Cheese Scones and Chocolate and Courgette Cake

The category is……QUARANTINE!

If you’re reading this in present day, then you’ll know that the world is, well on fire fight now. Baking can be quite therapeutic (for me at least!) so why not take this unexpected time indoors to brush up on your skills?

Holly Bond, is one of the most creative bakers I know and the latest friend of mine to do a guest post on the blog. She’s shared not one, but TWO recipes for you try at home.

To see more of Holly’s gorgeous creations, you can find her on Instagram at holly_bond.

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Cheese Scones

Ingredients:

  • 225g/8oz self raising flour
  • 1 teaspoon baking powers
  • 1 teaspoon smoked paprika
  • 1 pinch of salt
  • 55g/2oz chilled butter, cubed
  • 130g/5oz mature cheddar cheese
  • 100ml milk

 

Method:

  1. Heat the oven to 180C.
  2. Sift the flour, baking powder and paprika together until it looks like breadcrumbs.
  3. Add 100g of the cheese and evenly distribute in the crumb mix
  4. Make a well in the crumb and slowly add some of the milk (don’t add all of it!)
  5. Then, mix together until you have a firm but supple dough
  6. Roll out on a lightly floured surface, roll out until dough is 2cm thick. Use 8cm cutters.
  7. Place on a large baking sheet and with excess milk brush the tops and sprinkle the left over cheese on the tops. Bake for 15-20 mins.

 

Chocolate Courgette Cake

Ingredients:

Cake

  • 350g/12oz self raising flour
  • 50g cocoa powder
  • 1 teaspoon mixed spice
  • 175ml extra virgin olive oil
  • 375g/13oz golden caster sugar
  • 3 eggs
  • 2 teaspoons of vanilla extract
  • 1 courgette grated

Chocolate ganache

  • 1/4 cup milk
  • 2 tablespoons of butter
  • 113g/4oz dark chocolate

 

Method:

  1. Heat the oven to 160C
  2. Combine the flour, cocoa powder and mixed spice in a large bowl
  3. In other bowl combine the oil, eggs, sugar, vanilla and grated courgette
  4. Mix the dry and wet until well combined
  5. Pour the mixture in a 23cm cake tin.
  6. Bake for 40-50 mins, test if the cake is done by putting a knife/tester in. If it comes out clean it is ready.
  7. Once the cake is ready, place it on a cooling rack.
  8. To make the icing, chop the chocolate into small pieces and put in a heat proof bowl.
  9. Put the butter and milk in a small pan and cook until butter has melted and small bubbles form around the pan.
  10. Then pour onto the chocolate and mix until smooth.
  11. Wait for the cake to cool, then add the icing.

 

Looking for other simple recipes? Why not try my Gluten Free Peanut Butter Cookies, which have just 3 ingredients? You could also try my Banana Bread, a recipe that makes great use of, you guessed it, old bananas.

 

 

 

 

 

 

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