out again. Cut more biscuits. (Do try to get as many as possible from the first cut.) Place on prepared baking sheet.
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Stir together melted butter and honey. Using a pastry brush lightly coat tops of biscuits with honey butter.
Bake for 15 – 20 minutes or until puffed and light golden brown.
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I bake these on the middle rack in my oven, in the center of the oven. They do spread so make sure you leave plenty of space in between biscuits. That way the air can circulate well between them and you get a crisper finish.
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These are really nice served warm with some honey butter, great for breakfast. Bacon and ham and eggs go very well with them.
They also go really well with salads or soups for lunch. Surprisingly they also go well with soups, stews and chili. Don't knock it until you try it.
And they are fabulous with cheese!
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Some other scone types of bakes which you might enjoy are:
LASSY BUNS - A recipe I got from my sister a while back. Sweetened with molasses this is a quick bread that goes well with baked beans, ham, scalloped potatoes, etc. They are deep dark and delicious!
MARITIME BISCUITS - A beautiful flaky texture and an outward rise. These also spread a bit, but they are as light as an angel's wings. A cross between a dinner roll and a baking powder biscuit.
CHEESE, SPRING ONION & BACON SCONES - light, tall and fabulous served with eggs, salads, soups, a bit of ham and pickle, etc. Fabulously tasty!
Cinnamon Oatmeal Scones
Yield: 10
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Sweet and wholesome, you can have these in the oven in less than fifteen minutes. They are fabulous as are with warm honey butter, but they also go incredibly well with soups, salads, stews and even chili!
Ingredients
- 2 cups (280g) all purpose plain flour
- 1/2 cup (100g) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup (115g) butter (well chilled)
- 1 cup (95g) old fashioned rolled oats
- 3/4 cup (180ml) milk
- 2 tablespoons honey
You will also need:
- 2 TBS melted butter
- 1 TBS honey
Instructions
- Preheat oven to 375*F/190*C/ gas mark 5. Line a large baking sheet with parchment paper. (these do spread a bit)
- Whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon and ground cloves (if using) together in a large bowl. Cut in butter using a pastry blender until crumbly.
- Stir in oats, milk and honey; just until moistened.
- Move to well floured work space and knead gently a few times to bring together. Pat out to about 1-inch thickness. Cut into rounds using a 2 1/2 inch floured biscuit cutter.
- Rework dough and cut more biscuits. (Do try to get as many as possible from the first cut.) Place on prepared baking sheet.
- Stir together melted butter and honey. Using a pastry brush lightly coat tops of biscuits with honey butter.
- Bake for 15 – 20 minutes or until light golden brown.
Notes
Do make sure you use old fashioned large flake oats. You will get a much nicer result. If you decide to use the cloves do be sure to not use any more than the recipe calls for or they will overpower the other flavors.
Thanks so much for visiting. Do come again!
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!
One of the challenges of living on your own is that you often miss out on baking and eating things because most recipes just bake up in quantities that are far too much for you to conceivably use up.
Sometimes you can get around that by giving half of whatever you bake away, and sure, you can freeze it, but, if you like to bake as much as I do, you will soon run out of space in the freezer and your neighbors will get tired of seeing your face.
This past year or so I have been trying to small batch as many recipes as I can, and today I am sharing an easy blueberry muffin cake that makes only 4 or 5 servings rather than 8 or 10.
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The original blueberry muffin cake recipe baked in a 9-inch spring form pan. I found this recipe quite some time ago on a blog called Cookies and Cups. It became a favorite recipe of mine to bake when I knew I was having company over.
I decided to adapt it today to a much smaller size than the original recipe makes. This is the perfect size for me to make and then if I freeze any of it, it doesn't take up too much space in my freezer. In all truth though, I could probably eat my way through this in just two or three days.
I hate waste.
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This is probably one of the best homemade muffin cakes that you would ever want to bake and eat. Not only does it have a beautiful tender crumb, but it is filled with ripe plump sweet berries.
Don't get me started on the moreish crunchy streusel topping . . . and then there is that sweet vanilla glaze. What's not to love about this!!
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Blueberries are one of my favorite fruits and they are really good for you as well. Filled with anti-oxidants they are considered to be a super fruit.
I try to eat some every day. I sprinkle them on my cereal, eat them out of hand and also try to use them in baked goods from time to time. They especially shine in beautiful bakes such as this fabulous cake.
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WHAT YOU NEED TO MAKE BLUEBERRY MUFFIN CAKE
I am sure you probably have everything you need in your kitchen right now to make this fabulous cake! Lets start with the streusel topping!
For the streusel Topping:
- 1/3 cup (75g) granulated sugar
- 4 1/2 TBS plain all purpose flour
- 1/2 tsp ground cinnamon
- 3 TBS butter, at room temperature
I have also used ground cardamom in this, half and half with the cinnamon. Cardamom has almost a citrus flavor and we know how well that goes with blueberries.
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For the cake:
- 1 cup (140g) plain all purpose flour
- 1 tsp finely grated lemon zest
- 1/3 cup (75g) granulated sugar
- 2 TBS butter, room temperature
- 1/3 cup + 1 TBS (90ml) milk
- 1 small free range egg, or 1 large free range egg yolk
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup (190g) fresh blueberries
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For the vanilla glaze:
- 1/4 cup (65g) sifted icing sugar
- few drops vanilla
- 1 tsp milk
What cake or muffin is not enhanced with the addition of a sweet vanilla glaze? This is its crowning glory.
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HOW TO MAKE BLUEBERRY MUFFIN CAKE
This smaller version of the regular cake bakes in a 9 by 4 inch loaf tin, cutting into five beautiful moreishy thick slices.
Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 9 by 4 inch loaf tin and line with paper so that you have an overhang for lifting out on the two long sides.
First make the streusel. Measure all of the dry ingredients into a bowl and cut in the butter until you have a dry crumbly mixture. Set aside.
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Whisk together the flour, baking powder and salt for the cake. Whisk together the milk and egg for the cake.
Rub the sugar and lemon zest together in a bowl, until quite fragrant. Add the butter and cream together. Add the flour mixture and milk mixture and mix until just combined.
Fold in the blueberries and spread the batter into the prepared loaf tin. Sprinkle the streusel mixture evenly over top.
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Bake in the preheated oven for 40 to 45 minutes until golden brown, set and a toothpick inserted in the center comes out clean.
Leave to cool in the pan on a wire rack for ten minutes before lifting out onto the rack to finish cooling to lukewarm.
Whisk together all of the glaze ingredients, using only enough milk to give you a nice drizzle. Flick this drizzle over top of the cake.
Cut into thick slices and serve warm or at room temperature.
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Yes, I did hedonistically spread lashings of butter onto the surface of my warm slice of blueberry muffin cake. Yes, it was absolutely luxuriously moreish.
Now you know why I look the way I do. I am not a halfway person. Its all in or nothing. That's me, take it or leave it.
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As a bonafide lover of all things blueberry, it occurs to me that you might be as well and so allow me to share a few of my other delicious blueberry creations:
LEMON BLUEBERRY TURNOVERS - Blueberries. Lemon. Puff pastry. Glaze. Prepare to fall in love.
LITTLE BLUEBERRY PUDDINGS - tiny cakes served warm with either pouring cream or ice cream. A delicious dessert any way you look at it.
SPICED BLUEBERRY SCONES - Beautifully buttery and short, with just the faintest hint of spice . . . cardamom and cinnamon . . . and topped with sweet wild blueberry preserves . . .then baked until crisp and brown on the edges.
Blueberry Muffin Cake (small batch)
Yield: 4 to 5
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
I small batched my all-time favorite Blueberry Muffin Cake. It bakes in a 9 by 4 inch loaf tin now. Its got a lovely soft crumb and is loaded with blueberries, topped with a crunchy streusel crumble and drizzled a sweet vanilla glaze.
Ingredients
For the streusel Topping:
- 1/3 cup (75g) granulated sugar
- 4 1/2 TBS plain all purpose flour
- 1/2 tsp ground cinnamon
- 3 TBS butter, at room temperature
For the cake:
- 1 cup (140g) plain all purpose flour
- 1 tsp finely grated lemon zest
- 1/3 cup (75g) granulated sugar
- 2 TBS butter, room temperature
- 1/3 cup + 1 TBS (90ml) milk
- 1 small free range egg, or 1 large free range egg yolk
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup (190g) fresh blueberries
For the vanilla glaze:
- 1/4 cup (65g) sifted icing sugar
- few drops vanilla
- 1 tsp milk
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 9 by 4 inch loaf tin and line with paper so that you have an overhang for lifting out on the two long sides.
- First make the streusel. Measure all of the dry ingredients into a bowl and cut in the butter until you have a dry crumbly mixture. Set aside.
- Whisk together the flour, baking powder and salt for the cake.
- Whisk together the milk and egg for the cake.
- Rub the sugar and lemon zest together in a bowl, until quite fragrant. Add the butter and cream together. Add the flour mixture and milk mixture and mix until just combined. Fold in the blueberries and spread the batter into the prepared loaf tin.
- Sprinkle the streusel mixture evenly over top.
- Bake in the preheated oven for 40 to 45 minutes until golden brown, set and a toothpick inserted in the center comes out clean.
- Leave to cool in the pan on a wire rack for ten minutes before lifting out onto the rack to finish cooling to lukewarm.
- Whisk together all of the glaze ingredients, using only enough milk to give you a nice drizzle. Flick this drizzle over top of the cake.
- Cut into thick slices and serve warm or at room temperature.
Are you looking for expert advice on baking? I found an excellent article on Porch which covers just about anything that you might need to know about baking and setting up a baking area in your kitchen. You can find it here!
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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