CORONATION’S TREAT THE RECIPES
Our friends at Luminary Bakery have made three insanely delicious recipes for your tea party, street party, any-excuse party. Luminary Bakery is a social enterprise we love. Empowering women through a love of baking.
Beautifully light, crumbly with a golden top and a just-sweet middle, these scones are so moreish. Serve warm out of the oven with a fruity, syrupy strawberry jam and clotted cream. Which one you layer first can be the debate around the table.
No kneading, no proving. This is the easiest bread. Moist, crumbly, we like it served warm with lashings of butter and just-the-right-sweetness strawberry jam.
250g wholemeal flour 250g plain white flour 1 tsp. bicarbonate of soda 1 tsp. salt 420ml buttermilk (or 140g milk and 280g natural yoghurt)
Bread is usually best on the day of baking, however this loaf will last for up to three days as toast.
It contains dairy so unless kept cool and dry, it could go sour. It’ll also last in the freezer for up to three months.
A layer cake with a difference. A pillowy sponge where the tartness of the raspberries, buttermilk and redcurrants offsets the buttercream sweetness. And brings a pop of colour with every slice. Scatter the berries like a crown of jewels.
420g plain flour 1 tsp. fine salt 1 tsp. baking powder 1 tsp. bicarbonate of soda 345g unsalted butter, softened 400g caster sugar 3 eggs, plus 2 egg whites 2 tsp. vanilla extract 200g buttermilk (alternatively you could mix 120g milk with 240g natural yoghurt) 150g raspberries 150g redcurrants
300g unsalted butter, softened 625g icing sugar 70g buttermilk (alternatively you could mix 20g milk with 50g natural yoghurt) 1 tsp. vanilla extract Pinch of fine salt
100g raspberry jam 100g redcurrant jelly
Freeze dried raspberry powder or pieces Fresh raspberries Fresh redcurrants Coconut shavings Dried rose petals Pomegranate seeds Rosemary sprigs