These are fabulous for breakfast, brunch, afternoon tea, a midnight snack…. Pretty much all the time!! They are quite filling so one is enough per person if you are catering with other dishes. Opt out of the raw sugar if you like, or the wholemeal flour can be replaced with white if you’d prefer, however you’d like to make them, just get into it!!
60 g butter
3 cups wholemeal self-raising flour
2 tbs brown sugar
1 ½ cups milk
2 tbs milk for brushing
2 tbs raw sugar for sprinkling
Rub the butter, cold, into the flour until it looks like crumbs. Add the sugar and milk, stirring with a flat knife. Once combined, knead a little, add a little more flour if you think it needs it, and then work into a ball. Flatten out to about 4cm tall and then either use a scone cutter to press out your scones, or use your hands and freehand it. Place the scones in a baking tin close to each other so they are all touching. Brush with a little milk and sprinkle the raw sugar on top. Bake in a hot oven around 200 degrees Celsius for 15 minutes or until brown. Enjoy your beautiful scones!
School started in Queensland this week so us mums are all baking freezable treats to keep the kids going through learning in this heat. These muffins are usually a hit, so hopefully they are this time too!
100g triple smoked leg ham, sliced and diced
1 ½ cups wholemeal self-raising flour
1/3 cup olive oil
1 cup milk
1 zucchini, grated
1/3 cup parmesan cheese, shaved
Salt and pepper to your liking
Combine all ingredients in a bowl and mix until all together and happy. Spray a little olive oil into a muffin pan (or as my daughter did, a friend pan) and then share the mixture amongst the pan. Bake at 180 degrees Celsius for 30 minutes or until raised and smelling scrumptious! These can be wrapped in plastic once cooled and frozen for future use. They last 4 days in the fridge, or sometimes they are all gone within 15 minutes of being out of the oven!!
This is a slight adaption from a recipe a friend gave me from a Diabetes magazine. It is so lovely that I made it three times in a week! Once for works bake day, once for home and once for the cuppa tea after mass. The kids were very helpful in this, I made it with 14, 7, 5 and 3 year olds. They loved getting their hands in and mashing things up and squishing things, and stirring! It is my turn to stir now! Lol! But seriously, do try this, it is beautiful!
250 g frozen raspberries
80 g butter
½ cup cocoa powder
½ cup brown sugar
1/3 cup wholemeal flour
2 tbs plain flour
Handful of cashews
Icing powder for dusting
Get the kids to mash the banana and half the raspberries until all mushy. Clean hands or a fork should do – very fun, even for toddlers! Have the butter at room temperature (if it is Queensland Australia it will be runny, in Manchester UK you might want to melt it using the microwave or stove!). To the mashed goodness, add the butter, cocoa powder, brown sugar, flours and eggs. Everyone gets a turn at mixing! Mix mix mix! Whilst someone is mixing, someone else can be bashing the cashews a little to break them up. I place them in a snap lock bag and the kids bash them with a wooden spoon! Pour/spoon out onto a lined baking tray of a small slice tray. Everyone can pop the leftover raspberries on top and dot the cashew pieces around. Bake at 170 degrees Celsius for about 25 minutes or until a skewer comes out clean when you poke it. Once almost cooled, dust with icing powder and serve. This is amazing warm, and lovely in lunchboxes (if your school is nut free, just omit them). I also make this minus the nuts and plus a handful of toasted coconut! However you make it, go for it and love it! It is a fabulous slice for all!
Scones are apt any time of day, be it breakfast, morning tea, afternoon tea or a late night treat! I have previously posted a scone recipe here with wholemeal flour and raw sugar. This is my white flour, caster sugar version. However you make and bake your scones, just love them! They are simply a staple.
60 g butter
3 cups self-raising flour
2 tbs caster sugar
1 ½ cups buttermilk
1 tbs milk for brushing
1 tbs raw sugar for sprinkles if you like
Rub the butter, cold, into the flour until it looks like crumbs. Add the sugar and buttermilk, stirring with a flat knife. Once combined, knead a little, add a little more flour if you think it needs it, and then work into a ball. Flatten out to about 4cm tall and then either use a scone cutter to press out your scones, or use your hands and freehand it. Place the scones in a round cake baking tin close to each other so they are all touching. Brush with a little milk and sprinkle some raw sugar as if you’re a faery! Bake in a hot oven around 200 degrees Celsius for 15 minutes or until brown. As a variation sometimes I add fresh blueberries after kneading for a pop of oozy goodness. Serve with butter, jam, fresh berries and cream… whatever your heart desires! Enjoy your beautiful scones!
This is fabulous fresh and smashing toasted! It can be made ahead of schedule and frozen in inch thick slices. I send it in the kid’s lunch boxes, to work with my hubby and even serve it for breakfast on those beautiful autumn days where you just wake up wanting melted butter to ooze down something scrumptious!
125 g butter
1 cup brown sugar
Pinch of bi-carb soda
Sprinkle of cinnamon sugar
Sprinkle of nutmeg, less than half the sprinkle size of the cinnamon!
2 mashed overripe bananas
2 cups plain flour
Beat the butter and sugar together, then add the eggs one at a time. Add the mashed banana and spices and stir, then add the flour and bi-carb. Once combined really well, spoon into a lined log tray and bake at 180 degrees Celsius for approximately 50-60 minutes. The smell of your home will draw everyone in, and you’ll all be bananas together!
These really scrumptious. That’s all there is to say!
125 g butter
1 cup brown sugar
1 cup plain flour
1 cup self-raising flour
1 tsp baking powder
4 tbs cocoa powder
Handful of white choc chips or chopped white chocolate
Basically put everything together and combine well. Place heaped tablespoons on a lined baking tray about 5 cm apart and bake at 180 degrees Celcius for around 20-25 minutes until a little golden brown. You’ll smell them and know they’re ready! Let them cool on the trays….. but warning! Some might go missing as they cool….. if the kids are around, they’ll go like the best biscuits ever, cause they are!!