quite normal chocolate chip scones

chocolate chip scones

chocolate chip sconesI wouldn’t normally make something like chocolate chip scones,

although some days aren’t so normal.

Monday wasn’t normal.

In fact, I’m sure my world momentarily had flown off it’s axis and was spinning willy nilly.

Not now though,

things seem to be back to normal

…whatever normal is.

Chocolate Chip Scones

3 cups s/r flour

1 cup cream

1 cup of water

150g chocolate chips

pinch of salt

one tablespoon of sugar

Lightly mix the ingredients all together in a bowl. Once combined, on to lightly floured bench, pop your dough on, and then lightly knead with your finger tips. Flour the rim of a glass (or another cutter of some sort) and cut them out.  On to a tray, and then bake at 220C for 20mins.

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Honey Spiced Spelt Scones and other spelt goodness

 

I’m having a love affair with spelt at the moment. I’d been meaning to for quite some time, and then finally I bought some, the love affair could begin.

I had dibble dabbled a little before but not like this. Not 10kg bag fulls of the wholesome goodness that it is. Sourdough loaves were switched to spelt, a variety of scones were made with spelt, caramelised onion sourdough rings were ripped apart, toasted spelt muesli was munched on, spelt and walnut bread rolls were teamed up with swiss cheese and inhaled. Spelt knekkebrod was revisited and spelt pancakes were jostled over. Slowly my bag full of spelt, got smaller and smaller.

It’s an ancient grain that has seen a relatively recent revival. Giving a slightly nutty flavour, I’ve just been substituting it with my regular flours and decreasing the liquid in the recipes. The Monkey’s haven’t noticed anything different funnily enough and still eating everything with boyhood enthusiasm. All baked goods have got a thumbs up from Mr Chocolate, and me?

Well I just think it’s a whole bundle of spelt goodness.

Honey Spiced Spelt Scones

1 1/2 cups s/r flour

1 1/2 cups wholemeal spelt flour

a pinch of salt

a pinch of cardamom, cinnamon, ginger

1 cup cream

1 cup water

2 heaped tablespoons honey

Lightly mix wet ingredients to dry, and turn out to a really well floured surface. Lightly knead using your finger tips mostly, bringing it all together (you don’t want to handle it a lot.) Cut into circles (an upturned glass works well.) and place on a greased or lined baking tray. Bake at 220C for approximately 20 mins or until a light golden.

Spelt Pancakes

50g melted butter

1 beaten egg

1 1/2 cups spelt flour

1 1/2 cups milk

the pumpkin time had arrived

pumpkin dhal

The pumpkin had been sitting there, waiting patiently on the kitchen table for weeks.

Days went by, and still nothing. Evening meals came and went on by, still no pumpkin passed our lips. I was waiting for the right moment, the right time to cut in to that deep orange flesh. It had been grown and given with thought and love. I wanted to eat it in the same way.

The time was right, the knife was sharp, our bellies were hungry.

The pumpkin time had arrived.

Pumpkin Scones

25g softened butter

1/4 cup sugar

1 cup mashed pumpkin

1 beaten egg

grated rind of half a lemon

1/2 tsp nutmeg

pinch of salt

3 cups sifted s/r flour

Cream butter and sugar together. Whisk in all other ingredients except the flour. Fold in flour with a knife. Turn out on to a floured surface and lightly knead, just until the ingredients come together. Cut out with a floured upturned glass. Pop on to a baking tray and bake at 210C for about 20 minutes.

scones and wool

There is something wonderfully soothing about crocheting and knitting. The mediative repetition lulls you while you slowly watch your creation grow and grow. Click, clack, hook, hook…

Recently, when I was in Hobart at a conference. There was a wonderful lady there that had organised a beautiful Crafting Womb. Knitting needles and wool provided. All the listeners had to do was simply knit while they listened to the various speakers throughout the days. A speaker at the front and a silence that was filled with warmth… the gentle click clack of the needles weaving their magic.

So what were they knitting?

They were knitting squares for the Hamlin Fistula Hospital in Ethiopia. (For anyone that doesn’t know of it, please have a look at their website.)

Coming back home, I wanted to do something like this. I wanted to knit or crochet for someone else. A seemingly small gesture, that I knew I could do. I also mentioned it to a couple of friends who were just as keen, and so it begins. A morning at the park sitting in the winter sun, with our hooks and needles, grand plans to begin and continue.

It was a slow start, but with two babies, one toddler and three preschoolers- I think that’s ok. A chance to connect over some simple food and crafting. A brief period to slow it down a little and at the same time creating something that will be used and treasured by someone in need.

That’s something that I definitely want to be a part of.

These scones have been inspired by my baking guru’s Celia and Joanna. They created International Scone Week (actually it goes for a fortnight) and I needed no other baking encouragement. Scones it is.

Date and Orange Scones

3 cups self raising flour

1 cup cream

1 cup water

1 cup chopped dried dates

zest of half an orange (unwaxed)

a sprinkle of raw sugar

a pinch of salt

Lightly mix wet ingredients to dry, and turn out to a well floured surface. Lightly knead using your finger tips mostly, bringing it all together (you don’t want to handle it a lot.) Cut into circles (an upturned glass works well.) and place on a greased or lined baking tray. Bake at 220C for approximately 20 mins or until golden.

Eat with enthusiasm.

********

For anyone interested in creating their own knitting/crocheting group for charities, have a search to see what’s local to you. There are a lot of various charities that would all be appreciative of your woollen acts of love and also a beautiful chance to connect with others while doing so. So gather a few friends, pop on the kettle, grab the last of the biscuits from the biscuit tin and get crafting.

Hamlin Fistula Hospital

knitting for charities

best way to join your squares

inspiration to get you going

scones

I never seemed to have mastered scones. They have always been a hit or miss kind of affair. Some times delicate airy morsels begging for a little jam or cream. At other times hockey pucks. That if stuck together, could make a rather solid house for a pint-sized person. As a teenager I once made scones that had so much bicarbonate of soda in them that everyone’s mouth tingled for an hour after eating them, (I wanted to make sure they got that ‘lift’.)

Let’s just say my scones weren’t winning awards any time soon.

So with a canny eye, and a raised eyebrow, why would I be posting a recipes for scones?

As I finally cracked it, well I think I did. I finally got results that I felt were worthy of placing on the table instead of scuttling out the back when the hockey pucks were offered up. What changed? Back to Sally Wise’s presentation at the Taste Festival in Hobart. Wise by name and wise by nature it seems as I can finally say scones and I are friends, and it’s all thanks to watching her whip some up in just a few minutes.

Perfect thing to make for a relaxing long weekend.

Scones

3 cups s/r flour

1 cup cream

1 cup of water

Lightly mix the ingredients all together in a bowl. Once combined, on to lightly floured bench, pop your dough on, and then lightly knead with your finger tips. Flour the rim of a glass (or another cutter of some sort) and cut them out.  On to a tray, and then bake at 220C for 20mins.

 Just the thing to team up with your favourite seasonal jam.