Quintessentially British Buttermilk Scones

Everyone seems to rave about using buttermilk in scones. I regularly bake scones; plain, fruity, sweet, savory, and so on. They are quintessentially British, and nothing seems better than a cream tea (check out my classic recipe here). When you become a regular scone baker (it’s not that hard – you’ll get addicted) you suddenly transform into a scone freak; I’m talking getting the perfect amount of raising agent, right amount of golden colouring, perfect combination of light yet somehow thick, creamy texture, with a sweet but not overwhelming flavour.

But very rarely do I use buttermilk to achieve this. Mainly because I like my favourite recipes, so why branch out and use another, when I know I can rely on my trusty, classic, traditional, simple, sturdy, good ol’ scone recipe..? (here it is if you haven’t already found it 😉 )

I branched out. I did it. I went there. I was pleasantly surprised – these were super moist and super thick. Very different to my classic recipe, and I’m still not sure I prefer using buttermilk, I suppose it depends on preference (using buttermilk gives them a bit of a twang – a good twang – and also a rich density which doesn’t suit everyone).

Of course I added strawberries at a last attempt to claim summer before it leaves us here in England. Not quite as fresh as in June/July, but still pretty scrummy! Especially with my homemade jam – Plum this time – new obsession along with the doughnut pan –JAM MAKING! Recipes (for the jams) are still being put together and tweaked, each batch seems to turn out slightly more runny or slightly more solid than the last, I’m slowly (very slowly) learning the art!

Enjoy ❤

P.S. I can’t believe it’s September tomorrow…. where did the summer go?!

Buttermilk Scones (makes around 15)

450g self-raising flour

2 tsp baking powder

75g unsalted butter, cubed

75g caster sugar

100g sultanas/raspberries/strawberries etc

2 eggs, beaten

1x 200ml buttermilk (or 200ml milk & 1tbsp lemon juice)

1. Preheat the oven to 200 degrees and lightly grease your baking trays

2. Mix the flour and baking powder, then rub (using your fingertips) the butter in, until it resembles fine breadcrumbs

3. Stir in the sugar and any fruit you wish to add. Mix the eggs and buttermilk together in a jug and pour into the breadcrumb mixture (saving a little for later)

4. Turn the dough out onto a lightly floured surface, lightly kneading for 1 minute until it gathers together

5. Roll and pat out, cutting as many rounds as possible from the first rolling (I used a 2 inch cutter) Keep rolling out until you have used up all the dough

6. Brush the tops of the scones with the reserved egg and bake for around 10 minutes or until golden

7. Remove and cool on a wire rack – serve with clotted cream and jam, with a cup of Yorkshire tea!

Extra Thick Strawberry Buttermilk Pancakes

As I look in my fridge this morning, all I can see is the buttermilk I bought, sitting, waiting patiently to be used. Bought specifically for scones (recipe will be up soon – I do love a good plain buttermilk scone), I now have some left over. Hmmmm what can I use with buttermilk. Obvious suggestions would be bread or cakes, but at the moment I’m enjoying baking with natural greek yogurt, and I don’t fancy anything too big or fancy……

Pancakes anyone?

I think if I could pick one thing to eat for the rest of my life…. It might just be pancakes. Weirdly enough they’ve never made it to my blog; they are just a standard part of my week and I never really use a specific recipe anyway – I always improvise when it comes to measuring. In fact it’s probably one of the only things I make where I leave it down to guess work. I know stateside you guys like to have ‘em small and thick, us Brits tend to have ‘em big and thin.

There is genuinely nothing better than a pancake for breakfast, or lunch, or dinner, or snack… served with fruit, or chocolate, or syrup, or lemon, or sugar, or Nutella….. I could go on.

As much as I love love love pancakes, I’ve never really branched out and tried different types of recipes, I always go by the standard of flour, eggs and milk.

No matter what happens, I always have those three things in my fridge. I also know they are no hassle at all for me and my boyfriend – gluten-free flour and lactose free milk and we’re sorted.

But the buttermilk was staring me down, and I thought, well I really should try something different. These cake-y, extra thick, strawberry pancakes are just heavenly. Simple to make, and even simpler to munch on. They are very similar to Scotch pancakes (has anyone stateside tried these?!), which takes me straight back to childhood.

As always you can swap strawberries with pretty much any fruit you prefer, and go wild, adding chocolate chips, sprinkles etc etc. And if you don’t happen to have buttermilk in your fridge staring you down – an easy substitute would be to mix 250ml milk with 1 tbsp lemon juice. Yes, it really is as easy as that!

Perfect for lazy Sunday mornings ❤

For more recipes to fit the strawberry season that has finally hit England, check out my new section under Country Girl Heart called Seasonal Favourites – we’ve got Strawberry & White Chocolate Shortbread, Strawberry n’ Cream Muffins and Strawberry Swirl Cupcakes.  

Strawberry Buttermilk Pancakes (makes around 6)

140g plain flour

35g granulated sugar

1/4 tsp bicarbonate of soda

1/2 tsp baking powder

220ml buttermilk, (splash more, if necessary)

1 egg

45g melted butter

1 tsp vanilla extract

Handful roughly chopped strawberries

1. In a large bowl, stir the flour, sugar, baking powder and bicarbonate of soda together
2. In a measuring jug add the buttermilk, egg, oil/melted butter and vanilla extract and whisk to combine
3. Pour the wet ingredients over the dry and whisk until just combined (if it’s too thick splash a little more buttermilk in)
4. Spray your pan with cooking oil and set over a medium-high heat
5. Scoop your batter into the pan (for this recipe I like to have smaller and thicker pancakes, but size is completely optional)
6. Sprinkle a few strawberries onto each pancake and cook for around 2 minutes – I usually double check if the side is golden brown before attempting to flip
7. Flip carefully and cook second side until golden brown, around 2 ½ minutes
8. Serve with butter, jam, maple syrup, butterscotch golden syrup (mmmmm my favourite at the moment) and so on
9. If you don’t manage to munch all these up, they keep in the fridge for around 2 days (with a quick zap in the toaster to warm up)

Strawberry & White Chocolate Shortbread

Now the last time I made shortbread I baked my Chocolate, Orange & Caraway Shortbread. They were so moreish and disappeared pretty fast. I found that they had a biscuit/cookie texture, which actually worked out extremely well.

However today I want to try a different method (creaming the butter and sugar together and then adding the flour – rather than rubbing the butter into the flour and sugar). I also want these to be a little more dense and creamy, thus I’m adding more butter and sugar this time, as well as some cornflour to thicken up the dough.

Of course we all know it’s the strawberry season (if you have somehow managed to miss this, check out my yummy Strawberry n’ Cream Muffins – they are insane!), and so I must include some delicious fresh strawberries. Dried fruit would definitely be easier to work with in this sort of recipe, however I like a challenge and love the pinky streaks the fruit creates in these shortbreads (I’m one of those weirdos who likes imperfection)

Just a word of warning: because fresh fruit has a lot of moisture, you may need to add a little more flour to this dough when ‘knocking up’ and rolling, but don’t be afraid of a moist dough, it just means your hands will get extra messy and sticky, but your shortbread will be extra creamy and juicy when you hit a strawberry crunch!

As we all know my recipe cannot go without a little chocolate; today I’m in the mood for a creamy white chocolate chip, to complement the texture and flavour we’re going for today.

After walking round my garden and picking some fresh lavender I had a little thought of using lavender flavouring in my next batch. I really really like crisp and light flowery tastes in biscuits.

 These are a big hit and are great for nibbling on a warm sunny day with a cup of Yorkshire tea (what else?!)

Enjoy ❤

Strawberry & White Chocolate Shortbread (makes around 40)

200g unsalted butter, softened

100g caster sugar, plus extra for dusting

200g plain flour, plus extra for dusting

100g cornflour

Pinch of salt

75g white chocolate chips

75g finely chopped strawberries (dried fruit would work best however I used fresh – just prepare for the colour to run a little)

1. Lightly grease and line your baking trays
2. Cream together the butter and sugar together until light and fluffy
3. Sift the flour and cornflour into the bowl and then add the salt. Mix together until smooth and combined
4. Add the strawberries and chocolate then gently fold
5. Tip onto a lightly floured surface and knead to form a soft dough
6. Roll out between 2 pieces of baking parchment to around 1cm thick. Prick the dough and cut into whatever shapes you desire
7. Place the shortbreads onto your trays and chill for around 45-60 minutes.
8. Preheat your oven to 170 degrees and bake shortbreads for around 15-20 minutes, until just golden brown. Leave on the trays for a few minutes to cool and then place on wire rack to cool completely.
9. Dust with sugar and hey presto you’re in! These keep for around 5 days…. Enjoy!

It’s Strawberry Season!

Strawberry n’ Cream Muffins

I love it when you see crates full of strawberries lining the supermarkets…. it must really be summer. FINALLY!

Last year I made one of my favourite recipes – Strawberry Swirl Cupcakes – and they were delicious; super sweet and super pretty.

I don’t tend to bake with strawberries so much as I think they can be a little too sweet sometimes and don’t always hold together. I use them more for decoration i.e. plonk a strawberry on top of a cheesecake or souffle and it completely transforms the dessert into a beautiful masterpiece. Raspberries and blueberries however have that zing that works well in a lot of muffins, for example my Giant Raspberry & Chocolate Muffins and Gluten Free Chocolate & Blueberry Muffins. (note the chocolate in both these recipes, I think I have a problem?)

However I feel I have been blind to the potential of strawberries and will be baking with them more often…. I’m thinking strawberry and dark chocolate shortbread cookies next?!

Anyway, my Mom needed to take some baked goods to her church and I was nominated to bake some yummy treats. I ended up baking Strawberry n’ Cream Muffins. I had a pack of cream cheese in the fridge almost out of date…. and boy was I glad I used this as a filling. SO moist (especially from the yogurt) and SO tasty (from the fresh strawberries).

Mom came back empty handed……

Strawberry n’ Cream Muffins (makes around 12) 

For the streusel:

60g light brown sugar

60g plain flour

1 tsp cinnamon

50g unsalted butter, cold

For the muffins:

115g unsalted butter, softened

100g granulated sugar

50g light brown sugar

2 eggs

120g natural greek yogurt

1 1/2 tsp vanilla extract

220g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

Pinch of salt

Around 150-200g of fresh strawberries (I don’t tend to use frozen as the colour runs)

For the cream filling:

150g cream cheese

1 egg yolk

1 tsp vanilla extract

40g granulated sugar

1. Preheat oven to 220 degrees. Spray your muffin trays with nonstick spray
2. Make the streusel: In a small bowl, toss together the brown sugar, flour, and cinnamon. Cut in the butter in very small pieces and mix with a fork until the mixture resembles coarse crumbs
3. Make the muffins: In a medium bowl beat the softened butter until smooth and creamy. Now add the sugars and beat until creamed. Add the eggs, yogurt, and vanilla extract. Beat until the mixture is completely combined.
4. In a large bowl, toss together the flour, bicarbonate of soda, baking powder, and salt. Pour the wet ingredients into the dry and slowly mix with a whisk until combined (don’t worry I had a few lumps in my mixture). Finally, fold in the strawberries.
5. Make the cream filling: In a medium bowl, beat the cream cheese until creamy. Add the egg yolk, vanilla extract, and sugar. Beat until combined
6. Spoon 1 tablespoon of muffin batter into the muffin cups. Layer with around 1 tablespoon of cream filling, followed by another tablespoon of muffin batter. Sprinkle each muffin with streusel topping and gently press the streusel down into the muffin so it sticks
7. Bake the muffins for 5 minutes at 220 degrees and then lower the temperature down to 180 degrees and bake for a further 15 minutes
8. Allow to cool completely and transfer to wire rack. Be careful as the cream filling makes these muffins very very moist!
9. I keep my muffins in the fridge for around 5-10 days, giving them a quick 10 second blast in the microwave. So yummy!

It’s a Chocolate Fudge Cake Kinda Day…

Gavin is staying this week so his choice of cake to munch on (I persuaded him not to make me bake yet another Cappuccino Cake – his favourite) was to be the all-time-classic Chocolate Fudge Cake. We used dark chocolate rather than milk (lactose-free) and although it gave it a rich taste, I must say this cake is delicious.

It is so so simple to make – and who doesn’t love a layered cake spread with yummy icing?!

Perfect with a cup of tea or coffee…

ENJOY!

Chocolate Fudge Cake (serves 8)

150g milk chocolate (I used dark i.e. milk-free and this turned out lovely – just a little rich)

3 tbsp milk (I use soya)

150g butter (soya again – with a sunflower base)

150g light muscovado sugar

3 eggs

200g self raising flour (gluten free)

1 tbsp cocoa powder

1 tbsp golden syrup

50g fudge pieces

For the icing:

300g dark chocolate

150g butter

100g icing sugar

1 tbsp cocoa powder

1. Preheat the oven to 180 degrees and line/grease your sandwich cake tins
2. Melt the chocolate with the milk over a low heat and then set aside
3. Cream the butter and sugar and then add one egg at a time, beating well after each
4. Stir in the melted chocolate and mix thoroughly
5. Sift the flour and cocoa powder over the mixture and fold in with a metal spoon
6. Finally add the golden syrup and fudge pieces
7. Divide the mixture between your tins and bake for around 30 minutes
8. Turn out onto wire racks and allow to cool completely before icing
9. To make the icing, melt the chocolate and butter. Sift the icing sugar and cocoa powder in a separate bowl and gradually add the melted mixture. Add a drop of milk if needed
10. Spread the icing thinly over each layer and finally use generously over the top and sides. Decorate with strawberries, chocolate sprinkles and dust with icing