Tag Archives: Tea

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.

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A french weekday in London.

30 May

This week I embarked on my little trip up to London.

I only had 2 days, and I had a lot to do, places to visit, and dear friends I wanted to see.

I had a quick lunch with a friend who just moved up to London. A little salad bar in Victoria was the setting for our catch up. Chatter about his new job, home, friends, business ideas etc. We managed to cover a lot of ground in that short hour. The salad was also good, especially as I hadn’t eaten all day.

Then on to Soho to meet some people I haven’t seen in almost a year. It was so good to see them. You start chatting and it doesn’t feel like a year has passed. More chatter about ‘whats going on in Soho’, family, music, new business ventures, bubble tea…once again, there’s never enough time.

Off to Covent Garden to meet my grandma for macarons and tea at Bougie Macaron and Tea.

We were greeted by the waitress who gave us a seat next to the window, lovely. The first thing that hit me when we first walked in were the decadent colours. The walls were painted in a metallic gold, and with the dark wood this could have been too dark, but they have a lovely big window which floods the place with light that dances off the painted walls.

They had a good menu, not just serving macarons, in fact, not just serving patisseries. With salads and light bites on the menu this is the perfect cafe for long lunch time catch up’s.

Their macarons mirrored Bougie’s metallic walls, each one was dusted with edible lustre. I did marvel at how the jeweled colours suited Bougie down to the ground.

We decided we would share 4 macarons between the 2 of us. It took us a little while to choose, but in the end we went for pistachio, raspberry, rose and salted caramel on recommendation. I had a lavender tea and grandma had an orange blossom.

The tea came in all sorts of unusual teapots, the aroma subtle but distinctive.

The flavour of the macarons was lovely, my favourite was the rose macaron.

Grandma and a rose macaron

Hello!

But the texture was not good. They were quite crisp, and the pistachio was so hard I couldn’t even cut it in half which was a shame.

In general I would visit Bougie again, maybe have a spot of lunch and a pot of tea, but I don’t think I would have their macarons.

 

The next day was a bit of a blur. It rained so hard all day. But we whizzed around London in the haze.

First to the Pierre Herme counter in Selfridges. It was beautiful, unfortunately I wasn’t allowed to take a photo, but I sneaked this one in from afar.

I chose a Milk Chocolate and Passion Fruit macaron. Even though I only had the one macaron they still packaged it beautifully.

The colour was so vibrant and enchanting. Almost saying “Eat Me, I will change you’re life”.

And boy, did it!

As I bit through this beautiful morsel the shell softly crumpled into the centre exposing the moist yet structured almond interior. The ganache was UNBELIEVABLE! It was sweet and sour all at the same time. This experience was something else.

I finally popped to Laudree in Harrods, I didn’t have long as I had to catch my coach, but I quickly flew in. I hadn’t realised but they have a full-blown cafe there. It was gorgeous, extravagant. Once again I couldn’t get a photo, but I really recommend a visit.

I chose Laudree’s Cherry macaron.

The first thing that hit me was the scent. Cherry orchards in mid summer. Sweet and full-bodied, rich and light. Also the colour was fabulous.

Once again the centre was moist, the thin shell was deadly delicate. The flavour was sublime.

I ate this one on the coach on the way home, and when I took my 1st bite I couldn’t help but let out a long ‘mmmmm…’ The people sat near to me were looking over with curiosity as I enjoyed this moment, their eyes transfixed on this bright pink little piece of heaven.

It was different from the Pierre Herme macaron. In structure this macaron practically melted in my mouth, and the moister centre meant that it almost completely gave way to itself on my 1st nibble, but O-MY. Have you ever tasted flavours like this before, I can guarantee you no.

All in all it would be very hard to compare the two. Both unique, which seems complex when it comes down to it. They are just macarons, both almond, sugar and egg whites, both equally as good as one another, but somehow different.

I now know where I strive to be on my macaron journey, so even if I manage to capture 50% of a Pierre Herme or Laudree macaron in my own creations I will be thrilled to pieces.

The desperation to buy Pierre Herme’s book Macaron, and Sucre by Laudree is now at an all time high.

Until then, back to the kitchen!

I’ll leave you with a couple of pictures from the fish counter at Selfridges, they are currently supporting Project Ocean which is a fantastic cause.