Archive for the ‘Baking’ Category

Yoghurt Scones

I made these scones entirely because I needed a conduit for my new kiwi fruit jam. Scones remind me of little old ladies and tea pots and women who wear petticoats and pantyhose. I got this recipe from Chocolate and Zucchini, a blog I adore from a woman who is not only a much better cook than I but who also gets to enjoy all the foodie pleasurs of living in France. I am pretty sure that she is too cool to wear petticoats and pantyhose and that these delicious yoghurt scones are too cool to serve to little old ladies with teapots.

Scone dough


1 2/3 cups of plain flour
2 tablespoons of caster sugar
1 tablespoon baking powder
2 table spoon of chilled butter
½ cup of plain yoghurt
2 tablespoons milk
1 teaspoon vanilla extract


Makes around eight scones.

You pretty much have to eat these as soon as they’re out of the oven. Warm scones are delicious, even with just butter where as cold scones are dry and gross.
1.    Preheat the oven to 200°C. Lay down baking paper on shallow baking tray.
2.    Combine the flour, sugar, and baking powder. Cut up the butter into little bits the butter and mix it into the dry ingredients with a fork until there’s no more butter lumps.
3.    Mix in the yoghurt, milk, and vanilla extract until the dough forms a crumbly ball. After a little while you may find it easier to use your hands but handle it lightly or the scones will be like rocks.
4.    Pat the dough into a flat circle about an inch thick. Tear off portions and gently shape into circles placing them on the baking paper with space around them to expand (about 8). Bake for 15 minutes, until the top of the scones is set and lightly golden.


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First Attempt Bread from Scratch

A friend of mine is house-sitting at the moment and I went over there to check it out. Its one of those houses that is not only full of just lovely things but it has magazines full of other houses which are full of lovely things. Now I love these magazines so I was quite happy to plonk myself down on the couch, pen and paper in hand, and thumb through the pages writing down any recipes I came across and liked the look of. That’s where I found this apparenly fool-proof “make your own bread from scratch” recipe.

Making bread is one of those activities that seems a little bit magic to me an certainly the process of making this bread was like being behind the scenes at a magic act. The yeast going foamy and lumpy inside the warm water was my first act of magic. And, although I was a little unsure whether when I waited during the first rise it would actually, as the recipe suggested, “double in size”, as if by magic it did.

The first rise

The trouble started on the second rise. I decided, as the recipe suggested, to make 12 rolls. And while I waited patiently to watch the magic repeat itself – it kind of didn’t. Well they certainly got bigger and yes, doubled in size but they went more out than up. So in the end I was left with a little bit too dense bread. I wonder what caused this? Did I handle it too heavily after the first rise? Did the cling wrap weight it down too much? Should I have put them in little moulders of some sort? Whatever the case, an amateur is expected to make many mistakes, so here’s one. Still I’m enjoying these slightly too heavy rolls simply becuase I made them.

The second rise

I was about to put the recipe up and then thought better of it. What’s the point of keeping a recipe which doesn’t work for you? (Though I’m sure for better cooks, it does in fact work!)

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