Alex’s journey into the world of Scones

On Friday 27th May 2011, I embarked on a campaign “Scones of the world” at CEX Coffs Harbour where I work as Pastry Chef. My vision is to explore scone recipes from around the world and introduce a selection of flavours with a published book in mind. From the humble milk scone to elaborate combinations such as “Lemon and Buttermilk”, “Forest Berries and White Chocolate Chip”, “Orange and Poppy Seed”.

An article featuring myself as “The Sweet Chef” in the August/September issue of “Xcite” C.ex Group magazine presenting my “Pumpkin and Ginger Beer Scones” unfortunately contained a typing error for which I sincerely apologise, please find the correct recipe below.

Alex’s Pumpkin and Ginger Beer Scones

These are enjoyable sweet pumpkin scones with a hint of ginger and are superb with cream or butter.

Potato Bacon and Parsley Muffins

A muffin refers to quick unleavened bread baked in small portions shaped like a cupcake and baked in moulds intended to be consumed individually. They are generally eaten in between meals or as an accompaniment to a dinner. The name “Muffin” either comes from the French word “Moufflet” meaning soft bread or from the German word “Muffe” which is referring to a variety of cake.