My Favourite Scones
I watched Martha make these scones and I knew I wanted to try them, “tout suite”, so I went and bought some cake flour and made them for breakfast, the next day.
They were tender, fluffy and soft on the inside, but with a bit of crunch on the outside. The best part of these scones is the booze and the currants. If you plan to make them without the orange liqueur or other fortified wine, then just save your breath and bake something else. I used Marsala instead of the orange liqueur but they still tasted awesome. They don’t look very pretty but they taste delectable. I would make them over and over and over again. Have a great weekend. Continue reading
My Favourite Scone Recipes
“Sultana scones” was the second item I made when I started blogging, but the photos were so bad, I never got round to posting it. I clearly remember those early days because I used to take about one hundred photos. then I would discard about eighty of them and the remaining twenty would sometimes be so bad I had to make arrangements to bake all over again, sometimes, more than once. Did you having teething problems with photography like me? Anyway after several futile attempts, the scones were forgotten and somehow discovered today and here I am posting them
The recipe is so simple I even contemplated discarding it all together, but I am kind of attached to these scones because I went through so much trouble and dilemma, I almost said goodbye to blogging. I don’t know what kept me hanging on. Probably it was the desire to own a blog? or the desire to stick to my favourite pastime? We all have a story to tell about blogging, please share with me what bothered you the most.
These scones are best eaten warm, with some whipped cream, and a favourite jam or syrup. I have made them countless of times, so I know they are so good. I wish you a happy blogging and a pleasant week. Ours here, is rainy, but at least the lawns are green and the temperatures are super!
My Favourite Tea Time Treats
I had these scones for afternoon tea today and decided to post the recipe. I didn’t really plan on making scones. I bought some fresh dates, hoping to make a date salad which has since not materialised. So there were the dates, sitting patiently on the counter, glaring at me every time I passed. I had been planning to make ginger date scones since last year but kept on postponing. I finally decided enough was enough and made them. I had mine with a nice cup of Masala Tea. That interfered with my dinner plans, but nevertheless, I enjoyed them. I added ground and candied ginger, fresh dates and my most favourite ingredient, honey.
Ginger and honey is a great combination. There are thousands ginger honey recipes, notably, ginger and honey tea, described as a home remedy for flu and colds; ginger honey tonic, said to aid in digestion and grated ginger and honey, claimed to be a home remedy for grey hair. Apparently, applying ginger-honey paste on hair reverses grey hair (LOL). The Internet is full of interesting ideas and claims. Okay, I need that golden seven hours of sleep so I must call it a day. I wish you a happy weekend, ahead
I hope you will enjoy the scones, the way we did. Continue reading
Oh yes, the clearing of backlogged posts continues for me, and the cooking and baking of new recipes also continues. I probably have to start posting two recipes a day, perhaps? These scones were baked sometime in May 2013 (LOL). Since that initial baking I have baked them several times and usually serve them with soup or just snack on them. (I have just had some clear broth soup with freshly baked cheese and ham scones, straight out of the oven. It was delicious and filling.)
The ham can be substituted with bacon or any other kind of meat that pleases your palate. The cheddar cheese can equally be substituted with other cheeses you prefer. The chives, described as one of the finest herbs of French cuisine, add a lovely herbal and onion flavour. I have baked several Buttermilk Scones in the past. The most popular is the basic Buttermilk Scones with Strawberries and Cream. Scones are best eaten warm. I hope you enjoy these savoury scones.
I wonder what the weather is like for you wherever you are. Ours here, is snowy. Yesterday we shovelled twice. I love shovelling because my arms get a workout and I get some twenty minutes of outdoor cardio. The soup season is here now. There’s nothing like a nice hot soup on a cold winter’s day, yet I get bored of serving my soup with the same accompaniments. I am always looking for something different, something new and exciting. If you have any suggestions or recipes for soup accompaniments, please swing them my way!
I first made scones with potatoes six months ago but it was a huge flop. The scones were heavy, flat and tasteless. Since then I’ve been thinking of ways to make them better until I finally had a breakthrough with these sweet potato scones. You can substitute the sweet potatoes with anything mashed: like butternut squash, Irish potatoes, baked mashed carrots, mashed cauliflower, mashed turnips or pumpkin puree. You can also substitute the cheddar with your favourite cheese. These scones have since become a family favourite and I hope they’ll be a favourite of yours too. I leave you with an Irish saying: “Only two things in this world are too serious to be jested on, potatoes and matrimony.”