Waterpollen

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Buttery scones with a fig, honey & Remy Martin XO cream

Buttery scones are my favourite. It’s where the love for baking started. My grandmother and I would always make them when we came to visit and they’re definitely a family favourite. Her and I are close and she is basically my second mother. With Mother’s Day round the corner, I thought it would lovely to make this treat for the momma bear whilst sipping on rooibos tea. I decided to add some Remy Martin XO because treat yourself.

Ingredients

Scones

  • 1/2 cup whole milk(I used low fat because my household is a low fat house lol)
  • 50g plain yoghurt
  • 1/2 teaspoon vanilla essence
  • 350g self raising flour
  • 1 teaspoon baking powder
  • A pinch fine salt(not the crystal salt bae salt)
  • 100g cubed butter
  • 50g caster sugar
  • 1 egg

Fig, Honey and Remy Martin XO cream

  • 150ml Cream
  • 50ml Remy Martin XO
  • 3 figs cut in halves.
  • Squeeze of honey (do it to taste)

Method

  • Preheat the oven to 220C.
  • Whisk together the milk, yoghurt and vanilla essence in small bowl.
  • Sieve through flour, baking powder and salt into a large mixing bowl and whisk it together
  • Add the cubed butter and work them together with your fingertips by squeezing the flour and butter between your fingers –
    • Don’t do this for long – do it until there are small clumps of butter.
  • Add the sugar and stir it through, then make a well in the middle and pour in the milk.
    • Use a butter knife to gradually mix the flour and liquid together, until it is loosely combined
  • Use your hands to form the dough into a ball.
  • Flour your work station and use a rolling pin to roll out the dough; and shape the dough into a 20cm long rectangle.
  • Fold it in half and roll it out again, rotate it at 90 degrees and fold it in half again. Then roll it out to be 1cm thickness.
  • Dip a cookie cutter (or cup – like I used) into flour before cutting into the dough with your cup/cookie cutter. Line these on to a lightly butter baking tray.
  • Mix the egg to make an egg wash. Brush it over the top of each scone, trying to avoid the sides.
  • Bake for 15 minutes until they are well risen and cooked till golden brown. Transfer to a cooling rack once done.

CREAM TIME

  • In a bowl mix add the cream. Scoop out the inside of the figs and place into the bowl.
  • Using a hand-mixer whisk the cream until its just about to form soft peaks.
  • Slowly add in your Remy Martin XO, into the cream.
    • Do this slowly as the cream and Remy Martin are different temperatures and you don’t want this to go wrong. ( I recommend 15ml at a time)
  • Whisk until the soft peaks form and add honey to taste.

I love tea, and for the most part I have been having tea every single day. One in the morning to warm up my body and one in the evening as a night cap. These delicious buttery scones are to be enjoyed with those that make you happy, whether it be a mother figure in your life, family, with friends or just by yourself. So grab a pot of tea and enjoy this treat.

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Hello There!

About Me
Hi, I am Nkuli and welcome to my blog. I'm a student who loves to travel and make delicious food. Im here to share with you all my adventures in the kitchen and around the planet.

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kulikay

Garnish for a cocktail is what a cherry is for the Garnish for a cocktail is what a cherry is for the cake 🍋 

With #WorldCreativityDay coming up - its time to #StirCreativity into your garnishing skills into your gin and tonic. Here are some of my favourite combinations!

Lemon + mint 🍃 
Orange + thyme
Orange + lemon + basil

Simple yet effective combinations to elevate your Bombay and Tonics, whilst we still have the sun on our side. 

Let me know your favourite Bombay, Tonic and garnish combinations and join the #MillionActsOfCreativity and upload your creations using the #StirCreativity hashtag!
Shoutout to Mother Nature 🍃🍂🌸🌿 . . and Shoutout to Mother Nature 🍃🍂🌸🌿
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and @jenna.rae.scott ✨
Chin up, butter cup! ✨ Chin up, butter cup! ✨
Its quite a satisfactory moment when you transfer Its quite a satisfactory moment when you transfer your creation from paper to glass to the sounds of "ahhh" 🍸 ✨ 

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There have been #MillionActsOfCreativity over the years to create some delicious cocktails with #BombaySapphire and here’s my cheeky little contribution to that million. Definitely going to be making more of these in the future and if you would like to do the same - here are a few things you will need: 

- 50ml Bombay Sapphire 
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Wet shake | Dry shake | Garnish with dill and enjoy! 🌞

(Do a little swipe to see the goods)
How did the flowers survive so long without water? How did the flowers survive so long without water? They really rose to the occasion! 🪴

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