Tuesday, July 6, 2010
I've had a bit of a scone making marathon recently - don't really know why, but once I started, I kept thinking of other recipes I wanted to try!!
If I'm apportioning blame (it's always good to blame someone else!!) ... I think we'll have to take a look at this post over at Tea and Wheatenbread, scones have been to the forefront of my mind since I read that (can you blame me?). As always RhyleysGranny was on the money - really easy and incredible taste, with that perfect ever so slightly crumbly texture.
When I had the processor out, I thought I'd continue with the theme - as had become my habit recently, I turned to "Red Velvet Chocolate Heartache" as I had spotted a recipe for Honey and Sunflower Ginger Scones. Ms Eastwood has stipulated that the veggies should be hand grated for her recipes, but I thought I would test that (bit of a rebel here!!) - and I have to say that for this recipe, processor grated carrot was just fine. (That said I imagine that softer vegetables would need the gentler handling of a hand grater).
These scones are simply wonderful, I will have to admit that I am a bit of a ginger fiend - love the stuff, but the ginger here is a gentle back note to the more savoury than sweet scone. I ate my scone with some Dubliner cheese (sharpish Cheddar type cheese) and it was a marriage made in heaven. I have hidden some of the scones in the freezer to have later in the week with soup - I'm thinking carrot and ginger, or would that be too much?
220g white spelt flour
1 tsp ground ginger (heaped)
1/2 tsp salt
1/2 tsp bread (bicarbonate of) soda