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
Later this month, on the 19th May we are all going to be glued to the television screens watching the making of a Fairy Tale come true as we watch Miss Meghan Markle walk down the aisle to her waiting Prince, Prince Harry. What little girl does't dream about one day marrying a Prince?
I am so pleased that today, in thse modern times, this can be a reality, and that our Princes are now allowed to marry for love rather than obligation and duty. Hooray!
With that in mind, I have written a little tongue-in-cheek bit here this morning as the residents of Downton Abbey receive the news of the impending nuptials . . . and yes, there will be scones . . . every fairy tale deserves a happy ending.
Hello? 36410, Downton Abbey, Earle of Grantham speaking. (psst . . . Cora, where the hell is Carson? I shouldn't be answering the phone. Ugh.) What's that you say? Oh golly gosh!
Everyone, heads up! Great news! Dust off the silver Carson and check the wine cellar!!!
There's going to be a Royal Wedding! And soooooon!! More sooner than soon!!
Oh goodie, goodie!!! I do so love a Royal Wedding! Such an occasion! Oh joy, oh joy! Break out the family jewels! Prancing here. Prancing here. I'm a pony, I'm a pony!!
Ummm . . . . but, will there be scones? Please tell me there won't be scones. I am no good at scones. No good at all. They make me all flustered, you hear . . . all flustered. Mine always come out flat.
That's because you don't pay attention Daisy! You never do. Straight up and down. You cut them straight up and down, and you use a light hand.
There will be no heavy handedness when we are talking about scones. Not in MY kitchen! Pull yourself together girl!
Who cares about scones. Will there be dogs? Bracing young courtiers to flutter my eyelashes at??? A whiff of scandalous secrets I can, ahem . . . use to my own advantage??? Cheap black market goods to flog????
I simply must double Cora's "oh goodies". I do so love an occasion, and I hear she is a commoner, and an American at that!
What a cause for celebration!!!! I just love it when the underdog rises to the top! Hooo - ray! Pip pip and all that!
Oh dear me, a Commoner you say? And an American? I suppose that next you will be telling me that she is also divorced. This just isn't done. What is the world coming to . . . this just isn't done. How will they live down the scandal. Dear . . . dear . . . tut . . . tut . . .
Hmmmm . . . . I'm not sure you really want to be doing all of that tut-tutting Violet . . . me-thinks you are forgetting the regrettable Mr. Pamook . . . ahem . . .
Oh yes . . . giggle, giggle . . . the dear Mr. Pamook, let's not forget Mr. Pamook . . . Pamouk . . . PAMOUCK!!!!!
Edith . . . do you really want me to start rattling some skeletons in closets here. Do you? Do you?
Ummm . . . no. Will there be scones?
What??? Scones???? Skeletons in closets you say? Like when our Miss Sybil married the chauffeur????
I was wondering when that was going to come up . . . . lets just let sleeping dogs lie . . . lay . . . lye . . . oh forget it!!
Again with the dog . . . I know nothing about a missing dog . . . honest . . . does this look like a face that would lie tell untruths?
Thomas . . . don't do anything I wouldn't do . . . when in doubt deny everything . . . some things are just best left unsaid. Follow my lead . . .
But . . . um . . . . really . . . all I wanted to know is . . . will there be scones???
Forget the scones!!! Will there be new dresses involved??? Jewels!! Parties??? Dancing perhaps???? Clubbing??? Fun! Fun! Fun!
Just let me check with my friends . . . one minute . . . one minute . . .
Consensus is yes! There WILL be dancing . . . there is nothing like dancing and new dresses and parties. I do love a good party. PAR TAY!
Scandle . . . dogs . . . Pamouk . . . dancing . . . scones. Par . . . tay!!! If they are lucky there won't be any soup.
Ladies . . . pull yourselves together. You must remember who you are. You are the daughters and servants of an Earle . . .
Quite . . .
Am I too late???
Indoubitably . . . somewhat . . .ahem . . .
What about the scones????
There will be scones Carson . . . big fluffy soft scones, preferably filled with something lovely, what do they call it . . . . that fruity stuff . . . and the white stuff that goes with it.
Jam and clotted cream . . . yummy . . . scones and jam and clotted cream.
Yummy indeed . . .
There WILL be scones . . .
Oh goody . . . scones . . .
I also love a good scone and these scones are very befitting of a Royal Wedding Teatime Celebration!
They are delightfully light and flaky, with just the right amount of dried cranberrys and a hint of orange zest.
The best way to cut up the cranberries for these is to put them in a plastic cup and snip them with the kitchen scissors, not to fine, you want some chunks.
I think Meghan would like this, and Harry too . . . in between the Kale shakes. (I know she is a health food nut and these are definitely not health food!)
In any case they went down well here today with some berry jam and clotted cream . . .
I even dug out my best cloth and crystal . . . they were totally worth it.
Sift the flour, baking powder and salt into a bowl. Drop in the butter and rub it in with your fingertips until the mixture resembles fine bread crumbs. Stir in the sugar, cranberries and orange zest. Make a well in the centre and pour in the cream. Stir in with a fork until you have a soft dough that comes together, adding more cream if necessary. Transfer to a lightly floured surface and knead gently two or 3 times Press out to a disc which is about 1 1/2 inches thick. Stamp out into rounds with a 3 inch fluted cutter, using a straight up and down motion without twisting the cutter, trying to cut as many out of the first cut as you can. (Subsequent cuts will not be as tender when baked.) Bring the scraps together and pat out again, cutting more until you have used all the dough.
Place well spaced apart on the baking sheet. Bake in the heated oven for 12 to 15 minutes, until well risen and golden brown. Scoop onto a wire rack to cool.
Note - You can add an optional glaze if you wish. Just wisk together 65g (1/2 cup) sifted icing sugar with enough milk to make a thin drizzle and flick it over top.
I am a real scone lover. Who doesn't love scones! People have a tendency to think that they are the same thing as baking powder biscuits, but they couldn't be further from the truth!
They are not at all the same thing.
Baking Powder Biscuits are light as air, fluffy and flaky, or at least they should be. If your biscuits are like rocks, I hate to tell you but you're doing something wrong!
They are also on the more savoury side, rather than the sweet.
Scones are sweeter and denser, and much crumblier than biscuits . . . Biscuits tend to use shortening, although some modern versions use butter. Scones always use butter.
The fat in biscuits is cut in until you have a variety of bits, some the size of small peas. In scones, the flour is "rubbed" in until the mixture resembles fine bread crumbs.
So you can see, they really aren't the same at all. Both are beautifully delicious and wonderful in their own unique ways!
Its filled with tasty recipes using some of our favourite autumn ingredients like apples and pumpkin, sweet potatoes and plenty of warm baking spices!
Muffins, cakes, pies, breads, you name it!
I can't believe that it has taken me nineteen years to bake these! Wow! So long and now that I have baked them, I wish that I had baked them earlier!
They are actually called Golden Carrot Spice Scones in the booklet, but I thought Carrot Cake Drop Scones sounded so much tastier and believe me . . . these are plenty tasty!
They are everything a great drop scone should be. Dense, buttery, flavourful . . .
Flecked with sweet bits of carrot and studded with sweet sticky raisins . . .
Lightly flavoured with warm baking spices . . .
Glazed with a sweet and spicy glaze . . .
Altogether, all of these things create a scone that is so purely autumnal and delicious . . .
Put the kettle on and grab your tea pot, coz you are going to want to sit right down with one of these hot out of the oven and enjoy with a nice hot cuppa!
Yield: 8 large scones
Carrot Cake Drop Scones
If you want you can shape this into one large round and cut into 8 wedges. I like to just drop them onto the baking sheet, in large dollops. They have lots of character that way and are, as always, delicious no matter what!
ingredients:
For the Scones:
- 280g plain flour (2 cups all purpose)
- 45g sugar (1/4 cup)
- 2 1/2 tsp baking powder
- 1 tsp mixed spice or pumpkin pie spice
- 1/2 tsp salt
- 80g cold butter (1/3 cup)
- 80ml double cream (heavy cream) (1/3 cup)
- 90g finely grated carrot (1 cup, about 1 1/2 medium carrots)
- 45g sultana raisins (1/2 cup golden raisins)
- 1 large free range egg, lightly beaten
For the glaze:
- 65g icing sugar (1/2 cup powdered sugar)
- 2 TBS milk
- 1/8 tsp mixed spice or pumpkin pie spice
instructions:
How to cook Carrot Cake Drop Scones
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking tray with baking paper and set aside.
- Sift the flour into a bowl along with the baking powder and spice. Stir in the salt and sugar. Cut the butter into bits and drop it into the bowl. Rub or cut in until the mixture resembles fine bread crumbs. Stir in the carrots and the raisins. Mix together the cream and egg. Make a well in the dry ingredients and pour the wet into that. Mix together with a fork to make a soft dough that leaves the side of the bowl, adding a bit of milk if it seems too dry. Drop by heaped spoons, 2 inches apart, on the prepared baking sheet.
- Bake for 12 to 15 minutes, until light golden brown.
- While they are baking make the glaze by whisking together all of the ingredients until you have a drizzle icing. Remove the hot scones from the baking sheet to a wire rack and drizzle the glaze over top. Enjoy warm!
The are just wonderful! Not just for tea times either, they go fabulously at an autumnal lunch with the ladies served warm with a tasty salad. Yum Yum!
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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