Fruit Scones

I used to really struggle making scones – they would never rise. I decided to pick a simple recipe and alter it until I found my perfect scones. Originally, the recipe called for 300g of plain flour. When I first made the scones, I didn’t have enough and substiuted 100g with self-raising flour. The result? Splendidly light scones!

Fruit Scones

Unfortunately, this picture was taken by me. I’m sure my photograpy skills will improve soon. Or at least I really hope they do.

This recipe yields around six to eight scones.

200g plain flour
100g self-raising flour
4 tsp baking powder
good handful of raisins
Pinch of salt
75g unsalted butter, softened
70g caster sugar
1 egg
120ml cream
1 tsp vanilla extract (optional)
1. Preheat oven to 200 C and lightly grease a baking sheet.
2. Sift the flour, baking powder and salt into a bowl.

3. Add the butter and rub in with your fingers until the mix resembles fine breadcrumbs. Stir in the sugar and add the fruit.

4. Beat the egg and cream together, with the vanilla extract. Pour into the flour mixture and bring together lightly with your hands into a dough.

5. Turn out onto a lightly floured surface and knead very briefly to form a fairly smooth ball.

6. Gently roll the dough out to a thickness of about 4cm. Use something round (such as a mug) to cut out the scones and place them on the baking sheet.

7. Brush the tops of the scones with milk, making sure the milk doesn’t flow down the side, and bake for about 15 minutes until risen and golden.

Chocolate Brownies with Ganache Frosting

This is the best recipe I have found for chocolate brownies – it came from, with a few personal alterations. The thick smooth ganache accompanies the gooey, fugdey brownies perfectly.

Milk or dark chocolate can be used for the brownies and the ganache. I prefer using dark chocolate – it gives a much deeper flavour.

Chocolate Brownies with Ganache Frosting

These pictures are my own – I think my photography skills are actually improving – yay! I was concerned about not capturing the dense fudgy-ness of these delectable treats, but I think these pictures definitely do them justice.

Chocolate Brownies with Ganache Frosting

Although these pictures look like they were taken by two completely different cameras and of different brownies, I can assure you they’re not. I must have just caught the perfect angle to show of the incredible gooey-ness of the ganache.

This recipe yields eight bite-size brownies. That may not sound like much, but because they are so rich, the size is perfect. Be careful though – they are incredibly moreish!

60g dark chocolate
57g unsalted butter
100g granulated white sugar
1/2 teaspoon pure vanilla extract
1 egg
48g all-purpose flour
1/8 teaspoon salt
Chocolate Ganache
45g dark chocolate
40ml cream
7g unsalted butter
1. Preheat oven to 165 degrees and place rack in center of oven. Grease a baking pan.
2. Melt the chocolate and butter in a large bowl and leave to cool before stirring in the sugar.
3. Next, whisk in the vanilla extract and egg.
4. Stir in the flour and salt.
5. Pour into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let cool on a wire rack.
6. Now to make the chocolate ganache. Melt the chocolate, cream and butter in a bowl and leave to cool.
7. Make sure the brownies and the ganache are completely cooled before spreading the chocolate loveliness over the brownies.
These brownies can be kept at room temperature (if it’s not too hot) or in the fridge.