Apple Cider Scones with Cinnamon – An Autumnal Sunday Breakfast Treat

Apple Cider Scones with Cinnamon

Scones | 25th September 2018 | By

As I was looking out of the rain splattered window early Sunday morning, my eye caught a rather large pile of apples that had fallen into our garden from a neighbour’s tree. Initially, I was tempted to ignore them, but my dislike of waste got the better of me. So, out into the pouring rain I went, in my nightdress, to forage for some of the less battered ones. Here’s what I came up with: apple cider scones made with wholemeal spelt flour and flavoured with cinnamon.

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Spelt Scones with Health Giving Kefir, Matcha Green Tea & Honey

Spelt Scones with Kefir, Matcha & Honey

Scones | 11th August 2018 | By

I was innocently having a quick catch-up on Facebook before getting down to the more serious business of writing up a recipe, when I noticed a scone post from Johanna, at Green Gourmet Giraffe. She alerted me to the fact it was International Scone Week. Well really, I couldn’t let another year go by without marking the occasion. The post I was going to write has now been put on hold so that I can get the the recipe for spelt scones with health giving kefir, matcha green tea & honey published before it’s too late. As the old saying goes: here today, scone tomorrow.

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Wholemeal Spelt Welsh Cakes – Sweet Buttery Delights from Wales

Wholemeal Spelt Welsh Cakes

Scones, Welsh | 27th February 2018 | By

It may be cold and blustery outside, but I’m noticing signs of spring here, with snowdrops and even daffodils emerging. This combined with the fast approaching, St David’s Day on 1 March put me in mind of Wales’ national bake, Welsh cakes. My wholemeal spelt Welsh cakes are super easy to make. They’re crisp on the outside, soft and buttery on the inside and incredibly moreish. This wonder food from the west is the perfect antidote to the Beast from the East.

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Yorkshire Fat Rascals – A Classic Bake from God’s Own Country

Yorkshire Fat Rascals. Are they a scone? Are they a cake?

CT recently returned from a trip to York. Whilst there he popped into Bettys Tea Rooms for a cuppa and a curd tart. Fat rascals are a classic Yorkshire bake and one that I very much associate with Bettys. I’ve never actually tried one, so in order not to feel left out, I decided to have a go at making some.

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Wild Garlic Cheese Scones – The Best Cheese Scones Ever

Wild Garlic Cheese Scones

Scones | 23rd April 2016 | By

Since finally getting around to making wild garlic pesto this year, I can’t get enough of it. I’ve made three big batches and apart from some I’ve frozen, I’ve pretty much used it all up. One of the things I’d had in my mind’s eye was scones with a swirl of green running through them; when I made my first batch of pesto I lost no time in making these swirly wild garlic cheese scones with it.

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Brie and Chive Lunch Scones

Cheese & Chive Scones

Scones | 24th May 2015 | By

I’ve borrowed another inspiring book out of the library recently. The Violet Bakery Cookbook by Claire Ptak. It is so up my street, I want to make pretty much everything in it. I may just have to splash out and buy it. The recipes all look and sound as though you want to dive straight in, but they mostly have a healthy twist of some kind.

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Rich Dark Chocolate Scones & A Cornish Cream Tea in the Garden

Rich Dark Chocolate Scones

Scones, Top of the Pops | 16th August 2014 | By

It’s International Scone Week over at Fig Jam and Lime Cordial. Now in it’s fifth year, I’m quite shocked to find that I haven’t participated since 2012. If you ever need a scone recipe, Celia’s annual round-ups of all sorts of scones from bloggers around the world is a must. Read on to get the recipe for my rich dark chocolate scones.

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White Chocolate & Whey Scones

Scones | 14th August 2012 | By

It’s that time of year again! Yes, it’s International Scone Week over at Fig Jam and Lime Cordial – only it seems to have morphed into International Scone Fortnight this year! Actually, it looks like I’ve missed the boat and the round-up is already posted. Do check it out as there are a number of very different and delicious scones to admire.

I’ve always had a bit of trouble with scones, but last year’s International Scone Week, galvanised me into action and I decided I was going to get to grips with making light and delicious scones once and for all. The resulting chocolate scones were perhaps not the lightest ever, but they were still at the upper end of the scale of good and tasted delicious.

Having just made curd tarts, I had rather a lot of whey left over, so the obvious thing to do with it was to make scones. I made these fabulous white chocolate scones earlier in the year so I used similar quantities, only this time without butter and whey rather than sour milk. I crossed my fingers that they worked out OK.

This is what I did:

  • Finely grated 2oz white chocolate (G&B)
  • Sieved 8oz flour (2oz wholemeal, 6oz white) into a bowl with 1 tsp cream of tarter and 1/2 tsp of bicarb of soda.
  • Added the chocolate and gave a good stir.
  • Made a well in the centre and added 1/4 pt of whey.
  • Stirred until all incorporated.
  • Brought mixture together with my hands handling it as little as possible.
  • Rolled it out to about 3/4 ” and cut into 9 rounds.
  • placed on a lined baking sheet and brushed with whey.
  • Baked at 185C for 15 minutes.
Those crossed fingers seemed to do the trick: the scones were delightful, light, but moist with a nice hint of vanilla from the chocolate. They were so simple to make too, not rubbing butter into flour, which for some reason I particularly dislike. They went remarkably well with some of my mother’s homemade blackcurrant jam and a good dollop of Cornish clotted cream.

White Chocolate Scones

Scones | 17th March 2012 | By

After the success I had with substituting white chocolate for lard in Dan’s tea cakes, I was keen to try something similar with scones. I don’t like my scones too sweet as the usual addition of jam or honey make them quite sweet enough. So, so my reasoning went like this: if I substitute white chocolate for some of the butter and add a little bit more for sweetness, then can I also omit the sugar?

This is what I did:

  • Finely grated 1.5 oz white chocolate (G&B) using my brilliant chocolate grater.
  • Put this into a large bowl.
  • Added 8oz flour (2oz wholemeal, 6oz white), 1 tsp cream of tarter and 1/2 tsp bicarbonate of soda and a large pinch of Himalayan pink salt.
  • Rubbed 1oz unsalted butter into the flour mixture until all incorporated.
  • Made a well in the centre and added 1/4 pt of sour milk.
  • Gradually stirred in the flour using a knife until the mixture formed a ball of dough.
  • Rolled this out on a floured board to what I thought at the time was 3/4 inch but was in fact more like 1/2 inch!
  • Placed on a lined baking tray & baked on the top shelf of the oven at 190C for 13 minutes.

The scones were light, just the right side of sweet and tasted delicious with a slight flavour of vanilla and white chocolate. They were soft on the inside and slightly crunchy on the outside and were just as good on day two as on day one. I shall definitely be making these again. Topped with jam and cream and a nice pot of tea, they really hit the spot mid-afternoon. Although, actually, they were also rather good with passionfruit curd – more on that later.

I am submitting these to Teatime Treats where Karen of Lavender & Lovage has chosen scones as the theme for this month. The challenge is hosted on alternate months with Kate of What Kate Baked.

Welsh Cakes and Macmillan Cancer Support

Scones, Welsh | 19th October 2011 | By

With October this year designated as Breast Cancer Awareness month, it seems fitting to review The Little Book of Treats sold in aid of Macmillan Cancer Support. The book was produced specifically for the World’s Biggest Coffee Morning which was held back in September, but on-going support for this vital cause is always welcome – see the website for details. It’s on sale in M&S Cafes for £3.

The booklet I was sent to review consists of 31 baking recipes which would work well for coffee mornings, school fetes and other fund raisers. There are recipes to suit the novice baker as well as some more challenging ones. Recipes have been chosen by keen home bakers as well as a number of celebrities and include: Sophie Dahl’s lemon capri torte, rhubarb crumble muffins, beetroot and chocolate brownies and pancakes from Gwyneth Paltrow. There are several I have my eye on.

I’ve been wanting to make Welsh Cakes for an age now, so looking through the book, I was delighted to come across a recipe from Sue Topley of Gillingham, Dorset. You’d think Welsh Cakes would be really simple, I certainly thought they would be, but I managed to mess them up good and proper – sigh!

This is what I did:

  • Rubbed 125g unsalted butter into 250g flour (1/2 spelt, 1/2 white), 1/2 tsp bicarb of soda, 1 tsp cream of tarter and 1/4 tsp salt until the butter had all but disappeared.
  • Stirred in 80g cardamom sugar, 75g currants and 50g of chopped dark chocolate (81%).
  • Made a well in the centre, dropped in 1 medium egg and stirred.
  • Bought the mixture together with my hands into a ball and rolled out on a floured surface to 1.5 cm deep.
  • Used one of my new cutters to make 16 rounds.
  • All had gone completely fine up to this point, but I hadn’t bargained on the chocolate factor – d’oh!
  • Heated a heavy bottomed frying pan on medium heat and added a small splash of sunflower oil to avoid sticking.
  • Placed 7 rounds in the pan (whilst I carried on cutting out the others).
  • In no time at all, they had burned black – why??? I’m still not entirely sure, because although some of the chocolate melted and burned, the pan wasn’t super hot and there wasn’t that much chocolate oozing out.
  • Hey ho, I put the oven on to warm at 200C and baked the remainder for 10 minutes. Placed on a wire rack to cool and sprinkled some caster sugar over the tops.

Welsh Cakes, but not as any self respecting Welsh person would know them! The ultimate insult following the defeat in the Rugby World Cup. Although the insides of the first batch were fine, the burnt outsides ruined them somewhat and I was so looking forward to scoffing hot Welsh Cakes straight from the pan. Those in the oven were fine, but didn’t look like or have the right texture to be anything like authentic. The overall effect of adding the chocolate was really good though and it offset the sweetness nicely. Just as many Welsh households underwent a period of heart searching following the defeat, I’ve been wondering why I failed so spectacularly. Could it be the pan or was it the chocolate?