Wholemeal Buttermilk Fruit Scone

A little over baked, buttermilk scones


We had a guests this weekend, a long time university friend of my wife’s (pre dating me) and her 13 year old son. One thing I’m sure of is that breakfast will be long and easy. The conversation flows like they’ve never been apart and the opportunity to add something different into the mix is not to be missed. Sunday morning and the two ladies had set themselves a goal of running before breakfast. It was raining and they went for it. Chance for me to cause some chaos in the kitchen and there was half a tub of buttermilk languishing in the fridge that needed using.


Credit: EdinburghCook

Ingredients


• 150g wholemeal plain flour
• 100g 00 grade Flour or plain white flour
• 50g unsalted butter
• 2½ teaspoons baking powder
• 3 tablespoons caster sugar
• 100g raisins
• 1 large egg
• 90g buttermilk or low fat plain yoghurt

Directions

  1. Set the oven up for success, 220°c.
  2. Get your baking tray ready lined with non-stick baking paper
  3. Weigh the flours sugar and baking powder together and pour into food processor
  4. Roughly cube and add to the processor and pulse until combined
  5. Steps 2 and 3 can be completed by hand (especially if you have could hands) by rubbing together with your finger tips
  6. Pour into a good sized mixing bowl and mix in the raisins
  7. Combine the egg and buttermilk together with a fork, a light beat
  8. Then stir into the flour, using your hands to bring it together into a ball of dough
  9. On a floured surface spread out the dough with a roller or your hands. 3-4cm thick
  10. Use a small cutter to stamp out the scones
  11. Gently gather the trimmings together to form another ball and repeat the cut out process
  12. Optionally brush a little buttermilk on top of the scones before popping in the oven
  13. Bake for 12 mins until risen and lightly coloured
  14. Transfer to a wire rack, covered with a tea towel

Lemon Drizzle Cake

Lemon Drizzle

  • Servings: 9-12
  • Difficulty: easy
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Granny's Lemon Crusty Cake, an infusion of citrus to a classic sponge

Pleased to find a classic easy cake recipe in Granny’s recipe file, hoping that one of the boys would help me as I start the journey of working through the box.   We’ll see though, there is another kind of box (starts with x) calling on this grey January day.  

An infusion of summer is introduced in this cake, a reminder to me of the lemons growing freely and openly in Sorrento……just the ticket for afternoon tea.

Credit: Granny’s Recipe File

Prep: Grease and line a 22cm x 22cm square cake tin

Ingredients

Cake:

  • 175g Butter
  • 125g Caster Sugar
  • 3 Eggs – beaten
  • 175g Self-raising flour
  • 1 tsp Baking Powder
  • 2 Lemons – the zest of

Topping:

  • 2 Lemons – the juice from the zested lemons
  • 125g Caster Sugar

Directions

  1. Preheat the oven to 180c
  2. In a large bowl, cream together the butter and sugar till pale and fluffy
  3. Whisk in the beaten eggs a little at a time
  4. Gently fold in the flour, baking powder and the zest
  5. Pour the mixture into the tin and bake for 20 minutes, the cake should shrink a little from the sides and spring back lightly when touched

Topping

  1. For the infusion, mix the lemon juice and granulated sugar to a runny consistency
  2. Pour/Brush over the cake while still hot in the tin, and leave to cool

Post-Recipe Notes:  I’ve been given the back story to this recipe, the recipe card mentions Verbier 88…which brought back tales of a family sharing a chalet on a skiing holiday.   This recipe came from the customary afternoon tea that that gets served up on return from the slopes.  This a take away recipe from the Chalet Girl.

This comes with a high sugar warning……..I didn’t quite manage the crunch, I was too scared to go for the full amount on the topping!  Just goes to show…..make your own cake so you know what goes into your food!   Aside from that…..it’s delicious.

Millionaires Shortbread

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The recipe is nice and easy and broken down into 3 fairly obvious stages. The base, the middle and the end!

Shortbread

  • 280g plain flour
  • 170g butter
  • 100g sugar

Caramel

  • 379g condensed milk
  • 100g golden syrup
  • 100g butter

 Topping

  • 280g milk chocolate

Pre-heat the oven to 150C, and line a 20cm x 30cm baking tin with parchment.

  1. Rub the flour and butter together to form bread crumbs.  A food processor is my saviour for this method.  Really easy to pulse the butter and flour together.
  2. Pulse in the sugar
  3. Pour into the baking tin and press down using the back of a soup spoon.DSC_0052
  4. Place in the oven for 30 mins until it starts to turn colour
  5. Take out the oven to cool
  6. Melt the butter, condensed milk and syrup together until smoothDSC_0053
  7. Bring to the simmer for 5 mins,  I found I had to stir it to stop it catching on the pan.  It will thicken and turn golden
  8. Leave to cool slightly before pouring over the biscuit base and spread evenly.  Leave to coolDSC_0055
  9. Time for chocolate…..usual melting chocolate rules apply, melt the broken chocolate pieces in a bowl set over (not touching) simmering water.   Stir every now and agin and once the lumps have gone pour over the set caramel and spread evenlyDSC_0058
  10. Leave to cool, chop into the desired squares and enjoy