vegan Wild Garlic Scones

Last month I wrote an epic blog post about Wild Garlic and recipes that I've made and shared on my blog.  I also wrote about some wild garlic recipes that I want to make or recipes that I was planning to adapt with wild garlic. One such recipe was from the Green Gourmet Giraffe Savoury Silverbeet, Basil and Pistachio Pesto Scones. 

Well I did try to follow the scone recipe closely and I did so for most of the part, but the main adaptation was with the wild garlic pesto recipe.  

Johanna's pesto had pistachio, I had pine nuts and where she had chard and basil, I had wild garlic, but for all the good it was - my scones did not turn out as brilliantly green as hers. 

I admit I was a little disappointed as all I had was specks of greenness, but I was still WOWed at the rise of the scones as most savoury scone recipes I have made have failed in the rise (not the flavour), but there was also a brilliant lightness to them.  In addition the strong wild garlic flavour came through wonderfully. 

You can find Johanna's recipe for the vegan scones here, but please note my changes for the pesto and you may want to increase the quantity of wild garlic. However, if you want to make a vegetarian version of Wild Garlic Scones then I strongly suggest making Yasmin Limbert's Wild Garlic Scones with Cheese.  Yasmin Limbert was a contestant on the Great British Bake Off in 2011.   She continues to share her food and recipes on her blog Yasmin Limbert, please do check it out for inspiration. 

I am sharing these vegan Wild Garlic Scones with The Veg Hog who is hosting #EatYourGreens this month.  Please do join in there is plenty of time by following this link on how to join in.  

Savoury Butternut Squash Scones with Pumpkin Seeds

Some of you will remember me writing  early in the month that I am trialling Riverford Organic Farmers Vegetable Box.   I chose the medium vegetable box which has eight organic varieties which was recommended for 2 - 3 people. 

The Riverford Vegetable box contained: seasonal Wild garlic, parsnips, onions, courgettes, spring greens, butternut squash, oakleaf lettuce, and plum cherry tomatoes.  The first thing to be cooked was the spring greens which I sautéed with in a little oil with garlic and served it as a side; and I made Parsnip Cake (adapted from my Carrot Cake recipe), but the recipe I want to share with you today are these Savoury Butternut Squash Scones with pumpkin seeds.   

I love the way the butternut squash is bursting out from the golden scones, as if its cheese bubbling to the surface, but these savoury scones are vegan.  

These Savoury Butternut Squash Scones are good with soup, but sometimes the vegetarian in me likes to indulge that's when I slice them and stuff them with cheddar cheese and a chutney and make it a Scone Sandwich!.  

If you live in the UK, have you ever considered signing up to a vegetable box scheme? Check out the Riverford website.  It has a extensive FAQ  to answer your questions in relation to having one delivered to your front door.  Riverford in South Wales is run by Jon and Janet Mier.  If you would like to keep up to date with news from Riverford South Wales, then please follow them on Facebook .  

Butternut Squash Scones with Pumpkin Seeds

Makes 12
Ingredients
400g butternut squash
Olive oil


500g self raising flour
11/2 teaspoon baking powder
1/2 teaspoon salt
Pinch of pepper
225g vegan margarine (or butter)
150ml plant based milk (or dairy milk)
60 g sunflower seeds
Method
Preheat oven to as mark 4/180oc.
Peel and chop the butternut squash into really small cubes.
Coat the butternut squash in a little oil and roast until soft, about 20 minutes.
Remove from the oven and allow to cool.

In a bowl, sift the flour with the baking powder, then stir in the salt.
Add cubes of the margarine into the flour mix, until all has been added.
Using your fingers, rub the margarine into the flour until crumbly.
Stir in the cooled butternut squash and half the sunflower seeds.
Then carefully pour in the milk in the centre of the flour to bring the dough together, if it seems to dry add a little milk, if its too sticky add a little more flour.
Turn onto a floured surface and roll to about 4cm high.
Using a cutter, cut out 10 - 12 scones.
Transfer to a baking sheet, coat with a little milk and then scatter over the remaining sunflower seeds.
Bake for 25 - 30 minutes or until well risen and golden.
Best enjoyed on the day. Can also be frozen. 

Disclaimer: I was kindly given the medium vegetable box worth £14.85 by Riverford South Wales to trial, in return for a plant based recipe using seasonal and organic vegetables from the box.  All views and opinions are my own. 

Sweet Potato Rosemary Scones (vegan)

You may not be able to see the flecks of green, but I assure you there is some finely minced rosemary in these Savoury  Sweet Potato Scones.   Take a bite and you will not just taste it, but get a gentle waft of it.  

I made these Savoury Sweet Potato Scones over the weekend to accompany a Stew and they worked very well, as these scones are a little on the dry side, but I guess that can be the nature of scones yearning for a spread of some sort to uplift it further.   

Another reason for making these scones was that I had some plant based milk in the fridge that needed using up.  

And in case your wondering, why heart shaped?! Well, I could not find my round scone cutter, so had to use the closest size which was in the shape of a heart. I need more hearts in my life. 

Tintagel, Holywell Bay Sunset, Vegetarian Cornish Pasty and Rodda's Clotted Cream Scones

Last week we returned from a lovely long week in Cornwall and as promised this week I will share lots of photographs.

It was my first time in Cornwall and it did not disappoint, even the sun rewarded us with good weather.  

First stop on route to our rented abode was a little village called Tintagel.

This medieval building was once Tintagel Old Post Office with a rather quaint cottage garden It is now managed by The National Trust of which we are members.  

D an myself also took a walk towards Tintagel Castle, but we did not go into it as my mother in law was left with a cup a tea at one of the cafe opposite this place Tintagel Toy Museum.  We wandered  back towards the streets and visited a couple of the local Craft fairs and picked up some Cornish Pasties (see above), mine was Cheese and Onion before driving towards out destination Cubert.

We had rented a static caravan with a balcony at a Holiday Park in Cubert (above cute salt and pepper shakers in the shape of caravans).  

 Our spacious caravan was called 'Beachcomber' offering all the creature comforts of home.  

A lovely welcoming touch by our hosts was opening the fridge and finding homemade scones, strawberry jam and clotted cream.  It took us no time to devour them.  D said this was the best clotted cream he has ever had in his life and the scones were light and fluffy too, that it had me yearning for more.

After checking in, we went into the village to check out every tourists essentials - the nearest shop, pub and 'chippy'!.  (Above) St Cubert Church.  

 Later in the evening, D and myself left his mother with her novel, whilst we took a drive out to explore Holywell Bay.  

We parked up and cut through the sand dunes to watch the sunset in Holywell Bay.  

It truly was stunning.  

I will share more pictures of it tomorrow, but this is my contribution for Sunday Snap hosted by JibberJabber UK for Sunday Snap; and My Sunday Photo hosted by One Dad 3 Girls.

Sweet Potato and Cranberry Scones

I made these Sweet  Potato and Cranberry Scones last week.  I actually had intended on making Sweet Potato Drop Cakes, but something made me change my mind and I ended up with these Sweet Potato Scones.  

The recipe still needs a bit of tweaking, as they did not rise as much as I had expected them too. And the cranberries that were exposed on the outside of the scone went dark and hard as bullets. The scones themselves tasted very good though. 

I am sharing these Sweet Potato and Cranberry Scones with International Scone Week 10 - 16 August hosted by Lavender & Lime and Fig Jam and Lime Cordial.

Feeding Two Birds with One Lemonade Scone

When I was given this recipe for Lemonade Scones a month or so back, I was quite excited at making them.  I had assumed wrongly that the Lemonade scones would be more prominent in lemonade flavour, but that was not the case.  The lemonade fizz just adds oomf and lightness, rather than imparting lemony taste.  Still it was a pleasant scone. 

The recipe is really simple and one I didn't even have to jot down when it was dictated to me: 375g self raising flour, sifted then gently stir in 170ml double (heavy)cream  and 170ml lemonade. Once combined to a dough, cut into triangle scones, transfer to a baking tray and bake at gas mark 4/180oc for 15 - 20 minutes or until golden.  Easy peasy, lemon squeezy.  

For those of your interested, I came across the expression feeding two birds with one scone really recently as I've always loathed using the expression 'kill two birds with one stone'.  I like the birds, I watch them, I feed them, they give me joy and amusement.  This kinder expression of 'feeding two birds with one scone' comes from  here.  Its simply about becoming more more mindful, the way some of us have stopped using old racist, sexist and homophobic terms and this common courtesy and respect being extended to other sentient beings. 

Anyway, onto a lighter subject here is some real 'bird action' in my garden. Not the best pictures, but you can see them tucking in to whatever we can offer, including scones, pastry, bread, Yorkshire puddings and sometimes they get really lucky when I can be bothered to make homemade bird food. Treats, but its nothing compared to the joy they give us with their birdie ways. 

I am sharing these Lemonade Scones with International Scone Week 10 - 16 August hosted by Lavender & Lime and Fig Jam and Lime Cordial; and as they were made with double cream that had passed its use by date by one day with Waste Not Food Challenge hosted by Elizabeth's Kitchen Diary.  Not only was the double cream (heavy cream) used in the making of these Lemonade scones, but also whipped up, lovely, light and creamy for the filling. 

Fresh Strawberry Scones of Sorts

These free form soft fruit berry scones may not look fabulous, but they were rather nice.

I made them a couple of weeks back with the last of my garden strawberries.  These as you can see are not traditional British style scones, but are American style cut into triangular shapes.  

I have to admit that I added a little to much milk, the dough was a little sloppy.  So even though it doesn't look very attractive, it was good to eat and I'd be happy to bake them again.  

For the recipe follow this link.

Chocolate Beetroot Scones

I picked a couple of bunches of beetroot at the weekend, so be warned the next few days this blog of mine will feature some crimson tinted edible bites: some will be savoury; and some will be sweet. To be truthful, I don't even know why I picked them up, as I've mentioned on my blog many times I am not a huge fan of beetroot. I do however, think there is a small part of me that challenges the inner experimental cook in me to cook more creatively with these rooty beetroot bombs that explode colour all over you once peeled!

Anyway, to kick off, Beetroot Chocolate Scones with optional  dark chocolate chips.  I liked how these turned out, especially how the fresh beetroot imparts not just its earthy flavour, but its natural food colouring.  

Rhubarb and Rosemary Scones

Rhubarb and rosemary combination is not new to me.  I experimented with these two flavours a couple of years ago when I made Rhubarb and Rosemary Cookies and thought they would make nice scones too. 

I will certainly be making these again, as they really disappeared from my kitchen in a blink of an eye.  The mitts not only belonged to D, but my mother, nephews and nieces and it is upon their request I will be making some more.  I will be making slightly smaller ones this time though.

I've just filled the warm scones here with whipped double cream, but to go that little bit more decadent, you can also make Rosemary infused cream.  Simple really, the way you would make lavender sugar by infusing a sprig or two of lavender in caster sugar, make rosemary sugar.  Then add a teaspoon or two to the whipping cream or even to the scone mixture.  Also had I more rhubarb, I would have made Rhubarb Jam - its on my list this year to make, as my mother loves it!  My mother feeds me loads, I think its time to repay the compliment.

I am sharing some of these lovely Rhubarb and Rosemary Scones with Simona of Briciole. She has the honour of hosting this week's Weekend Herb Blogging #329. This food blogging event now in its 6th year was started by Kalyn of Kalyn's Kitchen and is now co-ordinated by Haalo of Cook (almost)Anything Once. 

Rhubarb and Rosemary Scones

Makes about 14 depending on size of cutter you use.
Ingredients
450g self-raising flour
½ teaspoon salt
2 teaspoons baking powder
100g butter, chopped into little cubes
100g golden caster sugar
160g rhubarb, about a stick chopped into small pieces
1½ teaspoons fresh rosemary, minced
280ml milk
Method
In a large bowl, sift the flour, salt and baking powder. Add the butter to the flour and rub it with your fingertips until it begins to resemble breadcrumbs. Stir in the caster sugar, the rhubarb pieces and rosemary, then gently pour in the milk – be careful as you may not require it all – and knead until the dough comes together. 

Transfer the dough onto a lightly floured surface and roll out the dough to about 1½ inch thick.

Cut out the shapes, re-roll the dough and cut out more circles,until all of the dough has been used.

Lay the scones on a baking sheet that has been sprinkled lightly with plain flour. Bake in oven at gas mark 8/230oc for 12 – 15 minutes or until lightly golden.

Can you smell them?!

Here is the rhubarb growing in my garden , a long way from being edible, but at least its thriving. Up-dated: June 2012: Please follow this link to see Blissfully Scrumptious recipes for Rhubarb and Rosemary Cupcakes and Rhubarb and Rosemary Jelly. 

Root Vegetables with Chickpeas and Cobblers

I started writing this blog post yesterday, but got sort of caught up with the howling weather.  Its the worst storms for a decade in Scotland. At one point, I was too afraid to look out of the window, and when I did take a peek - the back of the flat where the commuter train passes.  I noticed the neighbours kids trampoline has been uplifted by the ferocious winds and flung onto the rail tracks, of course we rang the Scotrail.  The only damage in our garden: the bird table knocked down and a scattering of pots.  It was not the same for the front - the fencing that separates ours and the neighbours car parking has come down. Typically landing on our driveway. I guess I should be thankful that no slates have come sliding down or a new leak in the roof.   Its not over yet, more snow and blizzards are predicted.   

Anyway, yesterday I made this simple .  The root vegetale broth is extremely light, so to give it more oomf - substance I made some cheesy cobblers in the shape of bushy tailed foxes.  I've been dreaming of friendly foxes lately. 

You don’t have to make these cobblers and could easily serve this with mashed potatoes, or even rice.  But I liked the delicate aspect of these cobblers that were golden and puff, and almost melted in your mouth.  I think suet dumplings would work wonders too.

I am sharing this frugal recipe with Frugal Food Thursday, Fight Back Friday and Fresh Bites Friday.  
Root Vegetables with Chickpeas and 'Foxy' Cobblers
Serves 4 – 6
Ingredients
2 tablespoons olive oil
1 large onion, finely sliced
2 cloves garlic, minced
3 stalks of celery, chopped
2 medium carrots, peeled and cubed
2 medium parsnips, peeled and cubed
½ swede, peeled and cubed
2 bay leaves
½ teaspoon dried thyme or 1 teaspoon of fresh
Salt and pepper to taste
60ml soy sauce or Tamari
400g cooked chickpeas
Method
Saute the onions in the oil until soft and translucent, then stir in the garlic, celery, carrots, parsnips, and swede cubes, along with the seasoning and Tamari and simmer on medium heat for 20 minutes or until the vegetables are tender.  Add the chickpeas, simmer for a couple of minutes.  Then turn off and allow to cool, before transferring into a casserole dish.  Adapted from Ken Bergeron Professional Vegetarian Cooking.

Ingredients for the Cobbler Topping
225g self raising flour
60g butter
125g Cheddar cheese, grated
1 teaspoon fresh thyme
1 egg, beaten
150ml milk
Salt
To make the cobbler topping
Preheat oven to gas mark 6.
Sift the flour and salt into a bowl. Rub in the butter, then stir in the cheese and the thyme. Beat together the egg and milk and add enough to the dry ingredients to make a soft dough. Knead lightly, roll out to 1 cm thick and cut into 2 inch rounds.
Arrange the rounds on top of the root vegetables in the casserole dish, brush with the remaining egg and milk.
Bake in the oven for 12 – 15 minutes, until the topping is risen and golden. Serve immediately.

Fruited Clementine Scone Bread

This is really a scone gone wrong recipe.  The wet mixture salvaged by pouring it into a loaf tin to create a fruited bread instead; and my oh my it turned out pretty well.

The original scone recipe from Lucy The Kitchen Maid uses an orange, but as I had a bowl of tart clementines in the fruit bowl, I decided to replace them  in the recipe.  The clementines were a tad bitter, but they worked well next to the natural sweetness from the sultanas and the delicate orange flavours in the background.

A generous wedge of this bread was sliced and toasted and then generously buttered - it was lovely for breakfast.

As requested here is the adapted recipe.  I would like to point out, I cannot find the scrap paper where I converted the cups to grams and ml, so the recipe for the time being will be in cups.
Fruited Clementine Scone Bread
Makes 2 x 2lb loaves
Ingredients 3 cups plain flour
2tablepoons baking powder
pinch of salt
1 cup sultanas

2 tablespoons vegetable oil
1generous tablespoon golden syrup
1 egg
½ cup milk
1 cup real orange juice
2 clementines, peeled and roughly chopped
Method
Preheat the oven to gas mark 6 and line loaf tins with parchment paper.
Sift the dry ingredients into a bowl, then stir through the sultanas.
Whisk the remaining ingredients together in a jug, then stir in the chopped Clementine pieces.  Carefully pour this thick liquid mixture slowly into the dry ingredients.  What you are trying to achieve is a loose light batter, so you may not need all of the liquid.  When the mixture is well combined,  pour the batter evenly into the loaf tins.
Bake for 30 - 35 minutes or until golden and firm on the top. Leave to cool briefly, then slice and enjoy plain or with butter. 
Adapted from Lucy’s Date and Orange Scones.