Tag Archives: bbq

Mini Scone Muffins (Scoffins) Recipe.

5 Jun

 

I have a manic week ahead. Lots of baking for a summer fair on saturday, a 90th birthday cake and oh my, so much to sort out.

I bought myself some new equipment last week, exciting stuff, well to me. When it all arrived I  felt some slight suspense. I tend to buy online and then forget what I’ve bought. Imagine the scene. I was sat in the middle of my living room tearing open packaging at an unbelievable rate of knots. I ended up with a pile of brown paper and bubble wrap around me, and a heap of (presents) baking pans, baking sheets, mixing bowls etc in the middle of the room with me. I was like an over excited kid at Christmas.

I instantly wanted to use my new mini muffin pans. ‘What to bake’ I thought. Hmmm. This thought stayed with me for a little while. We were having a BBQ that night for our good friend who was back from Holland. I was thinking it would be great to bake something traditional. Something I rarely ever do. Scones…

I’m sorry, you’re going to cringe right now.

I HATE SCONES.

There, I said it, I got it off my chest. I know, I am English, I should love them. But I can’t stand them. You can’t eat them without feeling you swallowed a crummy brick. They just sit there in you’re stomach. So rich that you can’t eat nowt more. You see, I am all for eating, but I like the kind of food you can eat, and still have room for more later on.

So I reinvented that baby. The whole reason for me baking was to test out my new tins. So I had to make some sort of muffin. How about mini muffins. Mini Scone Muffins?

The amazing flavour of a scone, but in a light and airy muffin.

Uh, hello, AMAZING.

We ate them last night. My better half loved them. I honestly have no idea how I landed myself with such a supportive human being. He believes in me 100% and for that, well, I have no words.

Anyways, enough mushy stuff. I thought he was the one that named these little delights during our drunken BBQ. But apparently it was actually our good friend, you know, the one who is back from Holland for the weekend. It was quite a boozy evening. And my memory is poky at the best of times…

Him-“You know, you should call them Scoffins”

Me-“Genius”

So there we go. Here I have a recipe for you:

 

 

Mini Scone Muffins (Scoffins).

 

 

 

 

 

 

 

 

 

 

 

Heat you’re oven to around 200c

225g self raising flour

50g wholemeal flour

pinch of salt

55g butter, cut into small cubes

100ml milk

100g castor sugar

2 tsp vanilla extract

5 handfuls of currents

1 egg, beaten.

Okay. Start by mixing the flours and salt together in a large mixing bowl. Add the cubed butter and work together until well incorporated and flaky.

Add the sugar, milk and vanilla , and mix until you have a loose dough, almost like cake mixture. At this point add the currents. But by any means, don’t just restrict yourself to currents, go wild. Add chocolate chips, orange zest or sour cherries? The possibilities are endless.

Fill a greased muffin pan with your Scoffin mixture. I filled mine right to the brim so that I would get that classic ‘muffin top’ look to them, this worked perfectly. Then I brushed a little of the beaten egg on top, and popped them in the oven for around 10-12 minuets, or golden brown.

Remove from tin and enjoy warm with clotted cream, jam and a pot of tea.

Big Mac-arons

19 May

Ballpark Snacks  is the theme for this month Mac Tweets Mac Attack Challenge. This is the 1st Mac Tweets challenge I have ever entered and I am rather excited.

I’ve never been to any sort of ball game before. Not in person anyway. So when this challenge came up I was umm-ing and ahh-ing over what to do. I had a few ideas, but non I could relate to my own experience.

Then I remember The World Cup last year. We spent most of that summer BBQ-ing in our little courtyard, summer sun beating down on our faces, friends drinking cold beer and always a World Cup game on the television. It then it came to me. Burger Macarons. We ate a lot of burgers that summer.

But what flavours? I had some vanilla sugar, so I went with simple vanilla shells. I wanted the centre to look like a burger, so chocolate ganache seemed only good and right. There was something missing though. They didn’t quite look the part. Hmmm.

Cheese! Not just any cheese though. It has to be that horrid plastic cheese that only comes into its own when slapped on a good burger.

But I’m not about to put cheese in a macaron, eww.

Peanut butter played the part very well. Plus peanuts are a Ballpark Snack right? And they go so well with chocolate. I used crunchy peanut butter as I can’t abide the smooth stuff, too sweet, plus a little crunch is nice. Honestly I didn’t quite know I was going to add the peanut butter when I started, but that is kinda how I cook. A bit of this, a bit of that…

I also was trying something else new today. I usually bake macarons using the Italian method of pouring sugar syrup into the egg white, but I’ve been wanting to try the French method of just adding sugar to the white instead. Today was the day. To my surprise and complete delight they worked. I was sitting next to my oven just waiting to see those little feet, and honestly when they popped up I did a little dance in my kitchen. Very pleased!

So there we have it.

Grab you’re Big Mac-aron and enjoy the game!

French Macarons

Almond flour

150g almonds finely ground.

150g icing sugar.

2 egg whites aged.

Meringue

2 egg whites aged.

150g granulated vanilla sugar.

Filling

100g chocolate broken into pieces.

100ml double cream.

Macaron Method

Sift icing sugar and almonds into a bowl, add egg white and mix to a paste. Put to one side.

Put the second batch of egg white in a very clean bowl and start whisking on a low-speed with an electric mixer.

Once the egg whites start looking like thick bubble bath, add the sugar, little by little, while still beating.

When you have added all the sugar, whisk for a little longer until the egg whites hold soft, glossy peaks.

Add a third of the egg whites to the almond paste and beat to knock some of the air out. Fold in the rest of the egg whites. The whole process should take no more the 20-30 folds. It should flow like thick magma.

Scoop the macaron batter into a piping bag ( I use disposable ones as they are really easy to use) fitted with a half-inch nozzle.

Pip little half-inch rounds onto a baking tray lined with baking parchment and give them a good few wraps on the counter. Leave to dry for around 30 minuets, or until you can touch the surface without it sticking to your finger.

Pre-heat you’re oven to around 150c. Put the macarons into the oven for around 15 minuets, but keep a watchful eye on them. You’ll know they are ready when you place you’re finger on top and move it from side to side, the macaron shouldn’t wobble.

Take them out and off the baking tray strate away, carefully peel them off the baking sheet and leave to cool.

Ganache Method

Put the chocolate in a heat proof bowl.

Heat the cream until almost boiling and pour over chocolate. Mix and leave to cool on the counter.

Once cooled completely, pip a small amount onto a macaron shell and attach another. Place you’re macarons in the fridge for 24 hours. This helps moisten them a little. Remove from fridge 20 minuets before eating.

Enjoy!!!!