There is an enormous amount of cookbooks on the market, so I’ve become somewhat picky. Even though on a monthly basis a few new ones make it into the house anyway, but still… 🙂
I look at cookbooks when I’m with friends too and sometimes I spot one that I just need to have.
Farmhouse Cookbook is one of those books. A gorgeous book, beautifully made and with great photography ( essential in my opinion for a good cookbook) so yes… I was a fan before I had the book myself. And there are so many delicious recipes in there that I had a hard time picking the first one to make. Until I received a late birthday present from Meeta which contained a little jar of lemon curd and that’s when I knew!
Scones ofcourse! I don’t actually make scones that often and maybe that’s for the better really because what is tastier than a warm scone straight from the oven with some good jam or lemon curd and a bit of clotted cream? I didn’t actually have clotted cream but I can assure you that whipped cream is also quite tasty!
The recipe from the book used sour cherries but I have no idea where I would find those so I made a version with cranberries, chocolate and orange. According to the recipe the dough should be fairly smooth but mine really wasn’t. Quite sticky but I also didn’t want to knead it for too long as it can get too tough and I didn’t want to risk that. So I went with the sticky stuff and baked them like that.
And is it turns out that was a good decision as the scones were
perfect. Fluffy on the inside and crispy on the outside. We had them straight from the oven for lunch on Sunday. With Meeta’s lemon curd and jam with raspberries and basil from Raspberry Maxx… I’m getting spontaneously hungry when writing this!
- 450 gr selfraising flour
- pinch of salt
- 4 tsp baking powder
- 100 gr cold butter, in pieces
- 50 gr sugar
- 150 gr dried cranberries, chopped
- 100 gr dark chocolate, chopped
- 2 eggs
- 100 gr Greek yoghurt
- about 2 dl full fat milk
- zest of 1 orange
- sugar for dusting
- Preheat the oven to 220 C. Put the flour, salt and baking powder in the bowl of a foodprocessor and add the cold butter to it. Turn until it is a crumbly dough. It still will look rather floury so don’t expect any real dough at this point. Turn out into a large bowl and add the cranberries and the chocolate in. Mix well and make a dent in the middle.
- Break the eggs in a measuring cup, add the yoghurt and put in milk until it comes up to a total of 400 ml. Stir this and add to the flour mix but keep 2 tbsp apart for brushing later. Mix it until it resembles a soft sticky dough. Don’t over mix it.
- Turn it out onto a flour covered surface and lightly knead till you have a soft dough (as mentioned mine stayed rather sticky) Push the dough flat until it’s about 3 cm high. Use a 7 cm cutter to cut out rounds. I dip mine into flour before each cut to prevent it sticking to the dough.
- Put the scones on a baking tray that is either greased or covered with baking paper and leave some room between each scone. Brush them with the leftover egg yoghurt mix and sprinkle with some sugar.
- Put in the oven and bake for about 13-15 minutes until golden brown and cooked.
- Put on a rack and leave to cool. Eat them as soon as possible with jam and butter or cream
- Leg op een rooster en laat ze afkoelen. Eet ze zo snel mogelijk met jam en boter of room.
Disclaimer: I received a copy of the book to review, but all opinions expressed are my own. The links in the article are affiliate links from Bol.com so any book bought through one of the links will earn me a few cent!