Here’s a fabulous recipe for classic scones. A very naughty Sunday treat to be enjoyed with clotted cream and jam!
350g self raising flour
1/4 tsp salt
1tsp baking powder
85g unsalted butter, cut into cubes
3tbsp caster sugar
175ml whole milk
1tsp vanilla extract
Squeeze of fresh lemon juice
Beaten egg to glaze
1. Heat oven to 220c. Tip flour, salt and baking powder into a bowl and mix.
2. Add the butter and rub in with your fingers until the mix looks like fine breadcrumbs
3. Stir in the sugar
4. Put the milk in a jug and heat in the microwave for approx 20-30 secs. Then add the vanilla extract & lemon juice.
5. Make a well in the dry mix and add all of the liquid. Mix it using a cutlery knife. Place the dough onto a floured surface and fold a few times. Pat into a round shape about 3cm thick.
6. Using a 5cm cutter, cut out as many scones as you can.
7. Glaze the top of each one with the egg and bake in the oven for 10mins
8. Enjoy with clotted cream, jam and tea : )
With a gasp of joy and utter excitement I woke this morning knowing I was heading to The Shorditch Vintage Fair held at Shorditch town hall.
When we arrived we were met with a single room of gorgeousness and hidden gems. My brain went slightly insane at this point and I wasn’t sure how I, or my bank balance, we’re going to handle it! After giving myself a could talking to and a budget of £20 I was skipping into vintage heaven!
Believe it or not (& my boyfriend couldn’t) I spent £19 of my £20 budget! Here’s the beauties I bagged:
The £2 bag
The £5 dress
My beautiful £12 1950’s necklace
Once I was spent up we headed to the vintage tea room for tea and cake. Served in beautiful vintage crockery it was a delicious way to end a very vintage afternoon.
After last weeks amazing yet hectic Birthday celebrations I welcomed a lazy Saturday with open arms! Obviously I had time to make these cupcakes, my take on strawberry cheesecake, the perfect companion to a cup of tea and a read of Vintage LIfe Magazine : )
Basic vanilla sponge with a dollop of strawberry jam in the centre, a cream cheese frosting and crumbled digestives on top.
What a truly fantastic week I’ve just had! Turning 30 hasn’t been bad at all. Grey hair and wrinkles haven’t even had time to enter my head.
I was treated by my wonderful boyfriend to a night at the Wam Bam Club held at the impressive Cafe de Paris in London’s Piccadilly. All I can say is WOW WOW WOW…….when can I go again. It was a night of sensory overload with a lovely 3 course meal, comedy, cabaret and of course plenty BURLESQUE : )
All the acts were sexy, sassy, confident and creative which lead to a truly electric night. The evening was hosted by the superb Lady Alex who’s enthusiasm and naughtiness made the experience fun and very memorable.
For me the burlesque acts stole the show and left me wanting more and also wanting to be a burlesque babe myself. I was very tempted when a lovely girl came round after the show to sell nipple tassels! If only they made them for big boobs!
All in all it was a 1st class experience that I would highly recommend.
Over and out.
Burlesque Babe wannabe
I don’t know about you but I LOVE strawberries. To me strawberries = summer. Hazy evening picnics and Wimbledon!
So yesterday me and my lovely boyfriend headed down to our allotment planted lots of strawberries! As soon as I got home I had to practice the classic Victoria Sponge in anticipation of our first strawberry harvest. It’s super delicious and very easy to make. Vintage picnic in the park anyone? 🙂
For the sponge:
- 175g sieved self raising flour
- 1 tsp baking powder
- 175g caster sugar
- 175g Stork
- 3 eggs
- ½ tsp vanilla extract
Mix all the ingredients together until well combined.
Divide mixture into 2 x 20cm round tins.
Bake at 170° for approx 30 mins.
Whilst the sponge is baking prepare the filling. You will need:
- Good quality strawberry Jam
- 1 carton of whipping cream
- Handfull of straberries cut into small chunks
Wisk the cream in a bowl until thick, stir in the chopped strawberries and set a side in the fridge.
Once the sponge has finished baking set aside to cool on a wire rack. When completely cooled smooth a layer of strawberry jam on one of the sponges. Then add the cream filling and place the second sponge on top. Viola 🙂
Now you see it……………………………………………..Now you don’t