Maple syrup and walnut scones

When I think of scones I think of summer, I think of sitting outside in the sun, of jam, of strawberries, and of cream. At least, that's what I normally think of, these maple and walnut scones have a more autumnal feel to them. I sweetened the scones with maple syrup rather than sugar, added chopped walnuts to the dough and used half wholemeal half white flour, altogether this gave the scones a more rustic hearty feel, no less delicious than more traditional scones just different!

Roll the dough into a long sausage shape

What I really love about scones is how amazingly quickly they come together, within half an hour of reading this you could be taking a tray of freshly baked scones out of the oven. What's more you probably already have all the ingredients too!

I served my scones with whipped creap and maple syrup

I served these with whipped cream and more maple syrup drizzled over the top. Delicious!

Maple and walnut scones

Ingredients (makes 8 huge or 12 normal scones):

• 225g white self raising flour
• 225g wholemeal self raising flour (if you can't find wholemeal self raising use plain wholemeal and add two teaspoons of baking powder)
• 100g butter
• 60g maple syrup
• 75-100g chopped walnuts
  
• 225ml of buttermilk (substitute milk or yogurt)
• demerera sugar for sprinkling

Method:

• Preheat your oven to gas 7/220c/425f
• In a large bowl mix the two flours together
• Rub the butter into the flour until no lumps remain
• Stir in the walnuts
• Make a well in the centre and stir in the maple syrup and buttermilk, mix everything together to form a soft dough
• On a floured board roll the dough into a long sausage shape and cut into rounds
• Lay the rounds on a lightly floured baking tray, brush the tops with a little milk or buttermilk and sprinkle with the sugar
• Bake for 20-25 minutes until golden

Scottish butter tablet

First off I should apologise for not posting as reguarly as I would like to and not visiting all your blogs and leaving comments as much as I want to. It's been a busy few weeks recently and I've not had a lot of time to do much of anything, hopefully I'll have a bit more time soon!. I did however find time to make one of the most delicious sweets you could ever make, Scottish tablet....

Scottish tablet is a traditional Scottish sweet made from sugar, butter, cream, vanilla and that most wonderful of ingredients, condensed milk. With that list of ingredients you just know it's going to be good, right?Tablet is very sweet and very rich similar to fudge in almost every way except that tablet has a crumbly rather than smooth texture. Eating it reminds me of my childhood holidays, it's the kind of thing you can pick at seaside stalls and gift shops, I used to buy it as a holiday gift for my Grandma out of my pocket money!

One of the things I was most worried about when I first made this was that it just wouldn't set, that I'd be left with a sickly sugary gloop in a pan rather than crumbly cubes of butter tablet. I needn't have worried, it turns out this recipe is almost foolproof, as long as you cook the mixture for the full length of time and never, never leave the pan and stop stirring then I give you my guarantee that this will set.The traditional, and my favourite flavour for tablet is pure vanilla but you could add other flavours if you really want to. Whisky would work quite well or you could try chopped nuts, or dried fruit.

The recipe is adapted from Barbecues And Grilling by Antony Worrall Thompson, I'm not really sure what it has to do with barbecues but it's a good recipe! I've adapted his original recipe, changing the quantities slightly, I also added some sea salt, I just love the combination of salt and caramel flavours.

Recipe:

Ingredients:

• 1 can of condensed milk (397g)
• 150ml of milk
• 2 vanilla pods
• 450g Demerera sugar
• 100g butter, diced
• A good pinch of sea salt

Method:

• Grease and line a 20cm square tin
• Split the vanilla pods and scrape out all the seeds, put the pods and seeds in a large saucepan along with all the other ingredients.
• Place the pan over a medium heat stirring all the time, the mixture should start out golden and gradually become darker. Cook for 15 minutes stirring continuously.
• After 15 minutes remove the pan from the heat and beat the mixture for about 5 minutes, this will give your tablet it's wonderful crumbly Texture.
• Pour the mixture into the prepared tin and leave until completely cooled before cutting into squares.
• Enjoy!
  

Sticky Chelsea Buns

In England we are blessed with a long history of baking. Every region has it's own specialities such as the Eccles cake from Eccles, the Bakewell tart from Bakewell and the Bath bun from... well you get the picture!
It seems to me that our history is being lost, I rarely see these regional treats for sale any more. The supermarkets seem to favour muffins and cookies over our traditional baking. As much as I like muffins and cookies I would like to see English cakes as well.
Yesterday I did my bit to keep British recipes alive, I made Chelsea buns.
The Chelsea bun was invented in the 1700's and sold from The Bun House in Grosvenor Row in London. They became incredibly popular, apparently even King George couldn't stay away! Unfortunately the Bun House was demolished in 1839 so I can't sample the original.
I can make my own though, these are deliciously sticky buns made from an enriched bread dough that is rolled Swiss roll style with dried fruit spices and sugar in the middle they are glazed with sugar, syrup or honey.

I used a recipe from BakingMad and modified it a bit, this is my version:
Ingredients

For the dough
250g / 9oz Strong White Bread Flour
5ml/ 1 tsp salt
5ml/ 1 tsp white sugar
5 ml / 1 tsp Dried fast Action Yeast
25g / 1 oz butter, diced
100-120ml / 3-4 fl oz warmed milk
1 egg, beaten
For the filling
125g / 4 ½ oz mixed currants, sultanas and raisins
50g / 2oz Demerara sugar
15g/ ½ oz butter
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves

Method

1.Grease an 18cm / 7 inch square shallow cake tin. Sift the flour, salt, sugar and yeast into a large bowl. Rub in 25g / 1oz butter.

2.In a bowl, mix together the milk and egg. Make a well in the centre of the flour mixture and stir in the liquid. Bring the mixture together with a round bladed knife and knead for 10 minutes on a lightly floured surface until the dough is smooth and elastic. If the mixture is sticky add a little more flour.

3.Turn the dough out onto a floured surface and roll out to a 30 x 23 cm/ 12 x 9 inch rectangle.

4.Prepare the filling: Mix the dried fruit with the soft light brown sugar and spices. Melt the remaining butter and brush over the surface of the dough. Scatter the fruit mixture over the buttered dough, leaving a 2.5cm/ 1 inch border around the edge of the dough.

5.Starting at the long side of the dough, roll it up like a Swiss roll. Pinch the edges together to seal and then cut into 12 slices.

6.Place the rolls cut edges uppermost in the tin. Cover with oiled cling film and leave to rise for 1 hour or until doubled in size.

7.Pre heat the oven to 190ºC/ 375ºF/ Gas Mark 5. Bake for 30 minutes or until risen and golden.

8.Remove from the oven and brush with honey and sprinkle with Golden Caster sugar whilst they are still hot. Then cool on a wire rack.

I've entered this into the I Love Baking event over at what's cooking? check it out here: http://whatscooking.us/forum