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Cosy Oven Cheese & Herb Scones

Written by admin on . Posted in Easy, Savoury. No Comments on Cosy Oven Cheese & Herb Scones

Difficulty: Easy • Makes: 8 scones

These savoury scones are a café-style twist on a classic. They’re light, cheesy, and full of fresh herbs — just the thing for serving with soup, salad, or plenty of butter.

Ingredients

  • 250 g self-raising flour
  • ½ tsp salt
  • ½ tsp mustard powder or smoked paprika (optional, for flavour)
  • 60 g cold unsalted butter, cubed
  • 120 g grated mature cheddar
  • 1–2 tbsp chopped fresh chives or parsley
  • 150–170 ml milk
  • 1 egg, beaten (for glazing – optional)

Method

  1. Preheat the oven to 200°C (fan 180°C). Line a baking tray with parchment.
  2. In a bowl, combine flour, salt and mustard powder/paprika.
  3. Rub in the cold butter with your fingertips until the mixture looks like breadcrumbs.
  4. Stir in the grated cheese and chopped herbs.
  5. Add most of the milk and bring the mixture together gently to form a soft dough – add a splash more milk if needed.
  6. Turn the dough onto a lightly floured surface and pat into a round, about 2.5–3 cm thick.
  7. Use a cutter or slice into triangles, and place on the tray.
  8. Brush the tops with beaten egg or a little milk.
  9. Bake for 12–15 minutes, until risen and golden.
  10. Cool slightly on a wire rack and serve warm.

Cosy Oven Tip

Don’t overwork the dough – gentle handling keeps the scones light and fluffy.

Chunky Chocolate Chip Cookies

Written by admin on . Posted in Easy, Sweet. No Comments on Chunky Chocolate Chip Cookies

Difficulty: Easy • Makes: 12–16 cookies

These cookies are everything we love in a treat: crisp at the edges, soft in the centre, and packed with chocolate chunks. They’re rustic, comforting and perfect with a mug of coffee or a glass of cold milk.

Ingredients

  • 150 g unsalted butter, softened
  • 100 g light brown sugar
  • 80 g caster sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 220 g plain flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 180 g chocolate chunks or chips (milk, dark, or a mix)

Method

  1. Beat the butter and sugars together until light and creamy.
  2. Add the egg and vanilla, and mix until combined.
  3. In a separate bowl, whisk together flour, baking powder, bicarbonate of soda and salt.
  4. Fold the dry ingredients into the butter mixture until just combined. Stir in the chocolate chunks.
  5. Chill the dough for at least 30 minutes (up to 24 hours) for thicker, richer cookies.
  6. Preheat the oven to 180°C (fan 160°C) and line two baking trays with parchment.
  7. Scoop balls of dough (about 1½ tbsp each) and place them on the trays, leaving space to spread.
  8. Bake for 10–12 minutes, until the edges are golden but the centres still look slightly soft.
  9. Leave to cool on the tray for 5 minutes, then transfer to a wire rack.

Cosy Oven Tip

Sprinkle a tiny pinch of sea salt on top of each cookie as soon as they come out of the oven for that bakery-style finish.

Cosy Oven Lemon Drizzle Loaf

Written by admin on . Posted in Easy, Sweet. No Comments on Cosy Oven Lemon Drizzle Loaf

Difficulty: Easy • Serves: 8–10 slices

There’s always at least one loaf cake on our counter at The Cosy Oven, and this lemon drizzle is a firm favourite. It’s simple, bright, and full of zesty flavour — the kind of bake that disappears slice by slice with cups of tea and coffee.

Ingredients

For the loaf:

  • 200 g unsalted butter, softened
  • 200 g caster sugar
  • 3 large eggs
  • 200 g self-raising flour
  • 1 tsp baking powder
  • Zest of 2 lemons
  • 3 tbsp milk

For the drizzle:

  • Juice of 2 lemons
  • 100 g icing sugar

Method

  1. Preheat the oven to 170°C (fan 150°C). Grease and line a 2lb loaf tin.
  2. Cream the butter and sugar together in a bowl until light and fluffy.
  3. Beat in the eggs, one at a time, adding a spoonful of flour if the mixture looks like it’s curdling.
  4. Fold in the dry ingredients – flour, baking powder and lemon zest – until just combined. Stir in the milk to loosen the batter slightly.
  5. Pour into the tin and smooth the top.
  6. Bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean.
  7. While the cake is baking, mix the drizzle: whisk the lemon juice and icing sugar together until smooth.
  8. Poke holes all over the warm cake with a skewer and carefully pour the drizzle over the top, letting it soak in.
  9. Leave to cool in the tin, then slice and serve.

Cosy Oven Tip

For extra lemon flavour, add an extra teaspoon of finely grated zest to the batter and a pinch of salt to balance the sweetness.