Wednesday, 16 April 2014

Wholemeal Maple and Blueberry Scones

scones 3
Scones are an essential part of my life. Whether they contain raisons, chocolate chips, raspberries or cheese, or are just good old fashioned plain, they will always put a smile on my face. Served with clotted cream and strawberry jam (ok, maybe not so much with cheese scones, yuck!), they are a necessity when it comes to my spring/summer.
This recipe is one from Joy the Baker; her recipes are just too good for me not to make them over here. Plus it's a recipe for scones, and I'm English, so that means I had to make these scones at least once.
Because it would be blasphemy not to. scones 2
Adapted from Joy the Baker. Makes approx. 12 scones.
2 cups Plain Flour
1 cup Wholemeal Flour
2 1/2tsp Baking Powder
1/2tsp Baking Soda
1/4tsp Salt
3/4 cup Butter, cut into cubes
1 Egg
2tbsp Maple Syrup
3/4 cup Buttermilk + 3tbsp for brushing the tops
1 cup Fresh Blueberries

Preheat the oven to Gas Mark 6/400F/200C, and cover a baking tray with greaseproof parchment.
In a large bowl, sift together the flours, baking powder, baking soda and salt. Cut the butter into cubes and add to the flour, and rub the butter into the flour, until the mixture resembles breadcrumbs.
In a separate smaller bowl, mix together the egg, maple syrup and buttermilk, and add to the dry ingredients, stirring together to form a soft dough. Then fold in the fresh blueberries.
Turn the dough out onto a floured surface, and knead for a minute. Roll the dough out to 1 inch thickness, and cut out the scones using a 2-inch round cutter. Place the scones onto the baking tray, and brush the tops of the scones with the remaining buttermilk, before sprinkling with some sugar.
Bake the scones in the oven for 15-18 minutes, or until golden brown.
scones 4 scones 5
Serve warm with clotted cream and a jam of your choice. And tea. Always serve them with tea.
Sophie x

Monday, 7 April 2014

Wholemeal English Muffins

I love love love english muffins; I've been eating them since I was a little girl. I would always get excited when I saw my mum had bought some home from shopping, because I just knew I would be eating them for breakfast the next morning. There is nothing better than a freshly toasted muffin smothered in melting butter. That's a bit of heaven right there.
Obviously over the past couple of years as I've been getting into baking my own bread, I decided to have a go at making english muffins myself. And they are so easy, I've made them so many times, especially in the past few months. The only problem is that I never make enough, because they never last more than a day or two.
muffins 1
Normally I make english muffins with just white flour, but I thought it would be a nice change to use some wholemeal flour. There really isn't that much of a difference between them in texture, and they are just as delicious.
muffins 4
Recipe from Savory Simple. Serves 12.
2 1/4 Cups Wholemeal Flour
2 1/4 Cups Strong White Flour
1 1/4 tsp Salt
1tbsp Sugar
1tsp Baking Soda
2tsp Dried Yeast
1 3/4 Cups Milk
3tbsp Butter
1 Egg
Cornmeal or Semolina

In a large bowl, mix together the wholemeal and white flour, salt, sugar, baking soda and yeast.
In a saucepan, heat the milk and butter over a medium heat until the butter has melted.
Add the milk/butter mixture to the dry ingredients with the egg, and mix until the dough comes together. If using a stand mixer, leave to mix on medium speed for a few minutes, otherwise knead the dough slightly.
Turn the dough out onto a floured surface, and roll out to an inch thickness, and using a round cutter, cut out the muffins, re-rolling the dough as needed. Dust a baking tray with the semolina or cornmeal, and place the muffins on the baking tray. Cover with cling film and leave in a warm place to rise for 30 minutes.
Meanwhile, pre-heat the oven to Gas Mark 3/165C/325F. After the 30 minutes, have a skillet pan ready on a medium heat to cook the muffins for 4-5 minutes on each side. Then finish the muffins in the oven for 15 minutes.
muffins 2
muffins 3
Serve warm with butter and jam, and you're all set for the best breakfast ever.
Sophie x