Monday, July 10, 2017

Cream Tea Scones

Cream Tea Scones

Usually when I make the Easy Tiramisu Trifle I shared recently, I have some cream leftover.  My boys love scones, so I use the leftover cream to make these Cream Tea Scones.  These scones are very simple to cutting in butter!  It is a one bowl recipe as well.  My boys like to have these for breakfast.  They would also go well with some jam and a cup of tea!

Cream Tea Scones

Adapted from King Arthur Flour

Makes 12 scones

3 cups unbleached all-purpose flour
1 tbsp baking powder
1 tsp salt
1/4 to 1/3 cup sugar (I used 1/4 cup)
1 tsp vanilla extract
1 1/3 to 1 1/2 cup table or whipping cream (I used 1 cup table cream and milk for the rest)
additional cream or milk for brushing on the scones
turbinado sugar or raw sugar for sprinkling

Preheat oven to 425 F.

Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, salt and sugar.

Sprinkle vanilla over dry ingredients.  While mixing, drizzle in cream (and milk if using) until a cohesive dough is formed.  There shouldn't be any dry flour at the bottom of the bowl and the dough shouldn't be overly sticky.

Lightly flour your cutting board and transfer the dough to it.  Divide into two pieces.

Press each piece of dough into a circle that is about 5 1/2" wide and 3/4" thick.

Brush each circle with cream or milk.  Sprinkle with the turbinado or raw sugar.

Transfer each circle to the prepared baking sheet.

Cut each into 6 wedges and gently pull apart leaving them in a circle.

Bake for 14-15 minutes or until they are starting to brown and have cooked all the way through.

Enjoy warm!

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Tuesday, June 20, 2017

Easy Tiramisu Trifle {#EidEats2017 & A Giveaway}


This post is sponsored by Tea India

We are in the last week of Ramadan and today is the day for Eid Eats!  I pray that everyone has had a wonderful Ramadan and I wish you an early Eid Mubarak from my family to yours.

Monday, June 12, 2017

Healthy Whole Wheat Butterscotch Carrot Muffins


Where has the time gone?  Ramadan is already half over!  I hope we are all doing our best to make the most of this blessed month.  With the end of Ramadan approaching it also mean Eid Eats is coming up.  I had told you all about Eid Eats in my post for Chicken Kheema.  Eid Eats is a virtual potluck where we all "bring" a dish we would serve on Eid.  I hope you will join in with us.  You can find all the details in this post.  The link up is on June 20, 2017. I hope that you can join us!

Monday, June 5, 2017

Kale and Leek Quiche


Today I'm sharing a recipe for a Kale and Leek Quiche.  It is adapted from my Spinach Quiche.  The difference with this recipe is that I cook the leeks and kale on the stove top to soften them.  It is a simple recipe.  For the crust, I like to mix in some whole wheat flour.  For a more rich tasting dough you can use all all-purpose flour. 

Monday, May 29, 2017

Strawberry Banana Oatmeal Cups


Ramadan Mubarak!  We began fasting this past Saturday which means a month of fasting and ibadah (worship).  Today I'm sharing a recipe for Strawberry Banana Oatmeal Cups which would be great for suhoor (the pre dawn breakfast).  For Suhoor, we don't like to have something very heavy.  Usually we have cereal, eggs or oatmeal.  

I like to make suhoor ahead of time, so all I have to do is warm it up in the morning.  These oatmeal cups can be made before and kept in the fridge.  When you want to have them, all you have to do is warm them up in the microwave.  I've adapted this recipe from my Baked Maple Walnut Banana Oatmeal Cups.  This recipe is very versatile so you can experiment with different fruits and nuts.

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