British Baking in 2012 & A New Giveaway

Thank you to everyone who entered our 175 Best Mini Hand Pie Recipes!!! Living the Gourmet is happy to announce that Kim G. from Les Aventures Culinaires de Kiki as the winner! Congratulations Kim!!

Living the Gourmet is pleased to present British Baking in 2012 by BakingMad.com.

British Baking features 30 of 2012's best community recipes.

BakingMad.com is an interactive site that hosts forums, a supportive base of like-minded foodies, informative tips and a helpful team of expert bakers. Baking Mad offers thousands of recipes each accompanied by a photograph to showcase the delicious result.

The possibilities are endless. Whether you're searching for seasonal dishes, family recipes, gluten free or just something to go with your afternoon tea, British Baking has something for everyone.

All of the recipes in British Baking feature ingredients that are locally grown. I was pleased to receive several specially selected ingredients from Silver Spoon, the only sugar grown in Britain that supports 1,200 farmers. The gift package included almond and lemon flavorings, colored candies, icing, and decorative colorings.

Today, I have prepared fruit scones which can be found on page 6. However, since I didn't have raisins on hand, I ventured into this recipe nonetheless. The result was just as tasty.

As Baking Mad puts it, "warm scones, topped with clotted cream and strawberry jam is as British as Buckingham Palace or cricket on the village green."

**I was given this product for review. I was not financially compensated for this post. All opinions expressed are my own.

Scones

(Adapted from British Baking of 2012)

Ingredients:

250g AP flour

2½ teaspoons baking powder

3 tablespoons sugar

40g butter

1 egg

75g buttermilk

Preheat oven to 350 degrees F.

Place flour, baking powder, sugar and butter in a large bowl and rub together with your fingertips until you get a mix resembling breadcrumbs.

Beat together the egg and buttermilk and stir into the flour mix. Using lightly floured hands combine to a ball of dough, adding a little more buttermilk if dough feels to dry.

Lightly flour a work surface and press the dough into a thickness of 1 inch. Using a round cutter, shape dough into scones. Place on a tray leaving a gap between then. Brush the tops with buttermilk and sprinkle with caster sugar if desired.

Bake 15-20 minutes or until risen and slightly golden brown. Cool slightly on a wire rack.

When ready to serve, split and top with jam and clotted cream.

Enjoy with Love,
Catherine