Post by braided-rug on Nov 9, 2006 20:34:33 GMT 10
This will have a wait a few months. I read that Better Homes and Gardens did a great buttermilk scone recipe. Haven't found that one, but this sounds very nice.
Autumn feasts: Buttermilk scones with rhubarb, strawberry and pear compote
Autumn is a time of shortening days and a touch of cold mornings that turn our thoughts to foods with richer flavours. New seasons fruits include fuji apples, figs, pears, and rhubarb. Autumn vegetables include all the potatoes including sweet potato, fennel, and eggplant.
You need:
For the scones:
225 g (1.5 cups) of self raising flour
1.5 Tablespoons caster sugar
30 g of soft butter or margarine chopped
1 teaspoon of grated lemon rind
150 millilitres of buttermilk
eggwash
1 cup of plain low fat yoghurt mixed with 1 Tablespoon of honey
For the compote:
4 sticks of rhubarb (about 320g) trimmed and cut into 3 cm lengths.
1 large pear, peeled, cored and cut into 5 mm thick pieces
250 g of strawberries, hulled and halved if large
2 Tablespoons of caster sugar
1 cinnamon stick
2 cloves
Method:
Scones:
Combine sugar and flour in a bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs and stir in lemon rind. Make a well in the centre and using a flat knife, gradually stir in the buttermilk and mix to a soft dough.
Turn the dough onto a lightly floured board and knead lightly until just smooth. Roll out dough until 2 cm high and cut into 6 pieces for large scones or smaller serves if desired.
Brush with egg wash, place on a baking tray and bake at 220 C for 8–10 minutes until risen and golden. Cool on a rack for 10 minutes.
Compote:
All the ingredients in a deep pan with 2 Tablespoons of water and stir over low heat until sugar dissolves. Simmer over a low heat for 8-10 minutes, or until fruit is tender and most of the liquid has evaporated. Cool to room temperature.
Top scones with compote and spoon of honey yoghurt.
From: www.abc.net.au/canberra/stories/s800936.htm
Autumn feasts: Buttermilk scones with rhubarb, strawberry and pear compote
Autumn is a time of shortening days and a touch of cold mornings that turn our thoughts to foods with richer flavours. New seasons fruits include fuji apples, figs, pears, and rhubarb. Autumn vegetables include all the potatoes including sweet potato, fennel, and eggplant.
You need:
For the scones:
225 g (1.5 cups) of self raising flour
1.5 Tablespoons caster sugar
30 g of soft butter or margarine chopped
1 teaspoon of grated lemon rind
150 millilitres of buttermilk
eggwash
1 cup of plain low fat yoghurt mixed with 1 Tablespoon of honey
For the compote:
4 sticks of rhubarb (about 320g) trimmed and cut into 3 cm lengths.
1 large pear, peeled, cored and cut into 5 mm thick pieces
250 g of strawberries, hulled and halved if large
2 Tablespoons of caster sugar
1 cinnamon stick
2 cloves
Method:
Scones:
Combine sugar and flour in a bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs and stir in lemon rind. Make a well in the centre and using a flat knife, gradually stir in the buttermilk and mix to a soft dough.
Turn the dough onto a lightly floured board and knead lightly until just smooth. Roll out dough until 2 cm high and cut into 6 pieces for large scones or smaller serves if desired.
Brush with egg wash, place on a baking tray and bake at 220 C for 8–10 minutes until risen and golden. Cool on a rack for 10 minutes.
Compote:
All the ingredients in a deep pan with 2 Tablespoons of water and stir over low heat until sugar dissolves. Simmer over a low heat for 8-10 minutes, or until fruit is tender and most of the liquid has evaporated. Cool to room temperature.
Top scones with compote and spoon of honey yoghurt.
From: www.abc.net.au/canberra/stories/s800936.htm