Caramel Scones

No matter how hard you try to be healthy, sometimes the long dark cold days of winter will get to you. Will spring just hurry up already?! Cold days call for a big, comforting caramel scone. Possibly to be shared with family. Possibly not.

Caramel Scones

This was an experiment as I made some caramel sauce recently, which I used to drizzle over a gorgeous caramel bundt cake. There was still some left so I thought why not use caramel sauce in place of most of the milk in a scone mixture and see what happens? The recipe I used for the caramel sauce is here on Confessions of a Bright-Eyed Baker. Made only using granulated sugar, milk and a little salt.

Caramel Scones

Happily the scone experiment worked, and produced a gorgeous caramel colour scone just crying out for for a winter’s day. Perfect for a quick breakfast on the run, or tea-time treat.

Caramel Scones

Warmed and drizzled with more caramel sauce, it was also a comforting and sinful pudding. Custard would go really well for an even more comforting dessert.

Caramel Scones

Recipe:
300 g self-raising flour
Pinch of salt
75 g butter
150 ml caramel sauce (see recipe link above)
50 ml milk
A little more milk to brush on top before baking

Method:
Place the flour in a large bowl, and mix in the salt.
Cut the butter into small cubes and then rub it in with your fingertips until the mixture resembles breadcrumbs.
Pour in the caramel sauce and milk and mix with a metal spoon at first, then bring it together with your hands until you have a soft dough.
Shape the mixture into a rough round shape, then place it on a lined baking tray. Press down on it gently to make a disc shape.
Score with a knife and then brush with milk.
Bake at 180 degrees for 20-30 minutes until risen and golden brown.
Remove from the oven and place the scone round on a cooling rack to cool.
If not eaten straight away, keep it in an airtight tin.

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Slow Cooker Pumpkin Seed and Mango Oat Bars

As I am trying to be generally more healthy at the moment, these oat bars are a healthier snack suitable for the whole family, with plenty of flavour. My kids think anything baked like cookies is tasty, and they need not know these have less sugar and are packed with oats to give them soluble fibre and slow-release energy, and pumpkin seeds giving them all the goodness they contain. The mango gives a sweet hint without being overpowering.

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For me too, one oat bar can be incorporated into my day, without the treat leading me off track or making me exceed my daily calorie allocation. I use MyFitnessPal to track my food and exercise, and it tells me that based on 8 slices from the recipe below, they come in at just under 200 calories per slice.

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I baked these bars in my slow cooker as the slow cooker is a lot cheaper to use, but they could of course also be baked in the oven. I’d say about 20-25 minutes at 180 degrees.

Ingredients:

50 g coconut oil
50 g caster sugar
1 tsp runny honey
1 egg
1 tsp vanilla bean paste
50 g plain flour
1 tsp baking powder
90 g oats
30 g pumpkin seeds
35 g chopped, dried sweetened mango

Method:
1. Cream together the coconut oil and sugar. This may be easier if you warm the coconut oil gently first.
2. Mix in the honey.
3. Lightly beat the egg then mix it in. Add the vanilla bean paste.
4. Then add the dry ingredients (flour, baking powder and oats) and mix well.
5. Finally, stir in the pumpkin seeds and chopped mango until it is well incorporated.
6. Grease and line your slow cooker pot with either a large cake case or greaseproof paper with slits cut in the side so it fits nicely.
7. Spoon the mixture into the pot and press it down so it is even.

Note: This recipe fits a 3.5 l slow cooker. Double for a larger one, or it would be quite thin. Alternatively, use a cake tin inside your slow cooker to cook it in.

8. Replace the lid, with a tea towel under it to collect condensation and prevent it from dripping onto the mixture. Cook on high for 1.5 to 2 hours until crisp and firm.
9. Remove the pot from the slow cooker using oven gloves, and allow the pot and mixture to cool.
10. Once cool, remove the oat bars and place on a cooling rack to cool fully – they will also harden more as they cool.
11. Slice as required, once cool.

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For more oaty recipes, how about these from fellow food bloggers:

Oat bars from Family Friends Food
Flapjacks in five flavours from Maison Cupcake
Granola from Its Not Easy Being Greedy
Plum and cinnamon oat bars from Penne for Your Thoughts
Slow cooker oatmeal from The Crafty Larder
Ginger and oat cookies from Coriander Queen
Strawberry oats milkshake from Little Sunny Kitchen
Coconut Oatmeal Raisin Cookies from Goodie Godmother
Beetroot and oat cookies from Anne’s Kitchen
Chocolate Drizzle Flapjack from Fab Food 4 All
Wild blackberry oats with toasted almonds from Rough Measures
Simply sweet cookies from Munchies and Munchkins

There is bound to be something that takes your fancy from that array of recipes!

Linking up with the following this week:

Casa Costello

 

#CookBlogShare with Lucy at SuperGolden Bakes

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Link up your recipe of the week
Tea Time Treats from Lavender and Lovage and The Hedgecombers, hosted this month by Jane from The Hedgecombers. The theme this month is Packed Lunches, and I think these oat bars fit the bill nicely. My older daughter took a couple of slices of this in her school packed lunch this week too.
lavenderandlovage_teatime
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