How To Make Scones | Jamie Oliver | AD
Crumbly, rustic, simple fruit scones served with a dollop of clotted cream and strawberry jam. So wonderfully British, so delicious, the taste of Summer! This is a paid ad.
NB. The edit gremlins are back and somewhere along the lines the 2 eggs that should have been added with the milk are missing!! Or you can add 150ml of milk if you don't want to add eggs. Check out full recipe here.
Top tip - make an extra big batch and freeze the cut out dough. Then whenever you’re feeling peckish pop in the oven and cook until golden and warm.
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Pumpkin Recipes for food that isn't Pumpkin Pie
In this video Registered Dietitian Abbey Sharp explores some new and interesting pumpkin recipes using the left over puree from your favorite pumpkin pie recipe.
Her first pumpkin recipe is for vegetarian quesadillas. Spread a layer of pumpkin puree down evenly across one tortilla. Add a fair amount of black beans followed by some chopped red bell peppers. Red bell peppers tend to have a sweeter flavor than green so they are a natural choice when it comes to adding any type of pepper to a pumpkin recipe. The next crucial ingredient is corn, and after that you're going to want to add some fresh avocados. Finally top this all off with some cheddar. As many of you know from prior quesadilla experiments the cheese is essentially the glue that holds your tortillas together. Once you've added the cheese put the other tortilla on top and fry your quesadilla on medium heat adding just a bit of oil to the pan. As it's frying be sure to check it often and flip it after one side is adequately browned. When it's done simply slice it into 6 equal parts and you now have a pumpkin recipe for a delicious quesadilla that makes good use of the leftover pumpkin puree from your pumpkin pie.
Abbey's next pumpkin recipe is one that some of you may have already experimented with in the past. She recommends adding a half a cup of pumpkin puree to your next batch of pancake mix along with some pumpkin pie spice. Mix these into the batter until you have a smooth, even consistency. After that simply cook your pancakes as you normally would. When their done serve them up with your favorite toppings, Abbey prefers fresh walnuts and real maple syrup with a dollop of high quality butter.
Her last pumpkin recipe is a bit more adventurous. For those of you that enjoy the unique, and many would say delicious, flavor of curry Abbey suggests you add a few tablespoons of pumpkin puree to your favorite curry as it's cooking prior adding in your other ingredients. Once your curry is looking good add shrimp, broccoli, cauliflower, peas, or any other vegetable you find to be a good fit for your curry. Let the mixture cook until you've reached the desired consistency and pour it over some all natural long grain wild rice, or really any rice you prefer. The beauty of this pumpkin recipe is that it's meant to augment the flavors of an already delicious dish. Adding the pumpkin puree to your curry gives it a new dimension of flavor and thickens the consistency a bit. This essentially creates a new experience for curry lovers world-wide and really makes good use the leftover pumpkin puree from your pumpkin pie recipe.
These are just 3 examples of how leftover pumpkin puree from any pumpkin pie recipe can be used, but if you put your mind to it there are many more dishes a bit of pumpkin puree can take to a whole new level. Don't make the mistake of letting those leftovers from your pumpkin pie recipe go to waste.
For more tips on staying healthy, recipes, and information fit for consumption by foodies everywhere stop by Abbey’s blog, and by all means don’t forget to subscribe to the YouTube channel.
Abbey's Kitchen - Official Blog
00:03 Pumpkin Recipes for food that isn't Pumpkin Pie video begins
00:18 Pumpkin Recipes for food that isn't Pumpkin Pie intro
00:32 Pumpkin Recipe is for vegetarian quesadillas explained
00:43 Pumpkin Recipe for pumpkin pancakes explained
00:54 Pumpkin Recipe for pumpkin shrimp curry explained
01:01 Don't let your Pumpkin Pie Recipe leftovers go to waste
01:23 Pumpkin Recipes for food that isn't Pumpkin Pie wrap-up
01:49 Pumpkin Recipes for food that isn't Pumpkin Pie final thoughts
02:01 Pumpkin Recipes for food that isn't Pumpkin Pie end
How To: Baking Holiday Pumpkin Gingerbread
Perfect bread for Holiday get-togethers and gift giving!
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large mixing, combine sugar, oil, water, and eggs; beat until smooth. Stir in pumpkin.
In medium bowl, combine flour, ginger, allspice cinnamon, nutmeg, and clove. soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.
White Chocolate Pumpkin Scones Recipe | Dairy-Free & Egg-Free
See recipe!
How to make raspberry and ginger scones – a vegan recipe from the National Trust
At the National Trust, we love food and we’ve got some great recipes to prove it – including these vegan raspberry and ginger scones. If you’re looking for a delicious twist on the traditional fruit scone, follow our recipe video to learn how to make these raspberry and ginger scones at home. These scones are light and fluffy, bursting with raspberries and have a spicy warmth from the ginger that’ll fill your kitchen with delicious aromas.
You can serve them at an afternoon tea, or enjoy them as part of a tasty breakfast, brunch or afternoon snack. Top the raspberry and ginger scones with raspberry jam and clotted cream (or a vegan cream alternative) – we’ll let you decide which way round you layer on your jam and cream.
To try our signature dishes, plus some seasonal snacks and a variety of hot and cold drinks, visit a National Trust café:
If you enjoy cooking tasty meals or baking indulgent treats at home, there are lots more quick and easy recipe suggestions on our cookery pages:
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Pumpkin Scones with Maple Glaze
Pure autumn in a bite, these scones are packed full of pumpkin flavor, flaky and delicious!
430g AP flour
18g Baking powder
2g baking soda
80 sugar
8g salt
1 tsp cinnamon
1 tsp ginger
¼ tsp nutmeg
½ tsp allspice
½ tsp cloves
(or 3 ¼ tsp pumpkin spice)
230g butter
120g cream
40g sourcream
120g Pumpkin puree
20g maple syrup
Grate the butter then stick it in the fridge. Whisk together the dries. Mix all the wet ingredients together. Mix the butter and dries together until the butter is in small chunks. Add in the wets and mix just until combined. Lay out some plastic wrap and shape the dough into a rectangle about an inch (2.5cm) thick. Chill for 2 hours in the fridge. Cut into the desired shape. Freeze for at least two hours. Brush with cream then bake at 350F/175C for 15-18 minutes or until golden brown.
For the glaze, mix together maple syrup with powdered sugar. I used 30g of p[owdered sugar and about a tablespoon of maple syrup. However you can add as much or as little maple syrup, it just depends on the consistency you’d like. Glaze once cool. Enjoy!
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