Classic English Scones


I love scones, like properly love them! I spent almost every summer, when I was a little kid in Devon and cream teas were one of the things I always looked forward to, there is something so simple and delicious, it has to be one of the best bakes from the UK. After I finished on Bake Off, all those years ago (only 4.5 years but feels like a lifetime ago), I spent a little time in the kitchens at Le Manoir in Oxfordshire, Raymond Blanc’s famed restaurant. It was a brilliant introduction to the professional kitchen and one of the things that I learnt that I have used ever since is the method to make scones. Rather than try and fumble over the explanation check out the video below to find out what makes the method a little different.

Classic English Scones
(Adapted from my book Say It With Cake)

340g plain flour
25g baking powder
1/2 tsp salt
50g unsalted butter, diced
80g caster sugar
100ml whole milk
3 large eggs
60g sultanas
clotted cream and jam, to serve

1. Line two baking trays with parchment paper.

2. In a medium bowl whisk the flour, baking powder and salt. Add the diced butter and rub into the flour until it resembles fine breadcrumbs. Mix in the sugar, then add the milk, two of the eggs and the sultanas. Using a wooden spoon, mix the ingredients until they just come together and form a slightly sticky dough.

3. Tip the dough out onto a well floured surface and gently knead gently by folding the dough in half and then turning it through 45 degrees and repeating until the dough is smooth. Be careful not to over-knead the dough – it only needs a light and gentle touch, remember you’re not kneading bread.

4. Lightly flour the worsurface and roll or press the dough out to about 1 inch in thickness. Using a 7cm round cookie cutter, cut out as many scones as possible. LIghtly knead the trimming until uniform and cut out more scones.

5. place the scones onto the prepared baking trays and allow to rest for about an hour. Using the remaining egg glaze the tops of the scones and then bake in the preheated oven for about 12 minutes or until a beautiful golden brown on top. Transfer the scones to a wire rack and allow to cool. Best served warm or at room temperature.

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Flourless Chocolate Cake


As you may know I have been a little bit busy recently, I’ve had a book to finish, have been filming on The Alan Titchmarsh Show every week and have been writing for a lot of magazines, so I haven’t really had a lot of time to sit down and try out new recipes, I did however want to share some recipes with you so this week I have two new recipes and YouTube videos for those recipes to share with you.

Todays recipe is a real crowd pleaser an easy flourless chocolate cake, adapted from my book Say It With Cake. The full recipe is below but give the video a quick watch to see how to make it! Continue reading

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No Recipe Sorbet

How to make sorbet without a recipe - Mango and Passionfruit

Excuse my while I geek out a little bit, but this little bit of geekery will enable you to make delicious sorbets without a recipe. Did you know you can make sorbet with only a hens egg as your guide? No recipe, no weighing just an egg? Before you try and get me committed, give me a minute to explain.

Continue reading

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