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.