Plain scones: Use plain cutter, no glaze
Fruit or sweet scones: Use fluted cutter, no glaze
Savoury scones: Use plain cutter, glaze with milk or egg
Jams, Jellies, Chutneys, Pickles: Jars should not have lids with commercial lettering.
Jars should be filled to the top – no wax discs. Label jars with day, month and year.
Chutney should mature for at least 3 months before showing.
Victoria Sandwich – Fill with raspberry jam and dust top with caster sugar
150g/6oz Plain flour 50g/2oz caster sugar
- Sift flour and add sugar, and then work in the butter with fingertips – keep the butter in one piece and gradually work into the dry ingredients
- Knead well
- Pack into a floured 18cm/7” sandwich tin
- Bake in a preheated oven at 170C/325F/Gas Mark 3 for about 45 minutes until firm and golden
- When cool, dredge with caster sugar and cut into 8 wedges
The same weight of the three eggs in butter/margarine, self-raising flour and caster sugar.
Extra caster sugar for dusting.
- Preheat oven to 180C/350F/Gas 4.
- Grease two 18cm/7” round sandwich tins and dust lightly with flour.
- Beat together butter/margarine and caster sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift the flour into the mixture and fold in gently with metal spoon until combined.
- Divide mixture evenly between the two tins.
- Bake for approximately 25 minutes until metal skewer comes out clean from the centre of the cakes and the cakes have shrunk slightly from the sides of the tins.
- Leave the cakes to cool in the tins for a few minutes before transferring to a cooling rack to cool completely.
- Spread raspberry jam on one layer. Place the second sponge carefully on top, lining up the edges.
- Sprinkle lightly with caster sugar.
SAVOURY SODA BREAD
450g/1lb plain white flour 1 tsp salt
½ tsp pepper 1 tsp bicarbonate of soda
2 tbsp fresh mixed herbs (2 tsp dried) 75ml/3 fl oz water
275ml/½ pt buttermilk/half milk and half plain yoghurt
- Sieve the flour, bicarb, salt and pepper into a large bowl
- Make a well in the centre and add the buttermilk or equivalent and water
- Mix to form a soft dough
- Turn the dough onto a lightly floured surface and shape into a round measuring roughly 18cm/7” in diameter.
- Place the loaf onto a greased baking tray and cut a deep cross in the top
- Bake in the oven at 200C/400F/Gas mark 6 for 30 minutes.
- Turn the loaf over and bake for a further 10 minutes or until the loaf sounds hollow when tapped on the base
- Cool on a wire rack
CHEESE AND LEEK SCONES
225g/8oz self-raising flour ¼ teaspoon salt
1 teaspoon baking powder About 50g/2oz leek, finely chopped
55g/2 ½ oz butter unsalted (plus extra for leeks) 150ml/6 fl oz full milk
100g/4oz cheddar or red Leicester cheese, grated
- Preheat oven to 220C/400F/gas Mark 7 and grease a large baking tray
- Soften leek by frying in a little butter and cool
- Mix flour, salt, butter and baking powder together in a large bowl with fingertips to breadcrumb consistency
- Add the leeks and 4oz of the cheese
- Make a well in the centre of the flour mix, pour milk in gradually, mixing lightly until you get to a soft dough consistency
- Tip out onto a floured surface and press lightly into approx. 1 inch thickness.
- Using a 6cm/2 inch straight sided pastry cutter, cut out scones
- Arrange the scones on a baking sheet. Brush tops with milk and sprinkle remaining cheese over top of each scone.
- Bake for 12 minutes until golden. Transfer to wire rack to cool.
CUT AND COME AGAIN CAKE
125g/4oz self-raising flour 125g/4oz sugar
125g/4oz wholemeal flour 250g/9oz mixed dried fruit
¼ teaspoon salt 1 tsp grated lemon or orange rind
1 teaspoon mixed spice 1 egg
125g/4oz butter or margarine Approx 100ml/4 floz milk and water mixed
Demerara sugar for top
- Preheat oven to 180C/350F/Mark 4
- Sieve flour, salt and spice
- Rub fat into flour
- Stir in sugar, fruit and lemon/orange rind
- Add beaten egg and milk
- Sprinkle top with demerara sugar
- Bake in lined 2lb tin on middle shelf for about 1 hour or until skewer inserted into cake comes out clean.
110g/4oz self raising flour 40g/1 ½ oz granulated sugar
1 slightly rounded tsp ground ginger 50g/2 oz margarine
1 tsp bicarbonate of soda 50g/2 oz/2 tbsp golden syrup
- Sift flour, ginger and bicarbonate of soda into a mixing bowl, add sugar and then lightly rub in the margarine until the mixture is crumbly
- Add the syrup and mix everything together to make a stiff paste
- Divide the mixture into 16 pieces about the same size as each other and roll each piece into a little ball
- Place them on a lightly greased baking sheet, leaving plenty of room between them because they spread out quite a bit while cooking
- Flatten each ball slightly with the back of a spoon
- Bake just above the centre of the oven at 190C/375F/Gas mark 5 for 10-15 minutes by which time they will have spread out
- Leave for a few minutes to cool then transfer to a wire rack