Special Sunday Scones

Are you jam first cream second, or cream first and jam on top?

With scones, that is.

It’s one week away from the end of winter, and we’re enjoying 8 degrees, gail force winds, and a forecast of snow up in the mountains. It’s also a Sunday afternoon and raining outside, and I’m in the mood for some baking. Luckily, I managed to buy all the ingredients that I needed from the shops this morning – fresh butter, self raising flour, milk, cream and jam. And let’s be honest: my go-to scones recipe does not need a lot of ingredients. The key here is to use fresh ingredients. I tried making this a few weeks ago, but using flour and baking powder from my pantry, and somehow they failed to rise and the taste were just not right. Today’s batch were a million times better: these babies have a golden brown crispy outside, but buttery and fluffy inside. Not too crumbly, not too doughy.

Simple this recipe may be, but I know that I’m only 5 ingredients and 20 minutes away from warm, soft scones and happiness on a Sunday. Oh, and I’m jam first, cream on top kind of girl. 🙂

Best Sunday Scones
Recipe from Taste

3 cups self raising flour
150g cold butter, cut in cubes
1 cup cold milk
Whipped cream (or better, clotted cream) and jam of your choice

  1. Pre-heat the oven to 160C.
  2. In a bowel, mix the butter and flour together by using your fingers. “Press” the butter cubes into the flour until you reach a sand-like consistency.
  3. Create a well in the middle of the bowl, and pour the milk in. Using a small, blunt knife, mix the flour roughly into the milk.
  4. Sprinkle a bit of self raising flour on a flat surface. Place the flour and milk mixture on top.
  5. Roughly knead the dough together, but do not overwork the dough. Tip: instead of using a kneading technique, I “fold” the dough in itself around 5 times maximum. What you’re trying to achieve is a soft, slightly crumbly finish with layers thanks to the roughly mixed butter and the “folding” technique.
  6. Cut small rounds and place on a pre-floured baking sheet. Bake for 15 minutes.
  7. Serve with cream and your jam of choice. Enjoy!

 

Continue Reading

Wolfe & Co, Dural, NSW

First official day of winter 2016, and it’s everything it promised it to be: cold, cloudy, drizzly 1st of June. I’m stuck at home with flu, feeling sooky and sorry for myself and often drifting off to Codral-land. It makes me think back to when we went to the ‘burbs in summer, when it was warm and balmy, with Mr J eagerly visiting his beloved bike stores, and me? Expect me to hunt the best cafe around town, with alfresco dining earning bonus points.

In comes Wolfe & Co – a lovely, bustling cafe in a quiet corner in the Hills District. Wolfe & Co prides itself in using and sourcing local produce, including some local Hawkesbury suppliers. The coffee is Five Senses, and the sauces, preserves, jams, granola and muesli are all housemade. Yes, there is life beyond the Inner West and Inner city areas of Sydney, people! Yes, this is a pretty good find in suburbia (a pretty popular stop for cyclists too!). Do they make good coffee? Yes. Is the food nice? Oh yes. Is the service good? You bet. Unfortunately, they ran out of their infamous Creme Brulee French Toast when we arrived, however it could only mean one thing: another visit is a must to try them out next time!

Flat white is a must!
Buttermilk chicken burger with red cabbage and apple slaw and jalapeno coriander mayo on a milk bun. Shoestring fries as sides is always a good thing
Smoked trout salad with radicchio, mint, baby cos, radish and candied walnuts and with salsa verde dressing. This must be a seasonal item as it’s not on the autumn/winter menu anymore.
Five senses coffee

Wolfe & Co
538 Old Northern Road, Dural, NSW
Open Monday to Friday from 6am-4pm; Saturday from 7am-3pm; Sunday from 8am-3pm

 

Continue Reading

Di Bella Coffee at Baffi & Mo, Redfern

Winter, Spring, Summer… Autumn! It was as if overnight, the seasons changed from balmy 24 degree nights to chilly, crispy 16 degree mornings. It’s a big goodbye to summer of ’15 and hello to autumn. I can’t really complain: I’m an autumn kind of person. I do like my beach trips and warm, breezy afternoons, but I’m also a fan of staying under the doona, cozying up by the fire with a glass of vino, and that much loved weekend brunch of good old bacon and eggs and coffee.

Speaking of which, last Sunday, I patted myself on the back for a well planned day: church, brunch, grocery shopping, and back at home before it started pouring rain the afternoon. The morning was glorious though – you know, the kind where the wind has a cold bite to it, and nothing can start the day right than a warm hug of a cup of coffee? Thanks to Di Bella Coffee, after feeding our souls at church, we fed our hungry stomachs with glorious coffee and brunch fair. Di Bella Coffee roastery is home grown and started in Brisbane in 2002, and uses the crop to cup practice where they support farmers and communities to ensure sustainability and quality is maintained.

Thanks to Di Bella coffee for the generous invitation to try their coffee at Baffi & Mo. Trish and Mr J dined as a guest of Di Bella coffee.

Mr J usually starts his day with a piccolo and I the humble flat white. No other place (in my opinion) does coffee like Australia, and Baffi & Mo doesn’t disappoint. It’s your good, old, Inner West cafe that serves excellent food and perfect coffee. No fuss and no frills – exactly my kind of Sunday setting.

The potato hash stack with smoked ham, coleslaw, poached egg and asparagus

The potato hash stack is my go-to brunch fair here at Baffi. It’s like you’re getting a super crunchy hash brown, topped with ham, a punchy slaw, soft egg and asparagus. Brunch in a plate!

Eggs benedict with smoked ham on an English muffin
Piccolo latte (using Di Bella beans)

Baffi & Mo is an institution in Redfern, and their coffees are consistently good. You know, the type of coffee that you drink because you just really, really like coffee. This piccolo is just right – smooth, has depth and just the right amount of milk & foam – kudos to good beans, good milk, and a good barista.

Flat white (using Di Bella beans)

I’m claiming flat whites is as Australian as you can possibly get – and I’ve tasted flat whites overseas and they are usually total, utter failures. I love my flat white, and I know when one is either proper or a total dud. This is a quality flat white – smooth (again) and rich.

Look for your cafe with Di Bella Coffee here.

Baffi & Mo
94 Redfern St, Redfern NSW 2016
Open Monday – Sunday 8am – 3pm

Continue Reading