Last year I spent a two week holiday in Gozo&Malta with a friend and when we went grocery shopping the first day and found clotted cream we went nuts. We ate clotted cream every day, mostly on croissants and cookies. It’s not impossible to buy clotted cream in Berlin, but it’s absurdly expensive, so I’ve never bought it before. Because we enjoyed our holiday so much we are going right back this year and I think it would be a great idea if I could bake scones to go with that clotted cream. So now I’m on a quest to find an easy recipe that can be made within the confines of a holiday home that is not equipped with any baking utensils.
The first recipe I tried is adapted from BBC Good Food aptly named ultimate scones. Since I didn’t have slightly salted butter (just strongly salted) I used regular butter and added a little bit of salt and instead of the self-raising flour I used all-purpose flour the original recipe calls for and added baking powder and baking soda.
- 1¾ cup (225g) flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (50g) butter, chilled, cut in small pieces
- 2 tablespoons (25g) caster sugar
- ½ cup (125ml) buttermilk
- 4 tablespoons full-fat milk
- extra flour for dusting
- Preheat the oven to 430° F / 220° C. Line a baking sheet with parchment paper.
- Tip the flour into a bowl with the salt. Add the butter and rub together with your fingers to make a reasonably crumbed mixture. Stir in the sugar.
- Add the milk to the buttermilk and pour it into the mixture. Gently work the dough until it forms a soft, almost sticky, dough. Don’t overwork at this point or you will toughen the dough.
- Lift the ball of soft dough out of the bowl and put it on to a floured surface. Knead the mixture just a little. Pat the dough gently with your hands to a thickness of approx. 2,5 cm (slightly under 1 inch) and cut it into triangles.
- Bake for 10-12 minutes.
Fresh out of the oven the scones were great by themselves, but the next day they were already too dry and were in dire need of that clotted cream. In any case, this is already a great recipe for that holiday clotted cream situation.
Last Sunday I made these banana granola muffins, mainly because I needed to get rid of some of my ridiculous granola stash and the ripe bananas wasting away in my kitchen. So I searched the net and came across the Banana Crunch Muffin recipe from Ina Garten’s The Barefoot Contessa Cookbook and changed it a little bit.
banana granola muffins
- 3 cups (375g) all-purpose flour
- 1 cup (190g) granulated sugar
- 1 cup (200g) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ pound (240g) unsalted butter, melted and cooled
- 2 eggs (L)
- ¾ cup (180ml) whole milk
- 2 teaspoons pure vanilla extract
- 3 medium sized ripe bananas (half-heartedly mashed with a fork)
- 3 cups (240g) granola (I used a granola with nuts and raisins) - you can easily substite one cup of granola with chopped nuts or raisins or cranberries...
- Line muffin cups with paper liners.
- Preheat oven to 350°F / 175°C.
- Sift the flour, then add the sugars, baking powder, baking soda and salt.
- Add the melted butter and blend.
- In a second bowl combine the eggs, milk, vanilla, and mashed bananas.
- Add them to the flour&butter mixture, add the granola and mix well, but don't overmix.
- Bake for 25 to 30 minutes or until the tops are brown.
- Cool slightly and serve.
The muffins turned out flavourful, tender and moist.
There must be thousands of coffee cake recipes out there, but this is my absolute favourite.
I think this is the first cake I ever made from scratch some 20 odd years ago. My host mother taught me how to make it when I was an exchange student in Ohio. She used to make it sometimes as a Sunday treat and my sister and I would wake up to the smell of coffee and cinammon wafting through the house. I make this coffee cake quite often, it’s very easy and many of my friends and colleagues love it.
grandma's coffee cake (Rührkuchen mit Zimt und Nüssen)
- 1 cup (230g) butter (room temperature)
- 2 cups (385g) sugar
- 4 eggs (L) (room temperature)
- 3 cups (300g) all purpose flour
- 1 cup (237ml) milk
- 2 teaspoons baking powder
- 1 cup (190g) sugar
- 1 cup (120g) chopped walnuts or pecans
- 3 teaspoons flour
- 2 teaspoons cinammon
- Preheat oven to 350°F / 175° C.
- Grease a baking pan (approx. 9 x 13- inch / 23 x 33 cm) or line with parchment paper.
- Just throw together all the ingredients for the batter in a bowl and beat until creamy.
- In a second bowl combine the ingredients for the filling and lightly stir with a spoon.
- Pour half of the batter into the pan, sprinkle half the filling, carefully add the other half of the batter and spinkle the rest of the topping on the cake.
- Bake for 40 to 45min.