Bake delicious home-made scones and blueberry loaf — ready to serve when friends arrive for tea

IF you are like me, a catch-up with friends is long overdue.

Here are two easy recipes that are freezable so you can be ahead of the game when inviting friends around.

Slicing a loaf cake and putting it in the freezer in individual portions means it defrosts fast and you have very little waste.

The scones can be heated from frozen and will taste just like you have baked them that morning.

Domestic goddess alert!

Lemon and blueberry loaf

(Serves 12)

Preparation time: 10 ­minutes.

Cooking time: 1 hour.


  • 175g butter
  • 200g caster sugar
  • 3 eggs
  • 1 tsp vanilla essence
  • 220g plain flour
  • 1 tsp baking powder
  • 1 lemon
  • 30ml milk
  • Handful of fresh blueberries
  • Icing
  • Juice of 1 lemon
  • 250g icing sugar
  • Fresh blueberries, to decorate

METHOD: Preheat the oven to 180C/160C fan/gas mark 4 and line a 2lb loaf tin with baking paper.

In a large bowl add the butter and caster sugar and mix with an electric whisk or a wooden spoon until light and fluffy.

Add the eggs and vanilla essence and mix.

Sieve the flour and baking powder into the bowl and combine.

Using a fine grater, grate the zest of the lemon and add into the mixing bowl along with the milk, then fold in the ­blueberries.

Pour the mixture into your lined loaf tin and cook in the oven for around one hour.

You will know when your cake is cooked when you take a small knife or skewer and insert into the top – if it comes out clean, it’s cooked.

If you are planning to freeze the cake, leave it to cool and do not ice, as it won’t last as well In the freezer.

If decorating now, to make the icing simply add the icing sugar into a mixing bowl with the lemon juice.

If the icing is too watery you can add more icing sugar, and if it’s too thick add a tiny bit of water at a time until you’ve just a nice glossy mix.

Drizzle the icing over, sprinkle with fresh blueberries and enjoy!

Ready to freeze: Once the cake has cooled, you can either slice the loaf and freeze it back in its original loaf shape or freeze it whole.

Ready to eat: When you are ready to eat your loaf, remove the cake as a whole (this will take around 2 hours to defrost) or slice by slice (this will take around 30 minutes to defrost).

Once defrosted, make up your icing and either glaze the whole loaf or drizzle each slice.

Again, sprinkle with fresh blueberries.


(Makes 6-8)

Preparation time: 15 ­minutes.

Cooking time: 10 minutes.


  • 225g self-raising flour
  • Pinch of salt
  • 75g butter
  • 40g sugar
  • 1 egg
  • 3-4 tbsp milk

METHOD: Preheat your oven to 220C/200C fan/gas mark 7.

Mix the flour, salt, butter and sugar together, rubbing in the ­butter with your hands until mixed through, then add the egg and milk and knead together.

Roll out flat until about a finger’s depth deep and cut into rounds or squares with a cutter.

Place the rounds on a tray, wash the tops with milk for browning and bake in the oven for about ten ­minutes.

Ready for the freezer: Leave the scones to cool then add to a labelled freezer bag.

You can use a straw to suck all the air out the bag, then seal and add to the freezer.

Ready to eat: Defrost the scones and simply heat in the oven or for 30 seconds in the microwave. Serve with clotted cream and strawberries

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