When I saw the recipe shown above on the Delicious website, I had an idea for how I was going to christen my new Mermaid Yorkshire pudding pan – a toad-in-the-hole style breakfast
More important than the jam and cream and tea however is the quality of the scone. I admit to liking the additional crunch of sugar on top of my scones, but its not an absolute given
However, now I can tell you, these scones I've baked at home is the best. The secret of making good scones is not to handle them too much before baking
The scones will rise beautifully, forming a natural horizontal split around the centre, which allows you to tear the scone apart with minimal effort for adding clotted cream and jam
It was nice however that they were baked and not fried. Included was a recipe card tomake these Orchard Fruit Chutney and Walnut Scones and so that is the product I chose to highlight this month by making a recipe
Try to handle the scone mixture as little as possible, this helps to keep your scones light – I like to use a butter knife tomake the mixture and I just use my hands to shape it instead of a rolling pin
Oh - how I'd love to visit and see cherry blossom in Japan. Place on a baking tray lined with baking parchment - or use a silicone baking tray liner as shown above
Not that it is a really serious dilemma but my personal preference has always been jam then cream (sorry Cornwall) but however you eat them, they're going to be delicious
This is possibly one of the, all time popular cakes, full of fruit, made with, sultanas, raisins, chopped glace cherries, orange rind, chopped mixed peel, and orange juice, all mixed into a flour, sugar and butter mix and baked into a wonderful cake
The wet mixture salvaged by pouring it into a loaf tin to create a fruited bread instead. The clementines were a tad bitter, but they worked well next to the natural sweetness from the sultanas and the delicate orange flavours in the background
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