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CURRANT
SCONES WITH JAM RECIPE
This recipe
will teach you how to make Currant Scones with Jam. It is
a quick and easy recipe to make. Scones
have been around for years as I remember my grandmother making
pumpkin scones and my mother used to make plain scones with
jam and cream and I make the Currant Scones with Jam and now
I find when I visit my daughters they have lovely scones with
jam and cream for morning tea. I love seeing recipes passed
down through the generations.
Currant
Scones with Jam Ingredients
4
Tbs milk
50g butter
1/4 cup currants
2 Tbs castor sugar
1/2 cup apricot jam
1 egg lightly beaten
2 tsp baking powder
2 cups self raising flour
Currant
Scones with Jam Method
Preheat the oven to 220 degrees
then coat 2 baking trays with cooking spray. In a bowl sift
flour and baking powder then add the butter and rub in with
fingertips until the mixture resembles fine crumbs then stir
in the sugar and currants. Combine the beaten egg with 3 tablespoons
milk and stir into the flour mixture and mix to a soft dough.
Lightly flour a clean work surface and lightly knead the dough
then roll out to a thickness of 1cm. Cut into 5cm rounds and
place on prepared baking trays then brush the tops with extra
milk and bake foe 10 minutes or until golden brown and cooked.
Place on a wire rack to cool then serve the Currant Scones
with Jam.
Enjoy your freshly made
Currant Scones with Jam!
LEMON
SYRUP CAKE RECIPE
This
recipe will teach you how to make Lemon Syrup Cake. It is
a quick and easy recipe to make. When
my mother taught me to cook cakes she always made me measure
out all the ingredients first and have them in front of me
as she said if I did this I would not forget any of the ingredients
and you know till this day I still do that. The Lemon Syrup
Cake is one of the cakes she taught me to make.
Lemon Syrup Cake Ingredients
1/4 cup milk
3 eggs separated
3/4 cup castor sugar
1 cup self raising flour
1 lemon zest grated and juiced
SYRUP:
1/3 cup sugar
1/3 cup water
1 extra lemon zest grated and juiced
Lemon
Syrup Cake Method
Preheat
the oven to 180 degrees then coat a 20cm cake pan with cooking
spray and line the base with a circle of non stick baking
paper. Using an electric beater whisk the egg whites until
stiff peaks form then gradually add the sugar while continuing
to beat. Beat in the egg yolks and lemon zest until just combined
then fold through the flour and milk. Spoon the mixture into
the prepared cake pan and bake in the oven for 35 to 40 minutes
or until a skewer inserted into the cake comes out clean.
Leave the cake in the pan for 5 minutes before turning out
onto a rack to cool. To make the syrup place the sugar, water
and lemon zest in a saucepan and gently heat while stirring
until the sugar dissolves. Bring to the boil then reduce the
heat and simmer for 3 minutes then add the lemon juice and
extra reserved juice. When ready to serve pour the syrup over
the cake and decorate the Lemon Syrup Cake with extra lemon
slice if desired.
Enjoy your freshly
made Lemon Syrup Cake!
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