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This month's competition prize includes the chef of the month trophy and our signature apron, and bag but also Nadiya hussains's expectional Nadiya Bakes.

Nadiya instructs the world on the wonderful everyday with infectious joy and unbound enthusiasm. She embodies all that is great about the contemporary British food scene. Her food is decidedly British and modern but she incorporates classic flavours and techniques from all over the world including Thai, Bangladeshi and Japanese cuisines with incredible imagination and unabashed flair.

The former stay at home mum of three has proven that anyone can rise to the top. She her own TV cookery series Nadiya's British Food Adventure She's a columnist for The Times, has signed publishing deals where she has penned 10 books to date, 6 of them are cookery books


Our scone recipe is simple and it doesnt require any technical equipment outside a set of scales, a rolling pin and a large mixing bowl. They are light and have a great texture with nice lemon finish, or you can leave out the sugar and add some herb and grated cheese and they make a brilliant substitute for dumplins in your beef stew.

We are very proud of our scone recipe, Rob used the recipe at Rosylee tearoom. and when made properly we would be happy to put them up against any scone in the world!

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450g Self Raising Flour

110g Butter

1 Pinch of Salt

50g Sugar

250ml of Milk

2 Eggs

100g of fruit or chocolate or whatever you want to add


  1. First place flour, sugar and salt into a large mixing bowl 
  2. Soften the butter in the microwave, the butter must be softened not melted, then run your finger through the butter and flour and rub together until the butter is thoroughly mixed in. 
  3. then add your milk, 2 eggs and your flavourings, we prefer just a little lemon zest but go wild add some cherries or sultanas as well
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4. Combine ingredients until it starts to form a dough, it should be soft and touch dry, feel free to add some extra four if it the mix is still sticking to your hands. Try not to over work it it can make the scone a little tight and they won't cook properly.

5. When the dough is combined tip out on to a floured surface and knead just until the surface is smooth again trying not to over work it

6. Roll out the dough until it is about 5cm thickness, and cut out the scones using a cutter ring or a knife if you don't have a cutter, dipping your cutter/knife between each scone to ensure they raise and cook evenly

7. Once you have gotten as many full scones out of your first roll recombine the rest of the dough roll out and cut some more out of what is left of the mix

8. Whisk the final egg and brush it on to the top of your scones. place on a tray lined with grease proof, leaving about an inch bretween each scone and bake a pre-heate oven at 180° for about 25 minutes or until they sound hollow when you flick the underside of the scones