I sometimes wish that I had the time to jot down what I’m thinking about writing for a post right when I think of it. Truth is – I don’t. Saturday, when I was making these scones, I had great ideas about what to write in the post. However, I was also doing laundry, refereeing children, trying to get them all dressed and ready to go, and making the house semi-presentable. Oh, and making the best scones ever. All I can remember about what I was going to write is that is was pretty good! Maybe it’ll come back to me as I go along.
I think it had something to do with the strong flavours that I seem to have a tendency to love. I’ve mentioned before that I love all things peanut butter, anything with lavender in it, and ginger. Ginger, oh ginger. You are so yummy. I normally keep a container of crystallized (or I call it candied) ginger in my cupboard. It’s a great sweet treat every once in awhile. Spicy and sweet. Guess who else likes it? My boys! I think it’s pretty great that they share some of my loves. Especially this one, because wow! Sometimes that stuff is REALLY spicy.
There is a bakery in town that makes apricot ginger scones. And I LOVE them. The mellowing flavour of the apricot and the spicy kick from the ginger come together to make a bonkers awesome scone. And I love those chewy chunks of both. I don’t really like spending $4 for one scone though. I wanted to try to recreate for at home, but using a seasonal fruit.
We went apple picking last weekend, so I had some really great ones on hand. I think I used a Cortland. It was a pretty big apple, but I used the whole thing – if you want less of an apple party in your scone, I’d suggest using a small apple, or only using half a large one. It’s definitely customizable.
- 2 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 3/4 cup butter
- 3/4 cup + 2 Tbsp buttermilk
- 1/2 tsp vanilla
- 1/3 cup candied ginger, chopped
- 1 medium apple, peeled and diced
- 1 Tbsp butter, melted (for brushing)
- Sugar for sprinkling
- Preheat oven to 375F. Line a large cookie sheet with parchment paper.
- Mix the first four dry ingredients together in a medium bowl. Cut in the butter with a pastry cutter, two knives, or your fingers, until the crumbs resemble small peas.
- Pour in buttermilk and vanilla, and stir lightly, until just combined.
- Add in ginger and apples.
- Turn onto a lightly floured surface, and roll into a circle (about 9-10 inches diameter, 1 inch thick, or so). Cut into 6-8 pieces. Transfer to cookie sheet, leaving at least a 1/4 inch between scones. Brush tops with melted butter, and sprinkle with sugar.
- Bake for 22-25 minutes, or until the tops are lightly browned. Let cool on cookie sheet for 8-10 minutes, and then either EAT or transfer to a cooling rack.
- You can most certainly cut these smaller, if you just want bite-sized scones, or cut them out into rounds! Whatever you're looking to do. Just note that they might have a shorter bake time if they're smaller.
Rolling in cinnamon roll dough that is! (The biscuit type.)
As much as I wish that it was the money-type-dough…. It’s not. But this is the next best kind! But! Before we get to that… Baking. Who likes to do this? Is there anyone else out there that just loves to bake? Because I could bake sun-up to sun down if I had the people to bake for and the time to do so… Just wanted to let you know about that.
Guess what! Our little boy crawled for the first time yesterday! It was a very exciting, but bittersweet moment. Exciting because he’s crawling and growing up. Bittersweet because he’s growing up SO fast. I cannot believe how big he’s getting and how much he’s doing. Have I mentioned that he claps and tries to sing along in church? (Or that he’s a complete goof ball?)
Don’t you love the hairdo and expression? 🙂 Priceless.
Speaking of church, our church played the movie Courageous over the weekend. It was a great movie. I highly recommend it. It is focusing on what God says of fathers in the Bible. But it has great advice in it for mothers as well. We are to bring up our children in a godly way, honouring Him through it all. It’s a really hard task. But completely achievable with the help of prayer and the Holy Spirit. Joshua 25:15 – “As for me and my house, we will serve the Lord.”
On to these FAMOUS Cinnamon Rolls. They are sooo good. I’ve mentioned my grandmother in a few of my previous posts. She was a real influence on my baking. I have been baking as long as I’ve been standing (and probably before). This recipe is one that she would let me help with right from the get-go. It was our recipe (well, it’s hers, but it was our special time spent together
eating the dough making them). 😉 We are a family that tends not to measure… I know, I know… Tsk tsk. BUT – things just taste better when they aren’t perfect. (Remember my gripe about perfectly round cookies?) I love being able to judge how much of something I need to dump in without a measuring cup. Don’t get me wrong, I still do measure a lot of things (especially for certain recipes when it is critical that certain amounts are exact), but I dump a lot of ingredients in the bowl willy-nillly. Anyway, my ramble does have a point – we tend not to measure… i.e. – this recipe does not really exist. I had to make my grandmother sit down and really think about what she puts in her cinnamon rolls, so I could write it down to have and to share. So, here goes!
Nanny’s Cinnamon Rolls
1/2 cup sugar
1/2 cup margarine, softened
1/2 cup milk
1 tsp vanilla
2 1/2 – 3 cups flour
3 1/2 tsp baking powder
Stir together the margarine, eggs, milk, vanilla, and salt. Once it is combined, add two cups of flour and the baking powder, stir. Add 1/2 cup flour, stir. If the dough is too sticky to handle, add the rest of the flour. If it seems okay, then don’t add any more. Simple as that.
Now, this is one of those recipes that you just have to use a wooden spoon. Well, I do at least. My grandmother didn’t introduce me to a mixer until I was 10 or 11, so we used a wooden spoon to make most of the baked goods we made together. And there are still a few recipes that I just have to use a wooden spoon to mix. It doesn’t mix as thoroughly as our KitchenAid, but it gives these rolls a ‘homemade’ feel, and I get to feel quite nostalgic.
After you’re done mixing, slap it on a floured surface and roll into a rectangle (the dough should be about 1/2 inch thick, or whatever you prefer really). Next – spread with margarine. The more, the better. Yum.
Then, sprinkle (very generously) brown sugar over the butter. Don’t forget to spread it out and lick your fingers (and to wash your hands afterwards…). Then sprinkle cinnamon over the sugar, to your own taste. If you like raisins, you can throw some of those on top – SO good. After all that, you can roll these puppies up. From the long end. They should look somewhat like this when they’re rolled:
I cut them into 12 rolls normally, but you can make them thicker/thinner if you want to. Then put them on a greased cookie sheet, or in a greased 8X8 pan (depending on how you want them to turn out).
Oh! Remember to cut the ends off, just a little slice off of either end to make them look better (and so that you have some extra dough to sample). Nanny would save the ends for us every time she made them. (And if I got through the door first, I’d quickly scarf down both ends so I didn’t have to share with my brother… Very sisterly of me eh?)
Bake at 350 for about 20 minutes, or until dough is set and slightly brown.
They looked so good. I just couldn’t stop taking pictures of them. Last one, I promise. Best one too.
Wow. One of my most favourite foods (I think I have a lot of those….)
And just a side note – Congratulations to my best friend Ivy, who just got engaged this weekend!
What is your favourite baked good? Have any family traditions around baking?