So this is the fourth scone recipe I’m trying while on my perfect (and easy) scone recipe quest. I adapted it from Beth Eaglescliffe home baking recipes and I think they’re quite good, in fact they are currently holding second place.
When I went through the many scone recipes online, I repeatedly encountered the “self-raising” flour problem. I’ve never seen self-raising flour in stores here and for the ultimate scones recipe that I posted in June I just winged it, but this time I thought I should do some research. Check the tips page on how to make self-raising flour.
This is how I winged it before: 3 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt for 1 3/4 cup (225g) flour
For this recipe I used the Bread, Cakes and Ale conversion and added 25g of baking powder to 475g of plain flour.
A few weeks ago I asked my friend J to pick the next scone recipe and she chose Baked’s maple walnut scones. That recipe unfortunately requires maple extract, another ingredient that is probably impossible to find in Germany (I didn’t even bother looking, since vanilla extract disappeared from our shelves recently), so I gave up and chose this recipe: Jamie Oliver’scrumbliest scones. I adapted it just slightly and I think they turned out quite great, for now the hold the first place in my scone quest!
These scones are made with milk and eggs, while the cream scones are made with heavy cream and the ultimate scones are made with buttermilk.
I don’t have a regular round cookie cutter (maybe I’ll go out and buy one now before I forget again) so I used a slightly serrated cookie cutter, which gave these scones a funny shape, but these scones are really great, not too sweet, so clotted cream and jam go extremely well with them!
For one of my friend’s birthday I made his favourite – chocolate espresso cheesecake – and because I still had some limes laying around I went ahead and made a lime cheesecake too. Since the chocolate espresso cheesecake was a gift I didn’t want to cut into it to take a picture, so all I have is a picture of the lime cheesecake. I’ll post the chocolate espresso cheesecake some other time.
One of the toughest things to find in Germany, online or otherwise, are graham crackers, which I think are just perfect (actually essential) for the crusts. Whenever any of my friends travel to the US I ask them to bring back graham crackers, if they have any spare space in their suitcases. If I don’t have any graham crackers left, I usually make the crust with a mix of plain butter cookies and McVities Digestive cookies (or biscuits if you’re British).
I used two pans – the smaller one was for the chocolate espresso cheesecake. It is so rich, you can only eat minute slices.
And for the fun of it I tried one with and one without parchment paper, after all you can remove the side of the pan easily, but since my last “greased pan debacle” I think I’ll go with parchment paper wherever possible.
One of my friends is a vegan and she loves poppy seed, so when I saw this recipe I thought I should bake it for her. This is adapted from allotment2kitchen’s Vegan Lemon and Orange Poppy seed Cake recipe.
I actually really want to start baking at least one thing from each of my cookbooks, but I come across so many interesting recipes online, that I can rarely decide which recipe to try first! This recipe posted by Brown Eyed Baker actually was the perfect solution – it’s a recipe from a book that I own too, Baked’s “New Frontiers in Baking” cookbook. I think there’s only one recipe I’ve tried so far from this beautiful book (but many, many times) their upstate cheesecake – so I guess it’s really time to try something else.
So the first thing I did was go out to buy dark brown sugar at the Asian/African supermarket around the corner. They didn’t have any. But they always have malted milk powder, another thing that’s not easy to find in Berlin. Then I went to look for Maltesers (or Whoppers, if you’re in the US) at the one place I had bought them a couple of times over the last year, just to find that they don’t carry them anymore. I bought the next best thing – a bar of malted chocolate by Ovomaltine.
When I got home a friend called to ask me if I knew where she could buy pure vanilla extract, her usual place wasn’t selling it anymore. So there you have it – three things that are not easy to find in Germany. By the way soft brown sugar and graham crackers are also virtually impossible to find! So if you have any hints, please let me know!
I choose this recipe because I had a lonely lemon lying around and lots of yogurt in the fridge. And it’s summer, so maybe some fruit is called for once in a while. My cake testers at work were slightly astonished, but they didn’t complain.