Tag Archives: scone

A Nourishing Journey

2 May

I have been on a journey these past few weeks – both internal and external. I have travelled far from home to reach Ballymaloe Cookery School in County Cork, Ireland, where I will remain for the next three months or so learning and refining my skills as a cook. I have been looking forward to this trip for such a long time, that when it finally arrived – as much anticipated moments are wont to do, given the inevitability of time – I was surprised, and slightly overwhelmed.

But before Ireland, I had a moment of time to adjust and refocus my energy and personal space. I spent a wonderful few days in London … in a sun-filled, quiet flat, surrounded by green, a gift of my GoddessMother. I visited with my delicious Karo … and was embraced by my sayang for (and by) MsTina. She brought me a present – the divine chocolate of Amelia Rope – hand made, signed and individually numbered. Fine, beautiful, artisanal, and tasting of love – she gave me the Pale Lemon and Sea Salt edition – such a revelation. I ate and laughed and shared with my Adik at Carluccio’s … and dined at the lovely vegan raw-food Saf restaurant on the 1st Floor at Whole Foods, Kensington.

What a wonderful beginning to the adventure of a lifetime. Opened me up, reoriented my soul … and gave me a little space to just root down a bit. And then… and then… a journey that took me through Bristol, Hay-on-Wye and Fishguard (in Wales), across the Irish Sea to Rosslare, and finally here, to Shanagarry, County Cork. I was nourished along the way … by life – and by food and friends and an abundance of love.

In Bristol, I arrived to the warm embrace of Soph and Hux and Coral – and the beautiful experience of watching mother and daughter make scones with love and light and laughter.

Making Scones

They were perfect – a superb English cream tea.

Eating Scones

And deep, in the still of the night, I found a breath, unexpectedly. And I knew that right now, I am living in pure joy.

The next day, I reconnected with and hugged C+C at the Avenue Cafe in Henleaze and had a perfect latte before heading out onto the open road to Hay-on-Wye – the town of bookshops located in the Wye Valley in Wales. Along the way, I passed through country so beautiful, I just stopped and looked and laughed aloud with happiness.

By the Roadside

Nourished by the green, I stayed the night at the wonderful Old Black Lion – where the welcome was warm and kind, the bed was comfortable, and the building just resonated with stories and voices and laughter. I have decided that one of the great pleasures of life is taking a road trip, and exploring. One’s internal voice becomes strong and clear – and the pace is exactly to one’s own rhythm.

The Old Black Lion

I had dinner at the Old Black Lion – a simple but beautifully made mushroom, roasted tomato, spinach and leek vol-au-vent with mashed potatoes and peas. Fresh ingredients, clarity of flavour, and pure warmth.

Delicious

But it was the salad that really made me stop – crisp, green, sweet, savoury, juicy and perfectly fresh. Sometimes its the most basic of things, presented with a loving hand, that makes the heart glad.

Simple Salad

And then it was across the Brecon Beacons – greens of infinite hue, gently rolling hills, trees singing me along my journey… and a blue blue sky.

Nothing but blue sky

And then, Fishguard, where I was to catch a ferry across the Irish seas. I stayed at the Fishguard Bay Hotel and had dinner there that night. The food was less than memorable, but the view of the harbour was beautiful. Nourishment is where you look for it 🙂

The ferry left in the early hours of the morning, and I arrived on the Emerald Isle at 615 in the morning… to mizzle (mist and drizzle combined) and pure sweet air and laughter in the wind. I arrived at Ballymaloe Cookery School at around 930am and was shown my beautiful cottage, where I am to stay for the next three months with five other lovely people – Mrs. Walsh’s cottage. (My room is the second floor window on the left).

Mrs. Walsh's Cottage

It is so beautiful here, my senses and my spirit devour everything – the sounds of the birds and the rain and the wind, the scent of green and sweetness and earth, the lushness and textures of stone and wood and growing things. It is a place to learn, expand and be nourished.

And on that first day, after unpacking and making my own bed, after setting out my Buddhas and laying out my clothes… I went to Ballymaloe House Cafe and Craft Shop. Firstly, to get a warm woolen sweater as an extra layer against the cold! But also, to enjoy a new meal, with a new friend.

Gorgeous, earthy brown bread and Irish soda bread (which I shall know how to make soon!)

Irish Soda Bread

A lovely welcome lunch of fresh salad, light cucumber pickle, spicy tomato chutney and a camembert and caramelised onion tart. Such a gorgeous textural combination – and such lovely company.

Lunch

And then to bed … with the promise and the joy of a new beginning – of cooking every day, being immersed in food and conversation and new souls and spirits. Of living in green and laughter, and using my brain and body and skill. Of breathing deep and true and resonating with joy.

Nourishment is all around … it is the journey.

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Sayang Scones – Gluten Free Orange Vanilla Scones!

21 Nov

Scones!Today, I had tea with my most beloved of GoddessMothers. We talked, as usual, about love, family, hopes, dreams, secrets, spirit, happiness, joy … well, life in general. As we sat and chatted, laughed and cried, reconnected and restrengthened, we nibbled on these rather luscious orange vanilla scones. They were pretty damn good if I might say so myself (I am munching on one, as I type this, sandwiching some cheddar cheese and damson jam).

The thing is, my GoddessMother just found out she has a gluten intolerance. Basically, she cannot eat anything with wheat in it, or she becomes ill. My friend S also has the same issue, and so I am aware of the need to adapt and adjust recipes for gluten-intolerance. My GoddessMother was coming for tea, which immediately suggested scones… but gluten-free scones? I had this image of hard little rocks of wedgy dough tasting strangely of fake flour… Not an appetising look!

I went out and got some gluten-free flour (mainly maize and tapioca in my mix) – and you need to check ingredients. The flour needs to have some sort of xanthan gum or vegetable gum in it – this helps the softness and stretchiness of the dough. Without it, you should add about 1/2 tsp of xanthan gum, which you can get at any good healthfood shop. Because the scent and texture of gluten-free flour is so different, I decided to really layer on the flavour  – the grated rind of an orange for a bit of brightness, and a tablespoon of vanilla and honey each for some voluptuousness! You could scent it with just about any flavouring you like, but this combination made uniquely delectable sweet scones.

There are a few things you should keep in mind when making these scones. First and foremost, preheat the oven before you start mixing all the ingredients. From the time when you add the (cold) butter to the time the scones go into the oven, should be no more than 10 minutes or so. Work quickly and gently, and keep the integrity of the cold butter intact if you can. I added about 4 tsp of baking powder to the mix because I was going for slightly nubbly crumbly (but still tender and gentle) scones – if you want them fluffier, add 2 tsp more! And when you work with gluten-free flour, add a few tablespoons of milk powder. This adds to the lusciousness of the dough, but also adds to the depth of flavour of the scones.

Makes about 18 scones

  • 3 1/2 cups gluten-free flour
  • 3 tbsp milk powder
  • 1/2 tsp salt
  • 1/2 cup light brown sugar
  • Grated peel of 1 (washed) orange
  • 12 tbsp cold butter
  • 4 – 6 tsp baking powder (the more baking powder, the fluffier)
  • Liquid of up to 10 fl oz (about 1 1/4 cup) which should include: 1 egg, a few tablespoons sour cream and/or yogurt, a few tablespoons of cream (if you like), 1 tbsp liquid honey, and the rest whole milk
  • 1 tbsp (or to taste) vanilla
  • 1 tbsp milk + 1 egg for glaze

Preheat your oven to 215C (425F), and line a jelly roll tin or baking pan with parchment paper.

In a large bowl, mix together the flour, milk powder, salt, and light brown sugar. Mix together gently with a fork. Using a superfine grater, grate the peel of a washed orange into the bowl, and mix together again.

Using a large hole grater, grate the butter directly into the flour mixture and stir lightly to combine and coat the butter with the flour mixture. You will have an oatmealy texture, and everything should smell brightly of orange.

Add baking powder, and mix again lightly.

In a large measuring jug, mix together the egg, a tablespoon each sour cream and yogurt, the honey, and make up to 10 fl oz (approximately 1 1/4 cup) with milk. Whisk this together with a fork to ensure everything is combined.

Add the vanilla (either as essence, paste or vanilla bean scraped) to the liquid mixture and whisk to combine again. Pour over the flour, and using your hands, quickly mix and knead the mixture into a soft pliable dough. Allow to rest, for about 3 minutes, in a cool place (even your fridge). This will allow the gluten-free flour to really come into its own, and makes it much easier to cut out the scones.

Flour (with gluten-free!) a working surface, and turn the dough out onto the surface. It should feel very tender and soft. If you think it needs more flour, add by a tablespoon at a time. Pat out into a 1 1/2 inch thick rectangle, and cut out scones, and place on prepared baking pan. Lightly glaze with milk, and bake in the preheated oven for 10 minutes. Remove from the oven, and turn the pan. Before putting it back in, however, glaze again with egg. This will really encourage browning without burning. Bake for a further 10 – 15 minutes until the scones have risen, and baked through.

Cool on pan for 5 minutes before removing to serving plate. Wonderful with cream and damson jam, with tomato marmalade and cheese, or buttered, hot from the oven. Delicious! Enjoy.

 

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Cheese Scones / Biscuits

16 Nov

Yummy!Oh my goodness gracious. These are so good. So very very good. Fluffy, rich, creamy, cheesy, light and gorgeously tender. Cheddar cheese scones (or biscuits as Americans would call them) are a quick bread – about half an hour from inception to eating. They dont require any special equipment, in fact I prefer to grate the butter and cheddar directly into the flour and mix with the fingers. You need to be quick in order to keep these scones light as air – and there is a little trick. Add the baking powder after you combine the flour, salt, cheese and butter. This will make sure that the leavening agent is given the best possible chance to make the scones really fluffy.

I have always been fascinated by scones and biscuits. They taste so good, and look like they are easy to make… But they are not! It was a long time before I really began to understand the mechanics of how to make these perfectly. If you take your time, let the butter melt, or work the dough too hard, the scones can be thick and lumpy, with little rise. But if you have everything at the ready, dont forget to sift the dry ingredients, and use your fingertips (and cold butter, cheese and cream), then these scones really are quick and incredibly easy.

These are deeply cheesy – and they really reflect the cheese you choose, so choose well – organic aged cheddar is best. These will be a wonderful addition to a party or celebration dinner. They can be cut in any shape or size, though I prefer smaller 1 1/2 inch circles. They are wonderful split and  layered with cheese and tomato jam – or just as they are, especially just baked. They taste pretty phenomenal with a smear of strawberry jam too! Breakfast, lunch or dinner, these scones are deeply satisfying and totally delectable.

Please do note that these are rich and stuffed with butter, cheese and cream. Theyre no diet food, but then I wouldnt eat them every day. They are the ultimate comfort food though. Eating one of these scones, hot from the oven is pure, perfect joy.

By the way, they keep for about 3 days, tightly covered, and reheat well either in a low oven or in the toaster. Though I truly doubt that there will be any left though once your loved ones catch a scent of baking bread and cheese… 🙂

Makes about 18 1-1/2 inch scones

  • 3 – 3 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 6 tbsp (3/4 stick/3 oz) butter, grated
  • 2 cups of good cheddar, grated
  • 5 tsp baking powder
  • Fresh cracked black pepper (optional)
  • 300 ml (about 1 1/4 cup / 10 fl oz) cream/sour cream/milk (I put 2 tbsp sour cream in a measuring cup and then half and half cream and milk)
  • A few tablespoons of milk to glaze (optional)

Preheat your oven to 215C (425F), and line a baking sheet with parchment paper.

Sift together about 3 cups of flour and the salt into a large mixing bowl. Keep the addition flour aside in case you need it to pull the scones together.

Using the largest holes on your grater, grate 3/4 stick of butter directly onto the flour. Using your fingertips, quickly toss the butter into the flour.

Grate 2 cups of cheddar and add it to the butter/flour mixture. Using your fingertips, mix well again. You should have a floury, pebbly, mealy mixture.

Measure out the baking powder, and sift onto the dough mixture. Toss with your fingertips again to combine well. Crack some black pepper into the mixture if you like (I do), and toss again.

Measure out your cream/milk/sour cream mixture. The more cream you add to the mix, the richer the scones will be. I use about 2 tbsp of sour cream, and then make up to about 6 fluid oz with cream, and add milk for the rest. Whisk together with a fork – the mixture will be lumpy from the sour cream, but this is fine.

Pour your cream/milk mixture directly over the flour, and using your hands, knead the milk into the flour until a dough comes together. If its really wet, add a little more flour, a tablespoon at a time. You want a thick soft pliable dough that holds together, and yet feels very tender and delicate. This should take only a few kneads – treat the dough very gently and carefully because you want it to be as light as possible.

Turn the dough out onto a firm working surface and pat into a rectangle or square about 1 1/2 inches thick. Use a round or cookie cutter to cut scones directly out of the rectangle, and move directly onto the baking sheet.

Any left over scraps can be quickly patted together again and recut, but know that if you do this more than once, those scones will be flatter than the others!

Let rest for about 3 – 5 minutes, and glaze with milk if you like (or even 1 egg whisked). This just encourages the top to brown well, but you dont need to do it if you dont want to!

Bake in the oven for 10 – 15 minutes or until light, fluffy and well browned at the top. Dont over bake – they will continue to firm up once out of the oven. Let cool for 5 minutes or so on the baking sheet (though I usually cant resist trying at least one!) and serve immediately, or store tightly covered for 3 days.

 

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Cream Scones with Strawberries (or Strawberry Shortcakes!)

14 Jul

Scone with strawberries and creamEither way you cut it, scones with strawberries (English) or strawberry shortcakes (American) are delicious – and they highlight one of the most beautiful, sensuous, tangysweetsourjuicy products of summer – the strawberry. I love strawberries every which way – plain, with yogurt, cream, ice cream, with balsamic drizzled all over, in pies, crumbles, smoothies. I could go on and on and on. Strawberries, especially fresh summer berries, are a little love explosion in your mouth. But please, if you dont have strawberries, do not buy the frozen berry. Of all the different berries, strawberries just die when you buy them frozen – I find that they turn mushy and pulpy. Strangely enough, fresh picked, home frozen strawberries dont have that problem so much. Not sure why.

Scones and devon cream have always been a favourite – as have strawberry shortcakes the other side of the pond! Amazingly enough, the recipe is basically exactly the same. And so simple, as long as you do a little prep work (if you can call shoving some butter in the freezer and cutting up some berries prep) a few hours beforehand. The frozen butter is a must. It ensures soft, fluffy, rising scones, with plenty of layers. Try and handle this dough as gently and as little as possible. You dont want to melt the butter. Work quickly especially in the heat and humidity of summer.

Makes 6 – 8 scones / shortcakes

  • 1 stick / 8 tbsp / 115 g butter, frozen
  • 2 cups all purpose flour + bit extra for roll out
  • 2 tsp baking powder
  • 1/4 cup light brown sugar
  • 1/2 tsp salt
  • 1/2 cup cream/half and half/milk + 1 tbsp
  • 1 egg
  • 1 tbsp vanilla extract
  • 1 tbsp rough granulated sugar
  • 1 – 3 cups strawberries
  • 1 – 2 tsp caster sugar
  • 1 tsp balsamic vinegar
  • 1 – 2 cups heavy whipping cream

First of all, freeze your butter. You need to do this at least an hour or so before you start the recipe. Then, if you like, prep the strawberries. Cut about 1/3 of the berries into slices, and crush with a few teaspoons of caster sugar. Cut or slice the rest of the strawberries into the crushed juices, and if you have it, pour a teaspoon of balsamic vinegar over. Leave in the fridge to get juicy and gorgeous.

When you are ready to start, preheat your oven to 200C.

In a large mixing bowl, combine flour, baking powder, brown sugar, and salt. Mix with your fingers to combine well. Grate the frozen butter over the flour mixture, and using the tips of your fingers, mix till just combined, and all the butter is coated with flour.

Measure out 1/2 cup of cream or milk, beat egg lightly into milk, and add a glugg of vanilla extract. Pour this over the flour/butter mixture, and using your hands, combine lightly. Knead once or twice to form a soft dough. Refrigerate if you are not using immediately.

Flour your work surface lightly, and roll out dough to about 1 inch thick. You should be able to get about 6 – 8 scones from this. I used a glass as my cutter. Place at least 1 inch apart on your baking paper lined baking tin, and using your fingers, glaze with a little heavy cream. Sprinkle some rough granulated sugar over the top. Bake for 12 – 15 minutes, or until tops are golden brown, and baked through.

While scones are baking, whip 1 – 2 cups of heavy cream until soft peaks form. Once scones have cooled down to warm, split apart, pile with strawberries, and top with cream. Devour.

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