Another weekend has been and gone and I feel like I hardly did anything last week even though the children were at school all week. I have a list that is as long as my arm so I am hoping to tick a few things off the “loads to do” list this week.

I managed to catch up on my book keeping last week which I was quite impressed with especially as I had a really good month last month – my best month yet. It has given me the push I need to try and work harder at promoting my products, trying new things and keep producing quality products for you to enjoy.

Love-to-bake.uk blogging
Notebook at the ready

My plans for next week were to clean the kitchen thoroughly, try out a couple of ideas and bake a couple of orders which I have for collection next week. These orders were booked in advance and I am loving knowing that I am organised for this baking already. I will just have to buy the basics in this week ready for the orders. It is lunch time now on a Monday and I have already ticked off some jobs from my list :-

  • kitchen cleaned and it smells wonderful
  • bathroom cleaned and it smells wonderful too
  • living room cleaned
  • washing out on the line as it is a lovely day
  • new desk built up and living room rearranged to fit the new desk in to it. I feel like I have more space but I am not sure what my husband will say.
  • my other desk is being moved to my daughters bedroom  so that the eldest daughter has somewhere to study now she is in her GSCE years.

After doing all this work I have managed to add some other jobs to the list such as sort out the desk as I want to be able to reach my paperwork and know where everything is. Definitely a job for tonight when the children go to bed. Enough about my work that I have been doing as I have a recipe to share with you.


I am sharing my recipe for the Apple & Caramel Scones which I baked last week as they were a big hit with my children. In fact the last scone was hidden in my daughter’s packed lunch box on Friday.This scone recipe was based on the standard sweet scone recipe but I have added the caramelised apples to the mix. The only real change I made was due to the fact that the apples had some liquid in the container which had come from the apples and the caramel sauce so I adjusted the liquid in the recipe to compensate for this. I made the liquid volume up to 125ml as I do in the sweet scone recipe.

[lt_recipe name=”Apple & Caramel Scone Round” servings=”8″ prep_time=”10M” cook_time=”20M” total_time=”30M” difficulty=”Easy” summary=”Nutritionally, one scone contains 639 calories, 30.7g total fat (39% daily total fat), 82.4g total carbohydrate (30% daily total  carbohydrate), 2.2g fibre (8% daily fibre). (based on a 2000 calorie diet).” print=”yes” image=”https://www.love-to-bake.uk/wp-content/uploads/2018/10/applescones.jpeg” ingredients=”For the scone dough:-;8oz self raising flour;2tsp baking powder;2oz butter;1oz caster sugar;1 egg, liquid from apples and caramel and extra milk to 125ml;3oz apples (chopped);For the caramel sauce:-;1 can condensed milk;150g dark brown sugar;150g soft margarine;For the crumble topping:-;2oz flour;1oz brown sugar;3oz porridge oats;2oz soft margarine;” ]For the apples, cook the apples in a pan until softened but still holding their shape.;For the caramel sauce, heat the ingredients in a pan, stirring constantly, until bubbling. Allow to bubble for 10 minutes until the caramel has thickened. Keep stirring and be careful as the sauce will splash out of the pan and it is extremely hot.;Mix some of the caramel with the apples and set aside.;For the crumble topping, mix all the ingredients together and set aside for later.;Preheat the oven to Gas 7.;Lightly oil a loose bottomed 8 inch cake tin.;In a mixing bowl, weigh the dry ingredients for the scones and mix together.;Add the butter and rub it in to the other ingredients.;Add the apples without too much of the liquid and mix again.;Pour the liquid into a glass measuring jug with the egg and make up the difference with milk.;Mix together the scone dough and transfer to a board.;Flatten the dough slightly into the cake tin.;Sprinkle the crumble topping over the top of the scone round.;Bake for 20 minutes until well risen and golden.;Allow to cool before removing from the tin (if you can wait).;[/lt_recipe]

With this recipe there are so many different flavour options which you can try just remember to keep the liquid volume to about 125ml.

As you can see from the photo I used a crumble topping which I think finishes the scone off very nicely but you can always bake these scones more traditionally with a brush of milk and a sprinkling of sugar instead. I hope you try this recipe and if you make any different flavours then feel free to share your comments below as I would love to know what you are all doing. 🙂

My plans for the rest of my Monday are to try and finish some ironing as I don’t know about you but when I see a pile of ironing sitting about for too long it really starts to annoy me. Really I would be better just to get through the ironing and then it is done. 🙂 After the ironing, homework with the children and putting dinner on I will motivate the children to tidy their rooms for me whilst dinner cooks (with my help of course so it shouldn’t take too long).

Tomorrow I will share what I am planning on offering on Friday in my Treat Boxes which are becoming a very popular item now in my books.