Baking News!

plums

* I thought it time to post another baking news segment as I haven’t done one for a while now. It’s Easter weekend which mean’s a nice long bank holiday here in the UK. We have my parents here with us for two days which has been done. We’ve done some sightseeing and If you follow me on Instagram you’ll of seen that I had a delicious Soya chai latte. This one was the best I’ve ever tasted, it wasn’t a powder mix that contained added sugar and milk powder that most coffee shops use, this one was simply a blend of spices soaked in the milk with added espresso. It had a lovely added heat and it came with a side dish of honey if you wanted to add a little sweetness to it. Delicious!

* Our plum tree has started producing lots of baby plums. It’s got hundreds on it which means we are going to have more a bumper crop come August. I’m calling on you for help. I’m going to start collecting recipes now so when they start to ripen I can get going which putting them to good use. So what I’m asking you for is to share all your yummy plum recipes, whether it be for cakes, muffins, jams, ice cream, chutneys ect.

* You all know my love for rhubarb just take a look at these scrumptious recipes

Rhubarb and Ginger Crumble Muffins 1.jpg Text

Rhubarb and Ginger Crumble Muffins

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Rhubarb and Vanilla Cake

 

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Rhubarb and Ginger Blondies

* I love it so much in fact that I’m going to be dedicating May to this pink blanched vegetable. Get ready for 4 or 5 scrumptious new recipes which will be featured on the blog all throughout May. I’ll be showcasing new recipes plus one old rhubarb recipe that I’ll be slightly changing and re-photographing. If you love rhubarb or have never tried it before then be sure to subscribe so won’t miss a single thing. I’m baking my first recipe for this collection this weekend, I’m very excited about it’s going to be utterly yummy and perfect for afternoon tea.

* Be sure to stop back tomorrow for Sweet and Savoury Sunday, I’d love so much for you all to link your recipes, crafts and DIY projects. Tell your friends to link up to, the more the merrier I say! I also have a new recipe for you. It’s April’s reveal for the Cake slice bakers and this one is not to be missed, it’s a heavenly.

Whatever you’re doing to celebrate Easter this weekend I hope you have safe and joyful celebration. Happy Easter everyone!!

Oaty Apple Pie Spiced Scones

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I don’t bake with oats much and there’s a reason for that. I don’t dislike the taste or texture, far from it in fact, I love them!!

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Well how come I don’t use them all the time then you may be wondering?! It’s because I love them so much I’m liable to eat way to much of what I’ve just baked.

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Take these oatmeal based scones, they are addictive. Full on can’t get enough, eat as much as possible before feeling ill kinda good. Those with a sweet tooth disposition will know what I mean.

 

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I love baking things that are quick to whip and involve one bowl so when I spotted this book One Bowl Baking  – Yvonne Ruperti  I knew it belonged in my collection. When It arrived I had a quick flick through and the scone section caught my eye. It’s been way to long since I baked scones. I adore scones. You can eat then with or without a spread, they are great wrapped up and stashed in your bag for snack later on in the day and they are incredibly moreish.

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I had the ingredients for these in my cupboards and fridge apart from the cream but that’s an inexpensive ingredients to purchase. The recipe was perfectly fine as it was but I couldn’t resist playing around with the ingredients. I made a few changes.

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First of was the flour. I have a bag of wholegrain spelt flour sitting in my pantry waiting to be used and this seemed like the perfect opportunity to incorporate it into my baking. Spelt flour can easily replace plain flour. I love it’s nuttiness that spelt flour gives. It goes perfect with the oats in these scones, they are so tender and crumbly. A delicious flour to use if you’re not used to baking with alternative flours.

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Next I swapped light brown muscovado sugar for dark brown. I love the slight treacle tones that dark brown muscovado imparts, it was a perfect sugar to go with my chosen spice. I didn’t want to use just cinnamon. I love to use spices when baking with oats as I think you must have a little spice when using these.

 

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Final change was the spice.  I saw a jar of my homemade apple pie spice mix in the cupboard and knew this was the way to go. I love the warming, comforting spices that are in my spice mix. These go perfectly with oats, dark brown sugar, sultanas and walnuts.

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A small amount of walnuts get finely chopped and added to the scones, they add a nice crunch and the nuttiness from them goes very well with the of the spelt flour.

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Everything is made in one bowl, it couldn’t be easier. You get yourself a nice big bowl and add the flour, dark brown sugar, baking powder, salt, bicarbonate of soda and apple pie spice, give everything a stir so it’s combined. Next add your cold butter and using a pastry blender cut the butter into the flour until you have breadcrumbs. Now toss in the egg, cream, oats, sultanas and walnuts and give everything a stir until it starts to form a dough. Turn out onto a clean surface and bring together. Pat out into a  7 inch round circle and cut your scones placing them in a parchment covered baking tray. See how easy it is, you’ll have some delicious scones in now time.

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Once the dough has been formed, place it on a clean work surface, pat and shape into a 7 inch circle and cut your wedges. You should get ten-twelve, I ended up with eleven.

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Eat these warm from the oven and snack on them too. You won’t be able to resist the firm shell which crumbles away at the merest touch to yield a flakey crumb abundant with oats, sultana’s and walnuts that cling to the soft dough and spices emanate from every crevice. You’ll have the most delicious scone in your hand all in one hour, plan your beverage of choice and take a moment to yourself to reflect on the finer things in life whilst eating the finest oaty scone you’ll have the pleasure of devouring.

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Then you can plan on when your going to eat your next one.

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Yields 10-12

Ingredients

  • 245 grams (13/4 cups) Wholegrain spelt flour
  • 100 grams (1/2 cup) Dark brown muscovado sugar
  • 2 teaspoons Baking powder
  • Pinch of Maldon sea salt
  • 1/4 teaspoon Bicarbonate of soda
  • 1 teaspoon Apple pie spice
  • 140 grams (10 tablespoons) Unsalted butter, cold and cubed
  • 1 Large egg
  • 185 ml (3/4 cup) Whipping cream
  • 85 grams (1 /2 cup) Rolled  oats
  • 85 grams (1/2 cup) Sultanas
  • 30 grams (1/4 cup)Walnuts, finely chopped
  • 1 tablespoon Whipping cream for brushing on top

 

Method

  1. Pre-heat the oven to 190C,375F and line a baking tray with parchment paper.
  2. In a big bowl add the flour, dark brown sugar, baking powder, salt, bicarbonate of soda and apple pie spice, give everything a stir so it’s combined.
  3. Next add your cold butter and using a pastry blender cut the butter into the flour until you have breadcrumbs.
  4. Add the egg, cream, oats, sultanas and walnuts and give everything a stir until it starts to form a dough.
  5. Turn out onto a clean surface and bring together. Pat out into a  7 inch round circle and cut your scones and place them onto your baking tray. Brush the top with the cream.
  6. Bake for 15-25 minutes or until golden brown and with a hard outer shell. Leave to cool on a wire rack for 10 minutes then transfer to the wire rack until cold. Enjoy one or two whilst steam still puffs from the centre.

Notes

* Recipe adapted from One Bowl Baking – Yvette Ruperti

* In place of the wholegrain spelt flour you can easily use Self raising flour.

* If you don’t have homemade apple pie spice use a good store-bought mixture.

* These are best enjoyed on the day that they are made but will last for up to 3 days stored in a cake container with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

* Whipping cream is the UK alternative to Heavy Cream

 

Sweet and Savoury Link Party #57

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Welcome to week #57 of Sweet & Savoury Sundays!
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We had a great response to our party last week, 107 link ups! That’s brilliant. We’ve had a lot of great Easter themed entries all of which have gotten me even more in the Eastery mood.
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It’s been so so hard to choose just 3 favourites, I could have easily chosen at least 10! I really do love connecting with all and visiting your blogs so keep stopping by.
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Once again thanks for all your entries last week, we’d love for you to link up all your recipes, crafts and DIY projects again with us, tell all your friends to link up too :) Hope everyone is having a great weekend!
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So what are you waiting for, join us now and let’s have some fun!!
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Let’s get this party started!!
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After you’ve viewed my favorites this week, make sure to stop by Cooking For the Seven Drawfs to view her favorites as well!
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Baking In Pyjamas Favourites:
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link party 56 favourite
Knit Triangle Shawls from Kimberlees Korner
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link party 56 favourite 2
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Dill Pickle Bread by Melissa’s Cuisine
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Most Viewed:
party 56 most viewed
Simple Peanut Butter Banana Bites: 2 ways from Vintage Zest
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If you’ve been featured please feel free to grab one of our buttons for your blog. If you weren’t featured here, hop on over to Cookin For The Seven Drawfs and see if your recipe, DIY, craft, etc was featured there! :)

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The Rules:
. Link up your DIY, Crafts, Recipe, Family related posts – Link up no more than 3
. Visit at least 3 other links and leave some lovely comments to let them know you stopped by
. Please note by linking up you are giving your hosts permission to use your images if you have been featured, with link backs to your blog.
. Grab a party button and pop it on your blog.