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Recipes for love

If the way to a person's heart is through their tummy, then we've got it nailed with these gorgeous Valentine's Day recipes courtesy of private chef Laura Scott.

Few things say I love you like freshly baked treats – and we’re sure you’ll win over your sweetheart with these delicious recipes from private chef, cookery tutor, food blogger and Epsom supper club host Laura Scott.

 

VALENTINE’S BREAKFAST SCONES

Is there anything better than waking up to the smell of freshly-baked scones? We think not. And these A zesty, chocolate chip scones are ideal for the day of lurve. They’re perfect enjoyed with salted butter and good marmalade.

Ingredients

225 g self raising flour sifted

1 tsp baking powder

60 g butter cut into cubes

25 g caster sugar

1 large egg beaten

100 ml full fat milk

2 satsumas zest only

50 g dark chocolate chopped into small pieces

 

Instructions

Pre-heat the oven to 200 degrees.

Place the flour, baking powder and sugar into a bowl.

Add the butter and rub into the flour mixture using your hands, until it resembles breadcrumbs.

Add in the zest and chopped chocolate.

Whisk the egg in a measuring jug and add in the milk.

Pour this into the dry mix and stir it well.

Turn out the dough onto a floured work surface and knead lightly.

Shape and pat the dough into a circle (2cm thick) using hands not rolling pin as this keeps the air in the mixture

Cut out scones and re-roll the dough to use up all the mixture.

Brush the scones with milk.

Place the scones on a baking tray lined with baking parchment.

Bake in the oven for 15 minutes until golden brown.

These scones freeze well and if serving the next day, warm in the oven for 5 minutes before serving.

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CHOCOLATE AND CACAO NIB COOKIES WITH LIME CHEESECAKE

 

Forget strawberries and chocolate this Valentine’s Day. This year it’s all about chocolate and lime, an unusually perfect combination. The layer of lime flavoured mascarpone turns these cookies into a chocolate cheesecake sandwich fit for any  occasion.

Ingredients

For the cookies

100 g Butter softened

50 g Caster sugar

1/2 tsp Piment d’Espelette

20 g Cacao nibs crushed

25 g Cocoa powder

80 g Plain flour

50 g Cornflour

For the cheesecake filling

250 g Mascarpone

2 tbsp Maple syrup

1 Lime zest only

 

Instructions – for the cookies

Mix all of the ingredients together in a bowl using a wooden spoon to begin with then use your hands to bring the cookie dough together into a ball and chill in the fridge for 30 minutes,

Pre-heat the oven to 180 degrees then line a large baking tray with baking parchment,

Roll out the cookie dough on a floured work surface (not too thin) and cut out shapes using a heart cookie cutter ,

Place the cookies onto the tray and bake for 15 minutes then leave to cool completely before filling with the cheesecake cream.

 

And for the cheesecake filling

 

Combine all of the ingredients and place into a piping bag ready to fill the cookies when they are cool. Keep refrigerated until you are ready to fill the cookies.

Pipe a generous amount of the cheesecake filling onto the base of one cookie then sandwich together with another cookie. Continue this process until half of the cookies have been filled. Top with the remaining cookies.

Do this at the last minute as the cookies must not be refrigerated as they will soften and lose their crisp bite.

.

RASPBERRY AND ROSE BUNDT CAKE

A perfect bake for Valentine’s day, using fresh raspberries and rose water. It’s a cake with fruity and floral notes – and is as pretty as a picture.

 

Ingredients

175 g butter softened

275 g caster sugar

3 eggs

1 tsp rose water

a pinch of salt

350 g plain flour sifted

2 tsp baking powder sifted

125 ml buttermilk

150 g raspberries

For the glace icing:

100 g icing sugar sifted

2-3 tbsp water

pink food colouring

Freeze dried raspberries to decorate

Instructions

Pre-heat the oven to 170 degrees

Butter the bundt tin generously

Beat the butter and sugar together in a food mixer until pale and creamy then add in the eggs, one at a time. Continue to beat well adding in the rose water along with the last egg

Fold in the flour and baking powder followed by the buttermilk and salt, then fold in the raspberries

Tip the cake mix into the baking tin and bake for 50 minutes (approx) until the cake is cooked through. Test it by placing a skewer into the cake, if it comes out clean, the cake is done

Remove from the oven and allow to cool completely on a wire rack before icing

For the glace icing:

Measure the sifted icing sugar into a bowl and add in the water, spoon by spoon, to form a thick but loose paste that can be drizzled with a spoon

Add a little pink food colouring and mix in thoroughly

Drizzle the icing over the cooled cake and decorate with freeze dried raspberry pieces

This bundt cake is a light and fruity sponge filled with raspberries and a hint of rose. If you want a more pronounced rose flavour, add a splash of rose water to the icing.

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If you fancy joining one of Laura’s pop-up cookery classes, she has regular pop-up sourdough demos coming up. You’ll learn the basic principles of making your own sourdough bread you’ll also take home a sourdough starter and instruction booklet so you can make your own delicious loaves at home. The cost is £50 per person, which includes lunch. Both classes are from 10am-1pm. Click here for dates

Find more ideas here

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