So that's what they mean by a 'snow day'

Yes that's right, I'm one of those shameless teachers who's been off school for the past two days. In my defense I was told that school was closed as I was getting ready to set off so... y'know, I tried.

Anyway, what better way to spend the day than bake?


Makes 6 - 9 scones

225g self raising flour
1/2 tsp salt
55g unsalted butter
115g grated Cheddar cheese
150ml milk
1/4 tsp dry English mustard
pinch cayenne pepper
1 egg, beaten

1. Heat the oven to 220 C / 425 F / gas mark 7. Flour a baking sheet.
2. Sift the flour with the salt into a large bowl. Rub the butter until the mixture resembles breadcrumbs. Add the Cheddar cheese, cayenne pepper and dry English mustard, mixing all together.
3. Make a deep well in the flour, pour in the milk and mix into a soft, spongy dough with a knife.
4. On a floured surface, knead the dough very lightly until it is just smooth. Roll or press out to about 2.5cm / 1 inch thick and stamp into rounds with a small pastry cutter. Gather the scraps together and cut into more scones.
5. Brush the scones with beaten egg for a glossy crust.
6. Bake the scones at the top of the oven for 15-20 minutes, or until well risen and brown.

Spread with butter and eat as soon as humanly possible without burning your mouth!

My idea of heaven

This is pretty much my idea of heaven (at least for this evening anyway). Friday night it may be, but I haven't had a proper Cornish Cream Tea in months, so was very pleased to discover the other day that Remy had got some Rodda's Clotted Cream in stock at L'Epicerie.

I'd never made scones before, but managed to pick up a cheap copy of Leith's Baking Bible at a book sale recently, and it certainly didn't let me down. Recipe is below, and these were of course accompanied with the aforementioned clotted cream and home-made strawberry jam. Enjoy :)

Makes 6
225g self-raising flour
1/2 teaspoon salt
55g butter
30g caster sugar (optional)
115g raisins (optional)
150ml milk
1 egg, beaten


Heat the oven to 220 C/ 425 F/ gas mark 7. Flour a baking sheet.

Sift the flour with the salt into a large bowl. Rub the butter until the mixture resembles breadcrumbs. Stir in the sugar, if using (and also raisins if making fruit scones).

Make a deep well in the flour, pour in the milk and mix to a soft, spongy dough with a knife.

On a floured surface, knead the dough very lightly until it is just smooth. Roll or press out to about 2.5 cm thick and stamp into rounds with a small pastry cutter. Gather the scraps together and cut into more scones.

Brush the scones with beaten egg for a glossy crust, sprinkle with flour for a soft one or brush with milk for a lightly gloss and soft crust.

Bake the scones at the top of the oven for 15-20 minutes, or until well risen and brown. Leave to cool on a wire rack, or serve hot from the oven (obviously, we opted for the latter of the two!)