The festive season is over and we have moved into another year...the year of the Monkey apparently?! Bet you all had plenty of food, good company and too much fizz?! I know we did!

Its now time to sit back, relax, maybe read the paper and just chill out...on the new cushions we made... Thanks to the lovely Tom and Fer at Red Bank Roasters (our coffee supplier) we now have some cushions made of the coffee sacks that the beans get delivered in! Gotta love a bit of hessian...right?!

Back to the Warm Cheese scones.... flying out the door since we got back from Christmas holidays, I literally can't make them fast enough! We are serving them warm with some good ole salty butter and the scrumptious Hawkshead Damson Chutney...a truly winning combination!

Have a go at making them yourselves....

Cheese Scones

Warm oven to 170.

Mix the following so that the butter is fully worked into the dry ingredients:

  • 175g softened butter
  • 700g self raising flour
  • 1tsp baking powder
  • 2tsp mixed herb
  • 200g grated mature cheddar

Once dry ingredients are fully mixed add:

  • 250ml milk
  • 2 eggs

When all well combined, roll mixture out to approx 4cm/1.5in and use pastry cutter to make approx 10 scones.

Place on baking paper, brush with egg wash and bake in oven for 18-20 minutes…YUM!

We've been asked by a few customers for our Date and Coconut slice. It is a recipe that we use that is suitable for Vegans and people with a Gluten intolerance. We were recently contacted by a journalist who regularly writes for Vegetarian times magazine and produces a guide book full of veggie cafes in the UK. He was asking about what vegan options we heres one of them for you!

Date & Coconut Slice

  • Soak 675g dates with 200ml boiling water and 1 tsp vanilla essence. So that the water is fully absorbed.

Melt the following

  • 335g marg – SOYA spread or pure sunflower spread, 
  • 270g soft brown sugar
  • 160g syrup

Mix the following with the melted ingredients above

  • 225g Gluten free Flour
  • 225g desiccated coconut
  • 335g oats
  • 1tsp Gluten Free Baking Powder

Layer oats-dates-oats and bake 25-30min/170C in 9inch square tin. 

You can change up the middle part of the filling and try putting some grated apple in or Prunes or a mixture of both!

If you aren’t vegan or Gluten intolerant then use dairy and wheat flour!

Found this stunning creature in Manchester just before Christmas...not sure who painted it, but it sure did bring a smile to our faces! Is anybody out there any wiser about the artist?!

Well folks, enjoy creating what you want for 2016...and we'll be seeing you over the counter behind the ever diminishing pile of cheese scones!

Claire and Alec x

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