Oh I do love the Autumn food, warm, comforting, delicious and homemade of course! You will love these traditional Scottish Scones as they come with history:-
Scones originated in Scotland, and Scottish scone recipes are the best in the world. (in my opinion…lol)
The correct Scottish pronunciation is ‘skon’ which rhymes with ‘gone’, and NOT ‘skoan’ which is the English adaptation of the word.
Originally a type of flat ‘cake’, made from oats or barley meal and cooked on an open griddle or in the oven, scones have been popular in Scotland for centuries.
Typically you just have them with butter, and loads of…yummy! However, should you wish to indulge you can of course have your favourite flavour of jam too. My preference is butter, always!
Makes 8 individual scones
120g of Self Raising Flour
60g Melted Butter
60g Rolled Oats – (Scotts of course)
40g Caster Sugar
2 tsp baking powder
1/2 tsp salt
1 egg beaten
- Combine flour, sugar, baking powder, oats, salt, sultanas in a bowl and make a well in the middle.
- Beat the egg until frothy then add in the melted butter and milk, mix
- Add the wet mixture to the dry mixture and mix thoroughly until you get a dough like ball, its shouldn’t be sticky, so if it is add a little more flour.
- Empty onto a floured surface, roll into a ball then flatten with your hand until about 1/2 inch thick, place onto a greased backing tray and score into eight pieces.
- Brush with a little milk to add glaze.
- Bake in a preheated oven for 15 minutes at 220 deg. I baked on convection bake setting to give it a lovely golden crust.
- Remove and allow to cool on a rack.
- Best bit…………………………add lashings of butter and devour!!!!
Saturday lunch in my house today was Focaccia, although it turned out to much more like a pizza….lol…..I couldn’t decide on my toppings so just put it all in. Was absolutely delicious. (although note to self…….less toppings next time!)
I decided to try it using my crisper tray and it didn’t fail me, results were amazing in just 15 mins.
400g White bread flour
300ml warm milk
1 sachet 7g yeast
1 tsp of dried Italian herbs (or you can use a mix of garlic, oregano, thyme, basil and black pepper)
1 tbsp olive oil
Toppings of your choice………I used Mixed Piccolo tomatoes (halved), sliced roasted peppers, sauteed red onion, black olives, fresh basil leaves.
Salt & pepper to season
- Mix the yeast with the warm milk and leave for about 10 mins until it starts to froth.
- Mix the Flour, salt & herbs in a large mixing bowl
- Pour the milk into the flour and mix well. Knead dough for about 10 mins by hand or using a mixer for a few minutes until blended together into a dough.
- Let dough rise for about 1 hour. Use rising setting on Hotpoint oven.
- Preheat crisper plate for 2 minutes on Dynamic Crisp setting.
- Once dough has risen, place directly onto crisper plate and spread it out evenly to cover crisper plate.
- Place your toppings into the dough evenly and drizzle with a little oil
- Cook on dynamic crisp setting for 15 mins. (Or oven at 220deg for 20 mins)
OMG! These were absolutely amazing! I love sweet and savoury, I know its not for all but I loved this little creation.
4 slices of wholemeal bread (you can of course use white)
2 tbsps extra light philly (cream cheese)
1 egg beaten
salt & pepper
1 tsp honey
2 tsp cinnamon
- Mix cream cheese, honey and 1 tsp cinnamon together
- Take a rolling pin over the bread slices to flatten
- Spoon the cream cheese filling into centre of 2 slices of bread
- Place the other slices over top to make a parcel
- Using a circular pastry cutter, cut out a circle on the bread, remove the crusts
- Whisk the egg, milk, 1tsp cinnamon, salt & pepper together and pout into a bowl
- Using a fork press down the outer edges of the 2 parcels to seal the bread together
- Dip the parcels into the egg mixture coating thoroughly
- Preheat oven to 180 deg and bake the parcels for about 15-20 mins.
- I sprinkles some icing sugar over top and some Maple Syrup for extra taste, this is optional.
So Yummy and delicious!
I had seen loads of recipes for this and keen to try it, so today was that day. It turned out really well and so delicious. I am a fan of Maple Syrup so anything with this ingredient I know I’m going to enjoy.
Makes about 4 portions
4 Slices of bread (you can use anything you like) – I used wholemeal.
4 eggs – beaten
1 tbsp cinnamon
1 tsp salt
1 tsp vanilla essence
For the topping:-
1 tbsp cinnamon
3 tbsp brown sugar
1 tsp nutmeg
3 tbsp Maple Syrup
1 tbsp butter
- First oil a casserole dish.
- Lay bread in casserole dish, layering up. I broke my bread into chunks.
- Mix together egg, milk, vanilla, cinnamon and salt and pour over bread in dish
- Leave overnight in fridge to soak or for at least 3 hours.
- Next morning………..preheat oven to 180 deg.
- To make the topping mix together sugar, cinnamon, nutmeg, maple syrup and 1 tbsp butter in a pan until melted together then pour over bread mixture.
- Bake in oven for 40 minutes. It will rise slightly.
- Serve with loads of Maple Syrup….Yummy!
Inspired by a post I seen on KitchenAid London’s Facebook and having recently invested in my own KitchenAid Stand Mixer it was a must that I had to bake. I adjusted some of the ingredients to my liking but I was so pleased with how it turned out.
Makes 1 loaf
1 packet of 7g dried active yeast
200ml lukewarm water
pinch of sugar
400g strong white bread flour
1/2 tsp salt
50ml olive oil
1 tbsp honey
1/2 bunch of basil – finely chopped
1-12 Cherry tomatoes (of your choice) I used piccolo and sunblush
1 tbsp Tomato puree
Sea Salt flakes to garnish
- Empty the yeast into the lukewarm water with the pinch of sugar and leave for about 10 minutes until foamy.
- Stir in the olive oil to the yeast
- Mix the flour and salt in a bowl, gradually add in the yeast mixture and tomato puree, using the dough hook, knead until a soft dough. Speed 1 for about 5 minutes.
- Select proving on your oven (if you have one), if not, cover with a damp tea towel and leave to rise in a warm place until doubled in size, about 1.5 hours.
- Knock back the dough and knead on speed 1 mixing in the basil for about 2 mins.
- Roll out the dough on a floured surface about 1.5-2cm thick
- Place on a greased baking sheet on a tray and make 12 indentations with a damp fingertip, push your cherry tomatoes into each hole, prove again for about 30 mins.
- Preheat your oven to 200deg, drizzle a little oil over bread and garnish with sea salt. Bake in the oven for about 25 mins or until bread sounds hollow on bottom.
I served with some balsamic vinegar and olive oil dip, but it is also really nice on its own.
First try at marbling, I’ve seen it loads of times in magazines but never tried it, who knew it would be that simple!
150g light brown sugar
2 ripe bananas
1 tsp vanilla essence
200 g self raising flour
2 tbsp. baking powder
1/2 tsp bicarb soda
pinch of salt
2 tsp cinnamon
2 tbsp. cocoa powder
1. Preheat oven to 170 deg.
2. Line a baking tin with greaseproof paper
3. Place butter and sugar in a large bowl and mix together until smooth and fluffy
4. Add the eggs, one at a time, whisking well.
5. Mash the banana and add with the vanilla essence and mix
6. In a separate bowl sift the flour, baking powder, bicarb soda, salt and cinnamon together, fold into the wet mixture until combined.
7. Pour half the mixture into another bowl and mix through the cocoa powder
8. Spoon both mixtures into the baking tin alternating between each so you have layers.
9. Drag a knife through the mixture a few times to marble then bake for approx. 1 hr or until knife comes out clean. Leave to cool on a wire rack.
I had some Garlic Bread left over from dinner last night, so I wanted to try something different with it rather than just heating it up. I just love spinach, so why not? It turned out absolutely delicious….if I do say so myself. lol!
Makes 1 small pot – about 1 cup
2 cups of fresh spinach leaves or 6 rounds of frozen spinach
1/2 cup of fresh flat leaf parsley. (you could use basil also)
1/4 cup of walnuts or pine nuts
1/4 cup of parmesan cheese – freshly grated
2 garlic cloves
juice of 1 lemon
1 tsp sea salt
1 tsp black pepper
2 tbsp olive oil
- Put everything into a food processor and blitz until blended together.
Serve up. I had mine on bread but you could use this as a base for pizza, in salads, so much more. Will keep in fridge covered for up to 3 days.