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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 8 oz. plain flour (2 cups) 1/4 tsp salt 3 oz. butter or margarine 1 level tsp bicarbonate of soda 2 level tsps cream of tartar plus 1/8 tsp 1/2 gill milk (1/2 cup) 1/2 gill cream (1/2 cup) Instructions: Sift flour and salt and rub in the fat, add the raising agents. Mix to a light dough with milk and cream. Roll out 1/2 to 2/3 inch thick, cut in rounds with cutter 2 to 2-1/2 inch in diameter, place on greased baking sheet and brush with milk or egg wash. Bake in a very hot oven (450 degrees) for 10 to 15 minutes. (These scones are often eaten with butter, double cream, marmalade and the like, but they are rich enough to be superb au naturale.) ****** Scones Makes 3 dozen very small scones Preheat oven to 450 degrees. Sift together: 2 cups already-sifted cake flour or 1-3/4 cup already-sifted unbleached white flour 2-1/4 tsps baking powder 1 heaping Tblsp sugar 1/2 tsp salt Cut into this, using a pastry blender: 1/4 cup butter, firm, which you've cut into 8 pieces Stop when the butter particles are pea-size. Beat, in a separate bowl: 2 eggs Scoop out 2 or 3 Tblsps of the egg and set it aside for later. To the remainder, add: 1/3 cup half-and-half or, to go all-out, heavy cream Pour the wet ingredients into the flour-butter mixture and stir together with a few strokes. Pat it out on a floured board, handling it as little as possible, until it is 1/2 to 3/4 inch thick. Dough will be stickier than for biscuits. Brush the biscuits with the reserved egg and bake for about 15 minutes. Serve piping hot. For a large tea, make up and cut the dough a few hours ahead of time and refrigerate it. When the guests start to arrive, pop a SMALL batch of scone in, set the timer, and serve batch and batch of fresh, hot scones. ***** Currant Scones Makes about 16 scones 1/2 cup dried currants 1/4 cup brandy 2 cups all-purpose flour 3 tsps baking powder 1 Tblsp sugar 1/2 tsp salt 1/4 cup shortening 3/4 cup half and half 1 egg mixed with 4 Tblsps milk for glaze Sieved light brown sugar 1 cup heavy cream, whipped Raspberry jam Soak currants in brandy one half hour to plump. Drain and set aside. Preheat oven to 425 degrees. Lightly grease a baking sheet. Into a medium mixing bowl sift flour, baking powder, sugar and salt. Using a pastry blender, cut in shortening until mixture resembles coarse meal. Add currants and stir in half and half, using a fork, until dry ingredients are moistened. Turn dough out onto a floured surface and knead 6 times. Roll out a 3/4-inch thickness; cut with a 2-inch round biscuit cutter. Place rounds on baking sheet. Brush with egg glaze, then sprinkle with sieved brows sugar. Bake at 425 degrees for about 15 minutes, or until sugar has caramelized and tops are golden brown. Serve with whipped cream and raspberry jam. (Next time someone says they ONLY got a Continental breakfast, consider a plate of these with your morning juice and coffee!) ***** 8 oz. flour (2 cups) 1/4 tsp bicarbonate of soda 1/2 tsp cream of tartar 1/4 tsp salt 3 oz. sugar (1/2 cup plus) 3 oz. butter or lard 2 oz. sultanas 1/2 oz. chopped candied peel 1 egg little milk Sieve all dry ingredients together, rub in the fat, add the sultanas and peel, and stir in the beaten egg and mix to stiff dough with milk. Divide in two and roll into (somewhat flattened) rounds on floured board. Place on baking sheet and mark each round (about half depth) into triangles (quarters or sixths). Bake in a moderately hot oven (375 degrees) for 15 to 20 minutes. |
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