Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/2 cup whole milk

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, baking powder, sugar, and salt.
3. Add in the chilled and diced butter. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
4. Make a well in the center of the mixture and pour in the milk. Stir until a soft dough forms.
5. Turn the dough out onto a lightly floured surface and gently knead just until it comes together.
6. Pat the dough into a 1-inch thick circle. Cut the circle into 8 wedges.
7. Place the scones onto the prepared baking sheet. Bake for 15-20 minutes, or until they are golden brown.
8. Serve warm with butter, jam, and clotted cream, if desired. Enjoy!

Ingredients:

• 8 slices of white or whole-grain bread
• Butter, softened, for spreading
• Fillings of your choice (e.g. thinly sliced cucumber, egg salad, ham and cheese, smoked salmon)
• Salt and pepper, to taste (optional)

Instructions:

1. Start by cutting the crusts off the bread slices.
2. Spread a thin layer of butter on each slice of bread.
3. Add your desired filling to 4 slices of bread. Season with salt and pepper, if desired.
4. Top with the remaining slices of bread, making 4-finger sandwiches.
5. Cut each sandwich into 4 equal pieces.
6. Arrange the finger sandwiches on a plate.
7. Serve immediately or refrigerate until ready to serve. Enjoy your tea!

Ingredients:

• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a large bowl, beat the butter and sugar together until creamy.
3. In a separate bowl, whisk together the flour and salt.
4. Gradually add the flour mixture to the butter mixture, mixing until well combined.
5. Roll the dough into 1-inch balls and place them onto the prepared baking sheet, spacing them about 2 inches apart.
6. Use a fork to press down on each cookie, making a criss-cross pattern.
7. Bake for 25-30 minutes, or until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Serve with a cup of tea and enjoy!

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup whole milk
• Strawberry or raspberry jam, for filling
• Powdered sugar, for dusting (optional)

Instructions:

1. Preheat oven to 350°F (180°C). Grease and line two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour and baking powder.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add in the flour mixture and the milk, alternating between the two and mixing until just combined.
6. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
8. Once cooled, spread the jam on one of the cakes. Place the other cake on top. Dust with powdered sugar, if desired.
9. Serve with a cup of tea and enjoy!

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1 1/2 cups vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• 1 cup chopped walnuts (optional)

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (180°C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
3. In a large bowl, beat together sugar, oil, eggs, and vanilla extract until well combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the grated carrots and chopped walnuts (if using).
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. For the frosting, in a large bowl, beat together cream cheese and butter until smooth. Gradually add in powdered sugar and vanilla extract and beat until light and fluffy.
7. Allow the cake to cool completely before spreading the cream cheese frosting evenly on top. Serve and enjoy!

Ingredients:

• 3 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 2 1/4 teaspoons instant yeast (or 1 packet)
• 1/2 cup warm water (105-110°F)
• 1/2 cup cold milk
• 1 cup unsalted butter, chilled and cut into small pieces

Instructions:

1. In a large bowl, whisk together flour, sugar, and salt. In a separate bowl, dissolve the yeast in warm water and let it sit for 5 minutes, or until it starts to foam.
2. Add the yeast mixture and cold milk to the flour mixture and stir until a dough forms. Knead the dough on a lightly floured surface for 2-3 minutes, or until smooth.
3. Place the dough in a greased bowl, cover it with plastic wrap, and refrigerate for 30 minutes.
4. Meanwhile, on a lightly floured surface, roll out the chilled butter into a 7-inch square. Wrap the butter in plastic wrap and refrigerate until needed.
5. On a lightly floured surface, roll out the chilled dough into a large rectangle about 1/4 inch thick. Place the chilled butter square in the center of the dough and fold the dough over the butter, sealing the edges.
6. Roll out the dough and butter into a large rectangle about 1/4 inch thick. Fold the dough into thirds, like a letter. Cover the dough with plastic wrap and refrigerate for 30 minutes.
7. Repeat the rolling and folding process two more times, making sure to refrigerate the dough for 30 minutes between each turn. After the third and final turn, refrigerate the dough for at least 1 hour or overnight.
8. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
9. On a lightly floured surface, roll out the chilled dough into a large rectangle about 1/4 inch thick. Cut the dough into triangles. Roll up each triangle from the wide end to the point, forming croissants.
10. Place the croissants on the prepared baking sheet and bake for 12-15 minutes, or until golden brown. Serve warm and enjoy!

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup melted unsalted butter
• 1 cup milk

Instructions:

1. Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or grease the tin with cooking spray.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, whisk together sugar, eggs, melted butter, and milk.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Fill the muffin cups about 2/3 full with the batter.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Ingredients:

• 1 cup of milk of your choice (e.g. almond milk, coconut milk)
• 1/4 cup chia seeds
• 2 tablespoons of sweetener of your choice (e.g. maple syrup, honey)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon vanilla extract

Instructions:

1. In a medium bowl, whisk together milk, chia seeds, sweetener, cinnamon, ginger, cardamom, nutmeg, cloves, and vanilla extract until well combined.
2. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight.
3. Stir the chia pudding well to ensure that the chia seeds are evenly distributed.
4. Serve the chia pudding in bowls or jars, topped with your favorite fruit, nuts, or granola. Enjoy!

Ingredients:

For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1 cup unsalted butter, chilled and cut into small pieces

For the filling:

• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/2 cup freshly squeezed lemon juice
• 1/3 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350°F (180°C). Line a 9x13 inch baking pan with parchment paper.
2. For the crust, in a large bowl, whisk together flour, powdered sugar, and salt. Add the chilled butter and use a pastry cutter or your fingertips to mix the ingredients until the mixture resembles coarse sand.
3. Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 20-25 minutes, or until the crust is golden brown.
4. While the crust is baking, prepare the filling. In a large bowl, whisk together eggs, granulated sugar, lemon juice, flour, baking powder, and salt until well combined.
5. Pour the lemon filling over the hot crust and return to the oven. Bake for an additional 20-25 minutes, or until the filling is set and lightly golden on top.
6. Remove the lemon bars from the oven and let them cool completely in the pan. Cut into bars and dust with powdered sugar, if desired. Serve and enjoy!

Ingredients:

• 1 cup of long-grain white rice
• 3 cups of whole milk
• 1/2 cup of sugar
• 2 black tea bags
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• Optional toppings: raisins, cinnamon, nutmeg, honey