Saturday, 4 September 2010

Scone recipe deviation

I finally got around to trying the scones with fruit tonight - the last batch are still in the oven. I added 3oz Tesco Value mixed dried fruit to the recipe, and the FH says that they are brilliant. Instead of cutting them out with a 3" diameter cutter, which means that one can only get 8 or 9 scones from the mixture, I am using a 1" cutter and getting about 24! They are also rising more evenly than the first batch as I stopped myself from twisting the cutter in the dough to release the dough; instead I am just pushing it down very firmly and then lifting it out of the dough. It seems to do the trick!

I also made a chocolate and banana loaf - I have got to stop buying bananas on a regular basis as there are always some left to go brown and mushy. I'll take some pictures tomorrow when I cut it and when it has been tasted, I'll post the recipe if it is deemed to be any good!

2 comments:

Lara said...

Quite possibly you know this already, but just in case you don't - the overripe bananas do just fine in the freezer. The skins turn black, and they thaw looking rather pre-mashed, but they still make a tasty banana loaf. It doesn't solve the problem of generating too many brown bananas, but it at least means you can make a banana loaf when you like, instead of when the bananas like.

We like 8oz of blackberries (fresh or frozen) stirred into ours, with or without chocolate.

Morgan said...

Thanks - the chocolate was a new thing for us, but it is going down very well with the family.

As for freezing bananas, I admit what you say is true, but it wouldn't work for me as it is more convenient for me to use the banana up and freeze the resulting cake - the family are eating one and I have one frozen in slices, ready to pull out when they fancy it again.

Thanks for visiting!