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Walnut, Golden Raisin, and Fennel Seed Scones

Walnut, Golden Raisin, and Fennel Seed Scones


Ingredients

  • 2 teaspoons baking powder
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 1/3 cup chopped toasted walnuts
  • 1 tablespoon fennel seeds
  • 1 large egg beaten to blend with 1 tablespoon water (for glaze)

Recipe Preparation

  • Preheat oven to 400°F. Butter large baking sheet. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Add butter. Using fingertips, blend mixture until coarse meal forms. Whisk egg yolks and buttermilk in small bowl to blend. Slowly stir egg mixture into flour mixture. Gently stir in raisins, walnuts, and fennel seeds. Turn dough out onto lightly floured work surface and knead gently just until smooth, about 4 turns. Divide dough in half; pat each half into 6-inch round. Cut each round into 6 wedges. Transfer scones to prepared baking sheet. Brush with egg glaze. Bake until scones are light brown, about 17 minutes. Serve warm or at room temperature.

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The best quick breads : 150 recipes for muffins, scones, shortcakes, gingerbreads, cornbreads, coffeecakes, and more

Inspiration in the Kitchen -- Loaves -- Hungarian Sour Cream Poundcake -- Brandied Fruit -- Chocolate and Brown Sugar Poundcake -- Brown Sugar Whipped Cream -- Lemon-Poppy Seed Bread -- Variation: Lemon-Poppy Seed Bread with Saffron -- Cranberry-Orange Tea Bread -- Pear Bread with Vanilla and Ginger -- Fresh Orange-Oatmeal Bread -- Ricotta Cheese Hearts -- Papaya-Macadamia Nut Bread -- Dried Apricot-Pecan Bread -- Amaretto Nut Bread -- Cream Sherry-Pumpkin Bread -- Variation: Indian Pumpkin Bread -- Brandy-Glazed Zucchini Bread -- Sour Cream Herb Bread -- Savory Black Olive Bread -- Avocado Bread with Pecans and Lime Glaze -- Applesauce Bread -- Whole Wheat Prune Bread with Orange -- Cream Cheese -- Orange Cream Cheese -- Whole Wheat-Bran Bread with Dates -- Steamed Brown Bread with Dried Blueberries -- Variation: Steamed Applesauce Brown Bread -- Gingerbreads -- Classic Gingerbread -- Pumpkin Gingerbread -- Variation: Pumpkin--Cornmeal Gingerbread -- Gingerbread with Stout Orange -- Hard Sauce -- Maple Gingerbread with Pumpkin Gelato -- Pumpkin Gelato -- Gingerbread with Lemon and Raspberry -- Sauces -- Raspberry Sauce -- Lemon Sauce -- Fresh Apricot Gingerbread -- Peach Upside-Down Ginger Cake -- Amaretto Creme Anglaise -- Variation: Cranberry-Orange Upside-Down Ginger Cake -- Blueberry Gingerbread with Cinnamon Ice Cream -- Cinnamon Ice Cream -- Chocolate Gingerbread with Bittersweet Glaze -- Bittersweet Glaze -- Poached Ginger Prunes -- Cornbreads -- Yogurt Cornbread -- Variations: -- Maple Pan Cornbread -- Bacon Cornbread -- Berry Cornbread -- Black Olive Cornbread -- Apple Cornbread -- Rice Cornbread -- Fresh Corn Kernel and Cornmeal Bread -- Variation: Cornmeal Savarins -- Green and Red Pepper Cornbread -- Skillet Cornbread with Walnuts -- Sweet-Potato Cornbread with Orange Butter -- Orange Butter -- Maple-Whole Wheat Johnnycake with Blueberries -- Maple Butter -- Cranberry-Walnut Cornbread -- Steamed Pecan Cornbread -- Country Whole Wheat Cornbread -- 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-- Banana Waffles -- Pecan Waffles -- Spiced Honey-Maple Syrup -- Pumpkin--Sour Cream Waffles -- Whole Wheat Waffles with Cherry Sauce -- Cherry Sauce -- Variation: Whole Wheat-Hazelnut Waffles -- Oat-Cornmeal Waffles with Dried -- Fruit Syrup -- Dried Fruit Syrup -- Rice Waffles -- Wild Rice Buttermilk Waffles -- Apple Cider Syrup -- Spiced Gingerbread Waffles with Pan-Glazed Apples -- Pan-Glazed Apples -- Vanilla Belgian Waffles -- Brandied Orange Syrup -- Breakfast Raspberry Puree -- Variations: -- Belgian Waffles with Nuts -- Chocolate Belgian Waffles -- Popovers and Oven Pancakes -- Mile-High Popovers -- Variations: -- Bran Popovers -- Cornmeal Popovers -- Buckwheat Popovers -- Spinach Popovers -- Sun-Dried Tomato and Bacon Popovers -- Roasted Garlic and Cheddar Popovers -- Parmesan-Herb Popovers -- Yorkshire Pudding with Wild Rice -- Sweer Cinnamon Popovers -- Orange-Nut Popovers -- Sweet Tangerine Popovers -- Graham Popovers -- Yorkshire Pudding with Chives -- Baked Pancake with 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Maple Butter -- Maple Butter -- Oat Scones with Apple-Pear Butter -- Apple-Pear Butter -- Oat Bran Scones with Dried Apricots -- Apricot-Orange Curd -- Variation: Wheat Bran Scones with Dried Cranberries -- Graham Scones with Pine Nuts and Golden Raisins -- Santa Fe Scones -- Irish Soda Bread -- Oat and Herb Brown Soda Bread -- Soda Bread with Caraway and Drambuie -- Whole Wheat Yogurt Bread with Dried Cherries -- Wild Rice--Whole Wheat Soda Bread with Goat Cheese Butter -- Goat Cheese Butter -- Biscuits and Shortcakes -- Classic Buttermilk Biscuits -- Variations: -- Pecan Biscuits -- Wild Rice Biscuits -- Jalapeno Biscuits -- Blueberry Biscuits -- Whole Wheat Biscuits -- Old-Fashioned Cream Biscuits -- Variations: -- Summer Cream Biscuits -- Breakfast Orange Cream Biscuits -- Cornmeal-Orange Biscuits -- Sweet Potato Biscuits -- Banana--Whole Wheat Biscuits -- Whole Wheat Dinner Biscuits -- Poppy Seed--Cheese Biscuits -- Old-Fashioned Shortcake Biscuits with Grand Marnier Strawberries and Creme Chantilly -- Grand Marnier Strawberries and Creme Chantilly -- Variations: -- Poppy Seed Shortcakes -- Orange Shortcakes -- Lavender Sugar Shortcakes -- Homemade Lavender Sugar -- Cinnamon and Caramelized Walnut Shortcakes -- Caramelized Walnuts -- Amaretti Peach Shortcakes -- Chantilly Cream -- Chocolate Shortcakes with Stewed Rhubarb -- Stewed Rhubarb -- Pumpkin Shortcakes with Winter Fruit Compote -- Winter Fruit Compote -- Tomato-Gorgonzola Shortcakes -- Peach Cobbler -- Cherry Cobbler -- Rum Whipped Cream -- Ingredients, Techniques, and Basic Recipes -- Kitchen Equipment

Collects such quick and easy recipes as Santa Fe scones, vanilla Belgian waffles, and pumpkin gingerbread, and includes instructions for syrups, jams, and variations

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Chickpea flour pancakes recipe

This chickpea pancakes recipe uses a little bit of dried yeast as well as an egg to help them rise and make them light and fluffy.

The pancakes themselves don’t include any spices such as cumin, coriander, mustard seeds or turmeric – as can often be found in Indian chickpea pancakes. Instead, I like to serve them plain or add some fresh ingredients (onion, chili and coriander leaves) to the batter.

Serve with your choice of savoury topping I’ve included some suggestions below.


All 162 Breakfast Items Made on &aposThe Great British Bake Off&apos

The Great British Bake Off is not technically a show about breakfast, but breakfasts you will find� breakfasts to be exact. I combed through the Great British Bake OffWikipedia archives, picking out the breakfast bakes from the treacly puddings and savory pie monstrosities. I did not include every single loaf of bread, because it is rare that one eats a loaf of bread for breakfast. Nor did I include chocolate cake, even though chocolate cake for breakfast is now officially a thing. Included, though, are breads that are specific tea and coffee accompaniments. Technical bakes count once, because everyone made the same breakfast in these cases, but I called out each signature and showstopper bake, even when the entire bake was basically breakfast themed, as when everyone prepared at two kinds of bagels during the bread week showstopper in season 3. The count would have been higher, if British biscuits were American biscuits, but they’re not. They’re cookies. Just one of those British peculiarities, which also includes a number of British and European baked goods even more obscure than oatcakes.

As with any list, this one is subjective. Although you may in fact eat savory palmiers for breakfast on the regular, I think they’re more of a party snack, so you won&apost find them here. Are biscotti breakfast? Because they tend to be served with coffee and tea, I say yes. In keeping with the spirit of GBBO, I hope these choices remain free from drama or controversy. In advance of the Series 7 final, behold and be inspired by the breadth of breakfasts on the best baking show of our time.


Begin by combining the flours, salt and yeast together in a mixing bowl.

Next measure 7 fl oz (200 ml) hand-hot water in a measuring jug and whisk in the sugar and the walnut oil. Next, tip the liquid into the flour. Mix to form a dough, adding a further tablespoon or two of water if it appears too dry: it should have the sort of consistency that leaves the side of the bowl clean and yet not be so soft that it clings to your hands and sticks to the work surface.

Now turn the dough out on to a lightly floured work surface and knead for 5 minutes – try to avoid using any additional flour because, as you knead, the dough will become less sticky and more bouncy. Press the dough out into a rough 12 inch (30 cm) square, and sprinkle the dried fruit and nuts over the surface. Roll up the dough, Swiss-roll style, then knead briefly again to distribute the fruit and nuts evenly. Now pat it out into an oblong or round and transfer the dough to the baking sheet.

Now cover the loaf with a piece of oiled clingfilm then leave this in a warm place for about 1¼ hours or until the dough has almost doubled in size. Pre-heat the oven to gas mark 6, 400°F (200°C).Remove the clingfilm from risen loaf and transfer it to the centre of the oven to bake for 35 minutes. Turn the loaf on to an oven-gloved hand and tap the base. The loaf should sound hollow – if it doesn't put it back in the oven for 5 more minutes, upside down.

Watch more of Delia's bread recies being made in our Cookery School Videos on this page.


Veggie Platter

Here are eggless and delicious scones on the second day of blogging marathon #13. Raisins could be easily replaced by any other dry fruits / nuts or even chocolate chips. Even though my younger one would have been glad if I went with the latter one, I did not want to overdose this week with chocolate based recipes. And so here we go with raisin based ones. My son happily devoured these scones while the daughter was sulking that they were not chocolate chip version. :)

Ingredients: (8 scones)
2 cups all purpose flour
3/4 cup sugar
2 tsp baking powder
1 tsp baking soda
A pinch of salt
1/2 cup butter (vegan margarine for vegan version)
1/3 cup milk (or any non dairy milk for vegan version)
1 tsp vanilla extract
1/2 cup raisins (I used dark & golden raisins.)

Method:
* Preheat the oven to 375 deg F. Grease the baking sheet and keep aside.
* Combine the first five dry ingredients in a mixing bowl. Then add the remaining ingredients and just stir until blended. Do not overmix.
* Transfer the dough onto a working surface and shape it into one inch thick circle.

* Slice the dough into eight wedges and place them on the baking sheet. I don't bother to seperate the wedges before baking since they come off easily after baking.
* Bake until golden brown or for about 20 minutes.


Recipes

The recipe index is live! Feel free to offer any feedback categories you would like highlighted (vegetarian? quick & easy? holiday?), organization that would make the index more useful, shock & awe at my deep and abiding love of the scone.

Individual preserve recipes are listed on the Preserves page and are not listed separately here.

BREAD & BREAKFAST

Eggs & Breakfast Fare

Scones, Muffins & Quickbreads

Yeast Breads & Flatbreads

STARTERS & SIDES

Appetizers & Nibbles

Side Dishes

MAIN COURSES

Stew & Chili

You may notice that there are no recipes for beef or seafood: I don’t eat either . I still don’t eat seafood, but have started to try beef again after 25 years. Wish me luck! Many of the recipes below could be adapted to beef or other meat, however, for seafood, you’re on your own!

Beef & Other Meat

Miscellaneous

Since we don’t eat a lot of meat in general, much of what I cook is vegetarian hence a “vegetarian” index would almost be a repeat of this page. However, since I am a big fan of butter, milk, cheese and eggs, little of what I cook is vegan. I’ve gathered together the recipes that were specifically made that way, or that are very easily adapted, i.e. vegetable stock instead of chicken, or maple syrup substituted for honey.

SAUCES & CONDIMENTS

HOME & BEAUTY

HOW TO & MISCELLANEOUS


Low glycemic index bread: barley flour bread recipe

Although barley is almost exclusively used in the brewing industry on account of its very low gluten content, barley flour is a really nice ingredient to introduce into bread baking. You’ll have even more reason for using barley if you are looking to keep the glycemic index (GI) of your home-baked bread as low as possible. I’ve been baking with barley flour ever since I came across the delicious barley rusks (used to prepare Dakos) hugely popular on the Greek island of Crete and after lots of research and experimentation I’d like to share my barley flour bread recipe with you.

Firstly though, I want to give you some background on barley flour and the glycemic index GI/ glycemic load GL values of different types of grains.


My Great Recipes 1981

Originally, I thought there were a hundred or so recipes. Boy was I wrong! There are more than 1000 recipes. My plan is to eventually have them all here…eventually. It will take me a long time to type each (update 2020 – that’s not going to happen,) take a picture of the front of the card, take another picture of the back of the card, and then upload and format.

I decided to type the names of all of the recipes into a big Google spreadsheet.

  • This is a Google Doc Sheet.
  • It is not updated as of December 2020 – too much work. Still interesting to look at.
  • You can look at the spreadsheet.
  • You will see I am missing about 200 cards they are marked “missing this card.”
  • You can download, print, or copy the spreadsheet.
  • You can’t make any changes to the spreadsheet itself or to the access permissions.

Ultimate scones

Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you’re using a non-stick sheet). Tip the flour into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it’s a little bit flaky. Now stir in the sugar.

Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it’s not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don’t overwork at this point or you will toughen the dough.

Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.

Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour – this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand – don’t twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.

Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.

Serve with strawberry jam and a generous mound of clotted cream (Cornish people put jam first, then cream, Devonians the other way round). Eat them as fresh as you can.


Watch the video: Cinnamon Raisin u0026 Walnut Scones Recipe