Blueberry Lemon & White Chocolate Scones

Blueberry Lemon & White Chocolate Scones

Hello Everyone! I’ll make tonight’s post quick only because I am mentally and physically exhausted from both being sick and basically juggling so many projects simultaneously today. I managed to tick at least 70% of my list of things to do for work so I’m pretty happy about that, but it’s going to be a busy weekend!

Blueberry Lemon & White Chocolate Scones

Anyway, tonight’s recipe is one of my favourite go-to-brekkie when I was still living in Sydney for my university studies. When I lived up in the lower North Shore, I’d always walk about 15 minutes from home to catch the train to the city, and then a bus to campus. Along the way, I’d stop at Baker’s Delight and pick up a freshly baked Blueberry Lemon & White Chocolate Scone before hopping onto the train. I’d then have my scone on campus in the lecture hall, or tutorial rooms while waiting for class/lecture to start. It would alway make my mornings a little bit better especially when I’d have to be on campus by 8 or 9 in the morning.

So since the theme for the month of May on Amcarmen’s Kitchen is Blueberries, I decided to whip up my own batch of Blueberry Lemon & White Chocolate Scones to get into the nostalgic zone. I followed my own recipe for Basic Scones which I posted way back in mid-2014, and added blueberries, lemon juice and zest, and white chocolate chips into the mix.

Blueberry Lemon & White Chocolate Scones Ingredients

PREP TIME 20 MINS | COOKING TIME 20-25 MINS | SERVES 12 SCONES

INGREDIENTS

  • 3 cups self-raising flour, plus extra for dusting
  • 1 punnet (125g) fresh or frozen blueberries
  • 80g chilled unsalted butter, cubed
  • 1 cup milk
  • 1/2 cup white chocolate chips
  • Juice of half a lemon
  • Zest of 1 lemon

METHOD

  1. Preheat oven to 200C.
  2. Sift the self-raising flour into a large bowl and add the cubed butter together with the lemon zest. Rub the butter into flour using your fingertips until the mixture resembles a breadcrumb texture.
  3. Make a well in the centre and add the milk, lemon juice, and blueberries in. Mix with a flat-bladed knife until the mixture forms a soft dough. If the mixture is a bit dry and crumbly, add more milk if required. Turn onto a lightly floured surface and knead gently until smooth (don’t knead the dough too much though or your scones will be quite tough).
  4. Pat the dough into a 2cm-thick round, and cut into 12 equal logs.
  5. Place scones onto a tray lined with baking paper, 1cm apart from each other. Lightly sprinkle the tops with a little flour and bake for 20 to 25 minutes or until golden and well risen. Serve warm with a nice cup of tea!

Blueberry Lemon & White Chocolate Scones

Blueberry Lemon & White Chocolate Scones

Blueberry Lemon & White Chocolate Scones

BON APPÉTIT

– Ally xx

myTaste.com

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Basic Scones Picnic

Basic Scones

Hello Everyone! So from yesterday’s a post, I mentioned that I had a tea and scones party. I decided to hold one when I made strawberry jam a few days ago. I wanted to have some scones with them, but I didn’t want to eat everything for myself – and so I decided to share the love! It was an afternoon/night of fun and laughter, and meeting new people over homemade goodness. When I say meeting new people, I mean my friends from different places (uni, housemates, etc.) meeting my other friends, and becoming mutual friends.

Basic Scones

I decided to go with very basic scones because I wanted the berry-flavoured jams and lemon curd to shine. The original recipe for these basic scones can be found at Taste. When baking them, the kitchen and hallway filled with amazing buttery aromas. You could tell that these were going to be really tasty; crisp on the outside and soft on the inside. I think we (my friend Jialing & I; we made two batches so she worked on one while I worked on the other) may have underestimated how high the scones would rise so some rose a bit too much and collapsed – but still tasty nonetheless. This recipe is for one batch, which should make about 16 scones (probably only 10-12 if you made them too big like we did :P)

Basic Scones

PREP TIME 15 MINS | COOKING TIME 20-25 MINS MAKES 16 SCONES

INGREDIENTS

  • 3 cups self-raising flour, plus extra for dusting
  • 80g chilled unsalted butter, cubed
  • 1 cup milk

Only 3 basic must-have pantry ingredients! How convenient!

METHOD

  1. Preheat oven to 200C.
  2. Sift the self-raising flour into a large bowl and add the cubed butter. Rub the butter into flour using your fingertips until the mixture resembles a breadcrumb texture.
  3. Make a well in the centre and add the milk. Mix with a flat-bladed knife until the mixture forms a soft dough. If the mixture is a bit dry and crumbly, add more milk if required. Turn onto a lightly floured surface and knead gently until smooth (don’t knead the dough too much though or your scones will be quite tough).
  4. Pat the dough into a 2cm-thick round, and using a circular cutter (about a 5cm diameter, or to whatever size/shape you want), cut out rounds. Press the dough together and cut out the remaining rounds.
  5. Place scones onto a tray lined with baking paper, 1cm apart from each other. Lightly sprinkle the tops with a little flour and bake for 20 to 25 minutes or until golden and well risen. Serve warm with cream, assorted jams, and lemon curd (for the cream, we just bought a tub of thickened cream and whisked it until it thickened to a spreadable consistency).

Basic Scones

BON APPÉTIT

– Ally xx

myTaste.com

Anzac Pancakes

Anzac Pancakes

Hello Everyone! Today (April 25) is Anzac Day, a national day of remembrance, commemorating Australians and New Zealanders who served and died in all wars, conflicts, and peacekeeping operations. So to commemorate Anzac day, I decided to bake some home-made Anzac biscuits. They are made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water, popular in Australia and New Zealand. It is said that Anzac biscuits were sent to the soldiers abroad by their wives, mainly because the ingredients used to make them did not spoil easily and the biscuits kept well during naval transportation. Today, Anzac biscuits are manufactured commercially for retail sale.

Initially, that was my plan, to bake some home-made Anzac biscuits. But I woke up today wanting to make some yummy pancakes. So I thought to myself, why not both?…In one? And thus for today’s recipe, Anzac Pancakes. I basically used a basic pancake mix and added a few extra ingredients from the Anzac biscuit.

Anzac Pancakes

PREP TIME 5 MINS | COOKING TIME 15-20 MINS MAKES 6 PANCAKES

INGREDIENTS

  • 1 cup plain flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup rolled oats
  • 1/3 cup desiccated coconut
  • 1 cup milk
  • 2 tbsp unsalted butter, melted
  • 1 large egg
  • 1 tbsp honey & maple syrup blend by Capilano, plus extra for drizzling
  • 1 tbsp vegetable oil, for cooking

METHOD

  1. In a small bowl, whisk together the flour, sugar, baking powder, salt, rolled oats, and desiccated coconut. Set aside. In a medium bowl, whisk together the milk, butter, egg, and honey & maple syrup blend. Add the dry ingredients to the milk mixture and whisk until well combined (do not overmix, a few small lumps are fine).
  2. Heat a small pan (nonstick or cast-iron) over medium heat. Fold a sheet of paper towel in half, and moisten with the vegetable oil and carefully rub the pan with the oiled paper towel. Ladle the batter onto the pan, using the back of the ladle to spread the batter into a round shape. Cook until the surface of the pancake starts to bubble, about 2-3 minutes. Flip carefully with a spatula, and cook until browned on the underside, about 1-2 minutes more.
  3. Continue with more oil and remaining batter (makes about 6 fairly large pancakes). Serve warm, with desired toppings.

It was quite a gloomy, rainy morning here in Sydney, so I decided to have a cup of Crème Brûlée flavoured black tea from T2 to go with my pancakes. What a great way to start a morning I reckon! Also, I actually really like my pancakes with a hint of cinnamon and vanilla. I just didn’t add these ingredients in because I really wanted this to be a true Anzac Pancake. But I think the pancakes definitely needed these extra two ingredients!

Anzac Pancakes

BON APPÉTIT

– Ally xx

myTaste.com