Chateau cooking and a Wedding!!

Come and join us in the kitchen for some of our favourite recipes, all of the recipes can be found below.
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Scone recipe: I doubled this recipe to make enough to feed us all.
Ingredients
450g/1lb self-raising flour
2 level tsp baking powder
50g/1¾oz caster sugar
100g/3½oz butter, softened, cut into pieces
2 free-range eggs
a little milk
handful sultanas (optional)
To serve
strawberry jam
clotted cream
Method
Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.
Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Stir the egg and milk into the flour - you may not need it all - and mix to a soft, sticky dough.
Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 2cm/¾in thick.
Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
Bake for 12-15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.
To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.
Once the scones are cool, they can be frozen. To eat, defrost at room temperature and then reheat in a hot oven for 10 minutes. The scone dough should be slightly sticky to give the best results.
Sausage Roll Recipe: Again this recipe was more than doubled to make lots of sausage rolls.
Preheat your oven to 200C fan/400F
Ingredients
1 medium onion, finely chopped
2 pounds sausage meat
3 medium eggs (free-range if possible)
Ground black pepper, to taste
Salt, to taste
2 tablespoons flour, for rolling out pastry
25 ounces puff pastry , or shortcrust pastry - we used shortcrust
1 table spoon of mixed herbs
Fist dice your onions, mix together with the sausage meat salt and pepper and mixed herbs.
Roll out your pastry into a large rectangle and slice down the middle to make two parts.
Generously lay out your sausage meat along the centre and make sure it is well packed together, mix your eggs together and spoon or brush your egg mixture along one side of the pastry, then roll making sure the egged side is on the top, using the back of a knife, push down along the seem to seal. lightly brush the top of your sausage roll with egg. Cut your sausage rolls into your desired size, place in a non stick oven tray, if you do not have a non stick, butter the tray or use baking paper to line the tray. Bake for around 20-30mins or until the pastry is a light golden brown colour and the base of the sausage roll is cooked.
Bon Appetit!