#140 Soft n’ Fluffy Cheesy scones
Hey Pals! How are we?
I’m reporting from the garden this week, not sure why because it’s currently very cloudy and a little chilly, the table is soggy (as is my computer now) and I think it might be about to rain… but it feels friendly out here (the birds are birding), it’s colourful, and fresh, and outdoor time feels precious in the UK, so you gotta make the most of it, eh?
*have just finished writing and thought you should be kept in the loop; I just stood up and thought I’d wet myself - didn't realise my chair was/is sodden too - lovely!
I’m also high on chocolate cake (ft. Kirsch whipped mascarpone, cherry jam and chocolate ganache buttercream - nothing fancy, right? HAHA), and thus, overly excitable - literally can’t wait to chat (had so many gorgeous messages last week, you really are all totally golden, and I need to share EVERYTHING), so expect word/grammar-CARNAGE - also quite a lot of capitals it would appear.
SO… the BIG news is, I have a monster cake project on my hands over the next couple of weeks (hence the aforementioned chocolate cake high), cue monumental stressssss!!! And you’re 100% coming with me (please and thank you - sorry, you have no say in the matter, you’re coming… it feels less scary if I have back up, OK?).
I’ve been asked, by a friend, to make a ‘not’ wedding cake. That is, a cake for a wedding, that isn’t a wedding cake per se, but will sit on a dessert table with other stuff that people have contributed, which is sort of excellent as I’m hoping mine can fade into the background if it looks like someone’s sat on it - there is every possibility this could be the case given my recent track record with layer cakes (see newsletter #137!!) - but also… I’m terrified, obviously.
I’m never quite sure how I’m perceived on here… but in case you assume I know EVERYTHING, and that I have my s**t together with this baking malarky, I don’t. There’s quite a lot of winging it (and learning as I ‘wing’), that goes on, also a lot of mess and absolutely zero ‘calm.controlled.composure’! In this instance, there is also ganache smeared everywhere including: the walls, the kettle and my face (only realised at the gym when consulted the mirror).
I probably know more than I think I know, and I know (some of) what I don’t know - which is half the battle sometimes - but there are many things I don’t know (like the perfect recipe for each and every element of a bake, why certain things are prone to going awry, some technical science-y stuff that helps mitigate the chances of the awry moments, the most stable version of various creamy bits, and which flowers I can safely use on a cake without poisoning people) and so the whole process seems entirely daunting.
The good news for you (I really hope it’s good news for you), is that I will relay as much information as possible from this voyage of discovery so that we can learn together, YIPEEE!!! - and this week I did a test run (which turned out pricey, by the way - I’m destined to never make a living from this cake-ing), so I already have notes…
Things you need to know so far (aka notes to myself):
Firstly, it’s due on the 4th May, a week today - must not forget!!! - and will be picked up on the 3rd, get it in the diary.
It’s going to be a Black Forest vibe - possibly not that wedding-y but wins on flavour everyyyyy time.
We’re using my latest chocolate cake recipe here but I’ll be tripling the quantities and splitting it into 4 x 8 inch tins (still bake for 20-25 mins)… this generates a monster cake but I think I’m going to stick with this and shave a little more off each cake layer to reduce the height a touch.
The jam is shop bought - not ashamed to admit this - will be using Bonne Maman Cherry conserve (the OG) - I LOVE my homemade stuff, but I need to minimise stress in this instance.
… and we have a layer of whipped mascarpone - the same recipe and quantity used in my Tiramisu roll cake here - switch the Marsala for a splash of Kirsch!
It’s wrapped in a chocolate buttercream (similar to Nicola Lamb’s recipe here - if you haven’t tried this… you MUST, it's an absolute belter! I will probably make at least 1.5 times this amount).
The cakes are being baked on the Friday afternoon (then tightly covered in clingfilm pre erection, decoration - also STRESS, obvs - on Saturday!!!)
Flowers - I fortuitously stumbled upon cake wizard, Nadine Loraine, earlier this week and haven’t stopped staring at her stunning works of cake art! THIS is the standard I aspire to from now, ok? Nadine also writes a newsletter here and has written a post all about flowers - ‘Petals you can plate’ - v.useful when it comes to not poisoning people.
I’ve decided to primarily go with roses, in pale pinks/white/cream, to top the cake, they will be sourced from my local florist and the stems will, of course, be wrapped in floral tape (again, important for non-poisoning purposes pals). I may also add some wispy white bits - chamomile flowers would be great, but I will see what I can get - task scheduled for Wednesday/Thursday.Cake board/drum and box have all been acquired from The Cake Decorating Company… also some edible pearl decorations which feel suitably wedding apt - God knows what I’ll do with them but we’ll meet that when we come to it. Also took me 3 days to make these purchases because I simply HATE committing to buying stuff for fear of getting something wrong…
… which I did with piping bags the week before last. I have never seen piping bags as large as the those I ordered - literally made for a giant - and I have 100 of them, I also ripped the bag they were sent in (schoolboy error), so absolutely zero chance of returning them - so, that’s all good, eh?
Slight tangent, I need some piping nozzles and am struggling to find a ‘one stop shop’ for them, does anyone know of anywhere in the UK that sells a wide range of nozzles online? Preferably somewhere that doesn’t totally addle my brain.
… which neatly leads me onto ‘piping’ - this is TBC, I will be 100% winging it… might swerve entirely as I desperately need practice on it.
Right so, that’s the cake chat done for now, I think! Next week, I’m going to be mega FLAPPING, so be warned, the newsletter might be brief, apologies in advance! If you have any questions on this, fire away, I will answer anything and everything I can!!!
Other baking has not ceased, of course… not sure why I do this to myself, but I have also rammed in: two rounds of bread, (some rolls and obviously I’m still bagel-ing), some cornflake cakes - actually a cornflake slab, but when you’re an adult, you can break the rules, can’t you? A Ricotta, basil and roasted veggie tart that knocked my SOCKS off - will share soon! Some superb spelt shortcrust pastry, ft a divine pastry cream and fresh strawbs (summer in a tart) - will retest so you can try this one too - this little bake project also acted as the perfect antidote to an unwelcome episode of breathy anxiety on Wednesday, double win - and more of my GOW-JUS cheese scones - because we needed a touch of savoury amongst all the sweetness, you know? These cheesy delights are the main feature of today’s newsletter and I simply cannot WAIT for you to give them a go, I really am proud of these puppies - so tender, fluffy, perfectly cheesy, like those posh hotel scones you get, served as part of an afternoon tea, not the slightly crumbly, flaky, layered type that are more akin to pastry. The point is, they’re mega yum - my dear Dad and darling grandma would be proud, I think (both were ‘cheese-baked-product’ aficionados) ... they also got a thumbs up from my uncle when he visited a few weeks back, and he knows best so that means they’re perfect, right? HAHA!
More Bits n Bobs:
I made a curry on Wednesday afternoon that pebble-dashed the entire alcove over the hob with yellow chicken pox - HOW???? Also, half laughed/half cried at myself for repeatedly picking up hot parts of the hob (during the post-curry -shower cleaning process) and singeing my fingers… also why is it so involuntary to shout ‘ow’ (or stronger swear words!) when one hurts oneself like this? I couldn’t help but chuckle at myself at one point - I should add that part of the good humour was aided by post cake sampling delirium, honestly, chocolate cake is the cure for everything.
Did you know (I’m sure you do) that a penny in the bottom of a vase of tulips keeps them perky? These purple princesses were bought last Thursday, it’s Friday now, and look at them GO!
This time of year is just perfect isn’t it? In the Words of Cheryl from Miss Congeniality: ‘Not too hot, not too cold, all you need is a light jacket’ - you may also recall that the 25th of April is the ‘perfect date’. I have so many snaps on my phone of the greenness and bright, beautiful blossoming flowers… totally glorious.
Featuring Dave (the Cat) Has anyone watched the Freddie Flintoff documentary? If not, it’s superb, highly recommend.
Also Race across the World - excellent, one can learn a lot of Geography and World stuff whilst watching this one, useful!!
It’s London Marathon day today, yay! I love this day each year! … I usually go to the gym and jog or cross train and pretend I’m part of the fun… but with less humans and noise lol! Huge, massive luck to everyone taking part - if you happen to be running… and are reading this beforehand (probs quite unlikely), you’re gonna SMASH it, run like the wind and have the best time, will be cheering you on every step of the way!
Right, enough… hope you’re all doing ok? Loving the glimmers of sunshine - next week looks MEGA for this- YIPPEE!! Generally having fun? Doing things you enjoy, as often as possible? All of the above!!!
Sending so much love and hugs as always,
Steph X X X
Soft n’ Fluffy Cheesy Scones
These cheesy scones are sort of nostalgic for me, the flavour distinctly reminds me of the cheese straws my grandma would make when I was younger, and scones are one of my ultimate comfort foods. You may have heard me say this before, but when asked, as a child, what I wanted to be when I grew up, I would respond with: ‘like my grandma; to drink tea and eat scones’ - such high aspirations, I know! Scones were also one of the foods I leant on hugely when I struggled most with my diet and restrictive eating.
Somehow, they manage to bridge the gap between bread, cake and pastry… none of them, but all of them, a mouthful of perfection. Also, the perfect summer food, don’t you think - I’m thinking lunches with salad and cold meats? Or a picnic? Just spread with butter as a snack. SUCH.A.WIN!
These cuties are akin to those served as part of an afternoon tea at elegant hotels (the Grosvenor hotel in Chester make some SUPERB sweet scones), less crumbly, flaky, pastry-y… instead, ultra tender and light, fluffy, wonderfully cheesy, also with a little spice (V.nice).
The tricks here are that you, slightly counterintuitively, give the dough a gentle knead - this develops a little gluten to prevent that crumbliness I referred to above, it also helps to generate that meteoric rise.
It’s also important to give the scones two rests periods; much like pastry, a little rest helps the dough to relax a little, and also allows the flour to hydrate, which makes handling easier.
When making cheese scones, the cheese ratio is important to get right, too much and you will have heavy scones, but obviously we need enough to ensure they taste of cheese, the quantity below is the sweet spot, IMO, and a hat of extra cheese on top adds an extra depth of flavour! I also suggest adding a pinch of cayenne - this doesn’t knock your socks off in the slightest, but it’s enough to give them a little spicy kick.
OK, I think you have all the information you need to go and have some fun… I so hope you like these!
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