Scrumptious Scones

Being a proper foodie you’d expect and not be surprised that I watch the Food Network Channel. I love discovering new chefs and also watching repeats of my favourite series.

Anna Olson is a chef I’m unfamiliar with, however since watching her ‘Bake’ series I have been hooked. She explains the methods so well and it makes you feel confident enough to try new recipes and you feel reassured that they will be a success.

My dad makes amazing ‘traditional’ English scones, you can see the recipe here English Cream Tea
However, I liked Anna’s American twist on the English classic. I loved the unusual shape, as usually I do them round and the filling of cranberries, I normally use sultanas. Here is how they turned out:




Before the icing….


…and after. A real treat.
Of course you wouldn’t have them with clotted cream and jam, however they were certainly different and I loved the hint of lemon and the icing on top. Delicious. I believe it’s worth trying a variation on a recipe from time to time and you know what they say; you should try something new everyday, why not these Lemon and Cranberry Scones?! 

Stephy x x


Lemon Squares 

One of my favourite flavours is lemon. It was not so long ago though when I didn’t like lemony things, funny how your taste buds change as you grow up. Now I can’t get enough of it!! Some previous recipes I have shared including lemon are; Lemon Cupcakes and Lemon Madeira Cake 

To add to the collection I stumbled across a recipe for Lemon Squares and decided to do my take on them. The texture resembles a meringue On top, quite soft and light but they are like a biscuit/cake on the base. So light and zesty, a firm favourite now. Give them a try, you won’t be disappointed – I certainly wasn’t. 

Lemon Squares 

-100g Plain Flour 

– 35g Icing Sugar, sifted 

– 75g Butter, chilled and cubed 

– 3 Large Eggs

– 275g Caster Sugar 

– Grated Zest 1 Lemon 

– 150ml Freshly Squeezed Lemon Juice 

– 50g Plain Flour, Sifted 

Preheat the oven to 180degrees. 

Oil and line a 18cm square tin. 

Rub together the butter, icing sugar and flour until it resembles breadcrumbs. Tip into the prepared baking tin and press firmly down forming an even layer. Prick with a fork and bake for 12-15mins until lightly golden. 

Reduce the oven temperature to 150degrees. 

Whisk the eggs, sugar and lemon zest until smooth. Gradually add the lemon juice whilst still whisking. Then finally add the flour and stir to combine. 
Tip onto the baked base. Bake for 35-40mins so the top is set and slightly crispy. 

Leave to cool completely. 

Remove from the tin. Lightly dust with icing sugar and cut into squares. 


Bouillet Patisserie – Lyon

Having already sampled the delightful gateaux’s in a patisserie in the centre of Lyon we decided to travel around the city to discover more culinary delights!

Viola we found this fabulous patisserie. The Macarons were a delight. I scoffed the most tastiest Macarons I think I’ve ever eaten!


It was well worth the steep climb to reach the shop, French streets are so pretty. Rustic and full of charm and character.


I ate a variety of flavours including; pistachio, coffee, chocolate orange and lemon. Tres tres bon! Before you ask, no I didn’t share them, I ate them all myself as something’s in life are meant to be indulged by oneself and this is one of them.

The patisserie Bouillet is well worth a visit.




You are truly spoilt for choice, not a bad thing, but I found the Macarons particularly superb!

Next to try making them myself…….

Stephanié x x


Lemon Cupcakes

Had a very busy weekend but decided to do more baking; not having much butter though it limited what I could make this afternoon so I made a small batch of lemon cupcakes. They are simple, quick to make and being small in size cool fast so they can be decorated much quicker.

Lemon Cupcakes
Makes 12 cupcakes


For the Cupcakes
– 4oz Butter
– 4oz Caster Sugar
– 2 Eggs
– Zest of 1 Lemon
– 4oz Self Raising Flour
– 2tbsp Milk

For the Icing
– 2 Cups Icing Sugar
– Juice of 2 Lemons
– Sweets to decorate


Preheat the oven to 170degrees.

Cream the butter and sugar together until creamy. Add the lemon zest and mix through.
Add the eggs one at a time, stirring until well combined.
Sift in the flour and stir through and finally add the milk and give it a good final mix until it’s well combined.

Spoon the mixture into paper cases, should make exactly 12.
Bake in the preheated oven for 15-20mins.


When cooked through remove from the oven.


Cool completely on a wire rack.


Begin preparing the icing, sift the icing into a bowl and then add the lemon juice and mix well until you achieve a thick icing. It should be quite stiff, if it’s too runny add more icing sugar or if it’s too stiff add a little more lemon juice or a little cold water.

Spoon the icing onto each cupcake and top with a sweet of your choice. I use the lemon and orange sweets – you can buy them from your local supermarket from the baking aisle.



Eat and enjoy!


Serving suggestion – great with a nice pot of tea. 🙂