Ham, Cheese and Leek Scones (12)

More delicious scones from Claire Ptak’s ” The Violet Bakery Cookbook”. When I lived in London I used to love visiting her stall in Broadway Market on a Saturday morning to pick up some naughty but nice treats. You can also make the scones in advance, then freeze and bake as and when needed. The dough will keep in the freezer for up to a month.

Sour Cream, Chive and Feta Scones (12)

Delicious savoury scones to serve on their own or alongside soups or salad.They are best eaten on the day they are made, but you can make the dough and freeze the scones individually for up to a month if you like. The recipe is from ” The Violet Bakery Cookbook” by Claire Ptak.

Cheesy Muffins (2)

175g grated farmhouse  cheddar 1 large onion, peeled and thinly sliced
2 plain English muffins, split 4 tbsps tomato or mango chutney.
A good knob butter

 

  1. Melt the butter in a small frying pan and gently fry the onions over a low heat, stirring occasionally, until golden.
  2. Preheat the grill and toast the muffins, cut side up.
  3. Divide the onions between them, then spread 1 tbsp chutney on each. Cover with the grated cheese.
  4. Grill until the cheese is just starting to melt.