This is a delicious recipe for Stollen inspired Biscotti. I have combined the two recipes so that you have the crunch of a rich biscotti, permeated with the marzipan, mixed peel and cranberries that are associated with the Christmas bread Stollen. This is a really simple recipe and takes no time at all to prepare, they go perfectly with coffee and are even better if you dunk them a little to soften them.
It would seem there’s still room for one more biscotti recipe in my collection. If you love to bake biscotti there are never enough recipes and there’s always room for one more or two …
After baking hundreds of buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe. Our favorite buttermilk biscuits are perfect for any breakfast, brunch, even dinner.
Looking for a quick and easy rusk recipe, but still with the traditional homegrown flavour? Try this one, the flavour of our Vanilla Cake Mix works particularly well with the raisins (we used the old fashioned seeded raisins). Enjoy with an aromatic cup of coffee.
Orange Raisin Scones with Orange Glaze - tender English style scones infused with orange flavour and packed with raisins before being topped with a sweet but tangy orange glaze.
I haven’t been posting regularly since we haven’t been camping much this year, but as the year draws to a close, my thoughts turn to holidays and food. Absolute bliss, I can’t wait to pack our cara…
Every day is perfect for scones, and this tutorial will walk you through exactly how to make soft scones. These scones come out crisp on the outside and super soft and light in the middle. They are the perfect base for all sorts of add-ins!
Every day is perfect for scones, and this tutorial will walk you through exactly how to make soft scones. These scones come out crisp on the outside and super soft and light in the middle. They are the perfect base for all sorts of add-ins!
An easy recipe for Skillet Dill and Cheddar Buttermilk Scones, using garden fresh dill and extra old cheese! The perfect lunch or tea break treat!
Stollen Scones are my version of a wonderful German bread eaten at Christmastime. Citrus enhanced dough is filled with rum soaked cranberries and raisins. Nuts add a little crunch, and it's topped with some beautiful sparkling sugar. Such a treat to make for your Christmas morning breakfast! Stollen Scones There are many holiday breads eaten around the world at Christmas such as the German Stollen, Italian Panettone, Norwegian Julekake, and Greek Christopsomo. Today I wanted to bring the flavors of the wonderful German Stollen bread and turn them into a friendly breakfast scone using my Basic Scone Recipe. These scones are to die for and certainly scream holiday. Filled with rum soaked dried cranberries and raisins, pecans, and a moist and crumbly dough that's laced with citrus flavors and cinnamon. Theses are the perfect item to make for your Christmas breakfast, or any winter morning. Hot scones with the flavors of the holiday will leave you wanting more! Enjoy! What Ingredients do I need? dried cranberries golden raisins dark rum pecans all purpose flour lemon orange sugar salt baking powder cinnamon butter egg whole milk sparkling sugar (optional) for the tops Substitutions and Variations You can use white whole wheat flour for half of the flour amount. Gluten free and almond flours would work well too. Use shortening instead of butter. Use dried cherries or apricots, or dark raisins Use walnuts or hazelnuts or pistachios instead of the pecans. Add pieces of candied lemon and orange peel to the dough. (Make sure to leave out the zests.) Soak the fruit in boiling water instead of rum for an alcohol free product. Kitchen Tips and Notes You can make either rolled or drop scones with this dough. I've made drop scones this time around to give them a more rustic look. If you roll them out try using holiday cookie cutters to shape the scones! Scones will keep several days on the counter or in the refrigerator. You may also freeze them individually for later use. These can be "made ahead" this night before. Make the dough and create the individual scones placing them on the baking sheets. Place them in the refrigerator overnight and bake them off the next day. HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook, and Pinterest for all of the latest updates. More scone recipes you might enjoy! Apple Ginger Scones Pumpkin Cranberry Scones Simple Chocolate Chip Scones Lemon Blueberry Scones Strawberry Shortcake Scones Stollen Scones Yield: 12 scones 1/3 cup dried cranberries 1/3 cup golden raisins 1/3 cup dark rum 1/3 cup chopped pecans 3 cups all purpose flourzest of one lemon zest of 1/2 orange 3 tbsp sugar 1/2 tsp salt 4 tsp baking powder 1/2 teaspoon ground cinnamon 3/4 cup butter (cold) 1 egg 1 cup whole milk sparkling sugar Preheat oven to 450 degrees. In a bowl add the cranberries and the raisins. Pour the rum over the fruit and mix together well. Allow the fruit to sit 30 minutes to soak up the rum. Add the dry ingredients to a large bowl and combine. Using a pastry cutter cut cold butter into flour mixture until there are pea-sized pieces of butter throughout. Add the milk and egg and mix just until combined. Drain the fruit from any remaining rum mixture. Add the dry fruit to the dough and fold in until combined. Remove the dough to a generously floured work surface and knead just until it comes together. Spray a 1/3 cup measuring cup with non-stick cooking spray. Using the measuring cup spoon out the dough on to parchment lined baking sheets for drop scones. Sprinkle the top with sparkling sugar. Place the scones in the oven and bake for 10 to 15 minutes or until golden brown on top. Remove from the oven and allow to cool on a wire rack for several minutes. Serve warm.
This easy-to-make Christmas Morning Scones recipe (aka Vanilla Bean, Nutmeg, and Rosemary-Scented Scones) captures the flavor and aroma of Christmas morning! They have a unique, festive flavor, are easy to make, and will become your family's new favorite holiday morning tradition.
When you use vegetable juice cocktail in a simple, fast biscuit instead of milk, you'll get a rosy, tender, savory treat.
Lemon, Poppy Seed and Cranberry Rusks http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/10/lemon-and-poppyseed-rusks.html *angeladay.* 1kg self-raising flour 10ml baking powder 5ml salt 350g butter, cubed 250ml sugar grated rind of 2 lemons 180ml poppy seeds 500ml dried cranberries 3 eggs 500ml buttermilk Makes about 60 Put flour, baking powder and salt into a bowl. Add the butter and rub it in until the mixture resembles breadcrumbs. Mix in the sugar, lemon rind, poppy seeds and cranberries. Combine the eggs and buttermilk and mix well. Add to the dry ingredients and mix to form a stiff dough. Press the mixture into a well-greased 30x40cm deep roasting pan. Bake at 180°C for 30-40 minutes or until a skewer inserted into the middle of the tray comes out clean. Remove and cool in the pan for 10 minutes before turning out on to a cooling rack. Cool completely. Cut into the size you prefer and pack on to a baking tray. Reduce the oven temperature to 50°C and return the rusks to dry out overnight. Store in an airtight container.**
This incredible-tasting, rich and buttery scone features a butterscotch/cinnamon filling, and a generous shower of cinnamon sugar on top.
Ever since I started baking scones, I have formed the habit of collecting scones recipes whenever I chance upon them. This particular recipe caught my eye right away as the scones are made with some oatmeal. I like the idea of baking with oatmeal, somehow it makes the baked goods appear more healthy. It is only recently that I began introducing oatmeal into our daily diet...especially for myself and my better half. I think we really need the help from this nutritious food at our age! So, what's so great about oatmeal? 1. Oatmeal 'soaks up' the Bad cholesterol and gets rid of it from your body, without affecting the good cholesterol. 2. All the nutrients in oatmeal are good for you heart. 3. Oatmeal also helps you lose weight! It is high in fiber but low in fat, and it stays in you stomach longer and hence reduces any cravings for snacks or junk food. Besides all these, it is also a good source of nutrition to help children grow strong and healthy. Oatmeal is a perfect morning meal for me as I usually have my breakfast at 6am, and by mid-morning I am tortured with constant cravings for food to keep me going before lunch! By having just a small bowl of oatmeal, it will keep me full for the rest of the morning. This helps to cut down on unwanted calories from snacks or junk food. However, I have not really acquired the taste for this miracle food. The truth is, I find the texture too sticky, chewy and slimy! Even though I started with instant baby roll oats (with no added sugar ), which is smaller and thus less chewy, I still finds it hard to have it for breakfast every other day. While my elder child has no problem finishing up one bowl, my younger one turned his nose up and has since named the bowl of gooey stuff...'the yucky porridge'. I guess it will take a long while before I could advance to regular, old fashioned, roll oats (^_^") Contrary to the undesirable taste of eating oatmeal on its own, using it for baking creates a nice texture to the bakes. I have since been using oatmeal to bake cookies, scones and even muffins. Sprinkling some rolled oats on a bread dough just before it goes into the oven will not only magically transform it to a rustic looking loaf of bread, but also provide that little extra fiber in your diet. As usual, I baked these scones with my younger child. Like me, he enjoys playing with flour and sink his hands into a pile of soft dough. He loves to help me with the sifting...an activity which usually lands up with more flour on the table and kitchen floor than the mixing bowl! These scones are a perfect breakfast treat, of course they also taste delicious any time with tea or coffee. However, do not expect a very soft and fluffy texture compared to scones that are made with buttermilk (an ingredient which really helps in making lighter and tender baked goods). While scones are usually served with jam or clotted cream, however, if we do run out of homemade jam, we are fine eating them plain. The tricky part about baking scones is how to serve them warm, freshly baked, early in the morning. Unlike muffins, scones only taste best on the day they are baked. Even if you were to warm any 'left over-night' scones in the oven before serving, they just don't taste as good. My way of getting around the problem is to make the dough the night before, usually on a Friday night, and keep the dough, cling wrapped, in the fridge. The next morning, while the oven is preheating, I'll finish up with the remaining steps of cutting the dough into wedges and brushing the top with milk and they are ready to get into the oven. In less than half an hour, my family gets to wake up to a nice aroma of scones baking in the oven, and the 'gurgling' sound of coffee brewing in my coffee maker. What a great way to welcome the weekend, and this also happens to be one of the many precious moments in my life :) Here's one good news! To thank frequent visitors to my blog, I am doing a little giveaway! I used to do little giveaways 'privately', especially during my blog anniversaries, by giving away cookie cutters, bottles of vanilla extracts to a handful of blogger pals. This time I would like to make it a public event and extend it to the rest of you. I got my better half to get me one extra bottle (4 oz) of Nielsen-Massey's Madagascar Bourbon Pure Vanilla extract on his recent trip to the States. So this is the little gift that will be given to one lucky reader. The only restrictions is, you need to have a local (Singapore) mailing address, or an address in Malaysia, because it really doesn't make sense if the postage comes up to be more expensive than the gift itself. If you are interested to participate in this giveaway, just leave your comment with this tag: 'I'll love to have it!' before 5 July and I will use an online randomizer, to pick the lucky reader. (Note: You need not leave your email address in your comments, I am worried your email address may get spammed.) All that I ask from the winner is...bake something with the vanilla extract and share it with your families and friends :) Cranberry Oatmeal Scones Ingredients: (makes 6 ~ 8 scones) 200g cake flour 2 teaspoons baking powder 2 tablespoons caster sugar one pinch of salt 65g unsalted butter, cold, cut into small cubes 30g instant oatmeal (I used instant baby rolled oats) 100ml milk (I used low-fat fresh milk) 50g dried cranberries (or raisins) some orange juice or water for soaking Method: Cover dried cranberries (or raisins) with some orange juice (or water) and soak for 10mins. Drain well and set it aside. In a large mixing bowl, sift together cake flour and baking powder. Mix in sugar and salt. With finger tips rub the cold butter into the dry ingredients until the mixture resembles coarse crumbs. (It is important that the butter be cold so when it is cut into the flour mixture it becomes small, flour-coated crumbs. I use a fork to work the butter into the dry ingredients. If the butter starts to melt away during this process, stop and place the mixture in the freezer for 10-15 mins to prevent the butter from melting further. Continue the process when the mixture is well chilled. Mix in the oatmeal and dried cranberries. Make a well in the centre and add in milk. Stir with a spatula until just combined. The mixture will be sticky, moist and lumpy. Gather up the mixture and place it on a lightly floured surface and give it a few light kneading (not more than 10 seconds) so that it comes together to form a dough. Do Not over work the dough. (Only mix the dough until it comes together. Too much kneading will cause gluten to develop, and the resulting scones will turn hard and chewy. Knead only until the ingredients come together into a combined mass.) Pat the dough into a round disc about 3/4 inch thickness. With a sharp knife cut the dough into 6 wedges (cur into 8 wedges for smaller scones). Place scones on baking sheet (lined with parchment paper), space them apart. Brush the tops with some milk. Bake in preheated oven at 200 degC for about 12- 15 minutes or until they are well risen and the tops are a light golden brown. Remove from oven and place on a wire rack to cool. Serve warm. Recipe source:adapted from Smile! 幸福小点心, 山王丸由利绘
Welcome the fall season with these low carb Autumn Spice Scones topped with a toffee cream cheese glaze. Buttery and crumbly, these almond flour scones are sweet treats that are just as good with your breakfast coffee as they are with a cup of afternoon tea. With just 3 net carbs, you?ll want to have a batch of these in the freezer all season long. These low carb scones freeze well for up to 3 months.
This is the best scone recipe! The addition of sour cream gives these a tender crumb. Serve them with clotted cream, butter, and a selection of jams.
Christmas Stollen Scones – Everything you love about almond German stollen in scone form! These combine a classic British scone with German holiday stollen. Filled with cherries, lemon, orange, and almond flavors.
Chock-full of dried fruit, almonds, and spices, the German stollen is a dense bread that is traditionally oblong, symbolizing a swaddled infant. The history of stollen dates to 15th-century Dresden, where the first German Christmas market was held.
Classic, easy recipe using plain flour - with tips on how to make the fluffiest, high-rise light cheese scones for teatime.
Barry’s sister, Lorraine, gave me this recipe years ago. Angel biscuits are a cross between a biscuit and a roll in that they contain...
This Spiced Eggnog Scones recipe is perfect for enjoying during the Christmas season with a cup of coffee or tea. Not only is eggnog baked right inside of this holiday scone, but the top has a delicious eggnog drizzle. So good!
When browsing through hundred-year-old magazines, sometimes a recipe just jumps out at me. Orange Biscuits with Orange Filling was one of these recipes. Back then, there were few photos in magazine…
A German Stollen made without yeast, but with all the traditional ingredients for that classic fruit and almond flavour (gluten free version included).
Maple Scones are one of my favorite things. They’re so simple and good, and every time I have one, I get nostalgic for the days when I was learning beginner baking basics in a studio apartment I sh…
Morning Glory Scones Recipe - These baked beauties are chockfull of flavor and a little bit of added healthy goodness. Perfect for breakfast!
A great way to use sweet, vitamin-rich sweet potatoes in your baking, these Sweet Potato scones are easy to make and taste surprisingly good! With a luxurious honey glaze drizzled on top, they are great side dish as well as a snack or breakfast treat.
I completely fell in love with Welsh cakes after Jim gave me my first taste of one in Pontypridd market. The Welsh cooks of old did a lot of cooking on bakestones, which are essentially round cast iron skillets. They'd place them over a fire in their home, and use them for things like these sweet little cakes, which have a crisp outside and a soft, slightly crumbly inside that is to die for. You can replicate that bakestone style of cooking using a heavy-bottomed non-stick pan. I love serving these warm as they are or filled with a spoonful of cream and a few berries. Jim was using chunks of chocolate, different dried fruits and even sprinkles of desiccated coconut, so feel free to experiment once you’ve mastered the basic recipe.
These coconut cream scones would make the perfect addition to an Easter Brunch. Coconut always reminds me of Easter...maybe it's because the flakes resemble the fake grass in my Easter baskets when I was little!
