cinnamon swirls and floral scones

this afternoon we had some guests for afternoon tea. a few days ago, while browsing through all my favourite food blogs, i came across a recipe for cinnamon buns from my new roots. her post was a pretty exciting one because it was her first pregnancy post. now of course mine is no where near as exciting, but to give it a special occasion lets say….

its my ninth post on a pocket full of ducklings!!!

aren’t you excited for me? course you are.

so for my afternoon tea i adapted my new roots‘ cinnamon buns into cinnamon swirls! they’re really pretty too; i’d say as good as the ones you see in bakeries, all proper like. ‘cos i’m always a bit apprehensive of recipes that use yeast, i made scones as well. i made two types of scones; the classic date and a more original oregano and poppy seed.

so, onto the recipes:

cinnamon swirls (makes 9 large)

IMG_7502

ingredients

dough

  • 2 cups wholewheat bakers flour
  • 2 tbs active dried yeast
  • a pinch of salt
  • 2 tbs brown sugar
  • 1 apple
  • 1/2 cup water
  • 3 tbs butter

filling

  • 1 cup raisins
  • 1/2 cup dried sulphite-free apricots
  • 3/4 cup water
  • 1 tbs ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 cup almonds

glaze

  • 2 tbs maple syrup
  • 3 tbs water
  • 2 tbs ground cinnamon

method

  1. combine flour, salt, sugar and yeast in a large bowl. make sure yeast and salt don’t touch directly before combining as this can affect the yeast’s potency.
  2. peel apple and dice finely. place apple and water (for dough) in a small saucepan and simmer with a lid until soft (about 30 minutes).  when the apple is very soft, mash with a potato masher or similar to make a thick (somewhat chunky) paste. when apple is ready, add butter and stir until combined. leave to cool down for about 10 minutes.
  3. meanwhile, make filling. chop raisins and apricots finely. place in a small saucepan with water (for filling) and simmer until a thick paste has formed, about 10 minutes. add cinnamon and nutmeg and stir.
  4. chop almonds finely.
  5. when apple sauce is ready, add it to the flour mixture. use a spoon to combine and then use hands to form into a ball. turn dough out onto a lightly floured surface and knead adding more flour if dough is too sticky.
  6. when dough is ready, place it into a lightly greased bowl and cover with a damp tea towel. let rest for 1 hour (longer is better if possible).
  7. turn dough out onto lightly floured surface and punch down.
  8. roll out dough thinly (about 5 mm in height).
  9. cut into long strips (about 4 cm width).
  10. taking one strip at a time, spread filling evenly. sprinkle with almonds. roll up strips to form spirals. squash down gently with the palm of your hand. place on a lightly greased oven tray. repeat until all the dough is used up.
  11. combine maple syrup and water and heat for about 10 secs in a microwave. brush syrup on top of each spiral. sprinkle with cinnamon and almonds.
  12. bake in moderately hot oven (190 degrees C) for 25 minutes.

scones (makes 22 small/medium scones)

i made these scones while waiting for the cinnamon swirl dough. that worked quite well. i called them ‘floral’ scones ‘cos we used a pretty flower cutter to cut them out.

ingredients

  • 3 1/2 cups baking flour. i used white cake flour but i’m sure you could use wholewheat or something more organic.
  • 1 1/2 tbs baking powder
  • 60 g butter
  • 1 cup milk
  • 4 dried dates, torn roughly, pits discarded (for date variation)
  • 1 sprig of fresh oregano leaves, torn finely (for oregano and poppy seed variation)
  • 2 tbs poppy seeds (for oregano and poppy seed variation)

method

  1. combine flour and baking powder in a large bowl.
  2. add butter and rub in with fingers until mixture resembles fine crumbs (or a sort of “sandy” appearance).
  3. add milk gradually combining with spoon and hands. if mixture is too wet, add more flour.
  4. turn dough out onto floured surface and knead gently until smooth.
  5. split dough in half. knead dates into one half. knead oregano and poppy seeds into the other half.
  6. roll dough thinly (about 15 mm in height) and use a small circle (or flower, like us) shapes to cut scones.
  7. place on a lightly greased baking tray. arrange the scones so that they are close together, as this helps them rise (or so i’ve heard, it seemed to work for me).
  8. bake in hot oven (220 degrees C) for about 20 minutes.

IMG_7497

well, gotta love ya and leave ya. goodnight ducklings:)

 

 

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