Flour, Cake and Pastry

Hello! Today's recipe is a makeshift one. I fancied making some scones, but wasn't too sure what type or what shape to make, and so I ended up picking some fresh rosemary from the garden, and pairing it with some cracked black pepper and sea salt flakes. They turned out pretty scrummy! Ingredients 2 cups plain flour 4 tsp baking powder 1/4 tsp sea salt flakes, plus a little extra to finish 1 tsp sugar 1 tbsp. butter 1 tbsp. freshly chopped rosemary (or 1 tsp of dried) 1 cup milk (I didn't use the whole cup full, but you can use the remainder for washing before baking.) Method Pre-heat the oven to 220C. Sift the dry ingredients into a bowl, and rub in the butter. Add the rosemary, and mix again, before adding the milk. Combine with your hands to form a soft dough. Roll out on to a floured board to 1.5 inch thickness and cut into either rounds or squares. I also shaped some of mine into a doughnut shape by rolling out a section of the dough into a long thin ...

Ola! So I had a million blueberries left in my fridge this week that needed using up, but were slightly past their best. And what better way to use them up than to make some cupcakes? You could use any berries you like, or why not add some bananas and make them banana bread style? The choice is yours, but now you can use up those aging berries instead of throwing them! Ingredients 4oz self raising flour 4oz caster sugar 4oz softened butter 2 eggs 1 drop vanilla essence A handful of any left over berries Method Pre-heat your oven to 180C, and line a muffin tray with 12 cupcake cases. Put all the ingredients except for the berries in a bowl, and beat together well until all the ingredients are combined. Add in the berries and fold them in to the mix, until just combined. You need to go careful to not burst the berries, so just fold them in extremely lightly! Spoon the mix into the cupcake cases, and fill them approximately three-quarters full, this will give the mix cha...