The kids informed me that I shouldn’t wait so long to make this recipe again, I had to concur

Click here to find the recipe

Today just feels like a baking day. My allergies have pretty much made it impossible for me to do much but hang around the house, plus it’s raining. So with Jack Johnson playing in the background, I set off on one of my first vegan baking adventures.

I must say, I don’t have much faith in myself when it comes to baking. My resume includes pumpkin bread that got dubbed “pumpkin brick.” And my baking feats that do turn into successes typically leave behind a trail of mess that just gives my husband the impression that I shouldn’t be allowed to bake. So when I told him I wanted to take a stab at making “vegan scones” he said, “how about you go for quality over experiment this time?”

Well Ben left for Tennessee a couple of hours ago, so I did ignore his advice. Although I’m sure he’d love how this one turned out…these lemon-blueberry scones are not only vegan, but also healthy and more importantly “quality,” as Ben would say.

My recipe is largely based on this one from The Happiness in Health blog:

First I started with a base of healthy flours and grains. I mixed the following together in a large bowl:

1/4 cup wheat germ

1/4 cup ground flax

1/2 cup wheat flour

1 cup oats (2/3 of the oats being either oat flour, or ground up in a coffee grinder)

1/4 cup sugar + 1 tbs for dusting scones

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tbs chia seeds

I’m going to go out on a limb and say that it’d should be pretty easy to replace the dry ingredients in this recipe, if you are gluten intolerance or don’t have chia seeds or ground flax on hand.

Add 3 tbs coconut oil to the dry mix, and use a fork to mix together until bits of oil are distributed in the dry mix.

I grated my own lemon zest with a half a lemon and a cheese grater, and mixed the following together:

2 tbs lemon zest

3 tbs lemon juice

1/3 cup so delicious coconut milk (I’m sure any milk would work here)

After evenly mixed, pour the lemon-coconut milk into the dry-oil mixture and gently work together until it looks pretty consistent, then add 1/3 cup of frozen blueberries.

Once mixed together, place the dough on a lightly floured or foiled pan and spread out until it is about 8-10 inches across. I used a pizza cutter to cut out triangles and then separated them on the pan so they wouldn’t stick together.

Sprinkle sugar on the scones- I used only 1 teaspoon for all 7 triangles I cut out- before baking for 18 minutes at 350F degrees.

And one note from Hans Hilmer, my accomplice: “Make sure your dog likes the smell of lemon-blueberry bliss and will survive if you ignore him for a good 30-45 minutes. Was rough for me.”

提早半個小時抵達這臨海的咖啡館，將一天要用的工具就定位，烤箱預熱，在咖啡館正式開門，人們點餐之前，盡可能的將準備工作完成。今天作什麼口味的Scone好？表面烤的金黃酥脆，內裡鬆軟Cheese Scone最受歡迎，但有時也要換換Dates or Sultana，She & She，Sultana girls，某幾個同事，定會來搶食。喜歡熱烘烘的scone端出廚房時，香味誘得人們迫不及待夾上一個的時刻，有時一句「That’s a really nice scone!」也會令人開心，打從心底微笑起來。

Muffin的口味更多變，藍莓香蕉？蘋果肉桂？柳橙巧克力丁？鳳梨百香果或是咖啡可可……一邊攪動麵糊，一邊希望此時別來點餐打斷，讓我好好先將它們送進烤箱吧。然而有時必是事與願違的，培根蛋早餐order up，看看是Fried Eggs, Poached Eggs or Scrambled Eggs？夾起培根進烤箱，熱鍋水煮或煎蛋，注意蛋要形狀漂亮，蛋黃要半生嫩滑，土司烤酥抹上奶油，最後放上金黃Hashbrown，端上送餐檯，MEAL UP！

烘焙坊送來新鮮軟嫩的土司，今天又要作些什麼口味的三明治呢？即便是簡單的三明治，也希望每天能有些變化。再看看展示櫃還缺些什麼，蔓越莓燻雞Panini或Cream Cheese煙燻鮭魚貝果，趕緊做好補上。將近十一點了，可愛的J提醒，休息一下，have a cup吧！

自己打一杯拿鐵是很幸福的時刻。咖啡粉按壓的密度、牛奶的溫度、奶泡是否濃密均勻，還在練習如何拉出一朵漂亮的蕨葉，或是一顆均衡的愛心。每天都把握這個機會作練習，有時下午若有空檔，即便並不真的想喝，也多打一杯，練習手感。

今天的任務是煮一鍋南瓜濃湯，一大鍋……要削切很多的馬鈴薯、紅薯、洋蔥，南瓜，光是切好食材就要用上許多時間。所幸今天並不忙，用禪的心法專心投入在刀下，嘗試將洋蔥切絲後還保持著完整的形狀。奇妙的是，定心之下切的洋蔥一點也不熏眼，較之前幾次又忙又趕的狀況下，眼淚直流不停，今天的洋蔥友善了許多。終於將食材全丟進鍋裡，慢火待它煮融…上回的濃湯大獲好評，信心多了些，把愛心也煮進湯裡。

嗯…接下來……午餐吃什麼好呢？為自己作了燻鮭魚版的benedict，舌尖滋味勾起許多場景回憶。以往在台北，假日特地出門找好吃的brunch，姊妹們分享心事瑣事；也想起到加拿大時，小姑家附近那間好好吃的早餐店，那街上的雪景與溫暖的店內氣氛，全家坐在一起吃早餐的時光……學會這道早餐，希望有一天，也能作給家人好友吃吃看。

在台北的日子，甚少下廚，刀工調味火候，一切都是陌生。如今竟勝任廚師的工作，自己也覺奇妙。一切該由半年多前居住的小套間，那面著雪山的廚房說起？有了時間，有了那自己的小廚房與烤箱，循著食譜開始烘焙，或是作些點心。其實並不真的因為想吃，只是覺得有趣、好玩，有點作實驗的心態，這樣那樣，加加拌拌揉揉，送進烤箱，成果會是如何…水多些少些，烤的時間久些，會有什麼不同…樂在其中，純粹因為好玩。

我想，宇宙回應了這純粹的動念，於是給了我一個更大的實驗場。與其說我去找到了這個工作，不如說是宇宙已安排好，而我順著靈感行動，配合宇宙之流，前往應契。有時一邊作著點心，一邊想，真好，所有的器材都不用自己準備，有前輩的經驗指導，每天有新東西學習，或是能夠反覆的練習；若想實驗什麼料理，食材也由公司提供，做好了還有人幫忙吃，給予意見，更棒的是，這些，還有人付錢讓我玩！除卻真的非常忙碌，戰鬥式出餐的某些時段，大多數時刻，作著這些餐點，看到人們享用，也是愉快的。

這份工作至今進入第五個月，仍有可以學的東西。但，除了學習料理，宇宙給我的更重要一課，是改變關於工作與收入的體驗。真心地投入作自己喜歡的事情，不問價值，不計算，不設限可能性，只是樂在其中，宇宙自然會把我們放到相應的環境，並體驗豐足，可能是金錢的形式，又或者是其他。現在是一份職位的形式，未來還有更多可能性。

目前，料理，是樂趣，但並非使命。目前，這裡，仍然有東西可學習。但，有更大的樂趣，關於心靈力，關於自然力，關於讓人們信賴自己，回歸自己，使用自身的能量，與自然共鳴，與宇宙連結。

關於使命，讓自己更樂在其中，更專注，然後傾聽內在，順應宇宙之流，相信它會在適當的時候，帶領我到適當的地方。說聲感激，感恩，感謝一切……神讓我們來到這裡，創造自己，創造祂的創造。要相信，這宇宙，這世界，從未將任何一位遺棄。

In Dorothy Hartley’s book “Food In England” she gives this quote “Clowtyd crayme and nawe crayme put together is eaten more for a sensuall appetyte than for any good nouryshement.”

Clotted cream is just, well naughty, and what better way to eat it than with a perfect scone and strawberry jam. The absolute best cream comes from the rich pasturelands of Devon and my friend Emma Parkin was at the Exeter Food Festival when she heard that The Real Food Store in Exeter, where she makes the bread (and fabulous scones), had won the Best Cream Tea in Devon. Quite an accolade in a county where the cream tea is the most popular regional dish.

Emma Parkin on the right

The clotted cream comes from from Riverford FarmAnd the strawberry jam is made by Lori on her pick-your-own farm ShuteFruit near Teignmouth.Traditionally, clotted cream is made by heating fresh cream gently overnight, after which the cream loses about 10% water and forms a thick folded crust. Once clotted the cream lasts about two weeks and an extra good crust can hold up to a pound in weight without breaking. The name probably originated from an ancient shoe-making term, ‘clout’, meaning a thick patch of wrinkly leather. It is still made using traditional methods and is sold all over Devon.

The Real Food Store and Cafe is owned by Exeter Local Food (video) which is a Community Benefit Society with over 300 members, one of the largest community-owned food enterprises in the country. The food they sell is seasonal, sustainable and local. Start with the cream tea, but while your there why not pick up some sour-dough bread, a bit of Ruby Red beef for the the barbeque, and some micro-brewery beer to wash it down. If you haven’t been there already, go and find it.

11 & 13 Paris Street, Exeter, EX1 2JB
Telephone: 01392 681234 Email: info@realfoodexeter.co.uk

English: Riverford farm (Photo credit: Wikipedia)

you can’t really see the poppy seeds from this picture,but i promise it’s loaded with them!! hehe

Lemon Poppy Seed  Scones:                                                                                                                         Makes 8

1  3/4 c Flour, plus more for dusting

3 tbsp Sugar

3 tsp Baking Powder

1 Egg

1/4 c Milk (i used nonfat)

1 tsp Honey

4 tbsp Butter,melted

2 tsp Shortening

1/2 tsp Vanilla Extract

1 tbsp Poppy Seeds

1/2 tsp Almond Extract

Egg Wash:

1 Egg

2 tbsp Milk (I used nonfat)

Instructions:

Pre-heat oven to 4oo deg.

In a large bowl mix flour,sugar,and baking powder.

Add 1 egg,1/4c milk,honey, butter,shortening,vanilla and almond extract. stir until just mixed

Fold in poppy seeds.

knead 4-5 times in bowl or on a lightly floured surface.

Grease a cookie or pizza sheet with melted butter or pam.

Pat dough into a circle on cookie/pizza sheet.

Cut the circle into 8 wedges and beat egg and milk together. spread a light coating using a pastry brush

Bake for 10-15 min.

Using a cookie spatula separate wedges and let cool. Serve warm or at room temp.

 Ingredients:

2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt, + a pinch
1/2 teaspoon baking soda
1 tablespoon dried rosemary
5 tablespoons butter
1 egg, separated
8 plain greek yogurt
½ cup finely chopped red onion
1 cup shredded sharp cheddar

Directions:

Preheat oven to 400.
Mix all dry ingredients together (including rosemary).  Add butter in chunks.

Add egg yolk, yogurt, and onions.  Combine all ingredients thoroughly using a pastry blender.  Stir in shredded cheddar.

Flour your countertop and form the dough into a long rectangle.  Cut dough into 10 even triangles, then brush with egg white and sprinkle with kosher salt. 

Arrange scone triangles on a baking stone.  Bake at 400 degrees for 15 minutes.  Allow to cool directly on the stone.  Enjoy!

There a lot of different recipes on scones out there, and not everyone agrees on what is meant by scones. This is adapted from a recipe in Wenche Frølich’s Brød on Irish Scones, and they are not like the sweet scones you get at Starbucks and similar, but not quite like biscuits either. I changed the milk in the original recipe for buttermilk, as I think it gives a much more moist and flavorful scone.

Ingredients:

• 300g all purpose flour ( 10 1/2 oz)
• 2 tsp baking soda
• 1 tsp salt
• 100 g cold unsalted butter (3.5 oz, almost a one stick)
• 200 ml buttermilk (scant 1 cup)

Method:

1. Preheat oven to 225 C/ 440 F

2. Mix all the dry ingredients – flour, salt, baking soda.

3. Cut the cold butter into small pieces, and add by working through the dough with your fingers and squeezing the butter into the dough. There should still be lumps of butter left, and in the end the mixture should be lumpy.

Butter in pieces

Working through the dough

Done

4. Mix in the buttermilk, and knead lightly until a dough forms. You don’t want to over-knead and have the butter be worked completely in.

5. Form 2 flat round breads on a parchment lined baking sheet. Cut the breads into 4 parts, and prick the surface lightly with a fork.

Form the breads

Cut them into scones

6. Bake for 15 min.

7. Transfer to a wire rack and let cool a little and then break apart.

These are definitely best when they are newly baked (and takes less than an hour to make), but they can also be toasted slightly and reheated later. You hardly need any butter on them as they are pretty buttery all ready, they are great just with jam.

One thing I was not willing to sacrifice in my diabetic friendly afternoon tea was scones, an essential part of the menu in my opinion. Do you agree?

In order to make sure no-one felt left out, I did two kinds:

1. A wholemeal cheese scone round, which is adapted from this recipe, My Grandad could avoid sugar altogether by having a slice with a little dairy free spread. The use of spelt and wholemeal flour also adheres to his diet.
2. For everyone else I made some basic cherry scones, again adapted from Mary Berry recipe. I served these with whipped cream and raspberry jam. Not so good for him.

Wholemeal Cheese Scone Round

Ingredients – Makes 6

• 100g Spelt FLour
• 125g Wholemeal Flour
• ½ tsp salt
• 1 tsp mustard powder
• ½ tsp cayenne pepper
• 1 tsp baking powder
• 25 g butter or margarine
• 150g mature Cheddar cheese, grated
• 1 egg
• 150 ml milk

Method

1. Preheat the oven to 220′c
2. Line a baking tray.
3. Measure the flours, salt, mustard powder, cayenne and baking powder into a large bowl.
4. Add the butter or marge and rub in until the mixture resembles breadcrumbs. (you could use a food processor to do all this for you.)
5. Stir in 100g of the cheese.
6. Mix the milk and the egg together and add to the dry ingredients.You should have a soft, sticky dough.
7. Turn out onto a lightly floured work top and knead gently into a ball.
8. Roll out with into a circle of approx 15 cm and mark into 6 wedges.
9. Sprinkle with remaining cheese.
10. Bake for 15 mins. It should be golden brown and firm to the touch.

Cherry Scones

Ingredients – Makes 6

My Nan, tucking into a scone:

The first time I baked scones was June of last year, and let me tell you, that was quite a night. My kitchen isn’t really the best equipped for any sort of baking, so I had to make the best of it. So, I have an unconditional love for a few types of baked goods, and scones are one of them. I can eat them everyday, at any time of day without feeling guilty, so I thought why not try to make them myself? Little did I know, I was in for a messy surprise.

In this recipe, it calls for strawberries, but you can add any fruit you like. But remember to try and remove as much moisture as possible, otherwise you’re bound to work with a fairly wet dough, which is what happened to me, unfortunately. Because of that, I had to use an immense amount of flour just so it wouldn’t stick to my kitchen surface and my hands as well. The kitchen also became absurdly hot, after preheating my oven to around 400° F.

Kneading, forming the dough, and baking it, was such a battle, I was so burnt out afterwards, but the end result was well worth all of the effort and sweat that I put into it. Now, the recipe says to use a brown sugar topping, but I think you can put whatever topping you prefer, and so I went ahead and put on a standard milk glaze. Unfortunately though, I did not get to try them myself. What happened was, they were originally supposed to be sold to help fundraise for mission trips in my church that summer, so I left them in the kitchen, wrapped in plastic, unattended. Soon afterwards, they were gone and my little case that had them inside, was empty…lesson learned, please do not leave your scones unsupervised everyone. They’re just that good, sigh.

Strawberry Scones with Brown Sugar Topping adapted from The Kitchn

Yields: 8 larger scones, or 10 smaller scones (honestly, shape them however large you want. I believe I ended up with a little over 10?)

For the Scones:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 4 tablespoons sugar
• 1/2 teaspoon salt
• 4 tablespoons cold, unsalted butter
• 1 cup roughly chopped strawberries
• 1 egg, lightly beaten
• 1 cup sour cream
• 1/4 – 1/2 cup whole milk, or heavy cream
• 1 teaspoon vanilla extract

For the Topping:

• 1/3 cup all-purpose flour
• 1/3 cup packed brown sugar
• 3 tablespoons salted butter, softened

Directions:

1. Preheat the oven to 400° Fahrenheit.
2. Combine the flour, baking powder, sugar, and salt in a mixing bowl. Cut the butter into the flour until it looks like coarse bread crumbs. Add the strawberries and toss until the berries are coated with flour.
3. Whisk together the egg, sour cream, 1/4 cup of the milk, and vanilla. Pour this onto the flour mixture and then fold them together until all the flour is moistened. If necessary, add up to 1/4 cup of additional milk until a shaggy, moist dough is formed. Try not to overwork the dough.
4. Sprinkle a little flour on your counter, turn out the dough, and sprinkle a little more flour on top. Pat the dough into a circle or rectangle about 1-inch thick, and use a bench scraper to cut the scones into wedges.
5. Transfer the scones to a greased baking sheet. Combine the ingredients for the topping and use your fingers to crumble this evenly over all of the scones.
6. Bake for 20 – 25 minutes until the scones are firm on the outside and golden in spots. Let the scones cool on the baking sheet for 5 minutes and then transfer them to a wire rack to finish cooling.

Side Note:

• These scones are best on the day that they’re made. If you’re planning on keeping them for several days, skip the topping (which will absorb moisture and get mushy) and instead smear them with butter and a sprinkle of brown sugar just before eating.

The Recipe:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

6 tablespoons (3/4 stick) butter, cold

2 tablespoons honey

3/4 cup milk

1 egg

1/2 cup sweetened coconut (plus additional for garnish)

1 ripe banana, mashed

The Process:

1.  Preheat the oven to 375 F.

2.  Place the flour, baking powder, and cinnamon in a large mixing bowl and stir to combine.

3.  Cut the butter into pieces and add to the flour mixture.  Work the butter into the flour with your hands until the butter disappears into the flour and it yellows a bit.

4.  Add the honey, milk, and egg to the flour mixture and stir until mixed well.  Add the coconut and mashed banana and mix again until all incorporated.

5.  Scoop spoonfuls of dough onto a cookie sheet about an inch apart.  Sprinkle with a little additional coconut, if desired.

6.  Place in the oven for 12-15 minutes or until the scones are slightly golden on top.

7.  Remove the scones and place them on a cooling rack.  They are best when served warm and drizzled with a little honey.  Yum, yum

BBC Good Food Mediterranean scone 293 calories, heated up in the microwave for 45 seconds and topped with a tablespoon of salted butter 102 calories

I love these scones. They are delicious and surprisingly filling

50g of Liberte Strained Greek Style 0% Yogurt 29 calories mixed with 6g (half a sachet) of Options cracking hazelnut hot chocolate mix 20 calories and topped with 80g of defrosted Sainsbury’s frozen dark sweet cherries 42 calories

I saw the idea for mixing Greek yogurt and Options hot chocolate sachets online and had to do it. It didn’t disappoint. Like a healthy chocolate mousse! I added defrosted frozen cherries to mine so it was like a healthy blackforest gateaux. Absolutely delicious!

500ml of Robinsons no added sugar apple and blackcurrant 10 calories

Total = 496 calories

These are a moist buttermilk scones with a bit of lemon zest, rolled like a jelly roll around blueberries and topped with a crumb topping. By the time they’re done baking, the blueberries are really juicy and the scones are stuffed full of them. They are lightly fragranced with lemon, and the crumb topping is a very nice texture contrast to the blueberries. Now, that’s what I call a dream come true;)

Note: for a picture tutorial, visit my chocolate strawberry scones post.

Blueberry Scones

Adapted from Cooks Illustrated

Scones:

8 tbsp. (1 stick) unsalted butter, frozen
1 1/2 cups fresh or frozen blueberries
1/2 cup whole milk
1/2 cup sour cream
2 cups (10 oz.) all-purpose flour, plus more for dusting work surface
1/2 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp finely grated lemon zest
1 tbsp butter, melted

Topping:

1 tbsp butter, melted
2 tbsp all-purpose flour
2 tbsp sugar
Pinch salt

Directions:

Preheat oven to 425F. Grate frozen butter on the holes of a large box grater. If using fresh blueberries, place
in freezer until needed.

Whisk together milk and sour cream in a medium bowl; refrigerate until needed. Combine flour, baking powder, baking soda, salt in a medium mixing bowl. In small bowl, combine sugar and lemon zest and rub zest into sugar until it is moistened. Whisk into flour mixture. Add grated butter to flour mixture and combine.

Add milk mixture; fold with a spatula just until combined. Turn dough out unto floured surface and knead 6-8 times. Roll into a 12-inch square.

Fold dough into thirds like a business letter; lift short ends of dough and fold into thirds again to form a square.

Transfer dough to floured plate and freeze for 5 minutes.

Meanwhile, combine all crumb topping ingredients in a bowl and set aside.

Roll out again into a 12″ square; scatter berries over dough and press down lightly.

Roll dough into cylinder, pressing to form a tight log. Arrange log seam side down and pat into a 12 by 4-inch rectangle. Cut rectangle crosswise into 4 equal pieces.

Cut each rectangle diagonally to form 2 triangles and transfer to baking sheet lined with parchment paper. Brush with melted butter; top with crumb topping.

Bake scones 15-18 minutes or until set; the exterior will be firm, golden, and slightly springy to the touch. Cool scones 1 minute on sheets, then transfer to cooling rack and cool at least 10 minutes before serving.

Yield: 8 scones

The recipe for these scones is pretty much exactly the same as the recipe last week, so there’s little to say there. I wouldn’t want to be redundant, and I know you’re smart enough to reread the blog from last week if you need a reminder.

I’m writing this while the scones are in the oven and I can tell you this, they smell divine. Typically, I don’t go for the cherry and chocolate combination because frankly, the products used usually taste like plastic. Well, plastic and the typical cherry cough syrup we’ve all endured. Not particularly enticing. However, when your ingredients are tart dried cherries and high quality dark chocolate the situation is very different. I can’t speak to the flavor of the chocolate and cherries with the scones as they do contain butter and cream, but the chocolate is vegan, so I did eat a chocolate chip with a cherry so I would have some idea of the taste. The tartness of the cherries cuts the richness of the chocolate in a pleasant way that lends itself to being more than just a dessert.

After the scones finish baking there is an added bonus of a glaze made from a step I failed to mention. The cherries were macerated in a concoction of sugar, vanilla, water, and what was supposed to be kirsch, cherry liquor. The book says the kirsch is optional so I didn’t feel pressured to buy any but I still wanted to lend a little more cherry flavor to the mix, so instead of 20 grams of kirsch, I used ten grams each of cherry juice and cherry flavored vodka. Thomas Keller may admonish me for that choice if he knew, but I felt somewhat innovative. The glaze doesn’t require all the syrup, so I allowed myself a taste. Oh my, it’s delightful! There was a decent amount of the syrup left over which I’m saving for a bowl of fruit filled oatmeal. I can taste it now with some strawberries and blueberries, it will be heavenly.

There isn’t much left to say about these scones as the process is very much like the previous recipe. Summer is on it’s way, and I think making a few flavor twists on these delightful pastries could be fun. Maybe pineapple coconut? You never know what my brain is going to decide must be baked.

I love Starbucks blueberry scones! Not a whole lot beats a cup of coffee and a blueberry scone from Starbucks! This is my version of their scone that is of course eggless. I added the yogurt to help with the missing eggs as sometimes I find the egg replacer needs a little help. These are a great weekend breakfast item with some fresh fruit on the side.

Blueberry Scones

Sift Dry ingredients:

• 3 cups flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 2 tbsp egg replacer (not mixed with water)
• 1/2 tsp salt

Cut in:

• 1/2 cup cold butter

Add wet ingredients:

• 1 cup milk or half and half cream
• 1/2 cup plain yogurt
• zest of one lemon
• 1 tbsp lemon juice

Mix together unless it is mostly combined, then

Add:

• 3/4 cup blueberries (if frozen, dust with flour)

Gently stir in the blueberries, roll out on a floured surface into a rectangle. Cut into 10 triangles. Brush with cream and sprinkle with sugar.

Bake on parchment paper so they don’t stick. Bake 400 degrees 15-18 minutes.

Start off mixing your dry ingredients: flour, baking powder, sugar, & salt. Cut in butter and shortening (I use organic vegetable shortening).

Mix together your wet ingredients. Use full fat heavy cream. Use fresh farm eggs (mine were from that morning). If you don’t have chickens get eggs from someone that does… seriously these have way more flavor with them. P.S. this is not a diet food.
Add vanilla extract (homemade is great) and the seeds from a vanilla bean. Whisk together.

Add your wet to dry and mix gently until well incorporated.

Add your dehydrated (or fresh) berries. See how the dough is golden yellow? That color is from those farm fresh eggs. This nice texture is what you want.

Roll out your dough on a floured surface. I roll it out to about 1/4-1/2″. I am not a perfectionist. Cut with the top of a glass or a cookie cutter.

Place on a lined cookie sheet. Bake until they start to become golden brown on the bottom edges. Let them cool (if you can).

Enjoy!

There are many ways to change up this recipe…use blueberries, cranberries, or other dried fruit. Yum!

Strawberry Vanilla Scones

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup cream
1 egg
Handful dried or fresh berries
1 tsp vanilla
1 vanilla bean – scraped of seeds (use seeds not the bean itself)

Heat oven to 375 degrees.

In a large mixing bowl combine flour, baking powder, salt & sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg,  add vanilla bean seeds and extract, then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.

私たちの方では今日、Afternoon Tea付のトライアルレッスンが終了した所です。今回はスコーン10個焼きました。うちの小さなオーブンにはかなり無理やりな数。。でも何とかうまく行きました （＾－＾）

用意しておいたWhipped Cream、皆さんに出す前の数十分冷凍庫に入れておいたら固まってしまいました＼(◎o◎)／！幸いレッスンに参加された方がお土産にClotted Creamを持ってきてくださってセーフ

今日は卵を使ったタイプを作ってみましたが、しっとりできますね

かんたんですので是非お試し下さい(^^)/

Dropped Scones with Jam

Dropped scones
225g self raising flour
1/4 teaspoon salt
1 level tablespoon caster sugar
1 egg
1/2 pint of milk

make a batter

Mix dry ingredients. Add the egg and start slowly mixing in the milk to make a batter. Brush hot pan with butter and drop small rounds of batter on to the pan with a tablespoon.
Cook until bubbles appear on the surface.

cook until bubbles appear

Then turn and cook for two minutes or until cooked through.

Serve hot with butter and jam or Nutella, lemon curd or maple syrup.