I'm a grouchy grump if I don't eat my breakfast. Tiredness hits me like a runaway train and my brain numbs to a heavy fog which means any work I need to do happens but with little enthusiasm.
Breakfast is my favourite meal of the day. I love the combinations of sweet and sour cool fruit, hot watery porridge and toast. Any bread takes on a new life when it's toasted.
However your seeing in the new year, you'll want a good brekkie to kick it off tomorrow.
These scones take moments to make or can be made a head and heated in a warm oven.
I separate the mixture into two bowls and flavour one with cheese & one with the rinds of clementines allowing me to offer sweet & savoury scones at the same time. A great way to offer the same choice to family or friends.
I'd been having elevense with some friends when I first tried clementine scones. The sweet orangey flavour lingered in my memory. There was something refreshing about the zing in a fluffy dough which I wanted to try again.
A few weeks later I found myself chatting with our family friend Anne - a marvellous baker and cook, who taught Home Economics - I told her about these clementine scones. As we talked she mentioned to me how she had been taught to make orange scones, where sugar cubes dipped in fresh orange juice where placed into the centre of the dough, before baking.
These clementine scones are my version, their zesty flavour awakens the senses which is just great at breakfast.
Makes 12 large scones
Top tip - work quickly with the scone mixture, keep your hands cool and ensure the mixture is firm and sticky. I make the scones using the dough hook on my Kitchen Aid.
1lb 8oz self raising flour
3tsp baking powder
4.5 oz soft butter
3oz caster sugar
3/4 pint of buttermilk (you can use any type of milk)
Rind and juice of two clementines
6 cubes of cheddar cheese about size of 2 centimetres squared
2oz grated cheddar cheese
12 sugar lumps
50-100ml orange juice
1. Line a cookie sheet with baking paper
2. Add the flour, baking powder and rub in the butter until it resembles fine breadcrumbs
3. Add the sugar
4. Whisk the eggs with the milk stir into the buttered flour until it becomes a soft sticky dough
5. Allow the Kitchen Aid to turn/knead the mixture gently about speed (2) for a minute
6. Half the mixture between two bowls
7. Add the grated cheese to one bowl and to the other add the rind and 1/2 the juice of the clementine. Stir each bowl lightly incorporating the ingredients
8. Using a spatula and a spoon make 6 mounds (about the size of a small satsuma) of each mixture onto the lined cookie sheet
9. Into each cheese scone push the cube of cheese into the middle of each scone, brush top of each scone with buttermilk
10. Into each clementine scone add two sugar cubes which you have first dipped into orange juice, brush the top of the scones with the remaining clementine juice
11. Bake for about 10 minutes or until golden brown and a skewer comes out clean at 200'c or on the third set of runners in the Aga roasting oven.
12. When cooked lift off the cookie sheet and set to cool on a wire rack
Here's to your first breakfast of what I hope will be a happy and sparkle filled 2014 for you and yours.
That's it for now ...
Salt & Sparkle = Life Remarkable