Hot Cross SCONES

Easter Spiced Scones.

Easter is one of my favourite times of the year, as it gives me yet another excuse to eat abundant amounts of chocolate. This year i thought i'd get in early and suggest something different for you to put together for your long weekend. 

I thought to myself why not bring out the scone at easter, and then i could have two of my favourite things at once! 

For my Easter scones, i've added spice to give a hot cross bun taste, and added a cross on top. You could go one step further and add sultanas if you'd like, but i left them out for this batch. 
 For the Cross I used a caramelised balsamic to give these little gems their extra finish. I put the cross on at the beginning, cause i like the look of it oozing through the scone dough. But if you want a cleaner finish you can pull the scones out 5 minutes before the finished cooking time and quickly add your cross. 

I also put the caramelised balsamic in the fridge for a smoother straighter line. It makes it far more easier to accomplish this way. 

Happy Baking, and Happy Easter. 

Recipe for Easter Spiced Scones:

Ingredients: 
474g Plain Flour (extra needed for kneading) (D)
25g Baking Powder (D)
130g Butter 

Masala Tea Spice.

40g sugar (D)
A Pinch of Salt (D)
2 tsp of masala tea spice. (D)
120ml cream
120ml milk
1Heaped Tbs of greek yoghurt 
105g eggs mixed (yes weigh the eggs it gives a better product to baking as all eggs are different)

*Masala tea spice is a mixture of Cloves, Nutmeg, Cinnamon, Black Pepper, Ginger Powder & Cardamon. If you cant find it you can make it yourself by mixing the spices together with less pepper and ginger. 

Method. 

Crumb like mixture. 

1. Preheat oven to 180degrees and prepare a large tray with baking paper. 

2. Combine all dry (D) ingredients as well as the butter into a mixing bowl. 

3. Either mix the ingredients in a mixmaster or blend in a food-processor until crumb like, and the butter is evenly distributed.

Dough Kneaded. 

4. Add the wet ingredients and fold the mixture to make a dough


5. Flour a surface, and put the dough in the centre.

 6. Knead for 1 minute then role out with a rolling pin to 2cm thick

7. Cut out scones with a biscuit cutter or the bottom of a glass. 

8. Place the scones onto the tray 

9. Dust with flour and icing sugar. 

About to go in the oven. 

10. At this point you can choose to put your lines on the dough or add it later in the cooking process. 


11. Cook the scones for 20 minutes, or until golden brown. 

You can serve these with either butter.... or with lashings of cream and jam! 

Sorry... i may have taken a bite. 

However you serve them, i suggest they come accompanied with copious amounts of easter eggs! 

Happy Easter From The Food Snob.

Eat Your Peas!!!

Pea & Halloumi Fritters

Made with Love and Tarragon. 

Although being a Vegetarian has never really appealed to me, i seem to be very good at eating like one! These fritters are crispy and full with flavour. The semolina gives a nutty taste to the batter, the tarragon brings out the best in the peas and the halloumi? Well it needs no introduction! A salty punch with a puffed-up chewy texture that will leave you wanting more. These are great for share plates over lunch or even brunchy breakfast. 

I've served mine with some home made fruit chutney and a rocket salad. If you want to have a go at the chutney give mine a try: Chutney Recipe.

So eat your peas, but do them in style. 

Have a whirl!

Recipe For Pea and Halloumi Fritters:

Ingredients

Ingredients:

200g Defrosted and drained peas. 

100g Halloumi-grated

100g Semolina (Dry)

100g Plain flour(Dry)

1+1/2 tsp baking powder (Dry)

1 Egg

1 Decent pinch of salt (Dry)

125mls Milk. 

1/2 Lemon Zested and Juiced. 

Mixed batter

Method:

1. In a mixing bowl combine all the dry ingredients. 

2. Add the zest and juice of a lemon and the egg but don't stir.

3. Get a whisk and slowly combine the mix with the milk by adding it a little a time. 

4. When the mix is smooth add the peas and cheese and mix. 

5. The batter is ready. (Store at this point in a fridge for later use if desired)

Fritters shallow frying.

6. Get a pan hot and add enough oil to shallow fry. 

7. Place small amounts of the mixture with a spoon into the hot pan. 

8. When golden turn over and do the other side.

9. When cooked place on paper towel and serve hot. 

Fritteriffic!

Smoked salmon with these can take your dish to the next level! 
Enjoy!