Well I hope everyone had a relaxing Easter.... now it is over this only means one thing to me and that's the cricket season is about to commence.
The calls from my husband asking for homemade delights from my kitchen have already begun and I am gathering recipes to try out something new.
Cricket teas are legendary and being brought up in a small Welsh community my husband (and myself) loves nothing better than an English (or Welsh!) cream tea.
Crumbly scones, squidgy cake, sticky jam and lashings of cream with the perfect cup of English tea.
In 1706 Thomas Twining opened London's first tearoom and from there grew and grew around the country proving very popular with ladies.
Here is my favourite scone recipe:
225g/8oz self raising flour
pinch of salt
25g/1oz caster sugar
150ml/5fl oz milk
1 free-range egg, beaten, to glaze (alternatively use a little milk)
Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
Mix together the flour and salt and rub in the butter.
Stir in the sugar and then the milk to get a soft dough.
Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden.
Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.
We recently made some cupcakes and personalised them for one of the cricketer's special birthdays. They had all his achievements on through his cricketing career and he was overwhelmed with them.
Don't forget we have new Father's Day Cupcake Toppers under our Seasonal Section.
For your first order use the discount code FREEPOST17 (Only one per customer) for free 1st class postage.
Don't forget please leave us a comment below and let us know your ideas and anything we can help you with.
Bye for now!!
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