Basic Scone Recipe

This here is a mighty fine recipe for hearty filling scones. Scones in afternoon light

We found it in our go-to cookbook, The Settlement Cookbook (1965edt). Add dried fruits and different sugar toppings to give these scones some extra pizazz.

2 cups flour

4 teaspoons baking powder

2 teaspoons sugar

1/2 teaspoon salt

4 tablespoons butter

2 eggs

1/3 cup cream

Sift the dry ingredients. Cut in butter with a fork. Add well-beaten eggs and cream. Toss on floured board, pat or roll in 3/4-inch thickness. Cut or score in diamonds about 2 inches across, brush with egg white, and sprinkle with brown sugar and cinnamon, OR Pecan Pie Spice (pictured above), or also lovely, Lavender Flower Sugar! Bake in on a parchment paper-lined baking sheet in a hot oven, 425ºF, for 15 minutes. Serve hot and piled high with fresh fruit and vanilla bean whipped cream!

Fresh fruit and scone

Stay sweet,

XO

Charleston Spice Co.

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Zucchini Bread

Zucchini Bread

I had some zucchini that were calling out to be made into bread so I went searching for a bread recipe on the world wide web. I found this Zucchini Bread with Oats recipe on bon appetit I just had to make it!

It’s really delicious. Hearty, not too sweet, perfect to serve with butter and jam or even the nut butter of your choice!

Here’s what ya need:

3 large eggs

1 cup olive oil

1 1/4 cup granulated sugar

1/2 cup packed light brown sugar

1 tablespoon vanilla extract

3 cups all-purpose flour

1 1/2 teaspoon salt

1 teaspoon Poudre Douce

1 teaspoon baking soda

1/2 teaspoon baking powder

3 1/2 cups grated zucchini

1 cups old-fashioned oats

Topping

1/4 cups old-fashioned oats

3 tablespoons Vanilla Bean Sugar

Preheat oven to 350 F ~ grease two 8 1/2 x 4 1/2 loaf pans and line them with paper.

Whisk eggs, oil, granulated sugar, brown sugar, and vanilla in a large bowl til smooth. In another large bowl whisk together flour, salt, Poudre Douce, baking soda, and baking powder. Make a well in the dry ingredients and pour the egg mixture into the well. Using a fork, slowly combine the mixtures. Fold in the zucchini and oats. Scrape the batter into your prepared pans and sprinkle on the oats and VBS topping.

Bake 70-80, or until a tester comes out clean. Let cool in the pans on a wire rack for 30 minutes then turn out the loaves onto the rack and let cool completely.

Enjoy for breakfast or teatime or with your midmorning coffee!

XO

Charleston Spice Co.

Zucchini Bread

BBQ Cake​

Picture this, you invite your friends over for BBQ and you serve them cake:

BBQ Cake

This beauty was a happy accident.

It all started one late night when I tried to make a chocolate cake. After baking the layers I realized that I hadn’t put in the sugar! Instead of throwing them out, I decided to let them cool while I whipped up a new batch of batter.

While the new sugar filled layers were baking I had a brilliant idea ~ BBQ Cake ~ rich savory chocolate cake layered with pulled pork and served with the sauce of your choice! It was a thing of beauty in my mind and it turned into a reality:

BBQ Cake

For the meat:

Get yourself a pork shoulder, coat it with Cocoa Nib Rub, and cook it low ‘n’ slow in your crockpot.

For the cake:

2 cups all-purpose flour

3/4 cups cacao nib powder (or cocoa powder)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk

1’2 cup olive oil

2 eggs

1 teaspoon vanilla extract

1 cup hot coffee

Preheat oven to 350ºF. Line the bottom of 3 eight inch cake pans with parchment paper & thoroughly grease the sides.

In the bowl of an electric mixer combine flour, cacao nib powder, salt, baking soda & powder. In a medium bowl combine buttermilk, oil, eggs, and vanilla. With the mixer on low, add this mixture to the dry ingredients. Continue mixing and slowly add the coffee ~ mix until smooth, scraping down the sides at least once.

Pour batter evenly between the three prepared pans & bake for 30 to 35 minutes. Cool for thirty minutes then turn them onto racks to continue cooling. Use right away or wrap & refrigerate​ (or freeze) until ready to use!

Serve your cake with slaw and BBQ sauce!

XO

Charleston Spice Co.

BBQ Cake

Grilled Squash

Before we grill squash we like to coat ‘em with salt and let ‘em sit for a bit ~ this gives ‘em time to think about what they’re going to become.

pre-grill squash

Okay, okay, the salt actually draws out moisture and helps the squash stay crisp after grilling – after at least 30minutes we wipe the salt off and add the seasoning of our choice!

Once you’ve grilled your squash you can serve it immediately as a side dish or save it for later in the week to be sliced and thrown onto salads!

Happy grilling!

XO

Charleston Spice Co.

 

 

Grilled Beets

beets

Beets are so pretty, wouldn’t you agree?

An easy way to prepare them so they retain all their natural sweetness is to coat them with olive oil and throw them on the grill to the side while you’re grilling other things. Once they’ve got a nice char all over, remove them from the heat and let cool. When they’ve cooled down you can peel off that charred outside and serve these sweet and delicious jewels as a side dish or throw them onto a salad the next day!

Enjoy!

Charleston Spice Co.

beets

Strawberry Lavender Simple Syrup

Strawberry Mint Julep

This dreamy and delicious syrup is perfect for a Mint Julep or any kind of cocktail!!

Strawberry Lavender Simple Syrup

1/2 cup lavender sugar

1/2 cup water

1/4 cup sliced strawberries

10 mint leaves (give or take a few)

Combine all ingredients in a small pan over medium-high heat, stir until sugar dissolves. Remove from heat and steep for at least 15 minutes. Strain into a container and, if not cool, let come to room temperature and use immediately or cover and store in the fridge for up to 3 weeks.

Strawberry Mint Julep

For a tasty mint julep:

1 3/4 ounces strawberry lavender simple syrup

2 ounces bourbon

Crushed ice

Pack your glass with crushed ice, pour in bourbon & syrup. Top off with more crushed ice, garnish with a tiny mint sprig, and enjoy!

XO

Charleston Spice Co.