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Maple Blueberry Oat Scones & Royal Wedding (Menu!) for Foodies…

Maple Blueberry Oat Scones 

 

Whilst watching the Will’s and Kate Royal Wedding,  I was inspired to make some scrumptious British (and very delicious) Maple Blueberry Oat Scones. I just had to share the recipe with you (below). I love blueberries and whole grains, thankfully this scone is a bit healthier than most.

Absolutely delightful Maple Scones, not too sweet, or too dry and with just the right amount of whole-grains. Made with oats, whole wheat pastry flour, pure maple syrup and wild Maine blueberries (loaded with healthy antioxidants). It is said that wild Maine blueberries are the best in the world and you can find them frozen (just as good for you) in the health food stores. (recipe adapted from smitten kitchen).

 

A british scone is like an American biscuit.

A British biscuit is like an American cookie.

 

A British cookie is like….well, I don’t know…

 

 

 

Ingredients:

 

 

Scones:

Yield: 8-10 ~ Lovely scones (American and British metric measurements)
  • 1 3/4 cups (260 grams) all-purpose flour, plus extra for dusting surface 

  • 1/2 cup (80 grams) whole wheat pastry flour 

  • 1/2 cup (35 grams) rolled oats (I used quick-cooking) 

  • 1 1/2 tablespoons (heaped) baking powder 

  • 1 very heaped tablespoon granulated sugar 

  • 1/4 teaspoon table salt 

  • 3/4 cup butter, cut into pieces (or sub. Smart Balance) 

  • 1/4 cup milk or buttermilk
  • 1/4 cup pure maple syrup 

  • 1 cup blueberries (fresh or frozen) 

  • 1 teaspoon cinnamon sugar (for topping) 

  • 1 egg, beaten (for glaze) 

Method:

Preheat your oven to 400°F (200°C). Butter a baking tray, or line with parchment paper.
  1. Whisk the flours, oats, baking powder, sugar and salt together in a large bowl. With a pastry blender, fork or fingers, work the butter into the dry ingredients until the mixture resembles fine breadcrumbs. In a small bowl, combine the milk and syrup, then add these liquid ingredients to the butter-flour mixture. By hand or with a rubber spatula, gently and with-out “over-working” bring everything together to form a nice soft dough. If it feels too dry, add a little more milk but not enough that the dough is sticky at all.
  2. On a lightly floured surface, gently pat the dough out until it is 1 1/4 inches (3 cm) tall. Using a 2-inch (5-cm) cutter, cut the dough into rounds and place them on the prepared tray so that they almost touch. Brush the tops with beaten egg, sprinkle with cinnamon and sugar and bake for 20 to 25 minutes until the scones have risen and are lightly golden. The scones will stick together, so pull them gently apart when they’ve cooled a bit — pull-apart scones! 

Tip: Serve warm. If they’re a little stale the next day, re-heat in the microwave or in the oven with foil. Serve with butter and jam or with clotted-cream like the British.

Cheers!

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— “Okay, now I have to admit that I’ve been absolutely fascinated with Will and Kate’s Royal wedding. I do have royal British ancestors and maybe, just maybe, that explains some of my fascination. Anyway, I’ve been watching and reading everything, so that I could share with you, my dear readers, some fabulous photos of the lovely wedding, the actual cakes and the menu of the food served” ~ Lisa

William & Kate’s Official Royal Portrait 

Hugo Burnand/Clarence House – WPA Pool/Getty Images

 

The Queen with the help of Kate’s sister Pippa Middleton threw a reception in Buckingham Palace in honour of Will and Kate the new Duke and Duchess of Cambridge. 10,000+ canapés (for 650 guests) were served for the royal wedding celebration. The eight-tiered traditional fruit cake was adorned with 900 iced flowers, designed by top baker Fiona Cairns.

 

 

 

Will & Kate’s Royal Wedding Cakes 

(John Stillwell-WPA Pool/Getty Images)

 

The Wedding Menu…

Savoury:

- Cornish crab salad on lemon blini

- Pressed duck terrine with fruit chutney

- Roulade of goats’ cheese with caramelized walnuts

- Assortment of palmiers and cheese straws

- Scottish smoked salmon rose on beetroot blini

- Miniature watercress and asparagus tart

- Poached asparagus spears with Hollandaise sauce

- Quails eggs with celery salt

- Scottish langoustines with lemon mayonnaise

- Pressed confit of pork belly with crayfish and crackling

- Wild mushroom and celeriac chausson

- Bubble and squeak with confit shoulder of lamb

- Grain mustard and honey-glazed chipolatas

- Smoked haddock fishcake with pea guacamole

- Miniature Yorkshire pudding with roast fillet of beef and horseradish mousse

 

Sweet:

- Gateau opera

- Blood orange pate de fruit

- Raspberry financier

- Rhubarb creme brulee tartlet

- Passionfruit praline

- White chocolate ganache truffle

- Milk chocolate praline with nuts

- Dark chocolate ganache truffle

 

~ Served with Pol Roger NV brut reserve champagne.~
PS. Someday I’ll find and share links of the recipes above….

 

Magical Gingerbread Cake

 

Ahhh…. the aroma of homemade Gingerbread, it just wouldn’t be Christmas without it. I love, love, LOVE a deep, dark, delicious gingerbread, served with whipped cream, luscious lemon sauce, or simply sprinkled with confectioner sugar. One of our holiday favorites, this “old school” recipe dates back to Colonial times and has been updated to be healthier with whole wheat flour and spicier, loaded with lots of extra ginger. Just like Grandmother’s only better. A gingery gingerbread cake, whole-grain, less fat, less sugar and maybe just as magical…

Happy Holidays!

~Just like all of us, this website is a work-in-progress, please feel free to leave me any comments or suggestions. Please share www.bakedinmaine.com with your friends and you may follow bakedinmaine @ www.twitter.com/bakedinmaine

PS. I love to read you comments! Let’s get cookin’!

 

Ingredients:

  • 2 1/2 cups whole wheat pastry flour or (sub. white whole wheat)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ginger, ground
  • 2 teaspoons cinnamon
  • 1 tablespoon of fresh ginger, finely grated (optional)
  • 1 cup blueberries (optional summer treat)
  • Dash of allspice (optional)
  • Dash of nutmeg (optional)
  • Dash of cloves (optional)
  • 1/2 cup butter, Smart Balance, or apple sauce.
  • 1/2 cup firmly packed brown sugar
  • 2 teaspoons vanilla
  • 1 cup molasses
  • 2 eggs
  • 1 cup boiling water

 

Directions:

  1. Preheat oven to 350°F. Grease/spray and flour 2 (9″) round cake pans or a 9″ X 12″ rectangular pan.
  2. Mix the dry ingredients in medium bowl; set aside.
  3. Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well mixed. Add eggs; beat well. Add flour mixture alternately with boiling water, beating on low-speed after each addition until smooth. If you’re using blueberries, add them now. Pour into prepared pan/s.
  4. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.
  5. Buy a little Christmas tree stencil or cut one out yourself. Sprinkle generously with confectioner’s sugar (I used a tiny fine mesh sieve). Serve with whipped cream and crystalized ginger, chopped. *Or enjoy some lemon sauce (below)…

* Optional Toppings:

  • 2-3 cups whipped cream, flavor with vanilla and/or molasses
  • 1 teaspoon of crystalized ginger, chopped (topping)
  • 1 cup confectioners sugar for topping (optional)
  • Or, fresh lemon sauce, below: 

Ingredients (lemon sauce):

  • 1 large lemon, juice of
  • 1 lemon zest, grated
  • 1 1/4 cups boiling water
  • 2 tablespoons cornstarch
  • 1/2 cup sugar, (or to taste)
  • 1 pinch salt
  • 2 tablespoons butter, melted

Directions:

  1. Boil water; add lemon zest, reduce heat, and simmer for 5 minutes.
  2. In a small bowl, mix cornstarch, sugar and salt together.
  3. Add water slowly, whisking constantly.
  4. Return to saucepan (and whisk) over medium heat for about 10 minutes until thickened.
  5. Lower heat and simmer for about 5-6 minutes.
  6. Remove from heat, and stir in fresh lemon juice and melted butter.
  7. Best served warm, over gingerbread or even fish.

Enjoy!

With a little whipped cream and crystalized ginger…


Heart-healthy Blueberry Oat Muffins

You’ve heard this before…ALWAYS eat your breakfast! Studies show people that eat breakfast are thinner, smarter and richer (just kidding about richer) but you get the idea. Just keep it simple & quick to make it easier on yourself. Have yogurt or hard boiled eggs (peel ahead) and my heart-healthy low-fat “Blueberry Oat Muffins.” I do love anything homemade with oats & blueberries for breakfast or a snack and love the fact that these are easy to bake and freeze beautifully. So, give these yummy muffins a try next Sunday. A deliciously low-fat muffin to carry with you, to share and eat anywhere….

Bon Appétit!

 

Here’s an excellent heart-healthy recipe for our friends & fans and a few more tips below:

Buy some oat flour and whole-wheat flour

Use organic ingredients if you can.
Substitute apple sauce for the oil or butter (sad, I know;) Add heart-healthy nuts: walnuts or almonds (loaded with protein!).
Keep the wet and dry ingredients separate.
When mixing muffins do not over-mix.
Use fresh berries (in season) or frozen (don’t thaw first!) Spray pan with lots of cooking spray. Use an ice cream scoop and fill the top. Sprinkle with cinnamon & brown sugar!

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Ingredients:

  • 2 cups of rolled oats (old fashioned or steel-cut oatmeal)
  • 2 cups of low-fat milk
  • 1 cup apple sauce
  • 2 eggs or (4 egg whites)
  • 2 tsp. vanilla
  • 2 cups of whole-wheat flour
  • 1 cup brown sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 cups Maine blueberries
  • 1 cup nuts (optional)
  • 1 cup raisins (optional)

*Variations: Any berries, blueberries, cranberries, raspberries, strawberries etc. Dark chocolate chips, walnuts, pecans, almonds, or chopped apples…. YUM!

 

Directions:

  1. Pre-heat to 400* F.
  2. Soak the oats in milk for 1 hour
  3. In a large bowl, combine the dry ingredients and whisk well!
  4. Add to the oats & milk:  apple sauce, 2 eggs or (4 egg whites) vanilla and whisk well.
  5. Combine both wet & dry ingredients with a BIG spoon, don’t over mix!
  6. Add (fold in) your frozen blueberries (or fresh) nuts and/ or your variations.
  7. With an ice cream scoop, fill sprayed pans to the top!
  8. Sprinkle generously with cinnamon & sugar.
  9. Bake at 400* for 20-25 minute.

Enjoy!