The Food Diaries

Chocolate scones

In a small bowl whisk together 130ml light cream, milk or soy cream with 1 egg and a 1/2 tsp vanilla (I like to use vanilla paste). Set aside.

In a larger bowl mix together 275g flour, 1/2 tsp salt, 1 tbs baking powder, 25g cocoa powder (1/4 cup), and 70g sugar (1/3 cup). Pour in 75g butter (softened or melted). Stir till the mixture becomes crumbly. (Optional) add a large handful of chocolate chips or cocoa nibs.

Pour in the cream and egg mixture and mix lightly till a dough just forms. Flatten onto a well-floured surface and cut into 6-8 scones (depending on size of cutter). Brush tops with a beaten egg.

Place on a baking tray and into an oven at 190c for around 12 minutes or till baked through.

Serve with clotted cream or butter and some orange marmelade.

Afternoon tea @ The Corinthia Hotel, London

The Corinthia in Whitehall Place started off as the Metropole Hotel in 1877. Taken over by the Ministry of Defence in 1936 it has now been restored to its former glory as a grand hotel.

Here is their amazing afternoon tea menu if you are so inspired to recreate some of it at home:

A selection of sandwiches: Loch Var smoked salmon, creamed Innes goat’s cheese & cucumber, egg & micro watercress, roast sirloin of beef & wholegrain ale mustard, and York ham & piccalilli

Warm scones with clotted cream and strawberry preserves

Assorted pastries: violet eclair, opera, passionfruit mousse, lemon and pistachio cream tart, white chocolate brownie box

Selection of teas: Mangalan Assam, First flush Darjeeling, Imperial Ceylon, Oolong, Gyokura Asahi, and White Monkey

Cinnamon Buns @ the Nordic Bakery, Golden Square, London

A quick pit stop at a lovely Finnish cafe hidden in the backwaters between Piccadilly Circus and Oxford Circus. Finnish cinnamon buns fresh out of the oven, perfumed not only with cinnamon but also cardamom. You won’t be finding me making these - I would eat them all straight out of the oven!