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. 


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.


    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.

    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. 

    Thanks for your visit.