As the sun rose over the quaint bakery, the warm aroma of freshly baked cinnamon raisin sourdough bagels wafted through the air, enticing passers-by to step inside. Each bagel, expertly crafted, boasted a chewy crust and a tender, tangy crumb, interspersed with plump, juicy raisins and a hint of aromatic cinnamon. The subtle sweetness of the raisins melded beautifully with the warm spice, creating an irresistible balance that beckoned for a slather of butter or a smear of cream cheese. These delightful bagels, with their distinctive swirl pattern, were more than just a breakfast option; they were a comforting embrace on a crisp morning, a perfect companion for a steaming cup of tea. As locals gathered to enjoy this delectable treat, it was clear that cinnamon raisin sourdough bagels had carved a special place in the hearts—and stomachs—of the community.

Easy Raisin Scones

There's something undeniably comforting about a freshly baked scone, and these easy raisin scones capture that warmth perfectly. With their golden crust and soft, fluffy centre, they are ideal for an afternoon tea or a simple breakfast treat. Made with just a handful of ingredients—self-raising flour, butter, sugar, milk, and, of course, juicy raisins—these scones come together in a matter of minutes.

To begin, preheat your oven to 220°C (or 200°C for fan ovens) and line a baking tray with parchment paper. In a large mixing bowl, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar and raisins, then add enough milk to form a soft dough. Turn it out onto a lightly floured surface and gently roll it to about an inch thick.

Cut into rounds with a pastry cutter, place them on the prepared tray, and brush the tops with a little extra milk for that golden finish. Bake for 12-15 minutes until risen and beautifully browned. Best enjoyed warm, split open and slathered with clotted cream and jam, these scones are a delightful nod to British baking tradition.