Cinnamon Scone Swirls and a little inspirations


Sometimes recipe inspiration comes to me at the most random times. I spend a lot of time thinking about food and different flavours. Sometimes ideas come to when I am running as I am trying to preocupy my mind from the 9km ahead of me or sometimes as I lie in bed trying to fall asleep an idea juts comes to me like an epiphany and I have to write it down there and then otherwise I will have forgotten it by morning. Other times, other recipes inspire me and I love looking at and examining new recipes seeing how I can adapt them to suite my taste. I also get ideas from movies and books which I scrutinize every meal and piece of food eaten. When I come up with a new idea a get giddy and restless until I try it. I then watch with eager eyes as my family, usually Sister number one, eat it. No sooner have they got it in their mouth do I badger them with questions ” what do you think of it honestly?” ” Is it too sweet/sour/hard/soft ect.?” Usually they are very patient and answer truthfully but sometimes they  get a little angry at my eagerness and a huge fight errupts. The idea for these cinnamin scone swirls had been in my head for a while. They were slightly inspired by Joy the Bakers biscuit cinnamin rolls   and these cinnamon roll scones I found on a new blog Naturally Ella. The flavour idea for these scones first came to me when I was eating the Hunger Games inspiered Fruit and Nut Bread. So inspiration can come to all of us at funny times but remember to stay opened minded “You always have to be ready for that little artistic Epiphany”-Unknown source

Cinnamon Swirl Scones

makes 6

Dough

100g of unbleached all purpose flour
100g of whole wheat pastry flour
3 tablespoons natural sugar
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
15g butter softened
1 egg yolk
3/8 cup buttermilk (or natural yogurt thinned with a little milk or water)

Filling

1 tbsp of ground cinnamon

1tbsp of maple syrup

1tbsp of olive oil

small handfull of raisins (optional)

Preheat oven to 190C.  Line a muffin tin with buncases. Put all the dry ingredients in a bowl. Rub in the butter until the mixture looks like breadcrumbs. In a seperate bowl mix the milk and egg yolk. Add the wet mixture to the dry and mix well to form a dough. Knead it gently for a few seconds then put out on lightly floured surface. Roll out to about 2.5cm thick (try make it sort of rectangly it’s easier to roll up). Combine all of the filling ingredients and mix. Using a brush brush the cinnamon mixture over the surface of the dough and evenly sprinkle ont the raisins. Roll up tightly like a swiss roll. Then squeeze the roll to ensure it is tight roll it up and down a few times. Cut it into 6 even, smaller rolls. Place upright in the bunc cases. Brush with the remaining egg white or milk and sprinkle with caster sugar. Cook for about 30 minutes until the tops are nicly browned and so is the bottems.  Leave to cool slightly but serve warm.

These are also nice sprinkled with a royal icing made from 30g of icing sugar and 1-2 tsp of water.

The Hunger Games Inspired Fruit and Nut Bread

I, like the rest of the world have just finished reading “The Hunger Games” first book. I unlike the rest of the world did not fall madly in love with it. I will admit it is a good book and enjoyed every minute of reading it but I just wanted the Hunger Games to end and for Peeta’s and Katniss’s romance to bloom. I suppose I won’t really enjoy the next two in the trilogy hence the name “The Hunger Games Trilogy”. I have a sneaky feeling that the next two book will not focus on a happy ever after the hunger games theme. Oh well, I still commend Suzanne Collins for like J.K Rowling and Stephanie Meyer she has gotten people who never read before to start reading which is always great.

When I read a book or watch a Movie I remember and focus on the food eaten and prepared by the characters ( Anne of Green Gables -Liniment Cake, The Help-Mississippi Mud Pie, Laura Ingalls Wilder Maple syrup snow). I am an avid foodie. In “The Hunger Games” food and lack of it plays a big part. One food scene that I remember most (and don’t worry it won’t ruin the end of the book) is at the start when Katniss recalls Peeta purposely burning Fruit and Nut Bread so she could feed her starving family. I decided to try for myself fruit and nut bread.

Peeta’s Fruit and Nut Bread a.k.a Hazelnut, Raisin and Honey Wholemeal Loaf.

^note you could call it a Honey I’m Wholemeal Loaf


When I made this bread for the photo I killed the yeast so it didn’t rise. Instead of light airy bread it was dense and heavy in texture but the flavour was still really nice (and I ate it all) that’s why I have included it on my blog. I am going to try it again hopefully with a better outcome

80g of hazelnuts blanched toated and chopped

400g of wholemeal flour

100g of plain flour

1.5 tsp of salt

7g sachet of fast-action yeast

1tbs of honey

350 ml of lukewarm milk

60g of raisins

2 tbs of milk to brush top with

Combine the flours and salt in a large bowl or freestanding electric mixer. Add the yeast and make a well in the flour. Stir the honey and milk together and pour into the well.

Using your hand or a dough hook attachment of the mixer, mix the flour into the liquid. If it feels or looks to dry add a tablespoon more milk at a time and vice versa with the flour if its too wet.

Turn out onto a lightly floured surface and kneed by hand for 10 minutes until it feels elasticy.  Add the nuts and raisins and gently work in to evenly distribute. Return to bowl cover with clingfilm and leave to rise for about an hour in a warm place until the dough has doubled in size.

Punch down the dough and shape into a loaf. Cut a line down the center. Tuck the ends under each other on a lined baking tray Cover loosely with cling film and leave to double in size again for about an hour. Towards the end of the rising preheat the oven to 200C/400F/gas mark 6

Uncover the loaf and glaze with milk. Bake for 30 minutes until golden brown and sounds hollow when tapped on the bottom.

This bread is lovely plain or just buttered but it is not too sweet to serve with savory toppings either such as cheese or chutneys.