Wednesday, May 20, 2020

Rhubarb Lemon Scones

Rhubarb is a perennial plant, easy to grow,
with low maintenance.
Packed with vitamins, minerals and
organic values.




Despite the lack of rain in this region,
my rhubarb has grown in abundance.

Lemon and rhubarb make a great combination.














Ingredients:

Ingredients:


1/2 cup sugar
2 1/2 cups flour
1 tbsp baking powder
1/2 tsp salt
grated rind of a lemon.


1/2 cup unsalted cold butter

1 cup chopped rhubarb

1 egg
1/2 cup milk or buttermilk.
    1 tsp vanilla extract

    Preheat Oven to 375deg. F

    In a large bowl, whisk together the
     sugar, flour, baking powder, and salt.

    Cut in the butter until it resembles coarse crumbs.


    Stir in the lemon rind.




    I use this Ikea grater to grate



    add in the rhubarb

    Combine the two bowls together.
    (The flour and egg mixture)

    Turn out on a floured surface,

     knead a few times and shape into a circle.
    Cut in 8 wedges.

    Place on a parchment lined baking sheet.
    (Optional) Brush the tops with milk.





    Bake 375 deg. F for 25 mins, or 
    just until they start to turn golden.



    Cool completely.

    Drizzle with lemon glaze.
    3/4 cup of icing sugar/confectionery sugar
    About 1/2 juice of a lemon.

    I place a small baggie over a glass
    and put the glaze in.



    Cut a small corner out of the bag
    and squeeze the glaze out onto the scones 


    Delicious!!

    Enjoy!



    Another great tasting rhubarb scone.



    Thanks for your visit xo


    Saturday, May 16, 2020

    Rhubarb Cinnamon Scones





    I have some frozen rhubarb in my
     freezer left over from last year, and 
    decided to make this scones with some of it.
    Rhubarb with a touch of cinnamon, 
    make these scones delicious.

    This recipe makes eight large scones.
    Great for breakfast, snack 
    or an afternoon tea. 




    Ingredients:


    1/2 cup sugar
    2 1/2 cups flour
    1 tbsp baking powder
    1/2 tsp salt
    1 tsp cinnamon.


    1/2 cup unsalted cold butter

    1 cup chopped rhubarb

    1 egg
    1/2 cup milk or buttermilk.
      1 tsp vanilla extract
      1 tsp cinnamon



      Preheat Oven to 375deg. F

      In a large bowl, whisk together the
       sugar, flour, baking powder, salt and cinnamon.

      Cut in the butter until it resembles coarse crumbs.





      Stir in the rhubarb. 





      In a small bowl, 
      mix together the egg, milk, 
      and vanilla



      Combine the two bowls together.
      (The flour and egg mixture)

      Turn out on a floured surface,
       knead a few times and shape into a circle.


      Cut into 8 wedges.
      (nice dough)




      Brush with milk

      Place on a parchment lined baking sheet.






      Bake 375 deg. F for 25 mins, or 
      just until they start to turn golden.


      Cool completely.

      Drizzle some frosting over the scones.
      1/2 cup icing sugar/confectionery sugar
      with 1 tbsp milk.







      Enjoy!!

      Rhubarb is a perennial plant, easy to grow,
      with low maintenance.
      Packed with vitamins, minerals and
      organic values.

      I also made Rhubarb Lemon Scones.
      Yummy also.


      Thanks for your visit xo



      Sunday, May 10, 2020

      Lemon and Coconut Loaf


      Lemon and coconut combined,
      two great flavours and they
      taste wonderful in this loaf.

      I adapted this loaf from 
      "The Old Farmer's Almanac"
      I didn't have any buttermilk,
      I used Almond Coconut Milk instead,
      and it tastes great.

      Ingredients
      1 cup sugar
      5 tbsp melted butter
      3 tbsp vegetable oil
      1 tsp lemon extract
      1 tsp vanilla extract
      1/4 cup milk

      2 large eggs at room temp.
      3/4 cup buttermilk

      2 1/2 cups flour
      2 1/2 tsp baking powder
      3/4 tsp salt
      1/2 cup sweetened flaked coconut.
      grated zest of l lemon



      Preheat oven to 350 deg. F
      Butter or line a 9x5 loaf pan 
      with parchment paper.


      In a small bowl, whisk together, the sugar, 
      melted butter, oil,
      lemon extract, vanilla and milk.



      In another bowl whisk the eggs and buttermilk.


      In a large bowl, sift the flour, baking powder and salt.
      Add the lemon zest and 1/2 cup coconut.


        
      With a wooden spoon mix together the 3 bowls above.


      Pour into the prepared pan.


      Bake on the centre rack for about 60 minutes,
      or until a toothpick inserted deep 
      into the centre comes out clean.
      Cool on a rack for about 10 minutes
       before removing from the pan.

      Cool completely before glazing.


      Lemon Glaze
      1 cup icing sugar/powdered sugar
      2 tbsp milk
      1/2 tsp lemon extract.
      Add more milk, if too thick.



      Drizzle over the top and add some flaked coconut. 
      Enjoy....

      Thanks for your visit xo