Scones

There is definitely something to be said for homemade scones. Tall, fluffy, light, absolutely delicious with some jam and cream (is there any other way?!) I find their shop bought relatives are so much more cakey and bland. All the same shape and height, who wants that? boring!

Scones really are so easy to make. For a sure fire success I have just 2 "rules"

1. Handle the dough as little as possible.
2. Use cream of tartar (I really have no idea why it makes them so light,, must be some magical chemistry going on somewhere)

Ingredients

500g Plain flour
1 tsp salt
4 1/2 tsp cream of tartar
75g cold diced butter
300ml milk (you could use buttermilk if desired)

• weigh out all the dry ingredients into a bowl, and rub in the butter. It shouldn't really look like breadcrumbs, more like damp flour. Make a well in the centre and pour in the milk in one go and stir until combined.
  
• Turn this out on to a floured surface, and knead very lightly to form a soft light dough. This really should take about 15 seconds.
• Roll out to about 3 cms and then cut out with a pastry/ biscuit cutter. I use a 6 1/2 cm crinkly edged cutter. Place on to a floured baking sheet, and pop in a pre-heated oven 220 degrees for about 10-12 minutes.
  

You can either glaze with egg whites or dust with flour before they go in the oven. This recipes makes between 9-12 depending on how thick you go with the dough.



Variations: You can literally go mental! throw in a handful of raisans, cherries, grated cheese. I like to add a few drops of vanilla, and serve with cream, jam, and a sprinkling of icing sugar.

delicious!

Peanut and chocolate squares

Christmas is over! So I should be concocting something wholesome and nutritous? Instead I've whipped up some no-bake peanut and chocolate squares. I just couldn't resist. I received loads of foodie gifts this year, and I stumbled across this recipe. My best foodie present was an egg cupboard from the mother-in-law. Truly inspired gift choice. It came with 2 egg cups, and little holes to keep your eggs. It looks so pretty on my work top.


Ingredients

for the peanuty base...
50g unsalted butter
200g smooth peanut butter
300g icing sugar
50g soft brown sugar

for the chocolately topping...
100g good dark chocolate
200g milk chocolate
1 tbsp unsalted butter

You can totally play around with the chocolate ratio, but I wouldn't go 100% milk, just reading the recipe is eye-wateringly sweet! The saltyness of the peanuts really makes it work.

• Beat all the ingredients for the base in a bowl. I always use a wooden spoon, but a electric mixer would be absolutely fine. Once smooth, press down into a lined brownie tin. Try and make sure this layer is as smooth as possible
• Next, melt the chocolate and tablespoon of butter. Double boiler, zap it in the microwave, whatever, as long as its melted! Personally I would put it in the microwave on medium for about 90 seconds.
• Pour the molten chocolate over the peanut layer. The butter in the chocolate should make it look shiny and glossy.
• Pop it in the fridge to set. It should take a few hours. Cut into very small squares once it has set.

Ta-da! These are incredibly more-ish, but jaw achingly rich. Hence the small squares. perfect with a cuppa.