Devonshire Scones

I can’t believe that it’s taken me 39 years (nearly 40 – but let’s not go into details, eek) to eat (never mind bake) my first scone! It was well worth the wait, however, as they were delicious 🙂 Last weekend I decided to bake Mary Berry’s Devonshire Scones; you can find the recipe on page 123 of her book 100 Cakes and Bakes. Will (my hubby) loves scones, so I thought I would give them a go.

Making the Scones

Step 1: Gather the ingredients

First of all, I gathered together all of the ingredients to make the scones:

  • 450 g self-raising flour
  • 2 rounded tsp baking powder
  • 75 g butter (room temperature)
  • 50 g caster sugar
  • 2 large eggs
  • Approximately 225 ml milk

Equipment-wise, you need two baking sheets. Mary Berry says that this recipe makes 8 – 10 large (9 cm) scones or 20 smaller ones. I was able to make 17 from my batch and they were about 5 to 5.5 cm in width, so I guess mine turned out to be on the smaller side. I used the cutter size recommended in the recipe, so they couldn’t really have turned out to be any other size anyway!

Ingredients
Devonshire Scones Ingredients
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Butterfly Cakes

Last weekend I decided to bake butterfly cakes – another first for me 🙂 I followed Mary Berry’s recipe on page 51 of her book 100 Cakes and Bakes. I love this book – it’s full of great recipes and I come back to it time and time again. I thought it would be nice to bake these butterfly cakes in pretty baking cases, so five minutes before my hubby went to the shops, I asked him to look for some. But when he returned, he said he’d forgotten to look! Typical eh! So I made do with the plain baking cases in my cupboard. To make the cakes look visually more exciting (and because my husband is a chocolate fiend) I decided to bake half the batch with plain butter cream icing and the rest with chocolate icing. I think they turned out well – I just wish I hadn’t taken 235 photos, as it made selecting photos for this blog post a little tedious 😉

Making the Cakes

Step 1: Gather the ingredients

First of all, I gathered all the ingredients to make the cakes. Here’s what I used:

  • 100 g unsalted butter (softened)
  • 100 g caster sugar
  • 2 large eggs
  • 100 g self-raising flour
  • 1 level tsp baking powder

I still haven’t bought matching bowls for my ingredients yet!:

Cake Ingredients
Butterfly Cake Ingredients
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Raspberry, White Chocolate & Pistachio Profiteroles

Last weekend I decided to make profiteroles for the very first time. I have never attempted choux pastry before, so I was excited to give it a go! I found a really lovely looking recipe for raspberry, white chocolate and pistachio profiteroles on the BBC Good Food website, so decided to use this. There were many comments about the recipe saying it included too many eggs, that the mixture was too runny and that the profiteroles turned out to be more like pancakes than profiteroles. In my naivety, I decided to just give it a go, thinking mine would be ok… well, I was wrong! Once I added the three large eggs specified in the recipe, the mixture was destroyed; it became a runny liquid which was impossible to pipe:

Runny Profiteroles
This is the result of  making choux pastry using the recipe above!
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