I have been away for too long once again and dear readers I have to apologise once again but this time as most of G'Gina's Kitchenette facebook readers are aware, I have moved cities. Yes again! So a new kitchen, a new beautiful home and lots of hopeful expectations for better cooks & bakes. For now it's brown cardboard boxes that are waiting to be unpacked while I rest to recuperate from hurting myself during the packing and unpacking process.
Scones has always been on my to do list and what better time to try it out as the lovely Rocio Rivera Gentil of Kids and Chic hosts this month's #BreadBakers event 'Oatmeal Breads'. Thanks Rocio for the wonderful opportunity.
Scones find its origin in the United Kingdom and I first had the most perfect scone on our family's visit to United Kingdom during my schooling age. My Mum had gained a nickname 'London Leela' owing to the fact that she was one of the early medical staff who had trained in her profession in London. She always raved of the ways things were done in London. She also adopted a lot of the food and English culture at home. I owe this recipe to her as well.
The scone is a part of the traditional cream tea or Cornish cream tea or Devonshire tea, which is a form of afternoon tea as a light meal consisting of scones with with clotted cream and jam. It differs from teacake or sweet buns which are made out of yeast.
I have included an option for those who are allergic to nuts/peanut butter.
This is a simple recipe too!
You need:
1. Preheat the oven to 200°C and place a butter paper or baking sheet on your baking tray and set aside.
2. In a large bowl, blend the flour, oats, brown sugar, baking powder, baking soda and salt together.
3. Add the butter and using your fingertips (* see Notes 2.) to blend the butter into the flour mixture.
4. In a small bowl, whisk the buttermilk and the egg yolk together taking care not to whisk too much.
5. Make a well in the center of the flour mixture and pour the buttermilk and yolk mixture into the well and then add the peanut butter and gently fold the mixture together until it blends together.
6.Then add in the chocolate chips and gently knead with your hand until just incorporated taking care not to over mix the dough.
7. Turn the dough out on to the butter paper or baking sheet and mould the dough into a round disk about 8-9" in diameter. Pat to smoothen the surface as much as possible.
9. Brush atop the dough with whisked egg white, and sprinkle the top with powdered sugar.
10. Cut the dough into 8 wedges taking care not to separate them.
11. Bake the scones for 25-30 mins, or until the scones are nice and golden brown or until a toothpick inserted in the center comes out clean or sometimes with a few crumbs attached.
11. Remove from the oven and let it cool aside for 5 minutes, then slice the already wedged 8 pieces and separate them this time.
12. Transfer to a wire rack to cool completely, or serve slightly warm. Store in an airtight container at room temperature for up to 2 days or refrigerate and use up to 4 days. Slightly warm in the oven before serving though if refrigerated. Optionally serve with some plain unsweetened cream or even sour cream on top.
* Notes:
1. Rolled oats are traditionally oat groats (hulled kernels of oat cereal or the wholegrain of the oats that have been husked and includes the bran, cereal germ and endosperm) that have been de-husked, steamed and then rolled into flat flakes, then stabilised through light toasting process.
2. You can also use a pastry blender instead of using your fingertips.
This is my cup of tea with my slice of scone on the next day of baking these scrumptious scones :)....
Tea and Scones Anyone? ...
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a
common ingredient or theme. Follow our Pinterest board right here. Links are also
updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com
Scones has always been on my to do list and what better time to try it out as the lovely Rocio Rivera Gentil of Kids and Chic hosts this month's #BreadBakers event 'Oatmeal Breads'. Thanks Rocio for the wonderful opportunity.
Scones find its origin in the United Kingdom and I first had the most perfect scone on our family's visit to United Kingdom during my schooling age. My Mum had gained a nickname 'London Leela' owing to the fact that she was one of the early medical staff who had trained in her profession in London. She always raved of the ways things were done in London. She also adopted a lot of the food and English culture at home. I owe this recipe to her as well.
The scone is a part of the traditional cream tea or Cornish cream tea or Devonshire tea, which is a form of afternoon tea as a light meal consisting of scones with with clotted cream and jam. It differs from teacake or sweet buns which are made out of yeast.
I have included an option for those who are allergic to nuts/peanut butter.
This is a simple recipe too!
You need:
- 21/2 cups of all-purpose flour
- 11/4 cup Quaker oats (not quick oats) or traditional rolled oats * see Notes 1.
- 7 tbsp cold unsalted butter, cut into cubes
- 1 cup buttermilk
- 1 egg, separated
- ½ cup cold peanut butter (or 1 cup small bananas mashed)
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1/2 cup dark brown sugar
- 1 cup dark unsweetened or semi sweet chocolate chips
- White powdered or raw sugar,castor sugar or icing sugar for sprinkling
The Make:
Preparation Time: 15 mins | Bake Time: up to 30 minutes | Makes 8 scones
1. Preheat the oven to 200°C and place a butter paper or baking sheet on your baking tray and set aside.
2. In a large bowl, blend the flour, oats, brown sugar, baking powder, baking soda and salt together.
3. Add the butter and using your fingertips (* see Notes 2.) to blend the butter into the flour mixture.
4. In a small bowl, whisk the buttermilk and the egg yolk together taking care not to whisk too much.
5. Make a well in the center of the flour mixture and pour the buttermilk and yolk mixture into the well and then add the peanut butter and gently fold the mixture together until it blends together.
6.Then add in the chocolate chips and gently knead with your hand until just incorporated taking care not to over mix the dough.
7. Turn the dough out on to the butter paper or baking sheet and mould the dough into a round disk about 8-9" in diameter. Pat to smoothen the surface as much as possible.
9. Brush atop the dough with whisked egg white, and sprinkle the top with powdered sugar.
10. Cut the dough into 8 wedges taking care not to separate them.
11. Bake the scones for 25-30 mins, or until the scones are nice and golden brown or until a toothpick inserted in the center comes out clean or sometimes with a few crumbs attached.
11. Remove from the oven and let it cool aside for 5 minutes, then slice the already wedged 8 pieces and separate them this time.
12. Transfer to a wire rack to cool completely, or serve slightly warm. Store in an airtight container at room temperature for up to 2 days or refrigerate and use up to 4 days. Slightly warm in the oven before serving though if refrigerated. Optionally serve with some plain unsweetened cream or even sour cream on top.
* Notes:
1. Rolled oats are traditionally oat groats (hulled kernels of oat cereal or the wholegrain of the oats that have been husked and includes the bran, cereal germ and endosperm) that have been de-husked, steamed and then rolled into flat flakes, then stabilised through light toasting process.
2. You can also use a pastry blender instead of using your fingertips.
This is my cup of tea with my slice of scone on the next day of baking these scrumptious scones :)....
Tea and Scones Anyone? ...
Oatmeal Bread themed #BreadBakers:
