tea | May You Cook It!

A scone is a British type of quick bread originating from Scotland. It was originally made in a round, flat form and baked in a griddle. After baking, it was divided into triangle quadrants. The whole, flat bread is called a bannock and the triangle segments called scones.* The introduction of baking powder to commercial and household kitchens led to the scone’s development into the leavened, oven-baked version commonly seen today. Scones are popular in the UK, New Zealand, Australia and other countries in the Commonwealth.

This scone recipe incorporates dates and is delicious served warm with a dollop of cream and jam. To make it you’ll need:

3 C self-raising flour
1 C milk at room temperature
1 tbs caster sugar
80g butter, cubed, at room temperature
1/2 C sliced dates
Extra flour for dusting.

Instructions

Preheat oven to 220 degrees celsius.
Mix the flour and sugar together. Rub the butter into the mixture using your fingertips. Continue until you achieve the consistency of breadcrumbs.
Add the milk and dates. Mix with a spatula using a cutting motion until the mixture begins to hold. The dough should become soft and a little sticky.
Transfer the dough onto a floured surface and knead gently for about 4 mins. (Do not over handle the dough as this will cause your scones to become tough and heavy).
Flatten the dough to a thickness of about 2cm and cut into rounds. Lightly dust the tops with flour
Place onto a greased sheet tray, spaced about 1 cm apart.
Bake for about 15-20 mins until golden.

Serve warm with clotted cream and jam.

Sweet cinnamon rolls are delicious served warm, soft and straight out of the oven. They’re great for breakfast or brunch, especially when served with a hot cup of coffee. However, like other brioche types of breads and sticky buns, these rolls are a little high on the butter and sugar content. For that reason, it’s best to have them as an occasional treat rather than a regular breakfast item. But if you’re like me and prefer to have these delicious rolls more often than occasionally, then I suggest that the best way to enjoy them is to eat them slowly….savor each morsel of the soft, warm bread and the sweet, chewy caramel filling…have one roll…then two ….if you really must, have three….. then get on the treadmill and run for your life.

Ingredients

Dough:
1/2 cup butter
1 teaspoon salt
3 eggs
5-6 cups self raising flour
2/3 cup milk
3/4 cup water
1 cup brown sugar
2 tablespoons instant yeast
2 teaspoon cinnamon

Filling:
1 cup brown sugar
3/4 cup butter
2 Tbs ground cinnamon
Ground peanuts

Glaze:
1 cup powdered sugar
3 Tbs warm water
Vanilla essence

Instructions

Combine the butter and sugar in a large bowl. Mix until light and fluffy. Gradually add in the eggs.
Place the milk and water in a large saucepan. Heat over a low setting until it reaches about 37 degrees celcius.
Combine the milk and water mixture with the batter. Add the cinnamon, yeast and salt. Mix the ingredients well.
Gradually add in the flour, beating well.
Turn the dough out onto a floured surface and knead for about 10-15 minutes until well blended.
Place the dough into a well-oiled bowl and set aside to rest for about 1-1.5 hours.
Turn the dough out onto a floured surface and roll out into a 14 x 20 inch rectangle.
Using your fingers, gently cover the dough’s surface with the butter.
Combine the brown sugar, ground peanuts and cinnamon for the filling. Sprinkle the filling over the buttered dough.
Carefully roll the dough then pinch the seams, sealing it well.
Liberally cover a large sheet tray with butter and sprinkle the bottom with brown sugar.
Cut the dough into about 16 pieces and place onto the sheet tray.
Cover the dough with cling wrap and allow it to rise for about 1.5 hours.
Place in a preheated 175 degree (celcius) oven and bake for about half an hour.
When the rolls have finished baking, remove from the oven and allow it to rest about 5 minutes.
Combine the powdered sugar, water and vanilla essence to make the glaze. Turn the rolls out onto a serving platter and top with the