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A generously proportioned Yorkshire biscuit cross between a fruit scone and a rock cake, perfect for baking with children.
Handmade scones served with a creamy, homemade passion fruit curd and whipped cream.
Light, tender gluten-free scones made with rice flour, yogurt, and sultanas, baked until golden and served with jam.
Delectable fruit-filled scones made with buttermilk, sifted flour, and butter, baked until golden brown and served fresh with butter.
A traditional fruit cake soaked in strong ale overnight, then baked until firm. Perfect with cheese or jam.
Golden-brown scones flavored with citrus zest and chocolate drops, served with clotted cream and fresh satsumas.
An easy layered traybake inspired by American coffee cakes, featuring a thick berry filling and a buttery crumble topping.
Buttery shortbread flavored with floral Lady Grey tea and edible lavender, chilled then baked until a pale golden color.
Cream butter and sugar, mix with flour, spices, and fruit to create a stiff dough, then bake until golden-brown.
Sift dry ingredients, rub in butter, add milk to form a dough, roll, cut, and bake until golden brown.
A Cornish classic yeast cake infused with saffron, currants, and candied peel, served with rich clotted cream.
Handmade fruit scones griddled and baked until golden, served with crunchy sugar-glazed pecans and a hint of orange.
A light sponge cake rolled with fresh homemade raspberry jam and whipped vanilla cream, garnished with pistachios and mint.
Homemade scones baked until golden, topped with fire-toasted marshmallows, fresh whipped cream, and a dusting of cocoa powder.
A classic vegetarian carrot cake made with honey, fresh carrots, and a smooth cream cheese frosting icing.
Cream butter and sugar, mix with flours, press into a tin, score into triangles, and bake until pale golden-brown.
A classic layered orange sponge cake with a zesty buttercream filling and topping, finished with spiralled orange zest.
A classic British sponge cake filled with jam, dusted with sugar, and baked until golden and springy.
Dainty, fluffy scones made by rubbing butter into flour, sweetened with sugar, and baked until golden brown.
A traditional heart-shaped pastry made with shortcrust-style dough, filled with strawberry jam, and baked until golden brown.
A simple recipe for soft, fluffy scones made by rubbing butter into flour, adding eggs, sugar, and milk.
Sweet ginger-infused scones baked until golden, served with a warm vanilla and orange honey syrup drizzle.
A traditional tea-time tart featuring a pastry crust, cherry jam, almond frangipane filling, and a flaked almond topping.
A traditional fruit loaf cake made by sifting dry ingredients, rubbing in butter, and baking until golden and firm.
Shortbread biscuits filled with clotted cream and strawberry jam, baked until golden brown and crisp.
A classic Victoria sponge cake filled with strawberry or raspberry jam and whipped double cream, finished with icing sugar.
A traditional spiced fruit bread soaked in Earl Grey tea, perfect served with butter and Lincolnshire cheese.
A simple cream tea recipe featuring homemade scones served with traditional clotted cream and sweet raspberry jam.
A moist spiced cake with courgettes, caraway seeds, apple cream cheese filling, and caramelized oat topping.