Scones Cheese Cake

Friday, 11 March 2016

Every time I go to a restaurant the first thing I do is to check the desserts menu.

It doesn’t matter how posh or how tacky the place is.

Until I’ve decided what I’m going to have for dessert I’m unable to order any food.

It has took me years to develop this sophisticated strategy that I’ve been practicing since I was a little girl. I have never been a fussy eater, but I get distracted easily. So when I was in a restaurant with my family, I had to make sure that finishing my dinner, sitting properly, not singing, playing with the cutlery or running around was definitely going to be worth it.

My mum has been her whole life skipping the dessert. 

I know, I know. My own mother!

So I always end up eating 2 desserts. Which is not necessarily a bad thing, is it?

My dad used to tell me about that day when my Grandad and my Nan went to a restaurant for a very special anniversary. They couldn’t afford going out very often and it was a once in a lifetime experience for her. After thinking for a while, she asked for the desserts menu and ordered 3: one for starter, one as a main, and one for dessert. My Nan was one of the most extraordinary person I’ve ever met.

She always had an almonds and chocolate bar hidden in her sewing cupboard. Every time I visited her, she waited until my parents weren’t around to take the bar out the cupboard and cut 2 square with her hands. We then sat in the sofa one next to the other one, putting the squares in our mouths and laughing while the chocolate was melting.

 I’ve had one of those weeks when dessert is the only thing I could eat. I had some scones and I decided to experiment a little bit and prepare something different.

And let me tell you, the result is a truly delicious cake that goes well at any time.


6 Raisin Scones
170ml Single Cream
4 Free Range Eggs
1tbsp Unsalted Butter
1tbsp Sugar
250gr Soft Cheese
Zest of 1 Lemon
3 Apples
Apple or Apricot Jam - I´ve used my own Applebrook Cottage Jam


Pre-heat oven to 180C.

Mix all the wet ingredients in a deep bold. Add the scones and blend together.

Pour in an oven proof cake tin.

Wash, peel, core and cut the apples in thin slices and cover the top of the cake.

Bake for 40 mins. Let the cake to cold down completely. Spread the jam on top of the apples carefully.

You can garnish with vanilla ice cream or clotted cream.

Serve and enjoy!


  1. Lovely story about your grandparents. My grandma used to have some chocolate with almonds hidden for us as well. Probably it is something typically Granny...Who knows.

    I remember, when I was in the Uni, my dinners with only desserts...

  2. These dessert dinners at Uni were epic....


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