November is a great time to pull out traditional baking recipes. Homemade scones are delicious baked fresh and with the addition of organic fruit they are taken to the next level. Mix antioxidant rich organic blueberries gently into the dough, when baked they become oozy and almost self jamming in the scone.
Scones are one of those bakes that are made to be shared over steamy cups of tea. We hope you find a friend to share these with some time soon.
PS – add a grating of orange or lemon zest to the dough if you fancy.
Step 1: Preheat the oven 180ºC fan. Line a baking tray with parchment paper. Measure the flour and sugar into a mixing bowl, stir. Add the butter and rub it into the flour with our fingertips until it resembles sand. Stir in the blueberries.
Step 2: Crack the eggs into a measuring jug and pour in the milk. Whisk well. Pour enough of the milk and egg liquid into the flour and stir with a fork until the dough starts to come together, you may not need all the liquid. Flour your hands lightly and work the dough into a round shape, being careful not to burst the blueberries. Turn it out onto the baking tray, and gently push down.
Step 3: Using a large knife dipped in flour, cut the dough round in half, then quarters and then eights. Pull the scones apart and spread them out on the baking tray. Tip: dipping the knife in flour will stop the dough from sticking. Brush with the beaten egg.
Step 4: Bake for 20-25 minutes until cooked through.
Halloween is creeping closer so its time to start thinking of some tasty treats to share! We are adding plenty of wholesome ingredients to balance the sugar overload at this trick or treating time of year! Make your own eyeballs too for that startled spooky MUMMY look!! I reckon these can even go into the school lunch boxes too! #nutfree
To make the task of decorating these flapjacks more enjoyable, I recommend making and baking them the day before and add the melted chocolate the next day along with the eyeballs. Adding the finishing touches is a nice job for kids. #kidsinthekitchen
Make them this Halloween and let us know what you think in the comments.
Homemade eyeballs – white fondant ready to roll icing and chocolate chips
Preheat your oven to 180℃. Line a square or rectangle brownie baking tin (8inc x 8inc) with parchment paper.
Begin by chopping or blending the dates.
Add the butter, brown sugar and chopped dates to a pot.
Put onto the hob and heat slowly to melt the butter and dissolve the sugar, , stir with a wooden spoon.
In the meantime measure the oats, seeds, coconut and cinnamon into a mixing bowl, give it a stir.
Check on the pot. Bring to a gently boil, mix well and take off the heat. The mix should be soft and sticky.
Tip the sticky mix into the bowl with the dry ingredients, mix well with a spatula or spoon or use your clean hands to coat all the oats and seeds.
Spoon it into the baking tin and push and smooth down. TIP: get a square piece of piece of parchment paper to and lay it on top and use your hands to smooth it out. Discard the paper.
Bake in the oven for 25 minutes, the top should be nice and golden.
Set aside to cool completely.
Slice into 12 even bars, a bread knife works best for these!
To decorate: Make some homemade eyeballs using some white fondant and chocolate chips. Roll the fondant into small balls and push in a chocolate chip for the pupil. Made 24.
Melt the white chocolate either in the microwave, check it every 30 seconds and give it a good stir to loosen or in a bowl over a pot of boiling water (baine marie) don’t let the water touch the bottom of the bowl . You need the chocolate to be fluid so its easy to spoon over the flapjacks. If it seems stiff melt it for a further 30 seconds and mix really well with a spoon again.
Line the flapjacks up on a chopping board lined with parchment paper and drizzle over the chocolate, add the eyeballs.
Allow the chocolate to set for 1 hour then devour!!!!