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Covid19 Kernow Scones – #cookinginquarantine

Stuck indoors with the weather this good?!?

It’s just not on, but we are doing our bit for our future. It is hard, some dream of staying at home but not everyone can just stop. I’d quite like to get out and about, even just a casual evening drive is now a taboo!

This time of year is normally perfect for that walk in the warm, somewhere nice such as Budleigh Salterton is a favourite of ours and when on the way back indulge in a South-Western favourite, the great Cream Tea.

Who can resist a Cream Tea? A particular favourite spot of ours is known as Southern Cross Tea Rooms which is a fantastically quaint tea rooms located in Newton Poppleford, East Devon.

Pet-friendly accommodation near Sidmouth, Devon. Southern Cross Tea Rooms and Guesthouse – Pictures courtesy of Southern Cross Devon Guesthouse and Tea Rooms

A solid, go-to Scone recipe (Makes 12 decent sized Scones):

  • Strong white flour (this will also work with plain white flour too): 500g.
  • Baking Powder: 1.7 tbs.
  • Optional bicarbonate of soda: 0.3 tbp if you want additional oven spring / rise.
  • Pinch of salt, approx 3g.
  • Thoroughly chilled unsalted butter: 90g.
  • Milk: 280g.
  • A single large Egg.

This recipe is very adaptable as you can use the above list to create plain, savoury or sweet scones. For example you could add around 150g of dried fruit and 90g of sugar for a sweetened fruit scone or add 150g of strong cheddar and some mustard powder instead. Another good option is a teaspoon of almond extract, 150g of halved glace cherries, 90g of sugar and a couple of drops of vanilla extract for that super sweet ‘bakewell style’ scone you didn’t realise you wanted…

Method:

  1. Pre-heat oven to 190° Fan.
  2. Get all of the dry ingredients in a suitable mixing vessel (excluding fruits / cheese additions – mustard powder however is fine to go in at this point) and combine thoroughly.
  3. Weigh out the butter and dice into small cubes, smaller the better and colder the better.
  4. Crumb the butter into the flour until fine and the dry ingredients clump together when crushed.
  5. Combine milk, eggs and any other wet ingredients into a suitable mixing vessel and beat thoroughly. I would add 2/3rds of this mix into the dry ingredients and combine using a table knife, trying not to mix it too much. You can cut through it to combine.
  6. When combined to a slightly tacky dough tip out onto a floured surface, roll or press to a thickness of approximately 35mm and cut out into your desired size.
  7. Place your scones to be on a baking sheet lined with baking parchment, let rest for 10-15 minutes then bake in the oven.
  8. They will take around 15 minutes, remove once browned to your liking.
  9. Let cool for a little while so they set up nicely, serve with your favourite accoutrements.
  10. Enjoy!
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Binge on this Banging Banana Cake

There are always the odd lonely banana sat in the fruit bowl going brown and sweeter by the minute. Instead of throwing them away why not make good use of them in this tasty cake.

A heavy, moist, rich banana cake with nuggets of walnut throughout. Sometimes I even add some chocolate chips, to make it even more indulgent. Perfect for on the go or as a afternoon snack on your break or at the desk.

The versatility of this recipe means that it can be done within a loaf tin or as cupcakes perfect for a celebration !! If you never have time, this is the recipe for you its all in one method recipe means that it is quick and easy…… get the kids involved !

Ingredients List

  • 1 1/2 cups of caster sugar.
  • 1 1/2 cups unsalted butter.
  • 2 2/3 self-raising flour
  • 3 very ripe bananas.
  • 3 whole eggs.
  • A handful of walnuts partially crushed.

Method

  1. Preheat oven to gas mark 3 (150 degrees celsius).
  2. Line a 900g or 2lb loaf tin with greaseproof paper. alternatively prepare a cupcake tin with cupcake cases.
  3. Peel and mash all 3 bananas.
  4. Add the sugar, butter, and flour into the bowl before adding the mashed bananas and eggs.
  5. With an electric blender combine well.
  6. Finally fold in the walnuts. This is where you can add the chocolate chips.
  7. Add all the ingredients to the loaf tin.
  8. Cook for 45 minutes then turn down to gas mark 2 (130 degrees celsius) until gold and a skewer comes out clean.
  9. Once partially cooled remove from the loaf tin.
  10. Leave to cool completely or serve slightly warm, in generous slices or as a cupcake.

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Magnificently Malty Malt Loaf

A British classic (actually Scottish… thanks to Mr Montgomerie!), Malt Loaf is a perfect pick-me-up for those in a rush or something indulgent with a cup of tea as a snack in the afternoon at your desk. This recipe will produce a loaf that is less chewy but more fruit laden than the supermarket variety but still packing a malty sweet punch. The dried fruit should be soaked in a strong black tea adding richness and a little mixed spice for background. Serve preferably with butter after being partially toasted, as the loaf holds a fair amount of moisture giving it the most amazing texture. Also enjoyable cold!

Personally I’d rather go for a larger loaf versus the usual 450 Gram loaf tin (small AKA 1lb loaf tin) as for convenience I will slice this larger loaf into 12 slices and then freeze for lunches (this also works out to around 220 calories a piece, not too bad for a mid afternoon snack I suppose!).

Ingredients List:

  • 2 Eggs, beaten.
  • 250G Plain Flour.
  • 85G Light brown sugar.
  • 1/2 Tsp mixed spice, you can omit this or even substitute with freshly grated nutmeg!
  • 175G Malt Extract.
  • 150ml Hot Black Tea.
  • 300G Dried fruit, sultanas work well.
  • 0.75 Tsp baking powder.
  • 0.5 Tsp Bicarbonate Of Soda.

Method:

  1. Pre-heat the oven to gas mark 2 (130C for fan assisted ovens), then grease and line a 900G (2lb) loaf tin. You can usually get away with lining the base only, with good non-stick coated tins.
  2. Brew and measure out your tea and combine with the dried fruit and mixed spice, let infuse for 10 minutes.
  3. Add the sugar, malt extract and eggs whilst mixing well. Add the flour as well as the bicarbonate of soda and baking powder, quickly stir before finally pouring into the loaf tin.
  4. Bake for around 1 hour, checking it around the 45 to 50 minute mark. Once cooked (using a skewer to check) let cool before removing from the tin. Serve the malt loaf sliced then toasted and buttered with a suitable cup of tea.