Weeks have passed.....

I've been busy...honest I have.  Baking each week as usual....suppers as usual... I cook every day.  Just keep putting off posting til I do something else and all of sudden it is midnight and then...I think I'll do it in the morning...which I don't because that's when I read your blogs...and then..it's noon and then...well...you see what happens.

These were yesterday's strawberry scones.  I made them for my garbage guys.  Yep....I bribe them.  This is what they took away with smiles on their faces.  I told them straight out that I was bribing them as well as saying thank you for always taking everything I put out there.  They said "bribes are good" .... and cheerfully loaded up the 5 bags of grass, leaves and shrub clippings...as well as 5 twined 4 foot long bundles of Nanking bush ...  an old length of garden hose and a complete, full grown, dead spirea shrub.   I love my guys....  they treat me well.

However, one of them did mention they wondered why they hadn't seen me for some time.... to which I said..uh, oh.... I must be falling behind on the muffin quota.  Sorry...I'll attend to that straight away.... so, two weeks in a row they've had warm from the oven goodies.  Next week, if it is not raining... I don't know...they could be out of luck, I may be out golfing....finally.  But, yesterday they picked up two more houses after ours..turned the corner and parked the huge truck in front of my neighbour's ...and proceeded to have their coffee and fresh scones.  Hahahahha.... that did make me laugh.   Doesn't take much to amuse me.... it made my day.

Thanks guys!!  I love ya...

Next week.... double chocolate chunk cookies....

Maple Walnut Scones

I hung this out on my other blog for our photo of the week theme... clouds...but...I think it's just perfect for today's recipe here as well.... 

The Canadian Olympics.... 


would you like a little Maple Syrup to go with that? .. these are my tasty version of this scone recipe I found ages ago.  Of course, after I make them exactly as stated the first time.... I play around with ingredients and they never come out the same twice in a row after that.
This time I used some raisins, dried cranberries and usually less walnuts than called for in the recipe. Oh, and...I never use quite the amount of baking powder either...I hate the residual taste of it in any baked product and usually find I can get away with at least 2 tsps. less with no problem.

Ingredients

• 3 1/2 cups flour
• 1 cup (3 1/2 ounces, about 3/4 cup walnut halves) finely chopped walnuts*
• 4 teaspoons baking powder
• 1 teaspoon salt  ( as usual, I never bother with this when using salted butter)
• 2/3 cup of butter
• 1 cup milk
• 1/2 cup maple syrup, divided
• 1/2 teaspoon Maple flavouring

Instructions

*The walnuts are tastier if you toast them before chopping. Place walnut pieces in a single layer in a flat pan and toast them in a preheated 350°F oven for 5 to 9 minutes, or until they smell "toasty" and are beginning to brown.  Watch them like a hawk.  Who can afford to ruin $$ worth of nuts!

In a large bowl, combine the flour, walnuts, baking powder and salt. Cut in the shortening and/or butter until the mixture resembles coarse crumbs. ((I cut in the fat before adding the walnuts..it seems easier to me))

In a separate bowl, combine the milk, 1/3 cup (3 3/4 ounces) of the maple syrup, and the maple flavoring. (You can leave out the maple flavoring if you wish, but it really adds a nice touch.) Add the wet ingredients to the dry ingredients and mix until you've formed a very soft dough.

Flour your work surface generously, and scrape the dough out of the mixing bowl onto the floured surface. Divide the dough in half.

Working with one half at a time, gently pat the dough into a 7-inch circle about 7/8-inch thick. Transfer the circle to a parchment-lined or lightly greased cookie sheet or other flat pan; it'll be very soft, and if you have a giant spatula, it's the tool of choice here. Repeat with the remaining half of the dough, placing it on a separate pan.

Using a sharp bench knife or rolling pizza wheel, divide each dough circle into eight wedges. Gently separate the wedges so that they're almost touching in the center, but are spaced about an inch apart at the edges. Pierce the tops of the scones with the tines of a fork, and brush them with some of the remaining maple syrup.

Bake the scones in a preheated 425°F oven for 15 to 18 minutes, or until they're golden brown. Remove them from the oven, and brush them with any remaining maple syrup. Wait a couple of minutes, then gently separate the scones with a knife (they'll be very fragile), and carefully transfer them to a cooling rack. Serve warm or at room temperature, with jam or maple butter (or even better, maple cream, an amber-colored, spreadable version of maple syrup).

NB::  This is the original recipe from some old publication ..cut out .. so I'm sorry, but I can't give credit because I can't even tell you from whence it came.  


 ...instead of patting and cutting... I usually leave out just a bit of flour in any original scone recipe until I make sure of the consistency ...I can add a bit more at the end if I want it a bit stiffer... and plop large spoonfuls of the softer dough onto the baking sheet.  As you see from the picture...  .... they are then rustic mounds instead of flat scones.    

Frozen berries...

I prefer fresh blueberries when making scones... they don't leave streaks of colour ... but, not many fresh berries around now...so ... we'll take 'em how we can... just to get scones at all.

Days go by and by the time I think about putting some wonderful recipe on here... the moment passes... or it is a day when I haven't done any baking or perhaps haven't made a very exciting meal...or.... as in this day... I baked Blueberry muffins...which are already on the blog... somewhere.... and... Artichoke Chicken... which is also on here.

All of a sudden a month passes... yikes! how it flies...the time that is... not the chicken..

Today I found some old Homemaker magazines in my purging and moving of "stuff". Tomorrow, ...I'm trying parsnip puffs. I've got parsnips... let's see what puffs taste like.

Give the Artichoke Chicken a try sometime...it's yummy.....

Strawberry Scones

Strawberries were on special... and they were so sweet and juicy...

One day it was strawberry shortcake and a day later, not wanting to waste a single berry..I made some scones.

Here is the basic sweet tea biscuit recipe I use. Instead of rolling or cutting ..I just drop it in huge dollops onto a baking sheet. It makes lovely rustic looking scones.

2 cups sifted all-purpose flour
4 tsps. baking powder (I usually reduce this amount)
1/2 tsp. salt
1/4 cup sugar
1/4 cup firm shortening (I always use butter)
1 egg
milk

Mix dry ingredients in bowl. Cut in fat with pastry blender 'til mixture has the appearance of fine crumbs.

Beat the egg with a fork in measuring cup and add milk to make one cup. Add milk and mix gently. If it seems a bit dry I add a couple of tablespoons of plain yogurt. Perhaps if you prefer to roll it or make cut outs.. you won't need the extra moisture..., but I like mine nice and moist.

Drop large rounds onto a baking sheet..leaving a bit of room to spread.

Bake at 400 F for 10 - 20 minutes. depending upon the size.

It says it makes 12-18 biscuits 3/4 inch thick. I usually make 9 large mounded scones....or 6 giant ones.

For a creamy lemony/strawberry scone... substitute buttermilk or sour cream for the milk, add juice of 1/2 to 1 whole lemon and some lemon zest; reduce baking powder to 2 teaspoons, add 1/2 teaspoon baking soda and a handful of cut up strawberries. I usually make some smaller chunks and some a bit larger .... Sprinkle sugar on the top if you like.

These are lovely ... with a great crumb.... and even two days later (if any survive that long ) .. are not dry or tasteless. If you want to reheat ...place in a paper towel...and heat for a few minutes in the microwave. Just like fresh out of the oven. Quick and easy... give them a try..you'll be glad you did!

Cheese scones

GuzziSue reminded me that all scones are not created equal.... but, I was so busy doing berry and sweet scones during the past week that I totally forgot about anything savoury..... acckkkk! Silly me! Cheese scones below, Guzzi....

So.... if sweet scones need a Sweet Tea Biscuit base.... guess what savoury scones require? .... just a simple Tea Biscuit recipe.

Tea Biscuits

2 cups sifted all purpose flour
4 tsps. baking powder
1/2 tsp. salt
1/2 - 2/3 cup firm butter
2/3 cup milk (approximately)

Sift flour, baking powder and salt into mixing bowl. (I don't use salt because I use salted butter and I just don't like a very salty flavour)
Cut in fat with pastry blender, knives or fingers 'til no large lumps of fat remain.
Add milk a little at a time..with fork or spoon 'til mixture will form a ball around the fork. (Too little milk makes a stiff dough... too much milk makes a sticky, difficult to handle dough.)
Turn dough out onto floured board;knead lightly. Gently roll out or pat to 3/4 inch thick for large biscuits, 1/2 inch for small biscuits. Cut with 1.5 or 2 inch cookie cutter. Brush top with milk or milk with beaten egg yolk for a shiny surface.
Place on un-greased baking sheet. Bake at 400 to 425F for 10 -20 minutes. Makes 12-18 biscuits 3/4 inch thick.

To save time or to create a more rustic appearance....drop onto baking sheet by spoonfuls instead of rolling and cutting.


Cheese Scones

To dry ingredients add 1 teaspoon dry mustard, 2 cups grated, medium or old Cheddar cheese. For liquid beat 2 egg yolks in measuring cup; add milk to make 2/3 cup. Use smaller amount of fat.
For something different....brush tops with milk; sprinkle with poppy seeds, celery seed, sesame seed or cumin seed.

Tomato Cheese Scones

Add 3/4 cup grated Cheddar Cheese to dry ingredients. Reduce baking powder to 2 tsps and add with 1/2 tsp baking soda. Replace milk with tomato juice.


Try adding some small chunks of onion cooked in butter or bits of tinned tomatoes or perhaps some minced peppers.... call them Confetti Scones... or, how about some herbs of your choosing? Sky is the limit as usual.... I love to experiment. I've tried sun dried tomatoes... those were tasty... oh, oh...now I want to try some savoury scones this week....... it never ends does it, this cooking? ... and, of course....the eating! The best part..... and now for some jumping jacks and a run around the block....

Basic Scone recipe

Scones are really just a sweet tea biscuit recipe with a tweak or two. Add some raisins, currents or other fruit .... add some cream, buttermilk and lemon zest..etc... and you have a lovely snack or breakfast treat...although I prefer them for any other time of day except breakfast myself. For brekky...I want protein...it gives me energy for the better part of the day and I am not hungry before noon....










So, first of all, here is the recipe for the sweet biscuit... and following that... some "tweaks". This is the same sweet biscuit topping I use for my Apple Cobbler. A very versatile mix from an old and trusted friend.....The Canadian Cookbook.

Sweet Tea Biscuits

2 cups sifted all-purpose flour
4 tsp. baking powder
1/2 tsp. salt (I use salted butter so don't use salt as well)
1/4 cup sugar
1/4 cup firm butter
1 egg
milk

Sift flour, baking powder and salt into mixing bowl. Cut in fat with pastry blender, knives, or fingers, 'til no large lumps of fat remain.

Beat egg with fork in a measuring cup and add milk to make 1 cup. Add to dry ingredients and mix gently with fork or spoon. Turn dough onto floured board; knead lightly for about 7 turns... turn dough to smooth side... roll 3/4 inch thick and cut with 2 inch cookie cutter.

For shiny surface brush top with milk or milk containing beaten egg yolk; place on unbuttered baking sheet. Bake at 400 to 425 F for 10-20 minutes depending on size.

To save time... mix dough a bit longer and drop by heaping spoonfuls onto baking sheet instead of kneading or rolling. More rustic appearance but still great texture.











Currant Scones
to the above recipe; add 1 cup raisins or currants to dry ingredients. Sprinkle with sugar.. bake 410F for 20 minutes.

Lemon Cream Scones
in Sweet Tea Biscuit recipe, substitute buttermilk or sour cream for milk, add juice and zest of 1 lemon, reduce baking powder to 2 teaspoons and add 1/2 tsp. baking soda. Roll 1/4 inch thick;brush with egg white, sprinkle with sugar to glaze; cut into triangles; or drop by spoonfuls; bake well separated on baking sheet at 425 F for 15 minutes.

To this I also add 2 more tablespoons of plain yogurt and some blueberries, or, in season, Saskatoon berries....mmmmmm...... The dough is pretty sticky and wet, but I never roll it out...I love the rustic look of spoon dropped dough for my scones, although this last time I was probably one spoonful of yogurt too soft.... they were slightly more rounded versus standing up a bit.










The texture was wonderful...

Scones

...... blueberries in all the stages of ripeness....just because I love the colours!

Today, it is 32C or 90F.... not really the perfect day for baking. I have been known to turn on the oven when the house gets to 92F ... I figure if it is hot already...what difference could it possibly make?

Today I decided to try something else though.... I wondered if I could just bake some in my electric frying pan instead of turning on the oven.










Guess what? the answer is yes. However... it does take longer than the 20 minutes in an oven...and....the tops do not brown. They appear almost ..uhm...... steamed looking on the tops.... . but..the texture is great... and the bottom is lovely and golden. The Saskatoon berries were swollen to bursting and seem even sweeter than straight off the bush.










I placed my cooling rack on the bottom of the pan.... put the dough on double thickness of foil... and placed on top of the rack.

I had the pan at 400F and did put on the lid. If moisture accumulated inside the lid (I can see it because my lid is glass) I just wiped it off, in an attempt to prevent steaming. I thought it might even be possible to brown the surface...but the answer to that seems to be ...no. Oh, well....they are delicious and the garage smells like scones...I placed the pan on the workbench..... keeping it cool as possible in here til I have to turn on the AC....











Back later with the recipe ....