Making three ingredient scones

I am rather partial to a scone. Whether it’s plain, fruit or cheese. With afternoon tea, or with soup (the cheese ones obviously). If you’re a cream then jam, or a jam then cream kind of person, I don’t mind.

I read a recipe recently, in the Sunday papers, about a three ingredient cookbook. It clearly stuck with me - one of the recipes was for scones - and I developed a scone craving. So while MOH cut the grass I gave it a go.

Can three ingredient scones, really work? The answer is kind of. Probably not for scone aficionados, but I think they’d be good for a scone craving, a bit of a science lesson or if you ever had the need for impromptu scones.



Yes, that’s right lemonade and cream and flour. And it works, weirdly. It fizzes too, hence the science lesson comment before. The recipe called for the flour to be sifted. Usually I wouldn’t bother, but given it was already a cheat recipe, I did. And quickly remembered why I usually don’t.

the downsides of sifting flour

I do bake, but with more of a rustic style. Usually I can manage scones though. This time the mixture was quite claggy and my cutter was struggling, so they weren’t all quite as scone-like as perhaps they should be.

scones ready for the oven

They taste ok though, with not unexpectedly, a hint of lemon.

The most scone looking scone

Some looked like scones (see above), but others just looked as if they had a comb-over.

the scone with a comb over

They taste like scones though. And one added to our lunch, means there’s less chance I’ll be hunting down some chocolate.

What do you think? Would you try them?


Heston, the Everdure range and some very good food

* This is a collaborative post with Kettler GB

On a sunny, but chilly April day I attended the launch of the 4K Outdoor Oven from Everdure by Heston Blumenthal, which has been 4000 years in the making. It only seemed right for it to be put to the test, and for me to sample the food cooked on the latest addition to his hi-tech range - well, it would have been rude not to!

fat duck chefs at work
paying attention to detail

Although all future barbecues will have a lot to live up to from now on, the food, as you’d expect was a little out of the ordinary. By looking at it you’d think it was produced in a usual kitchen, but it wasn’t.





I was glad that MOH wasn’t with me, while he would have found it as fascinating and informative as me, I’ve a feeling that it would have got quite expensive pretty quickly as there was an impressive range of barbecues on show, and something for everyone I’m sure.

What was refreshing to see was that there wasn’t any “charcoal snobbery” from the Kettler GB team. They recognised that charcoal doesn’t work for everyone, and while they think it tastes better they acknowledge that the convenience of gas for many has its advantages.

I think they’re right, there’s nothing quite like the charcoal taste, but waiting for a charcoal barbecue to heat up after a day at work is likely to mean that we wouldn’t cook outside quite so much during the week when the weather is warm. I’m impatient enough anyway, but don’t make me wait for food!

But that’s about to be challenged, as you can see from the image below the charcoal is ready to cook in 10 minutes, which kind of changes things

some of the mighty barbecues

And if you’re wondering about why it’s 4000 years in the making, it’s been inspired by the 4000 year tradition of Kamado-style and man-made ceramic clay cooking, which merges the taste of charcoal with 21st century technology.

Accessories and portable/table top barbecues too

The 4K doesn’t look like you’d expect it to look either, I suspect that’s why it’s called an outdoor oven. As well as the fast flame charcoal ignition there’s probes which control meat and air temperatures, it’s exterior is cool-to touch and it even has Bluetooth connectivity.

I know. I told you it had 21st century technology. It also cooks food!

the unusual shape of the 4k everdure

It looks versatile too, whether you want to grill a steak, roast a turkey (don’t laugh - that almost happened to us on our first Christmas in this house, when the oven played up on Christmas Day!), smoke meat or bake a pizza the 4K will tell you how to cook it and prepare it, advising on temperature control, charcoal management and even the recipes. I’m pretty sure it’ll do a mean banger too.

a look inside the 4k everdure barbecue

And in case you were in any doubt, the food was excellent and didn’t hang around for long. There was also scallops, which I avoided, and there was also a baked Alaska on a stick, which I did everything but avoid. Only Heston would even contemplate ice cream on a barbecue, and it isn’t something that we’ll be trying at home, however tasty it was.

in case you were in any doubt the food was excellent

And I couldn’t end this post without sharing a photo with Heston himself, could I?

Me and Heston Blumenthal

He was a really nice man and while it was only a short chat, we did have a chat about his journey to Canary Wharf and of course, about the Everdure range. I left the event knowing much more about barbecues, enjoying some great food and pleased that Heston didn’t shatter my illusions of his TV self.

* Thanks to Kettler GB for the invitation to the event and their hospitality.

Packit: A lunch cool bag with a difference

Usually when we go to Norfolk a cool bag is one of the ever presents that I pack in the car. Sometimes it comes home empty, but mostly not as quite often I’ve made a stop at either the Fish Shed, the Cley Smokehouse or the farm shop at Norfolk Lavender, or if I’m lucky all three and more. Mum’s got used to keeping some shelf space free in her fridge, and a spot in the freezer too for the ice blocks.

This time though I took my new Packit lunch bag, which is a cool bag with a difference. It needs no ice blocks, which I always resent for taking up valuable space. I know they have a use, but when I was offered the opportunity to try out a new-style cool bag without ice blocks, I was definitely in.



And it looks great too doesn’t it? But does it work?

Colourful and a sideview of this sturdy cool bag

It folds flat so it fits easily into the freezer, and yes, no ice blocks so you freeze the whole bag. The walls of the bag are gel-filled and keep the contents cool and fresh. You only need to freeze it overnight, and as you can see on the website it says it will also ‘chill items that are at room temperature’, which I know would be handy at times too.



There’s also plenty of room inside, definitely enough for a hearty lunch. While I didn’t have a hearty lunch to pack, or not one meals worth anyway, I did manage to put it through its paces, and it was still cold when we got home some three hours later.

It's well made, doesn't need ice blocks and has plenty of room for lunch

I was impressed with how much the Packit holds

This visit to Norfolk was one of those fruitful ones food-wise, and from what I managed to include in it here, I’m confident that it will easily hold lunch for one, and possibly even two so will be useful for those picnics I plan this summer in Greenwich Park.

Arriving home from this trip, I unpacked:

  • some locally grown purple sprouting broccoli

  • Baron Bigod, cheese made in Suffolk

  • A tupperware tub of Gurney Gold, made in Norfolk

  • Binham Blue, another Norfolk cheese

  • two ‘spare’ gin-in-a-tins and

  • the leftovers from our roast haunch of venison (which has since been demolished stroganoff style)

Which all adds up to more than a hearty lunch I’d say, not even I could eat that much cheese for lunch. Clearly, I’d give it a good go…



The colourful design is perfect for me, but there are other options available whether you’re into stripes, checks, plains or even unicorns - something for everyone I’m sure. They also have larger tote-size and backpacks which could be useful to hold your whole picnic.

What do you think, are you ready to ditch the ice blocks? I am!

* I was provided this lunch cool bag for the purposes of this review, however all views and opinions are, as usual, my own.