Breads & Scones

2 products

2 products

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Swedish Cinnamon Buns
Cinnamon or Cardamom Buns
£20.00
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Cream Tea at Home
Cream Tea: Scones, Apple Compote and Clotted Cream
£26.00

Cinnamon or Cardamom Buns

£20.00
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Bring a taste of Sweden into your home with these deliciously sticky and sweet Cardamom or Cinnamon Buns!

This BakesterBox contains all the ingredients to make 10-12 medium-sized Sweet Buns for the best ever breakfast or sweet snack. This is seriously delicious home baking.

Difficulty Level: Intermediate

Available in London only.

Perfectly weighed Ingredients

  • 82% Fat French Butter
  • Strong White Wheat Flour
  • T55 French Patisserie Wheat Flour
  • Tate & Lye Light Brown, Dark Brown and Demerara Sugars
  • Cinnamon or Cardamom
  • Dried Yeast
  • Whole Milk
  • Vegetable Oil and Salt

For allergens see ingredients in bold. Contains: wheat (gluten), dairy.

Handy Baking Equipment

  • Baking Parchment
  • Dough Scraper
  • Pastry Brush

You will also need a mixing bowl, small bowl, mixing spoons, saucepan, rolling pin, a splash of water and your stove & oven.

We highly recommend using a stand mixer (with dough hook) if you have one too!

Bake-a-long at home with your BakesterBox to make these gorgeously sticky and sweet Cardamom or Cinnamon Buns!

 

Prep 30-50 mins + Proving 2 hours + Baking 8 mins
Total: 2 hours 38 mins to 3 hours

THE BAKESTERBOX - Chilled items: please refrigerate immediately. Dry items: store in a cool, dry place. Use within one week.

THE BUNS - Best served straight away! But if you must, store in a sealed container and eat within 2 days. The buns can be frozen, just before baking, and then baked from frozen for 10-12 mins. 

Cream Tea: Scones, Apple Compote and Clotted Cream

£26.00
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Indulge in an autumnal take on a traditional English cream tea at home with freshly baked scones, freshly made apple compote and Rodda's Clotted Cream. 

This kit makes 8 scones, plenty of apple compote, and includes a 226g pack of Rodda's Clotted Cream.

Difficulty Level: Easy

Available in London only.

Perfectly weighed Ingredients

  • Strong White Wheat Flour
  • Cacklebean Arlington White Eggs
  • 82% Fat French Butter
  • Whole Milk
  • Rodda's Clotted Cream
  • Apples (Bramley and Granny Smith)
  • Caster Sugar
  • Cinnamon and Sultanas
  • Baking Powder
  • Twinings Tea Bags (English Breakfast and Earl Grey)

For allergens see ingredients in bold. Contains: wheat (gluten), dairy, eggs.

Handy Baking Equipment

  • 5cm Round Pastry Cutter
  • Dough Scraper
  • Pastry Brush
  • Baking Parchment
You will also need a mixing bowl, wooden spoon, baking tray, medium saucepan, small knife, peeler and your oven (to bake the scones) and stove (to cook the compote).

A rolling pin is helpful, but not necessary.

Bake-a-long at home with our Cream Tea Tutorial. 

 

Preparation 45 mins + Baking 15 mins

Total: 1hr

THE BAKESTERBOX - Chilled items: please refrigerate immediately. Dry items: store in a cool, dry place. Use within one week, or best before date on the individual item.

THE COMPOTE - Cover and refrigerate, use within one week.

THE SCONES - Keep for up to four days in an air-tight container, stored in a cool, dry place. The scones can be frozen once baked, and should be eaten within one month. To re-heat from frozen, bake for 10 mins at 180°C in a pre-heated oven.