Hola a todos!
Firstly, I give thanks to all who commented on my last post. To tell the truth, I've missed writing up a blog post, to accompany my awesome photography(if I do say so myself😊😝). I hope I haven't been gone for TOO long. Withal, I'm delighted to be back with yet another recipe using one of my favorite ingredients- lemons😍😉
This week' post is a healthier alternative to the classic British bake which revolves around the Spring season.
In order to concoct these healthy treats,you'll need:
180g of "spelt flour"
1 ½ tbsp of baking powder
¼ tsp of salt
zest of 1 medium lemon
28g of cold, unsalted butter
120g of plain nonfat Greek yogurt
45ml of maple syrup
3 tbsp of freshly squeezed lemon juice
1 tsp of vanilla extract
2 tbsp of milk
Method:
First and foremost, preheat the oven to 220/200 fan/ Gas Mark 7 and line a baking sheet with baking parchment.
To prepare the scones, whisk together the flour, baking powder and salt. Eventually whisk in the lemon zest. Add in the butter.
Make a well into the centre and incorporate the Greek yogurt, maple syrup,lemon juice and vanilla extract.Stir this until just mixed.
Transfer the dough int a prepared baking sheet. Brush the top over with milk. It's up to you whether you'd like to make one big scone or make 12 individual ones.
Bake for 17-19 minutes until the tops are lightly golden. Cool on the sheet for 5 minutes before transferring to a cooling rack. And volia! I decided to make lemon drizzle icing to accompany my yummy scones.
SNAPSHOTS TO COME!
Before you go:
Song of the month:
XXXTENTACION- Look at me
Quote of the month;
Perhaps a future recipe....(in relation to GirlsLife)
DIY Unicorn Scrub
YouTuber of the month(sorry if I've repeated the same YouTuber, I've just been watching him nonstop)
Swoozie
Isn't he adorable! New King in the making!!
The weather in England is so confusing( am I the only English person who thinks this? Let me know in the comments)
I hope you enjoy this recipe and I'll see you in due course!😊👋
#sweetreats xxx
Hiya everyone!
I hope you are all well. First and foremost, I would like to say a big thank you for all your lovely comments and praise on last week's post. One of the greatest elements of blogging is being acknowledged for the hard work exerted into a blog post.
Moving swiftly onto today's post, it appears as though I'm going through a phase of only baking with lemons. I was suspecting whether I was doing the same with ground almonds as I baked with ground almonds twice in a row and it seems apparent the same thing is occurring with lemons. So I apologize if my posts over the past couple of weeks cause you to dislike ground almonds and lemons.
In order to bake this scrummy, easy drizzle fingers, you'll need:
200g of butter, softened
200g of golden caster sugar( can't seem to find this particular sugar anywhere. Let me know where you can find this particular sugar in the comments below)
4 large eggs
100g of fine cornmeal
140g of self-raising flour
zest of 3 lemons
For the swirl and drizzle:
4tbsp of lemon curd
5tbsp of golden caster sugar
zest and juice of 1 lemon
Method:
Firstly, pre-heat the oven to 180C/ 160 fan oven/ Gas Mark 4 and ensure there is a shelf ready in the middle of the oven.
With that, butter a rectangular baking tray or small roasting tin and line with baking paper.
Place all the cake ingredients alongside a pinch of salt into a large mixing bowl and beat until creamy and smooth with electric beaters.
Scoop into the tin and level the top. Spoon the lemon curd over the batter in thick strips and using the handle of the spoon to swirl the curd into the cake.
Be subtle with this as too many swirls will not show up onto the cake.
Bake the cake for approximately 35 minutes or until golden brown and risen.
By now, the cake should've shrunk away from the sides of the tin ever so slightly and feel springy to touch.
Allow the cake to cool within the tin for 10 mins. Carefully lift the cake out of the tin and place onto a cooling rack.
To make the drizzle, mix 4 tbsps of sugar and lemon juice together and spoon over the cake. Toss the lemon zest with the final 1 tbsp of sugar and scatter over the top.
Let the cake cool completely, then lift onto a board,peel away the sides of the baking paper, cutting the cake into fingers.
And listo! SNAPSHOTS:
Before you go....
We pray for the mass shooting at Marjory Stoneman Douglas High School and also YouTube headquarters.
Song of the month:
Sad- XXXtentacion
Follow me on Snapchat:
Check out my last post here if you haven't already
YouTuber of the month: Patricia Bright
Her "I spent..." videos are so hilarious. I love watching them.
Continue to pursue your dreams!
Comment down below what types of recipes would you like to see next.
That's it from me! See you in the next one!
#sweetreats xxx
