Apple and thyme scones

I was very lucky to be taken on a trip to the Lake District for my birthday.  We ate out at Fellinis in Ambleside and the restaurant was lovely.  I ate Potato, leek and applewood smoked cheddar pastry with leek butter sauce to start and then pecan and beetroot salad, followed by brioche pudding.

When it came to dessert I was torn, and Apple and Thyme Crumble came in at a close second place. Intrigued by the idea of apple and thyme together, I decided to have a go at making apple and thyme scones.

Apple and thyme scones

Apple and Thyme Scones (Makes about 10 scones) 

1 medium Granny Smith apple
1/2 tbsp lemon juice
225g plain flour
3 level tsp baking powder
a pinch of salt
50g butter, diced
50g caster sugar
150ml milk
1/2 tbsp fresh thyme, finely chopped

1. Preheat the oven to 220°C.

2. Peel and core the apple and cut into small cubes.  Put them into a bowl and cover with the lemon juice to stop the apple discolouring while you prepare the rest of the ingredients.

3. Sift the flour, baking powder and salt into another large bowl. Add the butter and rub into the flour.  Mix in the sugar, thyme and the apple. Add the milk into the dry mixture, reserving about 1 tbsp for glazing the top.

3. Mix everything together using a knife.  The dough will be soft but shouldn’t be sticky.  Roll out on a floured surface.  Use a cutter to cut the scones out.

4. Place on a lightly greased baking tray.  Brush the tops of the scones with the rest of the milk.

5. Bake for about 12 minutes until the tops are golden brown and the scones are nicely risen.

Other ideas for flavourings for scones:

Orange and dried cranberries
Apple and glace ginger or Apple and cinnamon
Cherry and ground almonds


Cake it to the limit 🎂

I’ve been a baking machine over the last few weeks. We had a wedding in the family, and the bride and groom asked guests to bring cakes for a ‘cake-off’ and I made this toffee apple cake.



There was also an event at work  where we were asked to provide cakes. I made this lemon and almond cake, which went down a storm and tasted fabulous, but was a little crumbly when trying to cut into slices.


My final contribution was a chocolate mint marble cake.


Chocolate Mint Marble Cake

175g butter at room temperature
175g caster sugar
3 large eggs
175g self raising flour
1 tsp baking powder
1 tbsp cocoa powder
Peppermint extract
Green food colouring

Glacé icing
100g icing sugar
1 tbsp cocoa
75g chocolate mint bubble-style chocolate bar

1. Preheat oven to 180°C. Grease and line a deep 20cm baking tin with baking parchment.

2. Cream the butter and sugar together until light and fluffy. Beat the eggs in one at a time.

3. Add the flour and baking powder and gently mix in. Divide the mixture into two. For the mint mixture, stir in a few drops of peppermint essence and the green food colouring. For the chocolate mixture, blend the cocoa powder with 1 tablespoon of boiling water. Stir well into a smooth paste. Thoroughly fold this into the cake mixture.

4. Add the two sets of mixture to the tin in a random fashion to make the marble effect. Bake in the oven for 25-30 minutes. Ensure the cake is cooked through and is well risen before removing from the oven. Allow to cool. Remove the baking parchment from around the cake.

5. Once the cake is completely cold, you ice the cake. To make the glacé icing, mix the icing sugar, cocoa and 1 tablespoon of hot water thoroughly to make a smooth paste. Pour over the top of the cake. Crumble the bubbly mint chocolate bar and use to decorate the top of the cake, covering the icing.

(I forgot to take a picture of the cake when sliced to show you the inside, but it’s definitely worth the effort for the fun effect.)

Festive overnight oats

Overnight oats have been a food trend for a while. I like recipes that are flexible like this one is as you can add different things depending on what you have available, although I have to say, I’m not often organised enough to make my breakfast the night before!


Festive Overnight Oats (2 servings, unless you’re REALLY hungry)

1 cup porridge oats
1 cup of milk and yoghurt, roughly half of each (you can use fruit juice instead of milk)
1 apple, peeled and then coarsly grated (you could use finely grated carrot, or a mix of carrot and apple)
1 tsp ground cinnamon
1 tsp ground nutmeg
A handful of mixed dried berries (mine contained raisins, golden sultanas and cranberries)
A drizzle of honey or maple syrup

Mix all the ingredients apart from the honey/syrup together to combine them well. Leave in the fridge overnight. Drizzle with honey/syrup before serving.

Vegan Sticky Ginger cake

I’ve not been posting much on this blog recently; the main reason being that we’re tackling a whole bunch of allergies in our household, which makes trying new recipes a bit of a challenge.

This recipe is for a cake, and it’s pretty good to say it cuts out a lot of allergens.


Sticky Ginger Cake (makes one loaf)

120g black treacle
50g vegetable oil
60g sugar
1 apple
1 banana
250g gluten free flour
1 tsp (gluten free) bicarbonate of soda
4 tsp ground ginger
200ml soya milk
75g stem ginger, chopped into small chunks (optional)

  1. Preheat the oven to 180°C.
  2. In a large mixing bowl, stir together the treacle, oil and sugar.
  3. Peel and core the apple and grate it. Add to the mixture.
  4. Mash the banana and stir this in.
  5. Sieve the flour, bicarbonate of soda and ground ginger into the mixture.
  6. Stir in the milk and the stem ginger, if using. (The recipe works well without it, so I wouldn’t buy stem ginger specially, but it does taste great.)
  7. Pour the mixture into a prepared loaf tin. Bake in the preheated oven for at least 1 hour, but it might need up to 30 minutes longer, so keep checking in it. If you need to, cover the top of the cake with foil to prevent it from burning.
  8. If you’ve used some stem ginger, drizzle some of the syrup from the jar over the cake while it is still warm to add to the stickiness. Otherwise, leave to cool.

(Next time I make this I’m going to make a lemon icing, which I think will be a nice addition.)