Sourdough Scones

I’ve been tweaking a recipe for sourdough scones, and it feels sufficiently different from the original to put it here. I found this recipe on Sourdough Surprises, who credits Sourdough Diva (no longer online)

Before you can make these, you need to get enough sourdough starter to play with. You can do this first thing in the morning or overnight, but you’ll need to leave this stuff alone for at least 6 hours to do its thing.

Take a half cup of goo from your sourdough stash and put it in a big bowl with three cups of water. Add one cup of all purpose flour, and two cups of whole wheat pastry flour, mix well. You can use all the same kind of flour, I like the mix because the all-purpose seems to get processed faster than the wheat.

Replenish the stash with a half cup of all purpose flour and a half cup of water, stir well, and stick it back in the fridge.

Ingredients:

  • 2 cups of sourdough starter
  • 1 1/2 cups of bread flour
  • 1 cup of wheat pastry flour
  • (Optional) 2tbsp of Trader Joe’s coffee flour
  • 1/2 teaspoon of salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon of baking soda
  • 1/2 cup of brown sugar
  • 1 teaspoon of Penzey’s Cake Spice
  • 5 1/2 tablespoons of cold butter
  • 1/2 cup of currants
  • 1/2 cup of walnuts
  • Cinnamon sugar to sprinkle on top

Heat the oven to 400f.

Mix the flours, salt, cream of tartar, baking soda, sugar, and cake spice in a bowl. Cut the butter into small pieces and rub it in to the mix until you have a breadcrumb texture. Mix in the currants and walnuts.

Add a cup of the sourdough starter and mix well with a fork. Add a second cup of starter, knead the dough in the bowl for a minute so it knows who’s boss. Turn it out onto a lightly floured surface and roll out to 3/4in thick. Cut out rounds (do NOT twist the cutter, that seals the edges) and put them on parchment paper on a baking sheet.

Brush the tops with milk (cow or almond, makes no difference) and sprinkle cinnamon sugar over them. Bake at 400f for 20 minutes.

You can substitute a lot of different things into this recipe. I have used dried cherries, diced orange peel, pumpkin seeds, raisins, cranberries, roasted hazelnuts, 1/4 cup of roasted cacao nibs (also from Trader Joe’s), whatever you like.

Do not under any circumstances use more than 2tbsp of coffee flour, because it will drown out all the other flavours.

Better English Scone recipe

I’ve been tweaking my scone recipe to improve structural integrity, after at least three test batches and direction from Angie Ruiz, this is the new and improved recipe.

Better English Scones

Makes about 13 scones and one runty little test scone

Ingredients:

  • 1 pound of flour (I used half wheat flour and half wheat pastry flour)
  • 1/2 teaspoon of cream of tartar (not necessary if you use white flour)
  • 1 teaspoon of salt
  • 2 teaspoons of baking powder
  • 2 teaspoons of nutmeg or Penzey’s Cake Spice
  • 6 oz baking raisins, or chopped dried cherries, or chopped dates, or walnuts, or diced orange peel
  • 4 oz butter
  • 4 oz brown sugar
  • 1 egg
  • up to 200 ml of milk

Put flour into a bowl, add salt, baking powder, nutmeg, and cream of tartar and mix. Rub butter into flour until mix looks like bread crumbs. Add sugar and mix again.

Stir in the raisins/cherries/dates, make sure they are evenly distributed. Put 100ml of milk into a jug, break an egg into it and beat. Mix in egg/milk slowly with a fork until you have a springy, slightly sticky, dough. You might need more milk, pour out another 100ml but don’t use it all.

On a floured surface, roll out to 3/4 inch thick, cut into 2in rounds and put on a greased baking tray. Brush tops with the leftover milk and sprinkle with brown sugar, or cinnamon sugar if you prefer.

Bake at 450F for 20 minutes, they should be golden brown on top. Eat with butter and strawberry jam or honey at around 3pm, with a mug of hot tea with milk.

Overnight Breakfast Glop

Can also be called "pudding" if "glop" sounds unappetising. This recipe uses the US tablespoon, which is a 15ml liquid measure. I put everything in a Blender Bottle to get everything mixed up, it works well. Also I don’t have an electric blender. If you don’t like the texture of tapioca pudding, you probably won’t like this, the chia has a gelatinous texture when it’s hydrated.

Makes 1 serving as written.

Prep time is 10 minutes BUT you have a 30 minute pause in the middle, AND this needs to be left for at least three hours to let the chia seeds do their thing. Or leave it in the fridge overnight.

Ingredients:

  • 1 cup of almond milk (or your milky substance of choice)
  • 2 tablespoons of Organic Gemini tigernut smoothie mix
  • 2 tablespoons of ground flax seed
  • 1 tablespoon of maple syrup
  • 1 tablespoon of chia seeds

Optional ingredients, choose one or two:

Put the milk into a Blender Bottle and add all the ingredients except the chia. Mix well. Add the chia, mix again, and leave in the fridge for a half hour. Mix well, decant into another container, and put back in the fridge. Clean the Blender Bottle immediately or stuff will cement onto it. Leave for three hours, or overnight. Eat the following morning with a spoon, top with fruit or nuts if you like.

I found chia recipes when I was looking for Paleo alternatives to oatmeal, and it is surprisingly filling. This glop has a lot of texture from the ground flax, chia, and tigernut, you need to use a spoon instead of trying to drink it.

(If you’re not using Amazon Smile and making Amazon donate to National Novel Writing Month, please consider doing that.)

Recipe: Rock Cakes

Why yes, I am pathologically incapable of following a recipe as given. I assembled this from several recipes online and tweaked it to work with US measures. I made two batches, my other substitutions are below. This is a good recipe for using up small amounts of dried fruit and nuts leftover from other recipes.

Rock cakes, batch #2 , with diced dried orange peel & cherries #baking

A photo posted by Alison Hawke (@quantumtea) on May 8, 2016 at 10:23am PDT

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Ingredients:

  • 8oz self-raising flour
  • 3oz brown sugar
  • 1 teaspoon of baking powder
  • 2 teaspoons of spice (Penzey’s Cake Spice and Baking Spice worked, get something with nutmeg in)
  • 4.5oz unsalted butter (1 stick and 1 tablespoon)
  • 5oz or more of dried fruit and or nuts
  • 1 egg
  • 1 tablespoon and 1 teaspoon of milk
  • 2 teaspoons vanilla extract

Makes 16 rock cakes. Set the oven for 350f.

Mix the flour, sugar, baking powder, and spice together. Cut the butter into small slices and rub it into the flour mix until it looks like breadcrumbs. Add the dried fruit and mix well.

In a separate bowl, mix the egg, milk, and vanilla extract together.

Add the egg mixture to the flour and stir until you have a lumpy, sticky dough. If you need to, you can add a teaspoon more milk.

Put a dollop of rock cake into each of 16 muffin cups, sprinkle the tops with cinnamon sugar.

Bake at 350f for 15-20 minutes. At the 15 minute mark, see if you can push the top of a rock cake down. If you can, they probably need another 3 minutes.

These two batches helped clear out a bunch of stuff from the pantry, and also tasted good. Not too sweet, a little crumbly, and full of interesting flavours.

Substitutions:

Instead of white self-raising flour, you can use whole wheat flour or whole wheat pastry flour and turn it into self-raising flour by adding 3 teaspoons of baking powder and 1/2 teaspoon of salt.

Add a half cup of ground flax seed to the dry ingredients.

Mix and match your dried fruit. I used 4oz baking raisins and 2oz walnuts for batch #1, then 5oz diced dried orange peel, 1oz baking raisins and 1oz dried cherries for batch #2

Rehydrate a teaspoon of dried orange peel, add it to the egg mixture.

New Zealand Chelsea Buns

I’ve made one batch of these from my mother’s recipe, I made a few mistakes but they were still delicious.

New Zealand Chelsea Buns.//embedr.flickr.com/assets/client-code.js

Ingredients for the bun

  • 8oz flour (I used whole wheat flour)
  • 2 teaspoons of baking powder
  • 3oz unsalted butter
  • 1 egg, beaten
  • 1/2 cup of milk

Ingredients for the filling

  • 4oz brown sugar
  • 2oz butter
  • 1 heaping teaspoon of cinnamon

Heat oven to 425f.

Rub the butter into the flour and baking powder. Mix with the beaten egg and add milk a little at a time until you have a lump of dough. Roll it out into a long strip, at least 11in long and 8in wide.

Cream the butter, sugar, and cinnamon together. Spread across the dough in a thin layer. Roll up the dough on the long side and seal the edge with a little milk. Cut into slices and put in a foil-lined 8×8 dish.

Bake for 20 mins, you should see the filling melt and bubble.

My big mistakes were that I didn’t roll the dough out thinly enough, and I didn’t spread the filling over the whole width of the dough, so some parts of my buns are missing cinnamon filling. But they still taste delicious.

Batch #2 will be cooked at 450f to see if that gets the sugar all melty, and double the cinnamon in the filling.

Muffin test kitchen

I’ve been testing out muffin recipes, especially Paleo and gluten-free ones. These are the successes, I’ve only had one really bad fail. The biggest lesson I’ve learned is that manually grating a carrot is a lot of work.

Paleo Morning Glory muffins

I used buckwheat honey, and added a half cup of five grain cereal because my mix looked very wet. It bumped up the cooking time by five minutes and gave me 16 muffins, not 12. Instead of 2 teaspoons of cinnamon, I used one each of cinnamon and nutmeg. They taste fabulous! Dense, moist, great flavour. I ran the nutrition info for these through SparkPeople since it’s not on the recipe page.

Nutritional info: Calories: 255.6, Fat: 15.3g, Carbs: 27g, Fibre: 3.3g Protein: 3.6g, Cholesterol: 46.5mg

Carrot Walnut muffins

These are tasty and very light and fluffy, I’ve made two batches so far. In the Yoga Journal magazine for August 2015, it gives nutrition info, the website doesn’t give you that. This was my first time using coconut flour.

Nutritional info: Calories: 134, Fat: 9g, Carbs: 11g, Protein: 4g, Cholesterol: 70mg, Sodium: 178mg.

Applesauce Oatmeal muffins

I take issue with the directions saying prep time is 5 minutes when the first line says to soak the oats in milk for an hour, but these are tasty and filling muffins. I used nutmeg instead of cinnamon for these, plus some leftover flax seed and millet. Might add flax meal next time to bump up the protein, and switch out the whole wheat flour for almond flour. I like that they use egg white and not whole eggs.

Nutritional info: Calories: 92.3, Fat: 0.5g, Carbs: 23.6g, Fiber: 1.7g, Protein: 3g, Cholesterol: 0.4mg, Sodium: 203.7mg

I love muffins and I’m also trying to eat less carbs and more protein, definitely less sugar.

Recipe: Banoffee pie

This seems to be a pie unknown to Americans, and it’s really easy to make. The only hassle is that it takes time to do it right. You need a five hour stretch to get really good caramel.

Banoffee pie (pre cream).

Ingredients

  • 2 cans of sweetened condensed milk
  • 1 graham cracker pie crust
  • egg white
  • 2 or 3 fresh bananas
  • 1 cup of heavy whipping cream
  • ½ teaspoon vanilla essence
  • (optional) 1 tbsp Bailey’s

The day BEFORE you want to eat the pie (or the day of if you have lots of time) cut the labels off the cans of condensed milk and put them unopened into a pan filled with boiling water. Boil for five hours. Do not let the cans touch the bottom of the saucepan, I use a wire grid in the bottom of a casserole pot. You can refrigerate the cans once they’re cooled, and you’ll need to keep checking the water level.

Brush the inside of the pie crust with egg white and bake at 375f for 5 minutes.

Open the cans carefully and spoon out the sticky caramel goodness into the pie crust. Layer with slices of fresh banana. Add the vanilla essence and Bailey’s to some of the cream and whip it until fluffy. Spread cream over the caramel and serve.

We took one of these to Thanksgiving dinner yesterday and it went down well.