I like to think of scones as the delicious, and slightly more sophisticated, ancestor of the North American Baking Powder Biscuit. After all the English have been making scones ever since the 16th century and . . . well . . . America was still pretty much a wilderness at that point.



Although they may have a somewhat similar appearance, the two are actually quite different.



Scones are much taller and lighter in texture, and somewhat sweeter. A true scone, in fact, should look a bit craggy! Kind of like an elderly Great Uncle . . .



Scones generally use less fat and the fat used is rarely chilled, meaning that the consistency of the rubbed flour is more crumbly than mealy, quite unlike their biscuit counterpart . . .



Hot from the oven, Scones are one of the most delicious breads invented by mankind. Served split and buttered and spread with cold preserves, there is no finer teatime treat on earth.



I like to think of these tasty Date and Lemon Scones as the ultimate Tea Scone . . . Rich and chock full of lovely bits of date . . . with the merest hint of lemon in their fragrance and just a whisper of it in their flavour . . .



I wanted to serve them with some lemon curd, but didn't have any to hand . . . Greengage Preserves had to do in it's place.



We were not disappointed.



*Date and Lemon Scones*
Makes about 12
Printable Recipe

Silky soft and rich, these scones are studded with dates and a delightful whisper of lemon.

100ml of double cream
2 large free range eggs
2 TBS fresh lemon juice
1 TBS freshly grated lemon rind (I always use unwaxed lemons)
245g of plain flour (1 3/4 cups)
2 TBS caster sugar
3 tsp baking powder
1/2 tsp salt
85g of finely chopped pitted dates (1/2 cup)

Preheat the oven to 220*C/425*F/ gas mark 7. Butter a baking sheet and set aside.

Whisk the cream and eggs together in a small bowl. Remove and reserve 1 TBS of the mixture for later. Whisk iin the lemon juice and the lemon zest.

Sift the flour into a bowl and whisk in the baking powder, sugar and salt. Stir in the dates and add the liquid mixture all at once, stirring only until a soft dough forms.

Tip out onto a floured surface and knead lightly about 8 times. Pat out about 3/4 of an inch thick. Cut into rounds with a 2 1/2 inch cutter, giving the cutter a sharp tap in an up and down motion. Do not twist the cutter or you will have lopsided scones. Pat the scraps together and cut out more rounds. Arrange the rounds on the baking sheet leaving about 1/2 inch between them. Brush the tops with the reserved cream mixture, making sure that none drips down the sides.

Bake in the centre of the oven for 15 minutes until golden brown.

Serve warm with butter and or preserves if desired.

When I was a child I just adored the story of Mary Poppins. I had been given the first book in the series as an award for good work at the end of the school year in Grade 2 and I practically wore out the pages, reading it over and over again. Oh how I longed for a nanny such as Mary Poppins . . .



The book was filled to the brim with wonderful characters and adventures, pictures and fabulous treats.



Characters such as Mrs Corry, an extremely old woman who ran a sweet shop with her two large daughters . . . A magical sweet shop where you could purchase such lovely delights and cakes such as Gingerbread Stars . . . Star shaped little gingerbread cakes, adorned with golden paper stars . . .



But not just any golden paper stars . . . these ones were special, for, on any given night one could see ( and only if they were very, very observant) . . . the little old lady perched on a very tall ladder pasting the gold stars in the sky along with the help of Miss Poppins herself . . .



How could one resist such a recipe. Taken from the book Mary Poppins in the Kitchen, a cookery book with a story.

This brought back childhood memories and imaginations . . . wonderfully spicy and the perfect accompaniment to an afternoon hot cup of whatever strikes your fancy!



*Gingerbread Stars*
Makes 2 six inch stars or one 7 inch cake
Printable Recipe

Deliciously spicy no matter what the shape!

105g of plain flour (3/4 cup)
1/2 tsp bicarbonate of soda
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp each of ground nutmeg, ground cloves and ground allspice
a small handfull of sultanas
4 TBS butter
85g of soft dark brown sugar, (1/2 cup packed)
2 TBS dark treacle (dark molasses)
1 large egg, beaten
baking sheet, lightly buttered and dusted with flour
2 6-inch star shapes buttered and floured, or 1 7-inch sandwich cake tin

Preheat the oven to 180*C/350*F/gas mark 4. Prepare the star shapes, and place on the buttered and floured baking pan, alternately prepare the sandwich tin. Set aside.

Sift the flour into a bowl along with the spices and the soda. Set aside.

Melt the butter and the brown sugar together. Allow to cool, then beat in the molasses and the egg. Stir into the flour mixture and beat with a wooden spoon until smooth. Stir in the sultanas.

Divide the batter equally amongst the star shapes or pour into the baking tin. Bake the stars in the heated oven for 30 minutes and the cake for about 40. Turn out onto a wire rack to cool.

I apologize ahead of time for the quality of my photos today. It's been very gloomy and rainy and the light has been just horrible. The only place I could get good pictures at all was on my kitchen counter top, next to the sink!



We've been painting in our lounge all day, pretty much. We set up to paint and I realized that Todd hadn't gotten any masking tape or disposable vinyl gloves. *tsk *tsk As annoying as it was, I asked him to pop down to B&Q to get some. There is no way we could have done a proper job without the proper tools. (Or is that just me being pedantic???)



Anyways, masking tape in place and white base coat on, I decided that the colour we had picked for the overcoat was far too light. I wanted something much darker, so . . . you guessed it. We ended up back down at the B&Q picking out a darker colour. (About this time I think I was veering very close to experiencing death . . . ahem . . . thankfully Todd's a very patient man.)



Anyways, we did finally get it all painted and it looks lovely. Nobody killed anyone, and there was only slight irritation on Todd's part. I more than made up for it though, by baking him one of his favourite desserts for afters.



With all the rain we've been having the rhubarb in my garden is growing like a weed! A very delicious weed!! Rhubarb and Custard together is one of our favourite desserts, and it becomes even more so, when I dress it up with a crisp and buttery cookie crust on the bottom and a sweet meringue, all golden on the top.



He was more than forgiving of my picky ways when I sat this down in front of him . . . but . . . I don't think he'll be volunteering to paint anything with my help anytime soon . . . ☺




*Rhubarb Custard Dessert*
Serves 12
Printable Recipe

This lovely dessert combines two old favourites, rhubarb and custard, in one scrumptious dessert. With it's buttery cookie crust and sweet meringue topping, this is delectable.

For the crust:
280g of plain flour (2 cups)
4 ounces butter, softened (1/2cup)
2 TBS caster sugar

For the filling:
400g of caster sugar (2 cups)
225ml whipping cream (1 cup)
35g of flour (1/4 cup)
6 large free range egg yolks
1/4 tsp salt
2 pounds chopped fresh rhubarb (about 5 cups)

For the Meringue Topping:
6 large free range egg whites
1/4 tsp salt
1 tsp vanilla
150g of caster sugar (3/4 cup)

Preheat the oven to 189*C/350*F/ gas mark 4. Butter an 9 by 13 inch, deep baking pan. Set aside.

Whisk the flour for the crust together with the sugar. Rub in the butter until the mixture resembles coarse crumbs. Tip into the baking pan and press onto the bottom evenly. Bake for 15 minutes.

Mean while combine all of the filling ingredients in a large bowl, with the exception of the rhubarb. Beat well at medium speed until smooth. Fold in the rhubarb. Pour the rhubarb mixture over the hot partially baked crust. Return to the oven and cook for a further 45 to 55 minutes, until the filling is firm to the touch. Increase the oven temperature to 200*C/400*F/ gas mark 6.

Whip the egg whites at high speed until foamy. Add the salt and vanilla. Continue to beat, adding the sugar slowly, until the mixture is glossy and forms stiff peaks. Spread over the hot filling, sealing right to the edges. Bake in the oven for 8 to 10 mnutes, or until the meringue is lightly browned. Remove from the oven and cool completely before serving.

Cut into slices with a sharp wet knife to serve. Store any leftovers in the refrigerator.

Note - This dessert can be very successfully halved. Keep all timings the same.

Well, we are still cooking with yogurt here. I have that much of it, I'll be a while getting through it and I positively don't want to waste any of it. Total Yogurt is such a lovely, thick and rich brand of Greek yogurt, so I'm not complaining!!

I had a lot of lemons that were getting close to their use by date and so I thought I would try making a Lemon Loaf with it.



Mmmm . . . great call! Yogurt in baked goods helps to create a lovely moist and rich crumb. In fact you can subsitute yogurt for sour cream or creme fraiche in most baked goods quite successfully!



This is a wonderful lemon loaf, with just the merest hint of lemon in the actual loaf part . . . it goes so well with vanilla. The combination of lemon and vanilla is a real favourite of mine. It helps to bring out the inate sweetness of baked goods, without you having to use a lot of sugar, or at least that is what I find to be true!



You get a real double blast of lemon in the topping, which is where it really shines, both with an undercoating of a sugar lemon syrup and a final crowning of lemon drizzle icing.



Oh my, but this is some good. So good in fact that I am going to skip summer tonight and just have some more of this luciously scrumdiddlyumptious loaf!!



I know . . . ME <=== BAD. But in a good way, doncha think? ☺ I'm with Marie Antoinette. Cake for supper . . . it's a very good thing!



*Lemon Yogurt Loaf*
Makes one large loaf
Printable Recipe

Moist and lemony, with an underglaze of sweet and tart lemon syrup, topped with a lemon glaze drizzle icing!

210g of plain flour (1 1/2 cups)
2 tsp baking powder
1/2 tsp salt
200g of full fat Greek yogurt ( 1 cup)
7 ounces of sugar (1 cup)
3 large free range eggs
the finely grated zest of 2 unwaxed lemons
1/2 tsp vanilla extract
4 ounces vegetable oil (1/2 cup)

For the sugar glaze:
the juice of 1 lemon
5 TBS sugar

For the Drizzle Icing:
140g of icing sugar, sifted (1 cup)
2 TBS fresh lemon juice

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a large loaf tin. Line with parchment paper and butter the paper. Set aside.

Sift the flour, baking powder, and salt into a bowl. Whisk together the yogurt, and sugar in another larger bowl. Beat in the eggs, lemon zest and the vanilla. Slowly whisk the wet ingredients into the dry ingredients. Fold in the oil, using a rubber spatula, making sure to get it all in smoothly. Pour into the loaf tin. Level off and then place on a centre rack in the heated oven.

Bake for about 50 minutes, or until well risen and a toothpick inserted into the centre comes out clean. Whhile it is baking, heat the lemon juice and sugar for the glaze together until the sugar is completely dissolved.

Allow the cake to cool in the pan for about 10 minutes before removing. Place on a wire rack over a baking pan and spoon the glaze over top, allowing it to soak in a little at a time. Allow to cool completely.

whisk the icing sugar together with the lemon juice and drizzle over the top of the loaf. Allow to set. Cut into slices to serve.

Occasionally I like to bake something really special for an extra special treat.
Something deliciously different than the usual cake or cookies.



Something unique and fantabulously tasty. Something like these light and tasty, spiral shaped, quick rolls!



Oh my but they are delicious . . .



Just imagine, if you can, a soft fluffy buttermilk scone dough, rolled out and spread with a scrummy spicy fruit and nut mixture, and then rolled up tightly like a Swiss Roll.



Cut into slices and baked until delicately brown, and then glazed with an apricot glaze and drizzled with a sweet icing.



Can you say S-C-R-U-M-M-Y????



mmmm . . . mmmm . . good . . . Just PERFECT for elevenses or as an extra special teatime treat!!!



Best eaten on the day . . . NOT a problem!!



*Fruit and Nut Scrolls*
Makes about 18
Printable Recipe

Quick and tasty spiral buns, filled with a deliciously spicy fruited filling!

for the buns:
450g self raising flour (3 1/4 cups)
2 tsp caster sugar
50g butter (1/4 cup)
330ml of buttermilk (1 1/3 cups)

For the filling:
40g sultanas (1/2 cup)
35g currants (1/2 cup)
50g chopped stoned prunes (1/2 cup)
1 medium apple, peeled and finely chopped
2 TBS flaked almonds
2 tsp grated orange rind
2 TBS orange juice
1/3 tsp ground cloves
2 tsp rum or brandy
50g soft light brown sugar (a heaping 1/3 cup)

Apricot glaze:
2 TBS apricot jam
2 tsp water

For the glaze:
55g icing sugar (a heaped 1/2 cup)
1 tsp hot water

Preheat the oven to 200*c/400*f/ GAS MARK 6. Butter several baking sheets. Set aside.

Combine all the filling ingredients in a bowl, mixing together well. Set aside.

Sift the flour into a bowl. Whisk in the sugar. Drop in the butter and then rub it into the flour with your fingertips until the mixture resembles fine bread crumbs. Stir in the buttermilk to mix to a soft sticky dough. Turn out on a floured surface and lightly knead until smooth. Pat or roll out into a rectangle about 10 1/4 inches by 14 1/4 inches in size. Spread with the fruit mixture leaving a small border on the far long side. Roll up from the long side nearest you, firmly, like a Swiss roll. Press the far edge onto the roll to seal. Using a sharp knife, cut into 3/4 inch thick slices and place, cut side up on the greased baking sheets.

Bake in the heated oven for about 15 minutes, until well risen and lightly browned on the edges.

Remove from the oven. Heat together the apricot jam and water, strain through a sieve to remove any lumps. Brush over the tops of the buns.

Combine the icing sugar and hot water in a bowl until smooth. Using a small spoon, drizzle this icing over the scrolls in an attractive manner. Enjoy!

Note : if you prefer, you can use 380g of fruit mincemeat instead of the filling in this recipe. That's about 1 1/2 cups.

The carrots are ripening fast and furiously in our garden. Beautifully orange and sweet, we have been having them almost every night with our supper . . . steamed, roasted, grated into salads. We'll soon be turning a glorious colour of orange!!



I have never thought frozen carrots taste very good, so we are trying to use up as many of them fresh from the garden as we can . . . plus giving them to friends to enjoy.



When you have had about as many boiled, steamed, roasted and grated carrots as you can stand, that is the time to make a carrot cake . . . or muffins, or bread.



Ahh carrot cake. Todd's favourite. Every moist bite all spicy and sweet. Chock full of raisins and covered with a simple orange drizzle icing.



I sometimes make another version with crushed pineapple and coconut, and it's very, very good and moist . . . but when you are in a hurry and want a simpler dessert or teatime treat, this recipe is the absolute best. There is nothing complicated or unsual about this one. Simple. Tasty. Easy and quick to make. It's a doddle.



Perfect for lunch boxes and picnics, and eating out of hand! You won't want to waste a crumb of this tasty cake.



Please note - This cake also freezes very well without the drizzle as long as you have it very carefully wrapped and stogged into an airtight freezer bag. What a lovely treat to look forward to in the cooler months!




*A Simple Carrot Cake*
Cuts into 15 slices
Printable Recipe

Deliciously moist, this lovely cake keeps for up to a week and if anything improves with keeping!

6 ounces (1 1/4 cups) light brown muscovado sugar
6 ounces (3/4 cup) sunflower oil
3 large free range eggs, lightly beaten
3 medium carrots, peeled and grated
4 ounces (2/3 cup) of raisins
the finely grated zest of one orange
6 ounces (1 3/4 cup) self raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg

For the drizzle:
6 ounces (about 3/4 cup) of icing sugar
1 1/2 to 2 TBS fresh orange juice

Prehat the oven to 180*C/350*F/ gas mark 4. Butter well and line the base and sides of an 8 inch square pan with parchment paper. I cut two long strips the width of the pan and put them in criss cross ways, leaving an overhand which makes it easier to lift out.

Measure the sugar into a large mixing bowl Stir in the oil. Beat in the eggs with a wooden spoon until mixed in. Stir in the grated carrot, raisins and orange zest.

Whisk together the flour, soda, cinnamon and nutmeg. Stir this into the wet ingredients, only mixing until all are evenly moistened. The mixture will be soft and runny. Pour into the prepared baking tin.

Bake for 40 to 45 minutes, until the cake feels firm and springs back when lightly touched in the centre. Cool in the tin for 5 minutes then lift out onto a wire rack to finish cooling.

Whisk the drizzle ingredients together until smooth. Using a small spoon drizzle the icing back and forth across the top of the cake, allowing it to drip down the sides. Cut into slices to serve.

Store in an airtight tin, for up to a week.

As a North American, I have a real love of sweet and salty/savoury combinations, which drive my British husband up the wall . . . You know what I mean . . . combinations like peanut butter and jam, potato crisps and chocolate, cheese and chutney . . . I'm sure you get the picture.



He equates eating such things on a scale of horror equivalent to eating the likes of fish and custard . . . together. Yikes!!

It is just not the same thing at all!! (although I do have to say that fish and a savoury herby and lemon custard would probably be quite nice!)



I cannot get enough of these sweet/savoury combinations and can often be found to munching on pretzels and chocolate, or peanut butter and jam sandwiches . . . which is perhaps why I look the way I do . . . because of the frequency of these snacks mind you, not because of the combinations . . .



I love, LOVE Chocolate Hazelnut spread. I just adore it. I bow down to it. It is delicious spread on Malted Milk biscuits and slowly scarfed down with an ice cold glass of milk. It is scrummy spread between rich layers of cake, any cake will do. (Try it with Lemon sometime, that is gorgeous!)



I thought I had just about exhausted what I could do with it actually until I had this wonderful brainstorm today.



Imagine puff pastry, spread to the edge with delicious chocolate spread, sprinkled with toasted chopped hazelnuts, rolled up, sliced, sprinkled with cinnamon sugar and then baked until fabulously crunchy!!

Oh my but these are some good eating . . . perfect with a nice cuppa and a curl up with a book. Quick, easy and oh so scrumdiddlyumptious! Bet you can't eat just one!!




*Chocolate Hazelnut Palmiers*
Makes about 30
Printable Recipe

Delicious and addictively scrummy! Very simple to make and uses only a few ingredients.

Butter for greasing the pan
13 ounces of ready made puff pastry
(thaw if frozen)
plain flour for dusting the work surface
8 TBS chocolate hazelnut spread
(such as nutella)
75g (2 3/4 ounces) chopped toasted hazelnuts
2 TBS cinnamon sugar for dusting

Preheat the oven to 220*C/425*F/ gas mark 7. Butter a large baking sheet and set aside.

Roll the pastry out on a lightly floured work surface to a recangle roughly 15 by 9 inches in diameter.

Spread the chocolate hazelnut spread all over the top of the pastry using a palette knife, and spreading it out evenly. Sprinkle the chopped hazelnuts evenly over top of the chocolate spread.

Starting at one long end, roll up one side of the pastry to the centre. Roll up the other side as well, so that they meet in the middle. Dampen the edges where they meet and join. Using a very sharp knife, cut into 30 slices crosswise. Transfer to the buttered baking sheet and flatten slightly with the palette knife. Sprinkle evenly with cinnamon sugar.

Bake in the heated oven for 10 to 15 minutes, or until golden brown. Scoop off onto a wire rack to cool. Enjoy!!