World’s Best Scottish Scones with Currants

Scottish Scones with Currants

 

 

 

 

 

 

Scottish Scones with Currants

Many years ago while working on a braciola recipe I was left with an abundance of currants, and while making scones I thought why not add them, they came out great and have been a favorite of ours for a long, long time.

I usually use buttermilk in all my scone recipes but half & half or plain whole milk will work just fine, and I have brought my recipe up to the 21st century by using my food processor to  cut in the butter into the flour cuts the time to nothing and the out come is just as good.  You can still cut the flour in by hand with a pastry cutter or a pair of knives if you like.

Ingredients for Scottish Scones with Currants

  1. ¾ cup of milk (you can substitute buttermilk for a rich alternative)
  2. 1 egg beaten
  3. 2 cups flour – sifted
  4. 2 tbs sugar
  5. 1 tbs baking powder
  6. ½ tsp salt
  7. 1/3 cup of butter chilled = 5 1/3 tbs.cut to small cubes
  8. 1½ cups currants
Directions for Scottish Scones with Currants

Preheat your oven  to 425º

In a bowl or the bowl of a food processor place the flour, sugar, salt, and baking powder add the butter and cut the butter into the flour until you have a mixture the consistency of cornmeal.

Place the flour into a bowl and add the currants mixing to completely combine the  currants and getting them floured and small clumps  broken up.

 Now add the egg and milk and combine until all the raw flour is gone, you should have a fairly sticky dough.

Place onto a well floured surface and knead 8- 10 times gently.  Roll into a ball cut the ball in half, roll each half into a smaller ball and flatten each out to about ½” thickness then cut each into 6 pie shaped segments.  

Place the segments onto a greased sheet pan,or one with a silpat.  A new trick I found is to double up the sheet pans which will help over cook he bottoms of the scones.  Place into the center of the oven and bake for  12 minutes until the tops are lightly browned.

Remove from the sheet pan to a wire rack to cool slightly and enjoy.

Scones with currants

 

 

 

 

 

 

Here are a few iems to help make this recipe:




 

The Official Taste Tester

 

 

 

 

 

 

Och! Laddie, Warm Scones with melting butter! even with those silly round things in there they can’t be beat!  5 paws and I’d like them every morning thank you.

 

 

 

World’s Best Scottish Scones with Currants

World’s Best Scottish Scones with Currants

Ingredients

  1. ¾ cup of milk (you can substitute buttermilk for a rich alternative)
  2. 1 egg beaten
  3. 2 cups flour - sifted
  4. 2 tbs sugar
  5. 1 tbs baking powder
  6. ½ tsp salt
  7. 1/3 cup of butter chilled = 5 1/3 tbs.cut to small cubes
  8. 1½ cups currants

Instructions

  1. Preheat your oven  to 425º
  2. In a bowl or the bowl of a food processor place the flour, sugar, salt, and baking powder add the butter and cut the butter into the flour until you have a mixture the consistency of cornmeal.
  3. Place the flour into a bowl and add the currants mixing to completely combine the  currants and getting them floured and small clumps  broken up.
  4.  Now add the egg and milk and combine until all the raw flour is gone, you should have a fairly sticky dough.
  5. Place onto a well floured surface and knead 8- 10 times gently.  Roll into a ball cut the ball in half, roll each half into a smaller ball and flatten each out to about ½" thickness then cut each into 6 pie shaped segments.  
  6. Place the segments onto a greased sheet pan,or one with a silpat.  A new trick I found is to double up the sheet pans which will help over cook he bottoms of the scones.  Place into the center of the oven and bake for  12 minutes until the tops are lightly browned.
  7. Remove from the sheet pan to a wire rack to cool slightly and enjoy.
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Cinnamon Raisin Banana Bread

 

 

Cinnamon Raisin Banana Bread

 

 

 

 Cinnamon Raisin Banana Bread

The junior member of the clan has of late developed a taste for cinnamon raisin bread, to the detriment of his bananas for breakfast.  So with a whole lot of bananas about to go south, I figured I would make banana bread, but then got to thinking, why not add the cinnamon and raisins?

Ingredients for Cinnamon Raisin Banana Bread
  1. 3- 4 Overripe bananas
  2. ½ cup butter softened
  3. 1 cup dark brown sugar
  4. 2 whole eggs
  5. 2 cups all purpose flour
  6. 2 tsp baking powder
  7. pinch of salt
  8. 1- 1½ cups loosely packed raisins
  9. 1/3 cup of granulated sugar
  10. 1½ Tbs cinnamon
Directions for Cinnamon Raisin Banana Bread

Preheat oven to 350º,

Lightly grease a loaf pan,

In a bowl combine the flour, baking powder and salt,

In a separate bowl whisk together the cinnamon and granulated sugar.

In a mixer on low speed cream the butter and sugar.  When well blended add the bananas and mix until they are fully mashed and incorporated.

Add the eggs one at a time, adding after each is fully combined.

With the mixer on low add the flour, baking powder and salt. and continue to mix until all the ingredients are gully combined.

With the mixer still on low add the raisins.  Once combined remove the mixer bowl scraping down the sides.

Add about ½ the cinnamon sugar mixture and with a spatula whirl it into the batter, once mixed in, add the remaining cinnamon and whirl that into the mixture.  

Pour into the lightly greased loaf pan and bake in the center of the oven for 60 – 80 minutes until a toothpick inserted into the center of the oaf comes out clean.

Place on to a wire rack and allow to cool for about 5 minutes then remove from the pan by inverting onto a wire rack, once removed from the pan turn the bread right side up.

Here are a few items to help make this recipe:



The Official Taste Tester

 

 

 

 

 

 

 

 

Bananas, raisins, cinnamon in bread?  I would rather have it plain with a little sliced chicken inside, not a S.A.P.P. dish but I did like the melted butter, so only 3 paws and skip the fruits and bring on the meats!

 

 

 

 

Cinnamon Raisin Banana Bread

Cinnamon Raisin Banana Bread

Ingredients

  1. 3- 4 Overripe bananas
  2. ½ cup butter softened
  3. 1 cup dark brown sugar
  4. 2 whole eggs
  5. 2 cups all purpose flour
  6. 2 tsp baking powder
  7. pinch of salt
  8. 1- 1½ cups loosely packed raisins
  9. 1/3 cup of granulated sugar
  10. 1½ Tbs cinnamon

Instructions

  1. Preheat oven to 350º,
  2. Lightly grease a loaf pan,
  3. In a bowl combine the flour, baking powder and salt,
  4. In a separate bowl whisk together the cinnamon and granulated sugar.
  5. In a mixer on low speed cream the butter and sugar.  When well blended add the bananas and mix until they are fully mashed and incorporated.
  6. Add the eggs one at a time, adding after each is fully combined.
  7. With the mixer on low add the flour, baking powder and salt. and continue to mix until all the ingredients are gully combined.
  8. With the mixer still on low add the raisins.  Once combined remove the mixer bowl scraping down the sides.
  9. Add about ½ the cinnamon sugar mixture and with a spatula whirl it into the batter, once mixed in, add the remaining cinnmon andwhirl that into the mixture.  
  10. Pour into the lightly greased loaf pan and bake in the center of the oven for 60 - 80 minutes until a toothpick inserted into the center of the oaf comes out clean.
  11. Place on to a wire rack and allow to cool for about 5 minutes then remove from the pan by inverting onto a wire rack, once removed from the pan turn the bread right side up.
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Halloween Ice Box Cake

Halloween Ice Box Cake

 

 

 

 

 

 

Halloween Ice Box Cake

OK so the first thing that is obvious is that, as an example, my Halloween Ice Box Cake shows I am not the greatest cake and cookie decorator.

The Nabisco “Famous” chocolate wafers ice box cake has been one of my favorites for years, the only differences between this and the original is the construction is slightly different and of course the color.

The recipe on the box says you can make it 4 hours before serving, but it is really best if left to sit in the refrigerator overnight so that the cream can be absorbed by the wafers and they swell and soften. 

Ingredients for Halloween Ice Box Cake
  1. 1 Box Nabisco Famous chocolate Wafers
  2. 2 cups Heavy Cream Whipped Stiffed
  3. ¼ cup XXX sugar
  4. 1 tsp vanilla
  5. Orange food coloring
  6. Chocolate icing*

*Unless you plan to make cookies or use icing for something else a store-bought tube will be easier to manage

Directions for Halloween Ice Box Cake

Whip the Cream, sugar vanilla and as much food coloring, as needed to obtain your desired color, to stiff peaks.

On a cake plate or serving platter place 7 wafers flat, rough side down on the platter with a dot of icing on the rough side to adhere them lightly to the plate.  Place one in the center of the plate and arrange the others in a circle around it.  Place about a tablespoon of whipped cream on each.  Now place a second layer of wafers over these so that they overlap the edges of the first layerand spread the whipped cream  out from each wafer, it will end up being slightly larger than the first.  Place whipped cream on them and then arrange a layer similar to the first on top,  Continue to layer the wafers until all are used.  Finish by covering the top and sides with the remaining whipped cream, decorate with the icing.

Halloween ice box cake

 

 

 

 

 

 

Here are a few items to help make this recipe:



 

The Official Taste Tester

 

 

 

 

 

 

This one has chocolate which I can’t have so rule #1 applies No Tasty No ratey!

 

Halloween Ice Box Cake

Halloween Ice Box Cake

Ingredients

  1. The recipe on the box says you can make it 4 hours before serving, but it is really best if left to sit in the refrigerator overnight so that the cream can be absorbed by the wafers and they swell and soften. 
  2. 1 Box Nabisco Famous chocolate Wafers
  3. 2 cups Heavy Cream Whipped Stiffed
  4. ¼ cup XXX sugar
  5. 1 tsp vanilla
  6. Orange food coloring
  7. Chocolate icing*
  8. *Unless you plan to make cookies or use icing for something else a store-bought tube will be easier to manage

Instructions

  1. Whip the Cream, sugar vanilla and as much food coloring, as needed to obtain your desired color, to stiff peaks.
  2. On a cake plate or serving platter place 7 wafers flat, rough side down on the platter with a dot of icing on the rough side to adhere them lightly to the plate.  Place one in the center of the plate and arrange the others in a circle around it.  Place about a tablespoon of whipped cream on each.  Now place a second layer of wafers over these so that they overlap the edges of the first layerand spread the whipped cream  out from each wafer, it will end up being slightly larger than the first.  Place whipped cream on them and then arrange a layer similar to the first on top,  Continue to layer the wafers until all are used.  Finish by covering the top and sides with the remaining whipped cream, decorate with the icing.
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