Recipe by Heritage House | www.heritagehousewells.org.uk
Heritage House, a day care centre in Wells-next-the-Sea, has raised more £5600 since launching a lockdown #BakeDonateNominate fundraiser on social media. To boost their fundraising further, they hosted a Scone Bake-Off which was judged by Heritage House’s chairman Nicky Milner, general manager Steve Cheshire and trustee Sally Whitworth.
Charlie Hodson (Charlie’s Norfolk Food Heroes and Hodson & Co Deli with Cheese Room), Alan Miller (Business Development Manager at Holkham), Michael Chamberlain (Head Chef at The Victoria Inn, Holkham) and Sam Proctor (Operations at Holkham) all took part in the Bake-Off.
Charlie baked cheese scones, Alan made Norfolk saffron scones, Michael prepared date, apple and walnut scones, and Sam cooked traditional Norfolk scones.
The winner was Michael, who used his 92-year-old grandmother’s recipe.
Join in the digital fundraising campaign #bakedonatenominate for Heritage House. This involves baking a cake, uploading a photo on Instagram (@heritage.house.wells) or Facebook, making a donation to Heritage House and nominating some friends to join the challenge.
2tsp of baking powder
200g of sugar
250g of butter
200g of walnuts, crushed
3x Norfolk apples cored and diced
1 pint of milk
Rub the butter, flour, baking powder and sugar together. Add the dates, nuts and apples and add some of the milk as you shouldn’t need all.
Mix to a dough consistency. Dust the surface with flour and turn mix out. Knead a little to combine well then flatten slightly, 4 cm thick.
Cut out with a no 60 cutter and place on a baking sheet lined with parchment or silicone mat. Brush with some of the remaining milk.
Place in a preheated oven 180 degrees for 18-24 mins. Turn one over and tap bottom. If it sounds hollow, it’s cooked. Allow to cool.