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Ramson And Cheese Scones

Scones are so quick to make, and they are a great lazy morning breakfast, or tummy filler for toddlers and kids. Getting them to forage for the greens and help in the mixing makes the food a lot more appealing to eat too, so this is a great recipe for getting some greens into little people.

Ramson Scones

Ramsons are also full of vitamin C and iron, so great fortifiers for change of season protection against colds.

 

 

 
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Recipe type: Snack, Foraged
Ingredients
  • 175 g self-raising flour
  • ½ teaspoon salt
  • ¼ teaspoon cayenne
  • 25 g butter
  • 75 g mature cheddar cheese, finely grated
  • 1 large egg
  • 3 tablespoons milk
  • 3 - 4 Ramson (wild garlic) leaves
Instructions
  1. Preheat the oven to 200C.
  2. Place the flour, salt, cayenne, butter and three quarters of the cheese in a food processor and whiz until well blended.
  3. Beat together the egg and 2 tablespoons of the milk then add to the food processor.
  4. Pulse to form a smooth, soft dough. Chop up the Ramson leaves and mix them in.
  5. Form into six balls, and place on a tray in the oven for 20 mins.
  6. Out the oven, slice, butter, and enjoy!

Reposted from Diary of a First Child

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Cinnamon Scrolls

20130502-215342.jpg These are probably ridiculously bad for you. I try not to think about it. They are so incredibly yummy. I make them ‘better’ by not pouring a sugar syrup over them, and I follow the theory that the cinnamon is good for you, so that cancels out the sugar ;). I have successfully made these with Rapadura too, which takes some of the ‘bad’ out of it.

The best part of this recipe is the fact that it takes around 20 minutes from putting the flour in the bowl to eating a cinnamon scroll.

Cinnamon Scrolls
 
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This is a Thermomix® recipe, but you can adjust it to any food processor. You can also make a runny icing sugar to pour over each scroll, but we find that too sweet, and choose not to.
Author:
Recipe type: Desert, Sweet
Cuisine: Breakfast
Ingredients
  • Dough
  • 300 g Self Raising Flour
  • 90 g Butter , cut into chunks
  • 150 g milk
  • Filling
  • 60 g Butter
  • 40 g Soft brown sugar
  • 1 tsp cinnamon
Instructions
  1. Pre-heat oven to 210C (190C gas)
  2. Prepare a baking tray with a sheet of baking paper.
  3. Place flour and butter into mixing bowl and mix 5 sec/speed 5.
  4. With lid set to locked position, knead 40 - 60 sec/ Interval setting.
  5. Add milk gradually until a soft dough is formed.
  6. Turn out dough onto lightly floured baking paper and roll out dough into a rectangle
  7. Filling
  8. Place all ingredients for filling into mixing bowl and mix 10 sec/speed 4 or until creamy mixture has formed.
  9. Spread mixture evenly over dough rectangle.
  10. Roll up dough from the long side and using a sharp knife cut rolled up dough into 3cm pieces. (sometimes we make it smaller for bite sized/toddler sized rolls)
  11. Place dough pieces, cut side up, on prepared baking tray and cook in the oven for 12 min or until golden brown.
  12. Remove from oven and allow to cool and enjoy.

 

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Cinnamon Buns Recipe

20130502-223925.jpgCinnamon Buns. They’re one of my favourite baked goods ever. They’re amazing, and this recipe is just awesome. I made these one afternoon, and popped them on the table outside on my parents patio. It more than doubled in size, and we ate beautiful, puffy, gorgeous buns. If you do a search you’ll find loads of different recipes, and many of them have a sugar syrup, but we decided we prefer it without. You know, the ‘healthier’ version.

This recipe is for the Thermomix®, but there’s no reason you cant mix it in any food processor, or the old fashioned way: by hand. You’ll just have to adapt the mixing.

You can find the original recipe inspiration here, but of course I changed it a little as I normally do.

There’s another Cinnamon Bun recipe coming soon. It’s the quick version, whereas this one has a longer wait, but makes a lighter bun.

Cinnamon Buns Recipe
 
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These are so awesome. The best thing is that you can make them early in the evening, and let them go through their first rise, shape them before bed, and pop them in the oven for 20 minutes first thing in the morning for delicious scrolls. You can also freeze these, and just take out what you need and warm for five minutes. They're probably not your healthiest breakfast choice, so maybe a once a week treat!
Author:
Cuisine: Breakfast,
Ingredients
  • 100g sugar/caster sugar
  • 350g warm milk (2 cups)
  • 2tsp fast action yeast (7 grams)
  • 80g butter
  • 650g white bread flour (bakers flour)
  • 1tsp salt
  • 1 egg
  • ⅔ cup brown sugar (can use more if desired)
  • 2 tsps of cinnamon (can use more if desired)
  • ¼ cup butter
Instructions
  1. Pulverise the sugar (3 seconds, speed 9)
  2. Add milk, warm at 50C for 2 minutes on speed 1
  3. Add yeast, butter, flour, salt and the egg into the bowl, and mix well (10 seconds on speed 7)
  4. Knead for until a rough dough has formed (3 minutes on interval speed)
  5. Cover a bowl with clingfilm, and leave to rise for about an hour.
  6. After dough has doubled in size, remove from bowl roll out thinly. You may need to do this in two batches.
  7. Leave to rest for a minute, while you blend together the butter, sugar and cinnamon. (10 seconds, speed 7)
  8. Spread over the rolled out dough.
  9. Starting at the longest end, roll the dough, and press the dough together at the end.
  10. Now you have two choices:
  11. Cut the dough across into 2 or 3 centimeter rounds and place on a baking tray, or
  12. Place the dough in a round pan, and cut halfway through the dough to make a 'tear and share' kind of pull apart bread.
  13. Leave it again for 30 minutes to one hour till it's doubled in size again.
  14. Heat your oven to 200C /390F/Gas Mark 6, and bake for approximately 20 minutes - a little longer if you're making the share bread, until they are golden brown.
Notes
No Thermomix®? Use caster sugar, warm the milk in the microwave or on the stove.