Cheddar Cheese Apple Spelt Scones 
300g white spelt flour plus a little extra for dusting.
½ tsp baking powder
75g butter, chilled and grated
125g Extra Mature Cheddar, grated
sprigs fresh thyme leaves
2 apples grated
1 medium free Range Egg
135 ml milk
Preheat the oven to 200ºC
Line a baking tray with parchment paper.
Tip the flour into a large mixing bowl and stir in the baking powder.
Grate the cold butter into the flour.
Use your fingertips to rub it into the flour until it resembles fine breadcrumbs.
 Stir the grated cheese, the thyme leaves.
Peel your apple and grate into the mix.
Best your egg and add to the flour, mix
Add half the milk and combined. Add more milk, mix should be soft, come together with no dry bits, but not be wet.
Transfer the dough onto a lightly floured work surface, knead briefly until smooth then roll it out to 2cm thick. Using a pastry cutter, cut out 10 scones, re rolling the dough as you go.
Arrange the scones on the prepared baking sheet, making sure that they are spaced well apart without touching. Brush the tops with a little extra milk.
Grate cheese on top of each scone
Bake for 12-15 minutes until well risen and golden. Transfer to a wire rack to cool. Serve warm, buttered.
Apple Fritters
1 Pan vegetable oil for frying
187g Plain Flour
T tbs caster sugar
2 tsp baking powder
158ml milk
1/2 tsp salt
1 tbs Vegetable oil for batter
2 Eggs Beaten
354g chopped apples ( approx 5 apples)
Cinnamon Sugar
200g caster sugar
4 tbsp cinnamon
Heat oil in a deep pan.
Stir together flour, sugar, baking powder, and salt in a large bowl. Pour in milk, eggs, and oil; stir until well blended. Mix in apples until evenly distributed.
Working in small batches to prevent overcrowding, drop spoonfuls of batter into the deep fryer and fry in hot oil until golden all over, about 5 minutes.
Use a slotted spoon to transfer fritters to a paper towel lined cooling rack.
Toss warm fritters with cinnamon sugar in a bowl until well coated.
Enjoy Warm, Serve with Blackberry Jam

White Ghost Pumpkin & Peach Jam
Makes approximately 2 Jam jars


500g pumpkin ( approx 2 small white ghost or orange pumpkins)
1 large orange juice & zest
1 lemon juice
250g jamming sugar.
3 peaches ( optional)

Chop pumpkins. Place all the ingredients in a pan and gently simmer on a medium heat. Crush down fruit as it softens. When at the desired jam thickness place in sterilised jam jars. Enjoy!


Preheat the oven to 220°c.
450g strong white flour
80g unsalted butter
80g Caster Sugar
1tsp cinnamon
1/2tsp Ginger
1/2 ground cardamom
1/2 All spice
1/4 clove spice
1/2 Ground Nutmeg
15g baking powder
1tsp vanilla extract
1tbs Maple syrup
1tsp lemon juice
150g pumpkin puree.
1 small pumpkin baked in the oven for 45 mins- desseed) mashed, weigh mashed pumpkin at 150g.
150g buttermilk
1 egg lightly beaten.

Add dry ingredients together. Grate cold butter & add to dry ingredients. Crumble butter with dry ingredients to breadcrumb texture. Mix mashed pumpkin, buttermilk, lemon juice and maple syrup together. Mix the wet & dry ingredients together knead for 30 seconds. Firm a ball, roll out to approx 2.5cm thick and used a round cutters or round glass to cut out your scones. Brush the tops with the beaten egg, finish with some pumpkin seeds. Bake for 15 minutes and until golden brown.