I have received some lovely emails, including one from one of our very busy healthcare workers, asking me to do more baking recipes. I am happy to, and here are the first two.

These scones are very easy to make and are delicious. My daughter Lucia (nine) has gotten very good at them. You could add dried fruit, sultanas or lemon zest if you like. I often make double the amount of the mixture and cut it and freeze. You can bake them from frozen but they will take a few minutes longer to cook.

Serves these scones with either strawberries, jam or go all out and make the compote. This compote is delicious with ice cream or over a pavlova.

I do this coffee cake often in the cookery school and it is a real treat with a cup of coffee. The toasted nuts give an interesting texture. It is worth getting some coconut sugar. It is delicious and keeps the cake moist. I use it a lot for cupcakes. You use less of it, and it doesn’t taste of coconut!

Happy cooking,

Neven

Recipes

Scones with strawberries & cream

Scones with strawberries & cream. \ Janine Kennedy

Makes eight to 10

225g (8oz) self-raising flour, extra for dusting

pinch of sea salt

pinch of baking powder

75g (3oz) butter, diced

1 large egg

3 tbsp buttermilk, extra for brushing

To serve:

300ml cream

Fresh strawberries

  • 1 Preheat the oven to 220°C (425°F) gas mark 7.
  • 2 Sift the flour into a bowl with the salt and baking powder, then rub in the butter until it resembles breadcrumbs. Beat the egg with the buttermilk.
  • 3 Make a well in the centre of the flour mix and using a palette knife, gently and quickly stir the liquid into the flour. Bring the dough together with your hands.
  • 4 Lightly flour the work surface. Turn out the dough and roll out to a 2.5cm (1in) thickness. Stamp into 5cm (2in) rounds with a cutter and then bring the trimmings back together and roll out again to cut out – you should get 8-10 in total.
  • 5 Arrange on a parchment lined sheet and brush the tops with buttermilk. Bake for 10-12 minutes until well risen and golden brown. Leave to cool on a wire rack for at least 10 minutes.
  • 6 Pour the cream into a bowl and whip until soft peaks form. Split the cooled scones and arrange on plates. Top with the whipped cream and strawberries to serve.
  • Neven’s compote

    500g (1lb 2oz) strawberries

    4 tbsp caster sugar

    2 tbsp lemon juice

  • 1 Cut off the strawberry stalks and then cut in half or quarters and put in a saucepan with the sugar and lemon juice.
  • 2 Heat gently until the sugar dissolves, then bring to a simmer.
  • 3 Cover and cook for 3 minutes until dark red and syrupy. Allow to cool.
  • Coffee cake with mixed toffee nuts

    Makes four ½lb loaves

    150 g (5oz) butter, softened, plus extra for greasing

    100g (4oz) coconut sugar

    1 tsp vanilla extract

    1 egg

    1 egg yolk

    150g (5oz) plain flour, sifted

    1 tsp baking powder

    1 tbsp instant coffee

    1 tsp hot water

    5 tbsp milk

    For the toffee nuts:

    100g (2oz) demerara or coconut sugar

    50g (2oz) honey

    75ml (2fl oz) hot water

    1 tbsp softened butter

    120g (3oz) toasted mixed nuts (flaked almonds, walnuts and pecans)

  • 1 Preheat the oven to 160°C (325°F/gas mark 3).
  • 2 Lightly grease 4 x half pound mini loaf tins with butter or alternatively a 23cm (9in) loose-bottomed cake tin and line with parchment paper.
  • 3 Place the butter, coconut sugar and vanilla extract in a bowl and beat with electric mixer until light and creamy.
  • 4 Add the egg and egg yolk and beat well until combined.
  • 5 Add the flour and baking powder and beat again until combined.
  • 6 Place the instant coffee and hot water in a cup and mix well.
  • 7 Add the coffee and milk to the butter mixture and fold it through using a large metal spoon.
  • 8 Spoon the mixture into the prepared cake tin.
  • 9 Bake for 25 minutes if using the small loaf tins or 35-40 minutes for the loose bottom tin, until cooked through when tested with a skewer.
  • 10 Leave to cool in the tin for 5 minutes, then transfer to a wire rack and leave to cool completely.
  • To make the toffee nuts:

  • 1 Place the demerara/coconut sugar, honey and hot water in a small pan over a medium heat.
  • 2 Cook for 6-8 minutes, without stirring, until golden brown and slightly thickened.
  • 3 Add the butter and another tablespoon of water and cook for 3 minutes.
  • 4 Add the mixed nuts and stir well until they are all evenly coated.
  • 5 Spoon immediately over the cake and serve straight to the table.