RAW HONEYDEW HONEY
A high viscosity, full bodied raw honey with an intense woody flavour.
NEW PRODUCTS: RAW HONEY & POLLEN INFUSED CHOCOLATE
A slight twist on the classic scone. Roasted hazelnuts and dark chocolate are the perfect combination to give a nutty crunch and rich flavour. Add some clotted cream and an extra drizzle of honey for a delicious Easter treat.
Preheat the oven to 180 degrees C fan and line a large baking tray
Place the hazelnuts on a baking tray and roast for 5 minutes whilst making the scone dough
In a food processor, whizz together the flour, butter, mixed spice and caster sugar
Add the egg and milk, then the honey and continue to pulse
Crush the roasted hazelnuts whilst the dough is forming
Once fully combined and a dough texture is starting to form turn out the scone mix into a bowl and add the roasted hazelnuts and dark chocolate chips
Mix using a wooden spoon or your hands until the chocolate and nuts are evenly distributed
Sprinkle a little flour over your work surface to prevent sticking and turn out the dough, gently shaping into a ball
Place the ball onto the lined baking tray and press down creating a wide circle shape
Cut the dough into 8 equal triangles and brush the tops with a little milk
Place in the oven for 15-20 minutes or until golden brown and cooked through
Once fully baked remove from the oven and allow to cool slightly
These scones are best when eaten on the same day, slightly warmed.
Ella is based in the beautiful Cambridgeshire countryside and she specialises in capturing food and gardens in all their glory!
Her Nana always invited her to help her in the kitchen and she was an outstanding baker, creating the most delicious cakes and puddings. Ella’s love of food began in her childhood – standing on a chair at the kitchen table, helping create dishes that gave her a huge sense of wonder.
She loves to bake with her children and creates beautiful imagery in the hope it brings joy to others.
If you’d like to know more about Ella visit Ella’s website.