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!
I recently subscribed to Discovery + and am enjoying all of the cooking shows that are available. Most of them are new to me. Having been in the UK for 21 years, many were shows that I just did not have a chance to see!
One that I am really enjoying is Girl Meets Farm, with Molly Yeh. She is such a cutie pie and I love her enthusiasm combined with her recipes. Another one I really enjoy is The Lost Kitchen.
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The other day when I was watching she made the cutest cake for Christmas. Airline Cookie Sheet Cake. It was so sweet. Decorated with Marzipan houses, and gummy reindeer, candy button garland, rosemary Christmas Trees, etc.
I know . . . its not Christmas, but this recipe was calling my name. Not so much for the decorations, but for the airline cookies.
For those of you who may not be familiar with them, Airline cookies are Lotus Biscoff cookies. I think it is Delta Airlines that serves them in-flight. My boss from the Manor always used to bring home packages of them on their trips back and forth to America.
Actually they are very European. This is the cookie that, more often than not, will be served along side of your coffee when you pop into a Coffee Bistro in Europe.
Unlike North America, they may not give you a second cup or top up for free, but you always get a cookie!
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Tres addictive. Those cookies are readily available in most grocery shops these days as well. Plus you can buy the cookie butter, which is even more addictive!
Rich and creamy . . . its been my experience that anything you can eat with a spoon is dangerous. And this cookie butter is dangerous. But it's also a really great ingredient to have in the kitchen.
It make a great filling for things and is good spread on plain cookies, toast, etc.
And today it is being used to create a delicious cake! An Airline Cookie Snack cake! Every mouthful is pure delight!
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WHAT YOU NEED TO MAKE AIRLINE COOKIE SNACK CAKE
Other than the cookie butter, you may well have everything you need in the house right now to make this delicious cake!
For the cake:
- 1 cup + 2 TBS (155g) plain all purpose flour
- 3/4 cup (150g) granulated sugar
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp kosher salt
- 1/2 cup (120ml) buttermilk
- 1/2 cup (90g) speculoos spread (cookie butter)
- 1/4 cup (60ml) canola oil
- 2 tsp vanilla extract
- 3 fluid ounces water
- 1 large free range egg
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For the frosting:
- 1/4 cup (60g) butter at room temperature
- 1/4 cup (45g) speculoos butter (cookie butter)
- 1 tsp vanilla
- 1 cup (130g) icing sugar, sifted
- 1/2 to 1 TBS whole milk
To decorate: (optional)
- Broken Biscoff/Lotus cookies
- small candy chocolate buttons
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I actually used President's Choice Speculoos Cookie butter today for this cake. It is pretty much the same thing as the Biscoff Cookie Butter. It has that same cinnamon caramel flavor to it.
I always use regular salted butter in all my cooking. I just cut back on the salt a bit in the recipes. I always use large free range eggs, and pure vanilla extract.
You don't have to decorate the top with the crushed cookies and chocolate buttons if you don't want to, but I thought they added a nice touch.
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HOW TO MAKE AIRLINE COOKIE SNACK CAKE
This is a pretty basic cake to make and actually goes together in a manner very similar to making muffins with the wet ingredients being stirred into the dry all at once!
Preheat the oven to 350*C/180*F/ gas mark 4. Butter an 8 inch square cake tin and line with baking parchment paper leaving an overhang on two sides to lift it out when done.
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Whisk together the flour, soda, baking powder, salt and sugar in a large bowl.
Beat the cookie butter, oil, vanilla, buttermilk, egg and water together in another bowl. Add all at once to the dry ingredients. Stir together to combine.
Pour the batter into the prepared baking tin.
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Bake in the preheated oven for 35 to 40 minutes, until risen and a toothpick inserted in the center comes out clean. Leave to cool in the pan for 10 minutes before lifting out onto a wire rack to cool completely.
To make the frosting beat all of the ingredients together until the mixture is thick and creamy only adding enough milk to give you the right consistency. Spread on the top of the cake.
Sprinkle with broken cookies and chocolate buttons if using.
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As you can see it has a lovely moist and dense consistency. It also has a really beautiful slightly caramel, lightly spiced flavor. I liked the cookie crumbs on top as well as the chocolate buttons.
They added some colour and additional texture! But it is completely your choice as to whether you add it or not.
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If I can think of anything that goes better with a cup of coffee than a cookie, it is cake every time, and this cake is wowsa coffee accompaniment perfection!
Some other cakes that would work well with a hot drink are:
SPANISH CAKE - I have really saved the best for the last. This is my all time, absolute favorite cake. So much so that I also recreated it in a small batch version. This cake is so good that I once baked it about three times in one week!
It has a lovely moist crumb, flavored with cinnamon and that brown sugar penuche frosting is to die for. It is the absolute best!
RASPBERRY YOGURT CAKE - I love cakes which are made with sour cream and yogurt. Adding sour cream or yogurt add moisture and makes for a lovely tender crumb. This is a beautiful cake, with a lovely moist crumb. It is light in texture and filled with pockets of sweet tart raspberries.
QUEEN ELIZABETH CAKE - We are especially fond of this old, old recipe for Queen Elizabeth Cake. I don't expect there is a Canadian community cookbook without a version of this in it. It goes way back.
It is a simple and delicious cake! The dates make it incredibly moist. It is also studded with plenty of toasted walnuts. Topped with a sweet caramel icing and sprinkle of coconut, this is a real treat!
Airline Cookie Snack Cake
Yield: one 8-inch square cake
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
I adapted this cake from a sheet pan sized cake by Molly Yeh. It is a delicious cake and perfectly sized for the smaller family. It is moist and delicious!
Ingredients
For the cake:
- 1 cup + 2 TBS (155g) plain all purpose flour
- 3/4 cup (150g) granulated sugar
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp kosher salt
- 1/2 cup (120ml) buttermilk
- 1/2 cup (90g) speculoos spread (cookie butter)
- 1/4 cup (60ml) canola oil
- 2 tsp vanilla extract
- 3 fluid ounces water
- 1 large free range egg
For the frosting:
- 1/4 cup (60g) butter at room temperature
- 1/4 cup (45g) speculoos butter (cookie butter)
- 1 tsp vanilla
- 1 cup (130g) icing sugar, sifted
- 1/2 to 1 TBS whole milk
To decorate: (optional)
- Broken Biscoff/Lotus cookies
- small candy chocolate buttons
Instructions
- Preheat the oven to 350*C/180*F/ gas mark 4. Butter an 8 inch square cake tin and line with baking parchment paper leaving an overhang on two sides to lift it out when done.
- Whisk together the flour, soda, baking powder, salt and sugar in a large bowl.
- Beat the cookie butter, oil, vanilla, buttermilk, egg and water together in another bowl. Add all at once to the dry ingredients. Stir together to combine.
- Pour the batter into the prepared baking tin.
- Bake in the preheated oven for 35 to 40 minutes, until risen and a toothpick inserted in the center comes out clean. Leave to cool in the pan for 10 minutes before lifting out onto a wire rack to cool completely.
- To make the frosting beat all of the ingredients together until the mixture is thick and creamy only adding enough milk to give you the right consistency. Spread on the top of the cake.
- Sprinkle with broken cookies and chocolate buttons if using.
Thanks so much for visiting. Do come again!
Strawberry season will soon be upon us. Its not quite here yet. Normally I don't use strawberries much when they are out of season, preferring to enjoy them when they are grown locally.
I was having my father over for lunch however and so I wanted to make him a bit of a treat for lunch. I saw these berries at a good price at our local shops and thought he might enjoy some fresh strawberry tarts!
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These are such a quick and simple make. You will be quite surprised actually at just how quickly they go together.
You use crisp flaky baked tart shells, which you then fill with a simple creamy filling. Finally they are topped with fresh berries and brushed with warm seedless strawberry jam to give them a bit of a glistening glimmer and sweetness!
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These are actually so simple that you might be a bit embarrassed to serve them, but I say go ahead!!! Serve them!
The easiness with which they are prepared need only be our little secret, just between you and I. Nobody else needs to know how very easy to make they are! Shhh!!! Mum's the word!
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WHAT YOU NEED TO MAKE FRESH STRAWBERRY TARTS
Its a simple list really. You may even have everything you need in the kitchen right now!
- fresh strawberries (the amount depends on the size of the berries
- 1 small package of cream cheese, at room temperature (85g or 3 ounces)
- 3 TBS sour cream
- 1 TBS icing sugar, sifted
- 6 crisp baked tartlet shells
- 2 TBS seedless strawberry jam, gently heated
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These are actually much nicer when you have the smaller berries to make them with as you can place them into the tarts, tip sides up. Very pretty.
I had only largish berries to use today and so I sliced them. If you want really, really pretty pop a small whole berries in the center and then place larger slices around it them. They look just like a pretty flower!
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I used Tenderflake brand frozen tart shells. I just thawed and baked them for 19 minutes at 375*F/190*C/ gas mark 5. Use whatever brand shells you have available.
If you are really keen you can make your tart shells from scratch, but I was in a hurry so used the frozen and then baked them.
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Use full fat ingredients . . . sour cream and cream cheese. I have never made these with lighter ingredients so I cannot say with any certainty that the filling will hold up otherwise.
Also you want seedless jam, not jam with the seeds in it. You could also use seedless raspberry if that is what you have. All you want is something that will give your tarts a pretty glimmer and glow!
You could finely grate some fresh lemon zest into the cream filling as well if you wanted to. Its all a matter of preference. For my dad I wanted to keep things simple.
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HOW TO MAKE FRESH STRAWBERRY TARTS
Nothing really could be easier. These may be the simplest strawberry tarts you could ever make!
First make the cream filling. Whisk together the cream cheese, sour cream and icing sugar until well blended. Divide this equally between the tart shells, smoothing it over.
Wash and trim the berries. Pat dry.
If your berries are large you will need to slice them. If they are small you can use them whole. Place them decoratively on top of the cream filling.
Brush the tops of the tarts with the warmed jam. Refrigerate for several hours prior to serving.
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The most difficult part of making these is waiting for them to set up. But once they are set, they are beautiful and incredibly delicious.
You could also use raspberries if you wanted to. Or even a mix of berries. Red and blue would be great for patriotic holidays along with that creamy white filling!
Almost like flag tarts!
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I quite like making quick and easy tarts like this one. Some others that you might enjoy are:
MIXED BERRY AND CREAMY CUSTARD TARTS - Fresh berries in sweet tart shells along with a dollop of a rich and creamy custard filling.
BERRY CUTIE PIES - Little bite sized tarts with a sweet berry filling, topped with pastry hearts. Very pretty and really delicious.
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These went down a real treat with dad. He never even noticed that there was cream cheese in the filling. (He says he doesn't like cream cheese.) Or if he did, he never said. He gobbled it up anyways with a nice pile of squirty cream on top!
I can hardly wait for the fresh local berries to be ripe. I miss our strawberries in the UK. In my opinion the UK has the best tasting strawberries on the planet. We used to grow our own in our garden and they were lovely.
Fresh and delicious with the warmth of the sun still upon their skin. A little taste of heaven on earth! I was truly spoilt!
Fresh Strawberry Tarts
Yield: 6
Prep time: 15 MinInactive time: 2 HourTotal time: 2 H & 15 M
These are so simple and so tasty. People will think you slaved away for hours to make them. Little do they know . . . you cheated!
Ingredients
- fresh strawberries (the amount depends on the size of the berries
- 1 small package of cream cheese, at room temperature (85g or 3 ounces)
- 3 TBS sour cream
- 1 TBS icing sugar, sifted
- 6 crisp baked tartlet shells
- 2 TBS seedless strawberry jam, gently heated
Instructions
- First make the cream filling. Whisk together the cream cheese, sour cream and icing sugar until well blended. Divide this equally between the tart shells, smoothing it over.
- Wash and trim the berries. Pat dry.
- If your berries are large you will need to slice them. If they are small you can use them whole. Place them decoratively on top of the cream filling.
- Brush the tops of the tarts with the warmed jam. Refrigerate for several hours prior to serving.
Thanks so much for visiting. Do come again!
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