Apple Porridge Scones 🍎 This gorgeous seasonal take on the classic scone combines the wholesome goodness of oats and the sweet, tangy flavour of apples, and we think they are the perfect autumnal mid-morning treat! We especially like to serve them with a dollop of our Blackberry Jam, and some of the fresh berries from the brambles too 😋 Ingredients: – 2 cups all-purpose flour – 1 cup rolled oats – 1 large apple, peeled, cored, and diced – 1 cup buttermilk – 1/4 cup brown sugar – 1/4 cup unsalted butter, melted – 2 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt – 1/2 tsp ground cinnamon – 1/4 tsp ground nutmeg – 1 egg Methodology: – Preheat your oven to 220°C. – Line a baking sheet with parchment paper. – In a bowl, mix the oats with the buttermilk and let them soak for about 10 minutes to soften. – In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the brown sugar to the flour mixture and combine well. – Stir the melted butter and egg into the oat and buttermilk mixture. – Fold the wet ingredients into the dry ingredients until just combined and gently fold in the diced apples. – Lightly flour a clean surface and turn the dough out onto it. With floured hands, gently shape the dough into a round, about 1-inch thick and using your hands shape into about 8 wedges. – Place the wedges on the prepared baking sheet, leaving some space between each. – Bake in the preheated oven for about 15-20 minutes or until the scones are golden brown. 📸 by @erinmdesign #scone#baker#baking#bakersofinstagram#oats#oatmeal#porridge#seasonal#snack#brunch#kaffee#espresso#coffeelover#coffee#coffeebreak#cafe#breakfast#apples#coffeeaddict#coffeegram#cappuccino#momaproved#bakingwithkids#weekend#family#recipe#recipes#vibes#autumn#weekendmood15w
Happy Women’s Little Christmas… 👩🏻🍳 To celebrate today, all our lady customers get a free cup of coffee and a sweet treat in the Ballymaloe Cookery School Farm Shop. ☕️ 🍪 # Open 9.30-5.30pm# Look forward to seeing you soon. #littlewomenchristmas#littlewomenchristmasday#ballymaloecookeryschool
2 fennel bulbs, trimmed and cut lengthways into 3-4mm (¼in) slices
2 apples (unpeeled), quartered, cored and cut into wedges 5mm (¼in-½in) thick
4 smoked mackerel fillets, skin removed and flesh torn into bite-sized chunks
4 handfuls of rocket leaves
First, add the extra-virgin olive oil and the lemon juice to a large bowl. Season with the salt and freshly ground black pepper, then whisk everything together. Next, add in the sliced fennel, the wedges of apple and the chunks of mackerel. Mix together well, then add the rocket leaves and gently toss everything together to dress the leaves. Divide between plates and serve immediately.
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