Dates and Walnut Scones

dates-and-walnuts-scones

Dates and Walnut Scones

Ingredients:
2 cups all-purpose flour
2 tsp baking powder
2-3 tbsp sugar
2 pinch salt
2 tbsp honey
4 tbsp cold butter
½ – ¾ cup chopped dates
½ – ¾ cup chopped walnuts
1 tsp vanilla essence
6 tbsp buttermilk (yogurt +water)
1 egg

Method:
Take flour, baking powder, sugar and salt in a bowl and mix well.
Add butter and mix with fingers till it resembles large bread crumbs.
Add dates and walnuts and mix.
Whisk egg, buttermilk, honey and vanilla essence and add to dry ingredients.
Mix with a spoon or fork to form dough.
It might seem that you will need more buttermilk but don’t add now.
Tip the mixture to a work board and gently knead 4-5 times. The dough will come together.
Divide the dough into 3 parts and pat each ball to a circle 1 “inch thick.
Cut each circle into 8 pieces.
Place on a parchment covered baking sheet and brush with buttermilk or beaten egg.
Bake for 12-15 mins in a pre-heated oven at 200 degree Celsius. The tops will start to turn golden in colour.
Cool on a wire rack. Serve warm.

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Orange Strawberry Scones

Orange Strawberry Scones

Orange Strawberry Scones

Ingredients:
1 ½ cup wheat flour (atta)
1 cup all-purpose flour
2 ½ tsp baking powder
¼ – ½ cup sugar
½ tsp salt
1 egg
½ cup cold butter
½ cup +2 tbsp cold cream
Grated rind of 1 large orange
1 tsp vanilla essence
½ -1 cup chopped dry strawberry

Method:
Preheat oven to 180 degree Celsius and line a baking tray with parchment paper. No ned to grease.
Sprinkle 1 tsp flour on chopped strawberries so they don’t stick together. Keep aside.
Mix egg, cream, vanilla and sugar with a fork and keep aside.
Add flours, baking powder, orange rind and salt into the food processor bowl.
Add cubed butter and pulse a few times so it resembles bread crumbs.
(can be done by hand too)
Remove into a bowl and make a well in the center.
Add egg mixture and mix with a fork. Add strawberries and mix. It will look as if liquid is very less.
Tip the whole mixture to a floured work surface and working gently bring the mixture together. Mixture will look dry but will come together.
Divide into 3 or 4 equal parts.
Pat each piece to a round of 1 inch thickness. Cut into 8 wedges and place on the baking tray.
Brush the tops with cream or milk.
Bake for 15-20 mins till tops start to brown.
Cool on a wire rack.

Notes: Strawberry can be substituted with chocolate chips or cranberries or nuts.

Cheddar Parmesan Pepper Scones

Cheddar Parmasan Biscuits

Cheddar Parmesan Pepper Scones
Recipe source: pinchmysalt

Ingredients:
2 cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp salt
½ tsp coarsely ground black pepper
½ cup cold butter cut into small pieces
½ cup cheddar cheese grated
½ cup parmesan cheese grated
½ cup cold buttermilk (I used yogurt +water)
1 egg
1 -2 tsp hot sauce
2 tbsp melted butter
½ tsp paprika or hot sauce

Method:
Preheat oven to 200 degree Celsius. Line a baking tray with parchment paper.
Mix 2 tbsp melted butter, paprika or hot sauce and keep aside.
In a small bowl, whisk buttermilk, egg and hot sauce and keep aside.
In a large bowl whisk flour, baking powder, baking soda, pepper powder and salt.
Add butter and mix with your fingers till the flour resembles bread crumbs.
Stir in both cheese.
Add the buttermilk mixture and mix with a fork lightly till the dough comes together.
Tip the dough onto a floured surface and fold/knead over few times. Sprinkle flour as required. Handle lightly.
Either form into a round and flatten and cut into wedges or form a log, flatten and cut into triangles.

Cheddar Parmasan Biscuits 1
(ignore bad lighting and shade 🙂 )

Place on the baking sheet. Brush with melted butter/paprika mixture.
Bake for 15 -20 minutes till bottom and sides become golden brown.
Serve warm or cold.

Cheddar Biscuits

Cheddar Biscuits

Cheddar Biscuits

Ingredients:
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp garlic powder
¼ tsp cayenne powder
½ tsp salt
1 tsp sugar
½ cup butter melted
1 cup cold buttermilk
1 cup cheddar cheese shredded

Topping:
2 tbsp butter melted
½ tsp garlic powder
½ tsp parsley

Method:
Whisk flour, baking powder, baking soda, garlic powder, cayenne , sugar and salt in a large bowl.
Add cheese and stir.
In a smaller bowl, stir buttermilk and melted butter. Butter will form small clumps.
Add to the flour mixture and mix gently with a rubber spatula till all flour is mixed.
Either use a big spoon to scoop out the mixture and place on a greased or parchment covered baking tray or use your hands to grab small portions, form rounds and gently press to flatten and place on the tray.
Leave some space between the biscuits.

Cheddar Biscuits 1

Bake in a preheated oven at 180 degree celsius for 12-15 mins or until the biscuits start to become golden brown.
While the biscuits are baking, melt the butter for topping and add garlic powder and parsley.
As soon as you take the biscuits out of oven, brush the melted butter on top.
Serve warm.

Apple Cinnamon Scones

Apple scone

Apple Cinnamon Scones
Recipe source: Julie

Ingredients:
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp cinnamon powder
¼ tsp nutmeg powder
¼ tsp salt
4 tbsp cold butter
8 tbsp cold buttermilk (5 tbsp yogurt mixed with enough water)
1 egg
2 tsp vanilla essence
5 tbsp cinnamon chips
1 -2 apples (1-1 ½ cups pieces)

Method:
Place flour, baking powder, cinnamon powder, nutmeg powder and salt in a large bowl and stir to combine.
Add butter and mix with fingers to form bread crumbs. Place in the fridge till you assemble other ingredients.
Beat buttermilk and egg with a fork. Add vanilla essence and keep aside.
Peel and dice apple to small pieces.
Add cinnamon chips and apples to flour and mix well.
Make a well in the center and add buttermilk mixture.
Fold to combine. It’s ok if little flour remains.
Tip the mixture into a floured surface.
Press with your hands gently to combine all flour.
Pat into a circle or long rectangle.
Cut into triangles and place on a parchment covered tray with 2 inches gap between the pieces.
Bake in a preheated oven at 180 degree Celsius and bake for 18-22 mins or until the top starts to turn golden brown.
Transfer to a wire rack and cool completely.
Serve warm or cold.

apple scone 1

Mini Buttermilk Biscuits

Mini Buttermilk Biscuits

Mini Buttermilk Biscuits

Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1 tsp sugar
1 tsp salt
½ cup butter
¾ cup cold buttermilk (I used yoghurt mixed with water)
2 tbsp milk or egg wash

Method:
Mix flour, salt and baking powder in a large bowl.
Add butter cut into cubes and mix quickly either with two knives or use your hand until butter and flour is mixed. Its ok if few pieces remain.
Make a well in the center and add buttermilk. Stir just to combine.
Dust the work surface with little flour and tip the mixture on to it. Knead lightly few times to combine.
Pat the dough to a rectangle. Visually divide the dough into 3 parts and fold one half over the middle. Fold the other end over. Dust the work surface with flour if required.
Pat the dough to 1 inch thickness. Cut 1 inch rounds with a sharp cutter. Don’t twist the cutter when you cut the rounds. Also dip the cutter in flour once in a while so it doesn’t stick.
Bring leftover dough together and pat to 1 inch thickness. Don’t knead it.
Place the rounds on a parchment paper covered tray, leaving little space between each.
Brush lightly with milk or egg wash (egg white beaten with 1 tbsp milk)
Bake in a preheated tray at 200 degree Celsius for 12-15 minutes or until the top starts to brown.
Take out and place on a wire rack to cool.
Serve warm as is or better with cream cheese or my favourite….jam!!

Mini Buttermilk Biscuits 1

Mushroom Scones

Mushroom Scones

Mushroom Scones
Adapted from Vera

Ingredients:
2 ¾ cups all-purpose flour
½ tsp salt
1 tbsp + 1tsp baking powder
5 tbsp butter
¼ cup olive oil or canola
1 ¼ cup cream + 2 tbsp for brushing top of scones

10 button mushrooms sliced
½ tsp pepper powder
½ tsp thyme
2 tbsp olive oil
Salt to taste

Method:
Heat 2 tbsp olive oil and saute mushrooms. Add pepper and salt and stir till all water evaporates.
Add thyme and mix well. Take off fire and cool.
Add flour, baking powder and salt in a large bowl. Whisk to combine. Add butter cubes and mix with your fingers till flour resembles like coarse bread crumbs.
Add mushrooms and stir with a fork.
Mix oil and cream together and add to the flour. Stir with the fork until the dough comes together.
Put the dough on a floured surface and knead lightly a few times.
Pat or roll the dough into a circle of thickness approximately ½ inch.
Cut into 2 inch circles using a cutter or glass rim dipped in flour.
Cut straight down and don’t twist or rotate the cutter.
Place on a parchment lined baking sheet. Brush the tops with cream and bake in a pre-heated oven at 170 degree Celsius for approx. 30 mins.
The scones should be firm to touch and light golden in colour.
Cool on a wire rack and serve warm.

Mushroom Scones 1