I actually baked both of these ahead of time. But with the whole pregnancy thing, trying to get the house in order and work, I just never got around to posting.
So here we go, last weeks Tuesdays With Dorie was chosen by Lindsay from A Little Something… Sweet. She picked Dorie’s Maple Cornmeal Biscuits which are located on page 24 in Baking: From My Home to Yours. At first I wasn’t going to make these because I had just used up the rest of my maple syrup for last months Daring Bakers’ Challenge: Maple Mousse. Then I came across Jessica of My Baking Hearts entry, and she used Golden Syrup instead of maple syrup. I thought that was a great idea and I just happened to have some Golden Syrup in my pantry. Thank you Jessica for the idea 
For the recipe I made the following changes:
1) Substituted Golden Syrup for Maple Syrup
2) Substituted the all-purpose flour for White Whole Wheat Flour
3) Used buttermilk instead of whole milk
This biscuits actually turned out really well, and they reminded me of a milder version of cornbread
This weeks Tuesdays with Dorie was chosen by Patricia from Life With a Whisk. She picked Dorie’s Oatmeal Nutmeg Scones which is located on page 30 in Baking: From My Home to Yours. I have actually made this recipe before as a Peach Oatmeal Scone, and again I wanted to mix it up so I made a Blueberry Oatmeal Scone.
I made the following changes to the recipe:
1) Substituted White Whole Wheat Flour for the All-purpose Flour (I guess you can say I am trying to be healthier)
2) Substituted Non-fat Milk for the buttermilk (I ended up running out)
3) Omitted the nutmeg and baking soda
4) Added 1/4 cup dried blueberries and 1/4 cup frozen blueberries
5) Added sugar on top of the scones to make them look pretty
The scones turned out great. You really couldn’t tell that I used white whole wheat flour, and the dried and frozen blueberries gave the scones a great blueberry flavor without making it taste artificial. The recipe was very easy to put together. Especially since I decided to use a scoop to shape the scones instead of forming them into triangles.
So glad you had golden syrup to use! It was delicious, wasn’t it?
Both treats look fabulous!
The blueberry scones look so good. We grew blueberries when I was a kid so I have a special fondness for them. I use golden syrup occasionally and that would be good in the biscuits. Honey would be good, too!
These were pretty tasty, weren’t they. Nice sub with the whole wheat flour. And adding blueberries – perfect!!