Cheese Scones…

January 13, 2011

So I don’t know about anyone else but I try to be good in January, after over-eating for pretty much the whole of December it’s almost easy, because I am craving vegetables!

However it’s not so easy when there is an abundance of left over mince pies, chocolates and cheese in the house! We had some amazing cheddar given to us by the Boy’s Dad in a hamper and although we had eaten most of it (by we I mean I) there was still a good chunk left this week and I was nibbling too much… it had to go!

So I made cheese scones, okay they are just as bad but this way I could offload some at work to my very lucky colleagues…

You need;
500g plain/wholemeal flour (I used a mix)
3 tsp baking powder
large pinch salt
black pepper
large sprinkle cayenne pepper (optional)
250g strong cheddar cheese, grated
15ml vegetable oil
125ml milk
olive oil for brushing

Sift flour, baking powder, salt and cayenne pepper into a large bowl.
Add the cheese and mix through the flour mixture. Crack lots of black pepper into the mix if you like.

Beat the egg and milk together in a separate bowl and add the oil.
The oil replaces the butter that usually gets used to rub into the flour.
By using the oil its slightly better for you and easier, however if you prefer butter (I do) then use 45g soft cubed butter

Pour the milk/egg/oil mixture into the flour mixture and using a metal spoon, mix the dough until it clumps together, but is not too dry.
If too dry, splash a bit more milk in to use up the flour.

Press the dough out on a flat clean floured surface until it is about 5mm thick, then fold it over on top of itself (this gives the finished scones the natural “break” to cut open), flatten it again, using the palm of your hand. 
You can use a rolling pin but as it is heavy it may prevent the scones from rising.

Cut out your scones out  and place them on a baking tray, then brush with your best olive oil and crack more black pepper over the top…

Pop them in the oven at 180c for 10-15 minutes or until risen and a nice golden brown…

They should be a little oozy and goey! Serve with some leftover Christmas chutney…

Or my favourite (not in keeping with the January goodness I was chatting about before) is hot from the oven with butter on… I had to taste them after all.



The same week that we went blackberry picking there was a charity afternoon tea organised at my office, so I said I would donate 10 scones thinking I would use my blackberries up this way…

This blog post over at inspired me… however mine are not gluten-free.

The recipe yielded so much more than I thought it would, maybe the blackberries stretched it out… I made quite a mess and used every tray we have to cook them all.

I made some normal size and some mini ones…

You need;
225g self-raising flour
1 tsp baking powder (or cream of tartare, this makes them really light and fluffy)
1tsp bicarb soda
pinch salt
50g butter
25g caster sugar
125ml whole milk (plus extra for brushing)
1 egg
plus I used about 250g blackberries (maybe a little more)

1. Grease two baking sheets.
Sift the flour, baking powder, bicarb soda and salt into a bowl. Cut the butter into small chunks and add them to the flour and rub the butter into the flour until the mixture looks like fine breadcrumbs.
Add the sugar and milk.
2. Use a blunt knife to mix everything to make a soft dough. Add your blackberries.
3. Sprinkle an area of your work surface with flour and put the dough onto it. Roll it out until the dough is about 2cm thick – it might make only 2 or 3 scones but believe me, it’s worth it. You will need flour on your rolling-pin as well as the blackberries make it quite sticky.
4. Cut circles from the dough with the cutter. Squeeze the scraps into a ball and roll them out again. Cut more circles until you have run out.
5. Put the circles onto the baking sheets, leaving no space between each one. Brush the tops with a little milk and the egg yolk mixed together.
6. Bake the scones for 7-10 minutes on the top shelf of the oven. They will rise and turn golden. Lift them onto a wire rack to cool.

A great excuse to get my cake stand out…

Biggie thought they looked delicious…

I had enough to take 15 into work, plus one extra for each of my team (mini ones) and even another 10 for the Boy to take to his work!

I am using fruit in scones more often, they were yummy, so soft and the fruit had all caramelised on the outside and gone all gloopy inside.

I ate mine plain with some coffee in the morning, they didn’t even need anything on top!

Lahloo Tea…

July 21, 2010

So I promised on Friday to tell you more about Lahloo tea, the reason I wanted to give it a whole post of its own is because it has such a great story, and as you know I adore independent companies and brands.

Bristol seem to have so many people doing great things with a passion of theirs, it really inspires me, Lahloo is one of those companies.

The brand is great and the product is just lovely, amazing tea!

Find out the lovely story on the Lahloo website here

The Lady behind Lahloo is all about bring real tea to everyone, as in proper tea leaves that you brew rather than dunking a teabag… making it a proper ritual again.

I love the branding, the different characters drinking the different teas are great…

I first brought Lahloo as presents for tea loving friends, as the packaging is so cute it makes the perfect ready-made gift…

Each tea comes in a vacuum sealed package with its name and a little description with a cute little Lahloo peg to keep it fresh.

At the Glassboat Summer Fayre I finally brought myself some.

I went for Rosey since I have a little rose obsession going on right now (perfume, actual roses in the garden, petals to decorate dessert -yes, etc etc)…

I definitely made the right choice, the tea has actual little rose buds in it!

So so cute, I loved it the moment I opened it.

Luckily it tastes good too, so rosey and fresh, quite light…

I love this tea, and am off to treat myself to another cup with a side of cake… you can buy yours at the website or at Bordeaux Quay’s deli, or at the multitude of events Kate takes her tea too, along with vintage Teacups and cakes!

I also want to add Congratulations as last night Lahloo Tea announced they had won 4 Gold Taste Awards for their tea, so well deserved!!