Queen’s Platinum Jubilee Recipe Ideas

With the Jubilee Bank Holiday nearly upon us, we’re getting into the street party spirit with two Ragdale Hall recipes fit for royalty. Pair either one of these baked goods with a fabulously British cup of tea!

Feta and Sun Blushed Tomato Scones

Ingredients

450g self-raising flour

Pinch of salt

100g chilled butter

50g feta cheese

50g of chopped sun blushed tomatoes

3 torn basil leaves

1 large egg

200ml milk

3 tbsp vegetable oil

Method

Pre-heat the oven to 200 degrees, fan oven 180 degrees or Gas Mark 6. Lightly grease a baking sheet.

Sift the flour and salt into a large mixing bowl, then rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the feta cheese and chopped sun blushed tomatoes adding the torn basil leaves too.

Beat together the egg and milk then gradually add just enough to the rubbed-in mixture to make a soft (but not sticky) dough.

Turn the dough out onto a lightly floured surface, flour your hand a little, the knead the dough lightly. Wrap in cling film and chill for 10 – 15 minutes.

Roll the dough to about 2.5cm thick, then stamp out rounds using a 5cm cutter. Arrange on baking tray and brush the scones with any remaining milk and egg mixture.

Bake for 12 -15 minutes until well risen and golden brown and let cool.

Slice and serve with butter.

Lemon, Olive Oil and Hemp-Seed Loaf Cake

Ingredients

Zest of 3 unwaxed lemons

200g caster sugar

6 large eggs

4 tbsp semi skimmed milk

100g olive oil spread, melted

150ml mild olive oil

Juice of 1 lemon

300g self-raising flour

50g hemp seeds

Method

Preheat the oven to 180 degrees, fan over 160 degrees or gas mark 4. Grease and line 2 x 900g loaf tins.

Put the lemon zest and sugar into a food processor or blender and pulse them together for just 10 seconds. Tip into a large mixing bowl and add the eggs. Whisk together until light and fluffy.

Slowly mix in the milk, melted spread, olive oil and lemon juice. Gently fold in the flour and hemp seeds, using a large spoon.  Make sure you don’t beat the mixture at this stage, or you will lose the volume.

Transfer into your pre prepared tins and bake for 35-40 minutes. Let cool on a wire rack and slice.