Posts tagged “Pastry


Scones  are really quite versatile, as they can be savory or sweet, It’s nice for a quick breakfast or prefect with a cup of tea as an afternoon treat, you could serve these warm with butter and strawberries jam or clotted cream.

Adapted from

You’ll Need

225g self-raising flour
¼ tsp salt
50g slightly salted butter , chilled, cut in small pieces
25g golden caster sugar
125ml buttermilk
4 tbsp full-fat milk
a little extra flour for dusting
Strawberry jam and clotted cream, to serve

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.

Macadamia Brownies



120grams-unsalted butter
90grams all purpose flour
150grams-unsweetened chocolate, chopped
70grams semisweet chocolate, chopped
50grams sugar
2 large eggs
Pinch a salt
3/4 cup macadamia nuts chopped

Preheat the oven at 350 degrees. grease and butter 9inch
baking pan, Sift the flour and salt together and set aside.

Place the butter, unsweetened and semisweet chocolate in double boiled, stir to ensure all chocolate and butter is melts and mixture is smooth.

In large bowl, beat the eggs and sugar together till fluffy
Beat the melted chocolate mixture in gently using a whisk, add flour and stir until just incorporated, coarsely chop up macadamia nuts and mix in.
Pour batter into buttered baking pan and bake for 30minutes
Remove from the oven and let the brownies cool completely.

Candied Kumquat Financiers

Candied kumquat Financiers55 gm flour
2 eggs whites
100 gm sugar
50 gm almond meal
140 gm unsalted butter melted, cooled
Zest of half orange

Cook the butter in a small saucepan until it starts to foam and dark
particles start to form on the bottom of the pan.

Strain the butter and let it cool.

Whisk the first six ingredients together in a bowl. Slowly add the
butter and whisk until it is incorporated. Let the batter rest in the refrigerator for 5 hours

Pipe batter into silicon mold, top with candied kumquat and bake at 370F for
about 8 minutes or until golden.