A kind of flan-like / soufflé dessert. It expands quite a lot during the cooking in the oven. You can either eat them warm or store them in the fridge for a cold dessert... they are equally delicious.
Shipton Mill flours inspire me every time I bake. I always order a selection of different flours and can highly recommend my 3 flour blend. These scones are so delicious, my partner has requested them at least once a week. That's really saying something, because I bake scones once in the blue moon! The colour is a beautiful golden/sandy colour which is from the Khorasan flour. The smell is divine and the flavour is really out of this world. I use raw (unpasteurised) butter, raw cream and milk. If you can't buy raw, use the best butter and cream you can buy. These first class ingredients take the familiar English scone into a different stratosphere. The 3 flours are, Chestnut, Khorasan and Type 45. You can use any white flour, but preferably a fine/light flour. I just happened to have an opened bag of Type 45 which needed using up. The recipe is my adaptation of a Richard Bertinet recipe. In our house, these scones have been elevated to breakfast! I hope you give it a go.
Here's a recipe for a hugely popular beer, for the home-brewers out there. This makes 400 litres so divide by 20 to get the 20 litre standard home-brew size. The sweet chestnut flour is from Shipton Mill
A slightly sweet loaf with the lovely taste of chestnut flour. Great toasted with blackberry jam! Makes one loaf of around 600g (but I've included baker's percentages if you want to make a different-sized loaf.
1st Attempt! Wanted to find a way of using chestnut flour and rice flour other than in bread. Just made these this morning and I am quite pleased with the taste. The amount of sugar could be altered as i dont like things too sweet. I woulsd sugestmore if you have a sweet tooth !! I felt they had a lovely taste but were a bit dry. Next time I shall try adding some fruit and also plan to try coco powder as well, watch this space.