Jane Dallaway

  • Today’s bake: Rye & Almond Cheese Scones

    8 February 2026

    Last weekend, at a cafe in Rottingdean, I had a lovely cheese scone. It wasn’t exactly Zoe-friendly, but it was soft, moist, and delicious. I enjoyed every bit of it. It got me thinking, so I had a little chat with Claude to see if I could come up with a version that worked better for my scores.

    After a few adjustments based on what I had in the cupboard (using rye flour instead of wheat) and some tweaks to boost the nutritional value (more ground almonds, less flour), I had a recipe that looked promising.

    I gave it a try this morning. I wasn’t totally confident at first because the dough felt pretty sticky as it went into the oven, but they turned out to be a success. We ate a couple for breakfast and they were definitely a decent scone-style bake. They are a bit denser than the one I had last weekend, but a really good compromise.

    I’m leaving the recipe here for the “future me” to bake again.

    Makes 4 scones

    Ingredients:
    - 90g wholemeal rye flour
    - 35g ground almonds
    - 1 teaspoon baking powder
    - 1/4 teaspoon bicarbonate of soda
    - 1/4 teaspoon salt
    - Pinch of black pepper
    - 1/2 teaspoon chilli flakes
    - 1/4 teaspoon mustard powder
    - 40ml extra virgin olive oil
    - 80 unsweetened soya milk
    - 50g mature cheddar cheese, grated
    - 1 tablespoon mixed seeds

    Method:
    1. Preheat oven to 200°C (180°C fan). Line a baking tray with parchment.
    2. Mix the rye flour, ground almonds, baking powder, bicarbonate of soda, salt, pepper, chilli flakes, and mustard powder.
    3. Rub in the olive oil until it resembles breadcrumbs.
    4. Stir in the seeds and about 40g of the cheese.
    5. Add 80ml soya milk and mix gently. Add extra only if needed for a soft, slightly sticky dough.
    6. Pat gently into a circle about 20-25mm thick.
    7. Cut into 4 pieces, top with remaining cheese and chilli flakes if desired.
    8. Bake for 18-20 minutes until firm and golden.

  • Today's walk: Sheffield Park in search of snowdrops

    7 February 2026

    Having finally got our car back this week, we decided to head off in search of snowdrops.

    We arrived at Sheffield Park about 40 minutes before dogs are allowed in on a Saturday. We initially tried the Estate walk but quickly realised how wet it was, so we walked down the lane instead. We eventually found some woodland at the back of one of the ponds which gave us a great view into the gardens.

    After a pit stop for coffee and a cauliflower pastie in the cafe, we headed back to walk around the gardens proper. The snowdrops were lovely to see, and I really enjoyed spotting the peacock too.

  • Why does that loaf cost that much?

    3 February 2026

    I saw this via Dense Discovery recently.

    It reminded me of a newsletter I get from a local cafe. They sent out a mail-out about their own rising costs after a customer complained about the price of a coffee. Their email didn’t have an image as clear as this one, but it covered the same ground. It is definitely easier to slice up a loaf of bread to show the “why” than it is to do the same with a cup of coffee.

    Looking at the slices, I’m actually quite surprised at the proportions. I would have guessed the running costs, like energy and rent, would be higher than the ingredients.

    The most striking part is that final slice marked “saved for next year (hopefully).” It is such a thin piece of the loaf. It really hits home how little wiggle room these small businesses actually have.

    It is an interesting way of being reminded of all the outgoings. Maybe every independent business should display something similar to remind us all to keep on supporting our locals.

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