Fig Maple & Thyme Scones

Fig Maple & Thyme Scones

Figs. I just can’t get enough of them. Whether it’s the fresh or dried version, I love them all! I could have them everyday to be honest! Sometimes, I wish they weren’t seasonal. Thankfully, I’ve got two fig trees in my backyard that gives are beautiful juicy figs in Summer! Hooray! But since it’s Autumn now, I have to say, the dried figs are just as satisfying (:

Herb garden bed

I’ve always considered myself blessed. Even more so when I look at our bark yard, in particular our herb garden bed! The Mr has a green thumb! Wheeee! (: Everytime I look at how much it has grown and flourished, I will be filled with joy! hehe Basil, mint, coriander, rosemary and lemon thyme are some of the herbs we’ve grown. And since this recipe calls for some fresh thyme, I just went to the garden bed to pick some! Easy peasy! (:

fig, maple & thyme scones - before baking

Okie, back to the scones! (: My love for scones come from my mum, we would make scones whenever we have time on our hands and have it immediately for tea. Instant gratification! haha One of our favourite places to have scones is at Ms Marples Tea Room up at Mount Dandenong! Although some might say theirs is more like a dense cake, mum must have it every time she comes to Melbourne! hehe I was going through Tastespotting and chanced upon a recipe that instantly caught my attention. I made a variation of the recipe with the things I have in my pantry. These were SO GOOD. They were light and fluffy in the middle and just went so well with butter. I could have it for breakfast, tea and dessert! Definitely something I would make frequently now, plus it didn’t take much time at all!

scones with butter and homemade fig jam

I know there are many different ways to enjoy a scone, but my favourite way is with butter and jam. As I made fig jam a while back (recipe in the next post, so stay tuned cause it’s addictive!), I had my warm scone with some unsalted butter and homemade fig jam! YUMMO! As a dessert, I topped the scones with a quenel of macadamia ice cream and it was delicious too!

Scones- baked

Fig, Maple & Thyme Scones (adapted from Le Pirate Life)

3 cups self-raising flour, sifted

80g unsalted butter, cold & cubed

1 cup of milk (might need a couple of tsp if dough looks too dry)

2 heap tbs of pure maple syrup

250g dried figs, chopped into quarters

A handful of thyme (leaves removed from stalks, a few sprigs for garnishing)

Ingredients for the scones

Ingredients

Steps :

1) Preheat the oven to 200 degrees Celcius and lined a baking tray with baking paper.

2) In a large bowl, place the self-raising flour and butter. Using your fingers, gently rub the butter into the flour till it resembles breadcrumbs. Create a well in the middle of the flour mixture and pour the milk and maple syrup into the well. Gently mix the dough till it all comes together. Add more milk (a tsp at a time) if the dough feels and looks a bit too dry. The dough should feel soft and a little sticky.

Flour, butter, milk & maple syrup

3) Fold in the figs and thyme leaves into the dough. Roll it out on a lightly floured surface and knead it slightly, careful not to overwork the dough. Using a rolling pin (or just your palms), flatten it out till it is about 3 cm thick.

the dough

4) Using a scone cutter, cut out the scones and place them on the baking tray. Garnish the scones with more thyme leaves or sprigs of thyme if you’ve some.

All ready to be baked

5) Bake the scones for 20-25 minutes. You can either leave it to cool and store in a air-tight container, or enjoy it hot with some butter, cream and jam.

Scone with butter and homemade fig jam

ENJOY! (:

So dear readers, what is your favourite way of having your scones? Please share as I would love to hear from you! (: Have a great weekend and remember to always cook and bake with love! 

{NZ} Puhoi Cottage Tea Rooms

Puhoi Cottage Tea Rooms

50 Ahuroa Road, Puhoi

Tel : 09 422 0604

Web : http://www.puhoicottage.co.nz/

I love traditional tea rooms. Those that have been there for a very long time, with really rich history and recipes that have been around for ages. I absolutely adore such places. The Puhoi Cottage Tea Rooms is one such place! It has been around for 40 years and is one of the oldest tea rooms in New Zealand! Highly recommended for their lovely scones, I just couldn’t wait to try them!

When we got there it was a cute little cottage with both seats inside and outside. With the sun shining above us, we just had to sit outside to enjoy the heat and greens.

There were even chickens running around us. Cheers to animals in the wild! (:

When we arrived, we were greeted by the owner, David, who was strumming jazz and blues on his guitar and singing for his guests! They had a whole range of different homemade cakes and savouries and hot drinks to go along. The devonshire tea/coffee set came with one large scone and a hot drink. Scones along are $5 each. May seem a little much for a scone, but you will understand why when you see the size of them!

We were warned! hehe Knowing how big the scones would be, we ordered 3 sets of scones and a serve of carrot cake for the 6 of us! (:

How glorious do those scones look? They were fresh from the oven, and served with freshly whipped cream and beautiful jam. The scones were so huge that they took up more then 1/3 of the tray! My face just instantly lit up when the tray arrived.

A mouthful of yumminess!

Beautiful carrot cake with cream cheese frosting. You could really taste the cinnamon in this cake and absolutely loved it! Was slightly moist which is how I love my cakes. hehe Gorgeous!

We had an absolutely amazing time and we were so full when leaving the tea room. (: Happy bellies, definitely!

Raisins and Lemon Scones

I have been back in Singapore for the last 2 weeks.
Can’t post it public cause I had a few surprises planned (:
one failed. and one was a super good success! hehe
happiness. hehe

when i came back.
I stayed home for 5 days
just to make sure I wasn’t infected by the H1N1 nonsense. haha
so what could I do during the time back home?
BAKE OF COURSE! hehe
with my beloved mixer. hehe
oh. how i miss you so! hahaha.



in Melbourne.
all I have is a hand held mixer. haha
and I am seriously not a big fan
cause everything flies all over the place! haha
but yes. was good to be able to use my mixer again! (:

since my mummy is a HUGE fan of scones
I decided to make the scones they made during MasterClass.
and it was goood! hehe
loved it.
cos normally i make scones in weird shapes. haha
they dough tend to be a tad bit sticky
but this one. is pretty! (:

before it went into the oven

AFTER! hehe nice and golden brown hehe (:
LOVE MY OVEN! haha

the lemony taste of the scones made it kinda refreshing.
besides the usual plain or just raisins scones. hehe

Ingredients:

150ml-175ml milk
150ml cream
1 egg
3 cups self-raising flour
2 tbs caster sugar
1 cup chopped, dried dates
Finely grated rind 1 lemon
Cream & jam, to serve

Steps:

1. Preheat oven 200°C fan forced. Line large flat oven tray with baking paper.

2. Whisk 150ml milk, cream and egg together until well combined. Combine
flour, sugar, dates and lemon rind in a large bowl. Add milk mixture and stir
gently to a soft dough, adding remaining milk if necessary. Turn onto a lightly
floured surface and knead gently until dough comes together.

3. Press dough out to 2cm-thick. Cut scones from dough and place onto tray
flat-side up. Press dough together gently and repeat using the remaining
dough. Brush the tops with milk and sprinkle with a little sugar. Bake 12-15
minutes until golden and well risen. Serve hot with jam and cream.

Fluffy Buttermilk Sultana Scones

I use to make the scones my mummy taught me.
with 7-up and cream.
but I really wanted to try those that are made using buttermilk. (:
saw a few recipes. but decided to use the one I saw on Kitchenwench
been reading her blog lately.
and she is so inspiring! hehe
and she teaches how to make all the korean yums.
so I was jus addicted. haha.

anyways. the scones came out alright.
though there is definitely room for improvement.
like the shape of the scones and stuff.
but it was super YUM! hehe
really light
and definitely fluffy! hee

absolutely loved it!
I didn’t even need to eat it with cream
just jam and it was awesome enough. hehe

though I couldn’t get them in the nice scone shape.
cause it was stickier than I thought it would be.
so I just scoop and plop! haha.
that’s why the scone was unevenly shaped.
i kinda like it this way.
what do u think? hehe
rustic!

Ingredients :

2 cups of self-raising flour
25g caster sugar
Pinch of salt
80g cold butter, cubed
100g sultanas
1 cup / 250ml buttermilk

Steps :

1. Preheat oven to 200 degrees C and line a baking tray with some baking paper,
then liberally dust with flour and set aside.

2. Sift together all the dry ingredients (both flours, sugar and salt),
then rub in the cold butter with your fingertips till the mixture resembles coarse breadcrumbs.
Add the dried fruit and toss well so it’s well coated.

3. Make a well in the middle of the dry mixture,
then pour in the buttermilk and quickly stir together till it holds together,
then tip onto a floured chopping board and knead till just combined.

4. As my mixture was stickier than it was suppose to be,
I plopped heaps tablespoons of mixture onto the baking tray.
(If you got your dough nice and dry and easy to roll out,
Pat the dough about 4-5cm flat,
then dip a round cutter into some flour and stamp out the scones,
carefully placing the scones closely together on the prepared baking tray.)

5. Lightly dust the tops with flour, then bake for 20 minutes,
or till the scones are golden and sound hollow when lightly tapped on the top.
Remove the tray from the oven and tightly wrap a clean tea towel around it for 5 minutes
before serving with some homemade strawberry jam and freshly whipped cream!

Fluffy Buttermilk Sultana Scones. DONE!

Enjoy everyone! (: