Bake from Scratch Magazine, Jan/Feb 2018: The British Issue

  • Traditional English scones

    Traditional English scones (page 14)

    from Bake from Scratch Magazine, Jan/Feb 2018: The British Issue Bake from Scratch Magazine, Jan/Feb 2018 by Edd Kimber

    • Categories: Bread & buns, sweet; Afternoon tea; English
    • Ingredients: plain flour; caster sugar; raisins; unsalted butter; eggs; baking powder
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Notes about Recipes in this book

  • Rhubarb and ginger crumble

    • lkgrover on August 06, 2023

      Loved this rhubarb crumble dessert. Being a typical American, I served with vanilla ice cream instead of the suggested vanilla custard.

  • Passion fruit and chocolate bundt cake

    • lkgrover on April 25, 2020

      A moist, golden bundt cake with chocolate icing. I substituted all-purpose flour for the self-raising flour. My five passionfruits yielded 1/4 cup passionfruit pureé, which I used in the cake batter -- so I skipped the passion fruit syrup step.

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  • Published Jan 01 2018
  • Format Magazine
  • Page Count 113
  • Language English
  • Countries United States
  • Publisher Hoffman Media

Publishers Text

Bake from Scratch is a seasonal publication that will delight and inspire home bakers. Create beautiful, artisan baked goods, discover the world’s best bakeries, movers and shakers in today’s baking culture, products that should be in every baker’s pantry, new cookbooks, and more.