Cinnamon Scottish Scones

 

Cinnamon Scottish Scones

 

 

 

Cinnamon Scottish Scones

I found all sorts of different recipes for Cinnamon Scottish Scones on-line .  I tried a few different methods and recipes in developing this blog and this final try came out the best.  The cinnamon mixture for this recipe is enough to make a few recipes, the “filling” will keep in an air tight container in the refrigerator for a few weeks; but once you make this I’m sure you will be getting frequent requests to make more.

Ingredients for Cinnamon Scottish Scones

For the Filling:*
  1. ½ Cup of softened butter
  2. ½ cup dark brown sugar
  3. ½ cup granulated sugar
  4. 6 Tbs all-purpose flour
  5. 2 Tbs Cinnamon
For the Scottish Scones
  1. ¾ cup milk, or butter milk
  2. 1 large egg (beaten)
  3. 2 cups flour
  4. 2 Tbs sugar
  5. 1 Tbs baking powder
  6. ½ tsp salt
  7. 1/3 cup butter chilled cut into small cubes
  8. 1 Tbs shortening- to grease baking sheet
  9. 3- 4 Tbs flour for kneading

* will make enough for 5-6 batches of scones, keep in refrigerator in air tight container

Directions for Cinnamon Scottish Scones

Place all the filling ingredients into the bowl of a food processor and pulse to combine until you have a mixture that resembles a mixture about 2-3 times as thick as  cornmeal with no lumps larger than small peas.  Place in airtight container and hold in the refrigerator.

Pre heat oven to 425º.  with the rack in the cener of the oven.

Lightly grease a baking sheet with the shortening.

In the bowl of a food processor place the butter, flour, sugar, baking powder, and salt and pulse until you have a mixture the consistancy of cornmeal.

Place this mixture into a bowl and add the milk and egg and stir lightly until all are combine thourouhly. 

On a clean work surface place a light dusting of flour and on top of this spoon 2-3 Tbs of the Cinnamon mixture, place the Scone mixture on top of this and top that with another 2-3 Tbs of cinnamon and a light dusting of flour.  Gently knead this mixture about 10 times to combine (the secret to a great scone is to work the dough as little as possible; as the more you work it the tougher the dough becomes).  Form into a ball and cut in ½.  Form each half into a ball and flatten out to about ½”- 1″ thickness.  Cut each round into 6 pieces  and place on the greased baking sheet.  Place into the oven and bake for 12 minutes until risen and cooked through and lightly browned on top.

Place onto a wire rack to cool slightly.

Best served warm with softened butter.

Served warm with softened butter

 

 

 

 

 

 

Here are a few items to help make this recipe:
http://amzn.to/2rDKf3W  -food processor
http://amzn.to/2q7kFDj  -baking sheets

The Official Taste Tester

 

 

 

 

 

 

Och! Laddie.  Dinna you know a S.A.P.P. does not have a fondness for Cinnamon!  Next time just the scones- nay moore than that will suffice!

 

 

Cinnamon Scottish Scones

Cinnamon Scottish Scones

Ingredients

  1. For the Filling:*
  2. ½ Cup of softened butter
  3. ½ cup dark brown sugar
  4. ½ cup granulated sugar
  5. 6 Tbs all-purpose flour
  6. 2 Tbs Cinnamon
  7. For the Scottish Scones
  8. ¾ cup milk, or butter milk
  9. 1 large egg (beaten)
  10. 2 cups flour
  11. 2 Tbs sugar
  12. 1 Tbs baking powder
  13. ½ tsp salt
  14. 1/3 cup butter chilled cut into small cubes
  15. 1 Tbs shortening- to grease baking sheet
  16. 3- 4 Tbs flour for kneading
  17. * will make enough for 5-6 batches of scones, keep in refrigerator in air tight container

Instructions

  1. Place all the filling ingredients into the bowl of a food processor and pulse to combine until you have a mixture that resembles a mixture about 2-3 times as thick as cornmeal with no lumps larger than small peas. Place in airtight container and hold in the refrigerator.
  2. Pre heat oven to 425º. with the rack in the cener of the oven.
  3. Lightly grease a baking sheet with the shortening.
  4. In the bowl of a food processor place the flour, sugar, baking powder, and salt and pulse until you have a mixture the consistancy of cornmeal.
  5. Place this mixture into a bowl and add the milk and egg and stir lightly until all are combine thourouhly.
  6. On a clean work surface place a light dusting of flour and on top of this spoon 2-3 Tbs of the Cinnamon mixture, place the Scone mixture on top of this top that with another 2-3 Tbs of cinnamon and alight dusting of flour. Gently knead tthis mixture about 10 times to combine (the secret to a great scone is to work the dough as little as possible; as the more you work it the tougher the dough becomes). Form into a ball cut in ½. Form each half into a ball and flatten out to about ½"- 1" thickness. cut each round into 6 pieces and and place on the greased baking sheet. Place into the oven and bake for 12 minutes until risen and cooked through and lightly browned on top.
  7. Place onto a wire rack to cool slightly.
  8. Best served warm with softened butter.
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Decadent Stuffed French Toast

So good you won’t have time to get your camera

 

 

 

 

 

 

Just Kidding !

Stuffed French Toast

 

 

 

 

 

 

Decadent Stuffed French Toast

This Decadent Stuffed French Toast is so simple to prepare and makes a great brunch or breakfast dish.  I have seen a lot of recipes on the net using strawberries, I’m not a fan of them or strawberry jam.  I prefer Raspberry red or black.  Secondly although for presentation a light dusting of XXX sugar is nice, I really don’ t like the added sweetness, I prefer just  maple syrup.

Again although I don’t like to endorse products, I have been disappointed in store brand cream cheeses.  I stick with a winner, Philadelphia brand original (not whipped).

The following recipe is for 4 persons, you may need to adjust the eggs and milk for more or less persons being served.  You just need enough batter to soak all the bread on both sides before cooking.

Ingredients for Stuffed French Toast

  1. 2 slices of bread per person
  2. Softened Cream Cheese
  3. Jam or preserves of your choice 
  4. 3 eggs well beaten with
  5. ¼-½ cup of milk or ½&½ and
  6. ½ tsp vanilla
  7. 1-2 Tbs butter 
  8. Maple syrup (optional)
  9. powdered sugar (optional)
  10. Fresh fruit to match the jam (optional)
Directions for Decadent Stuffed French Toast

Prior to making take the cream cheese out of refrigerator and allow to come to room temperature, this will make spreading easier.

In a bowl that is large enough to allow the bread to lay flat, place the eggs, milk and vanilla and whisk briskly until fully combined.

Place the butter into a large saute pan and bring up to medium heat.

On one slice of bread spread the cream cheese to the edges, and on the other spread a generous portion of jam leaving about a ¼” border from the edge of the bread.  Place the two slices of bread together and gently press the edges to “seal” bread.  Optionally you can spread cream cheese on both pieces of bread and spread the jam on one side leaving a border around the edges and then seal by pressing together.

Place the bread into the egg mixture allowing each side to soak up the egg and then place immediately into the saute pan and cook until golden brown on both sides and the cheese is melted .

Plate and sprinkle lightly with powdered sugar (optional).

Serve with your favorite brunch or breakfast meat and potatoes and syrup on the side.

 

here are a few items to help make this recipe:
http://amzn.to/2pJ0QCV  -Large saute pan
http://amzn.to/2qdxQGL  -spatula

 

The Official Taste Tester

 

 

 

 

 

 

You can pour maple syrup on anything except “cat food” and I’ll gobble it up.  5 paws !

 

 

 

 

Decadent Stuffed French Toast
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 2 slices of bread per person
  2. Softened Cream Cheese
  3. Jam or preserves of your choice
  4. 3 eggs well beaten with
  5. ¼-½ cup of milk or ½&½ and
  6. ½ tsp vanilla
  7. 1-2 Tbs butter
  8. Maple syrup (optional)
  9. powdered sugar (optional)
  10. Fresh fruit to match the jam (optional)
Instructions
  1. Prior to making take the cream cheese out of refrigerator and allow to come to room temperature, this will make spreading easier.
  2. In a bowl that is large enough to allow the bread to lay flat, place the eggs, milk and vanilla and which briskly until fully combined.
  3. Place the butter into a large saute pan and bring up to medium heat.
  4. On one slice of bread spread the cream cheese to the edges, and on the other spread a generous portion of jam leaving about a ¼" border from the edge of the bread. Place the two slices of bread together and gently press the edges to "seal" bread. Optionally you can spread cream cheese on both pieces of bread and spread the jam on one side leaving a border around the edges and then seal by pressing together.
  5. Place the bread into the egg mixture allowing each side to soak up the egg and then place immediately into the saute pan and cook until golden brown on both sides and the cheese is melted .
  6. Plate and sprinkle lightly with powdered sugar (optional).
  7. Serve with your favorite brunch or breakfast meat and potatoes and syrup on the side.
Rants Raves and Recipes http://www.rantsravesandrecipes.com/

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

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Chicken Pot Pie

Chicken Pot Pie
Chicken Pot Pie

 

 

 

 

 

 

Chicken Pot Pie

Chicken pot pie is one the great comfort foods of all time!  With a little work and fresh vegetables it is a meal that will satisfy everyone.  If you happen to be an accomplished baker by all means make your own pastry dough, adding a few savory spices to add to the mix.  Again if you are comfortable rolling out dough and cutting it and have the right size oven proof bowls, make individual pies.   This recipe goes for expedience over style using 2 store bought pie crusts and a 9″ pie dish.

Ingredients for Chicken Pot Pie
  1. 2 pie crusts
  2. 3 boned and skinned chicken breasts (poached)
  3. 3-4 cups chicken stock or water for poaching
  4. 2-3 Tbs Bell’s poultry seasoning
  5. 3-4 large carrots diced
  6. 3-4 celery stalks diced
  7. 1 medium onion diced
  8. 1½ cups frozen peas (thawed)
  9. 3 garlic cloves chopped
  10. 6 Tbs butter
  11. 6 Tbs all purpose flour
  12. 2 cups chicken stock
  13. 2 cups milk
  14. 1 cup white wine
  15. Salt & pepper to taste
Directions for Chicken Pot Pie
To poach the chicken:

Begin by placing the chicken into a pot large enough to cover with stock in a single layer, add 1 Tbs Bell’s poultry seasoning.   Bring the chicken and stock up to a boil then reduce heat and simmer for about 30 minutes.

Once poached, remove the chicken and allow it to cool.  Discard the stock.  When the chicken is cooled enough to handle, with your hands or a fork shred the chicken into bite size pieces.

To prepare the filling:

Into a large sauté pan place the butter,carrots, celery and onion and on medium to medium high heat cook the vegetables until the onion is translucent and celery softened.  Now add the garlic  and cook a few minutes more.   Add the white wine and cook, allowing the wine to reduce by half. 

Sprinkle the flour over the mixture and stir to  combine until all raw flour is  gone. Turn the heat up and  add the stock and milk and continue to stir the mixture until it begins to boil and thicken.  You should have a fairly thick sauce.

 

you should have a fairly thick sauce
you should have a fairly thick sauce

 

 

 

 

 

 

 

Into this mixture place the chicken, the peas 1-2 Tbs of the Bell’s seasoning and about 1 tsp each salt and pepper. Stir to combine all the ingredients.  Taste and adjust the seasoning as needed.

Place one of the pie crusts into a 9″ pie pan, spoon the mixture into the pan until it is full ( you may have a little of the mixture left over).

fill pie shell with the mixture
fill pie shell with the mixture

 

 

 

 

 

 

 

Cover the mixture with the second crust, crimp the edges to seal and cut a few slits into the crust to allow steam to escape.  Place immediately into the center of  a 425° oven (place a sheet pan on a rack below the pie to catch any filling that bubbles over) and bake for 45 – 60 minutes until the crust is browned and the filling is bubbly.  

Once cooked remove from the oven and let the pie sit on a wire rack for 5- 10 minutes.  

 

allow to cool 5-10 minutes
allow to cool 5-10 minutes

 

 

 

 

 

 

Cut wedges and scoop out, will make 4-6 servings.

 

Here are a few items to help make this recipe:
https://www.amazon.com/Cuisinart-622-36H-Classic-Nonstick-Hard-Anodized/dp/B0017QHWHA/ref=as_li_ss_tl?ie=UTF8&qid=1489251639&sr=8-5&keywords=large+saute+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=639b4200e8430870c2c4eaafad3012a7
https://www.amazon.com/Belgique-Stainless-Steel-Soup-Pot/dp/B00B3LP672/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1489251741&sr=1-8&keywords=3qt+pot&linkCode=ll1&tag=rantsravesa06-20&linkId=40cef5f991df98635593d2beca114c6d

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

I’ll sing the praises of chicken all day long, a tasty sauce but quite a bother to have to eat around those little green things.  But all in all a satisfactory recipe, so 5 paws.

IMG

 

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2017 all rights reserved

 

 

 

 

 

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