The Alties- Ever Thought You Could Write a Better Film Ending?

Ever fancied yourself as the next Spielberg? Schumacher? or Tim Burton?

If you love a trip to the movies or exhausting what's on Netflix there's a new competition that could be right up your street.

Cartridgesave are giving us all the chance to win £2,000 by writing an alternate ending to a film.

Whether you make it simple of choose to write your own screenplay there are three categories to consider

• Best comedy or rom-com, 
• Best action or adventure, 
• Best fantasy, sci-fi or horror, 
• Best family or animation,
• Best drama or thriller.

Entries should be 750 words and for more info please visit http://www.cartridgesave.co.uk/thealties

Closing date for entries is September 4th 2015

May the Force be with you to infinity and beyond

Lone Male Reviews Segafredo Espresso Classico Coffee

One of my guilty pleasures when I'm out shopping is good coffee. When I bought my first home the first thing I ordered was an Espresso Coffee Machine. Family thought I was mad an it would simply end up not being used but I think they misjudged just how much I love a good coffee so coffees like Segafredo Zanetti's Espresso Classico are my cup of tea!

Having just booked a trip to Sardinia, one the things I'm really looking forward to is getting a good espresso coffee so what better to review than some Italian espresso coffee.

Segafredo Zanetti Espresso Classico Coffee

On a recent trip to Tesco, whilst meandering down the coffee section in search of some more espresso coffee I spotted what appeared to be a new brand on special offer: Segafredo Espresso Classico. I've seen signs for Segafredo coffee when I've been out before but don't believe I've had the pleasure of tasting it so I thought it was worth trying. The price said £4.99 reduced to £3.49 and considering Lavazza Espresso was £3.69 anyway so it seemed worth a try especially considering it comes in a very nice looking jar I will be able to re-use too.

The jar comes with a handy no-piercing required pull for ease of getting into the coffee without it ending up wasted over your work surfaces.

When tested in a double espresso the taste was smooth and rounded. Segafredo Espresso Classico is one classy tasting coffee. It has a volume and strength to it which feels tempered by it's smoothness to create a wonderfully easy to drink espresso.

I'm off to Tesco now for another tin while it's still on special offer.

Lunch At The Pier House Bistro, Beaumaris

A Beautiful Setting And Some Wonderful Seafood

The Pier House Bistro, Anglesey

I absolutely love my seafood, so the opportunity to head over to the island of Anglesey off the Northwest coast of Wales had to come up trumps in the seafood sampling stakes. Having visited Conwy and Caernarfon castles on our travels with a Cadw multipass we decided to head across to Anglesey to visit the famous Beaumaris castle.

Beaumaris is a lovely little town with some really nice, quaint shops which give you the feeling you're somewhere with character and it genuinely felt like somewhere I'd not only want to visit, but consider living as well.

Beautiful Beaumaris from the Menai Strait

We wandered around the Castle and then headed along the seafront fancying something for lunch and just off the main pier is the Pier House Bistro which caught our attention with their Fish and Chips in a Gin and Tonic Batter which sounded fantastic. 

Fish and Chips in a Gin and Tonic Batter at Pier House Bistro, Anglesey

A Protein Shake Smoothie With Plums And Figs

October has seen me start to ramp up the training once again. Although I've only been doing cross-training, It's been hitting my body hard as it's so used to just cycling and running so I've been having to pay attention to my recovery needs.

This morning I had a great gym session followed by an hours Spinning class as well as a further hour of helping a friend with her training towards Spartan Race and other obstacle course runs so was in the gym for around 3 hours in total. That's a lot of exercise so I need to pay attention to my recovery needs. A nice fruity protein shake smoothie with fresh plums and figs sounded a great idea.

My Plum, Fig and Banana Smoothie Made With Banana Protein Shake

Coconut, Banana And Whey Protein Recovery Smoothie

The Quest For The Ultimate Post-Workout Recovery Smoothie

My coconut, banana, nectarine and whey protein shake smoothie

My Coconut, Banana And Whey Protein Recovery Smoothie

Getting enough protein in your regular diet can be a challenge as a active individual. Whether I've been out on the bike for a few hours training, been out trail running in the nearby Sherwood Forest or hit the weights hard in the gym, I know my body needs protein for recovery and as a result I've always got a tub of protein shake powder on the go for after a hard training session. 

Drinking the same protein shakes over a period of time can get quite monotonous and subsequently really put you off taking them. Some protein powders taste significantly better than others but from my experience there's a sure-fire way of making them taste good and that's by adding fruit. Even if it's just adding a banana to a standard vanilla protein shake you can add flavour whilst getting a superfruit into your diet and get you well on the way to your '5 A Day'

I also see smoothies as a way to get fruit into a diet which is somewhat lacking in that aspect so any opportunity for me to add healthier foods into my diet is definitely a bonus when you consider what you can put into a protein shake smoothie

Tomato and Red Pepper Soup With Mr Singh's BBQ Chilli Sauce

Mr Singh's BBQ Chilli sauce

At work the guys are all into foods with a real kick. A few weeks ago one of them bought in some BBQ chicken they'd made from a sauce their partner had purchased thinking it was a simple BBQ sauce. In fact it turned out to be a dynamite BBQ chilli sauce which is extremely strong but with an awesome taste. Step forward Mr Singh's BBQ Chilli Sauce.

Ever since that day we've had an affliction for Mr Singh's sauces with the occasional lunch time sampling and prior to a recent shopping trip I was asked if I fancied a bottle. It was on a £1 special offer at a local greengrocer's so I jumped at the chance.

Tomato passata and red pepper soup with Mr Singh's BBQ Chilli sauce 

I had a real fancy for making a simple soup from scratch this week. I'd picked up a cheap packet of tomato passata at the weekend when shopping as well as having a red pepper left in the fridge. Hence making a tomato and red pepper soup and liking a bit of a kick I decided to add some of the Mr Singh's Chilli BBQ Sauce.

Elizabethan Food At Plas Mawr, Conwy

An insight into Elizabethan Food at Plas Mawr, Conwy

Within the medieval 13th century city walls of the Welsh city of Conwy lies Plas Mawr. Plas Mawr is arguably the finest example of an Elizabethan home to be found within the British Isles and sits within close proximity to Conwy Castle, one of Edward I's 'Iron Ring' of castles built to contain the Welsh. For a foodie Plas Mawr offers an excellent insight into Elizabethan food. 

The entrance to Plas Mawr, Conwy

 Built between 1576 and 1585 by Robert Wynn, Plas Mawr translates as the 'Great Hall' and symbolises a period of prosperity Wynn was a celebrated trader and courtesan who had risen to a high position within the Welsh gentry so Plas Mawr clearly showcases a situation of class and grandeur.

As someone interested in food and eating habits Plas Mawr's kitchen represents an excellent insight into Elizabethan food and what a kitchen would look like during the period in British history. 

An Elizabethan kitchen with lots of vegetables at Plas Mawr

The Elizabethan Diet

A selection of meats in the pantry
which would be used in an Elizabethan kitchen

In Elizabethan times the rich (such as Robert Wyn at Plas Mawr) ate exceptionally well. Meat was always on the menu for the affluent with a huge selection of locally caught animals available to feast upon. Typical meats included lamb, beef, pork, bacon, rabbit and hare. Fowl was also very common with goose, pigeon, swan, peacock and blackbird on the menu. In areas close to ports (such as Conwy) you would also find a selection of freshwater and sea fish available. 

Fruits and vegetables also took a common place in the Elizabethan diet based on seasonal produce. Locally grown season produce included turnips, leeks, carrots and garlic. Fruits such as apples, pears and plums were also commonly eaten although there was some suspicion at the time of the benefits of eating fruit and vegetable and it was therefore significantly common for a diet of mainly bread and meat for many. 

Ceramic pots and pans in an Elizabethan kitchen at Plas Mawr

It is likely that traders like Wynn will have imported some fruits and vegetables from further afield due to the presence of Conwy as a busy fishing port. Over the course of history the Tudors introduced many foods to the UK from further afield. Turkey came to the UK from as far afield as Mexico and Red Kidney Beans were imported from Peru. Tomatoes were also bought in from the New World although at the time they were actually known as Love Apples.

Elizabethan culinary tastes were not as advanced as today and a lack of knowledge will have meant such foods will have been kept as special delicacies and the likelihood is that the cooks would not have been able to cook these foods to bring out their optimal flavours as we know know.

Elizabethan Desserts

Marzipan fish- a traditional Elizabethan dessert

The Elizabethans loved their desserts and in some ways desserts took a more significant role for cooks in the kitchens of the rich. Tarts and cakes were often made especially when guests were expected. Marzipan modelling was popular as per the fish featured above. Animals and fruits were often made out of marzipan to be enjoyed at the Tudor dinner table.

Why not visit Plas Mawr and see more for yourself.

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Lemon And Lime Cookies With Poppy Seeds Recipe

My citrus lemon and lime cookie recipe with poppy seeds

Lemon and Lime zest cookies with poppy seeds

There's an amazing smell in the kitchen right now. There's a waft of lemon and lime throughout the house which is giving a fantastic citrus aroma. The bonus to that is that I really love the sour sweet taste of lemon. I'd rather have something lemony for dessert than chocolate and that seems really strange to friends and colleagues but that's just me!

Ingredients for making my Lemon and Lime Cookies

125 grammes of softened unsalted butter

175 grammes of caster sugar

The zest and juice from 1 lemon

The zest and juice from 1 Lime
250 grammes of plain flour
20 grammes of poppy seeds
1/2 teaspoon of baking powder

Grating a lemon to add it's zest to my cookies

Making my lemon and lime cookies with poppy seeds

1. I started by melting the butter and sugar together in a large bowl perched over the top of a small bowl of hot water to allow the steam to warm the base of the bowl and slowly melt the butter. I find it's a great way to stop it being heated too quickly and curdling.

2. I then grated the zest from a lemon and a lime, adding it to the mixture as well as a healthy squeeze of the juices from both fruits.

Lemon and Lime zest ready to use in my biscuits

4. I then sifted the flour, baking powder and poppy seeds into the mixture before stirring together with a wooden spoon until the mixture starts to form a dough. I then continued mixing together with my hands to really knead the dough together as it will feel rather soft and putty-like.
5. I split the mixture in two, then rolled it into balls and covered with cling-film and placed in the fridge for an hour to harden.

Tow balls of cookie dough in the fridge ready to roll out

6. After removing the dough from the fridge I further rolled it out into long round tubes and placed back in the refrigerator for a further hour

Two long tubes of lemon and lime cookie dough ready to go back into the refrigerator for an hour

7. Upon removal from the fridge I thinly sliced the tubes of dough to create rounds around 5 millimetres deep and then placed them on baking trays covered with greaseproof baking paper. The rounds will spread out slightly so it's best to leave around 2 centimetres to an inch between rounds prior to baking.
8. I then baked my lemon and lime cookies for 12 minutes at 170 Celsius (325 Fahrenheit or Gas Mark 3)

My lemon and lime zest cookies with poppy seed straight from the oven

Once baked, turn out onto a wire rack and leave to cool for 10-15 minutes before enjoying.

Lemon and Lime biscuits and a cuppa- Nothing better for a relaxing afternoon

My Sesame and Poppy Seed Savoury Muffin Recipe

A great savoury muffin recipe that's crying out for a nice cream cheese dip

My Sesame and Poppy Seed Savoury Muffins

I think people are going to start calling me "The Muffin Man" soon as I seem to make them quite regularly. Ironically for someone with a sweet tooth I have been more inclined to work on some recipes for savoury muffins of late. Today's muffin idea was to use the packs of sesame seeds and poppy seeds that were left in our cupboards.

My £1.99 B + M Bargains silicon muffin mould has been getting some serious use recently. I'm definitely getting my money's worth from it.

Ingredients I used for My Sesame and Poppy Seed Muffins

(Will make 10-12 medium savoury muffins)

250 grammes of self-raising flour

100 grammes of sesame seeds

80 grammes of poppy seeds

250 ml milk

3 tbsp Extra Virgin Olive Oil

3 large free-range eggs

You will also need a muffin tray (silicon are good)

My Lemon And Lime Curd Muffin Recipe

Zesty Lemon And Lime Curd Muffins- 

So light they'd be ideal for breakfast.

My amazing Lemon and Lime Curd Muffins

The Lone Male Loves Lemon

Lemon is one of my favourite flavours in the whole world. I'd rather have a slice of lemon drizzle cake over a big slab of something chocolaty. I love that slightly sour zest that comes from fresh lemon and this week received a gift of some lovely lemon and lime curd from a friend which seemed destined to go into a cake of some kind.

I love a good muffin although recently have only really made some savoury varieties so here's my first attempts at making some lemon and lime curd muffins. I used a slight variation on my recipe for cheesy Double-Gloucester Savoury Muffins and it worked well.

I didn't fancy complicating things by having a big dollop of fruity curd in the middle of my muffins. Instead I went for a light and fluffy lemon curd muffin with a gentle zesty taste of lemon and lime throughout. They were almost more like those like Madelaine style breakfast cakes you sometimes get on a continental breakfast buffet while away in countries like Spain.

Visiting The Galloway Smokehouse- A Fishy Love Affair

The Lone Male On Tour- Visiting Galloway Smokehouse

It's official. I love seafood. Whether it's a seared tuna in a sushi restaurant, a Goan fish curry, Scallops served with black pudding or a fresh caught Sea Bream in a Mediterranean harbour. Whenever I have the opportunity I tend to seek out some good seafood. The Galloway Smokehouse is one of the best places a fish lover can visit in the UK.

Where smoking perfection occurs- The Galloway Smokehouse

Scotland's Solway Coastline is a Mecca for fishing. From the cockle pickers to the boats which head out of the harbours in search of the days catch. The Galloway Smokehouse near Creetown has their own boat which heads out in search of the best the coast has to offer. The catch then either goes straight for sale, or heads down to the smokehouse to be prepared for sale and the delight of everyone from top Michelin star restaurants to tourists like myself in search of some good food to take home.

Baking Marbled Chocolate Cookies- A Weekend Treat

As it's bank holiday weekend and the forecast for Bank Holiday Monday here in Nottingham is quite positive which means one thing. Someone will be holding a barbecue, somewhere. I've been invited to one on Monday and been instructed NOT to bring any meat with me as they already have plenty. So I've decided to bake some biscuits to take with me instead as no-one wants a full on dessert after a BBQ.

My chocolate marble cookies will make an excellent post-Barbecue light bite

I've not really baked with chocolate for a while and having seen a few cake shops serving up marble cakes recently I thought I would get in on the act with my own recipe for marbled cookies

Rocket, Chilli and Basil Pesto Recipe- Making The Most Of Leftovers

Making good use of this week's leftovers- My Rocket and Chili Pesto

I love Italian food and pasta is a staple part of my diet as a cyclist as my body has a high need for carbohydrate. Pasta is hard work on it's own and needs a great tasting sauce to really make it a good meal. That's why I love Pesto. It adds an intense flavour to pasta dishes. It's easy to buy jars but there's nothing better than making your own pesto- Especially as you can add some elements from the fridge to give it some additional flavour intensity like chili peppers for some fire and rocket for a peppery kick.

Fusilli Pasta laced with my Rocket, Chili and Basil Pesto

Making Pizza Dough For The First Time

Part of the purpose for the Lone Male In The Kitchen Blog is to force myself to try new things food wise and I've never ever made my own bread. Even in cookery class at school we never made it so for someone who loves baking cakes it made sense to try and make my own bread.

As I had a friend coming round for some dinner I decided to combine my first attempts at bread making with making pizza dough for the first time. As you can see below I was definitely pleased with my results as I love Italian food and pizza is one of my simple favourites.

My first ever pizza with homemade pizza dough 

Ingredients I used to make my pizza dough

(Makes 4 25cm pizzas)

Simple pizza dough ingredients

Just 4 simple ingredients for making pizza bases. The recipe is loosely based on a James Martin recipe as I needed some inspiration for my first attempt.

• 275g Strong white flour and extra for dusting
• 2 teaspoons (or one 7g sachet) of fast action or easy blend yeast
• 2 teaspoons of salt
• 225ml of warm water (Hand hot)
• 4 teaspoons of extra virgin olive oil.

Instructions for making my simple pizza dough

1. I sifted the flour, yeast and salt into my large metal mixing bowl. I don't actually have a sieve at how so I passed the ingredients through a small grater, grinding the grater while tipping a container against it to work in a similar action to a regular sieve. A sieve is definitely now on my list of pay-day purchases.
2. I then made a well in the centre of the dry ingredients and bit-by-bit added in the warm water and olive oil while stirring together the mixture to make a soft dough.

My pizza dough forming as I mix the flour, water, yeast, salt and olive oil together

3. I then tipped the dough out onto a floured surface and roll into a ball ready for kneading. Having never kneaded bread dough before I wasn't quite sure how to knead but got into the habit of pushing the dough down and out with my right hand, then cupping and turning the dough mixture with my left hand to go again. I did this for around 5 minutes but it seemed like an eternity.

Pushing out the pizza dough as part of the kneading process

Cupping and rolling the pizza dough ready to go again

4. I then returned the pizza dough to my metal bowl before covering with clingfilm and leaving the dough to gain size for about an hour.
5. After the hour was done I took the risen dough out of the metal bowl and briefly kneaded it again for about 20 seconds. Then with a sharp knife I cut my dough into four and placed three of the pieces of dough back into the bowl and re-covered.
6. Using a beer bottle I then rolled my dough out into a disc. I couldn't find my rolling pin so was forced to use a bottle of Erdinger Dunkel dark Bavarian beer.

Erdinger Dunkel bottles make great rolling pins for pizza bases

7. I then transferred the pizza base to a baking sheet before topping ready for a hot oven.

My first ever homemade pizza- including my own dough too. Delicious

A quick and easy pizza chilli topping

Blend together 100ml of passata, one chili (De-seeded if you prefer) and a couple of cloves of garlic. Smear over your pizza base leaving a couple of centimetres of dough visible at the end. Chop up a round of cheap and cheerful mozzarella and then bake in a hot oven until the dough starts to bronze.

Marrakesh Local Delicacies- What To Eat In Morocco

Food and drink delicacies to try on a trip to Marrakesh, Morocco

The Lone Male On Tour- Marrakesh, Morocco.

As a gastro-tourist you're in for a treat in Marrakesh or any other region of Morocco. We all know of tagines and couscous which are mainstays of Moroccan food. Yet they're not all to look forward when eating out in Marrakesh. Whether you're eating lamb brochettes at the impressive food stalls on the Djemaa el Fna or having a meal in the decadent surroundings of a palatial Riad- Moroccan food can cater for all tastes with some impressive local delicacies from it's Berber, Moorish and Arabian influences.

The Lone Male in Marrakesh watching the world go by from the Cafe Panoramique

The food stalls of Marrakesh getting ready for a night as viewed from the Cafe Panoramique

Mint tea on one of the Djemaa el Fna roof terraces. Watch the world go by beneath you from the cafe Panoramique (View featured above). It's the ultimate vantage point to see what's going on down on the UNESCO heritage site without being pestered for dirham by a young child or having a snake charmer wrap a shady character around your neck. Grab a sugary mint tea and watch Marrakesh go by.

Although by day you really need a freshly squeezed orange juice from one of the stalls before you hit the souks. Not exactly a local delicacy but something to savour.

Freshly squeezed fuit juice on the Djemaa el Fna- Turbocharged and ready for the souks

Most produce is locally grown and those spices you see and smell in the souks definitely aren't just for the tourists to take home.

A Moroccan food souk fruit and vegetable shop- Amazing locally grown produce 

Local delicacies to sample in Marrakesh, Morocco

Couscous (seksu). Couscous is a staple part of the Moroccan diet. You'll sample something that's atmosphere's above the packets that you find in supermarkets. It's often steamed with an aromatic broth with the addition of nutty argan oil to create a light, fluffy texture. It's regularly served just with vegetables which will satisfy the vegetarians amongst us from Casablanca to the Atlas Mountains.

Tagines- The stereotypical cooking method in Morocco is the tagine. Think slow cooking food in a terracotta pot and you have the idea. You can't visit Marrakesh without trying a tagine. If you order a chicken tagine (tagine poulet) expect tender chicken cooked with preserved lemons and olives. If you go for beef or lamb expect spices like Ras-El-Hanout and apricots. The tagine is a real Moroccan delicacy and no trip would be complete without sampling. 

Hidden in this vegetable tagine is mouthwatering fluffy couscous

Meat kebabs (brochettes) and spiced sausages (merguez) are hearty meat dishes to consider from the food stalls on the Djemaa el Fna. 

Kebabs and spicy sausages (brochettes and merguez) at the Marrakesh food stalls

The kebabs are often lamb or beef and are rubbed with salt and spices. Expect them to be served with unlevened flat bread (khoobz) and a tomato based capisum-pepper sauce which has a kick to it. If you order the mixed kebabs expect a mixture of lamb, beef, kidney, heart and liver which adds a strong flavour combination which will leave you yearning for more.

Merguez are a reddish colour homemade spiced sausage which are packed full of flavour, especially after being smoked over hot coals.

Brochettes cooking over smokey hot coals

Brochettes cooking over a bed of hot coals out in the Atlas Mountains

Pastilla- Sweet meets savoury meat in this Moroccan delicacy. Traditionally made from pigeon meat although sometimes found made with chicken, Pastilla is effectively a sweat and savoury pigeon pie. The filling is meat laced with almonds and spices like cinnamon surrounded with filo pastry sprinkled with icing sugar and cocoa powder. If you have a sweet tooth then pastilla is the ultimate guilty pleasure of a main course. Boo in London sampled some fantastic looking Pastilla at La Maison Arabe, Marrakesh which looks divine.

Icing sugar coated Pastilla in Marrakesh

Grab some snails from one of the evening food stalls for a quick and cheap snack

Snails are a great snack at the Marrakesh street stalls and are extremely reasonably priced

Snails are a local delicacy with a French flavour that will have  a Marmite (love or hate) effect on many travellers. I'd never tried them prior to visiting Marrakesh and for the sake of about 40 pence I couldn't pass off the opportunity. My motto has always been that you can't really pass judgement properly until you've experienced something.

The snail sellers just seem to sell small and large bowls of what might be described as snail soup. A small bowl will net you around 25-30 snails cooked in their shells with a light garlic sauce likely flavoured with hints of lemon and turmeric. They're not for everyone but definitely worth a try if you're feeling adventurous.

What's your favourite Marrakesh delicacy?

Picnic Panache- Cheesy Savoury Muffins With Double Gloucester

We've been lucky this summer as July has been a fantastic month and August is usually fairly warm too. This weekend is also forecast to be nice so I thought I'd make some picnic basket filling cheesy Double Gloucester savoury muffins in case the opportunity arises to savour them in the sunshine. The British summer is usually so short that we learn to really make the most of it.

Double Gloucester cheese savoury muffins- Ready for a summer picnic

Cheddar and Pesto Pasta Frittatas- Quick Carbohydrate Fixes

My cheap and easy cheddar and pesto pasta frittatas will make a great lunchtime treat or paired with a salad will make a great filler for dinner. I find them great for a complex carbohydrate reload after a long training ride on the bike too.

My Pesto and Cheddar Pasta Frittatas are a great lunchtime treat.

Getting My Simple Scone Recipe Right This Time

Unfinished scone business- All it takes is the right flour 

My simple scone recipe

I believe this is how a home-made simple scone is supposed to look

Last week I made an epic scone fail by getting our plain flour mixed up with our self raising flour. This ruined my simple scone recipe and therefore I had some unfinished business to attend to this weekend in getting it right.

Coffee, Cake and a Lighthouse- Scotland's Most Southerly Point

I've just got back from south-west Scotland and the beautiful Galloway coast on a bit of a weekend road trip involving three of my favourite things; Whisky, good food and travel. If you love your coastlines and are a seafood addict, the Solway coastline is a fantastic place to visit.

A great place for coffee and cake- Gallie Craig coffee house on the Mull of Galloway

The idea for the trip came about as a plan to visit Bladnoch Distillery, which is the southernmost Scotch whisky distillery. From my Nottingham home it's a good 4+ hour drive which is not realistic for a day trip so I started looking at what I could do during the course of the weekend. A chance viewing of the Galloway coastline on BBC's coast led me out to the Mull of Galloway, Scotland's most southerly point and it also happens to be home to the southernmost coffee shop in the country too in the form of the award winning Gallie Crag- double result!

An Epic Scone Fail Tip- Use The Right Flour!

At home we have two containers with flour inside which are identical. Previously I've taken from the excess bags which have been left aside and are already labelled 'Plain' or 'Self-raising'. However this week I fancied baking some simple scones. Thanks to our unlabelled canisters I got it completely wrong- Epic scone fail.
Sometimes a recipe doesn't work for some reason or another. Some blogs show you perfection- I'm showing your honesty.

Simple tip- If a recipe states "Self-raising flour" you really need to use it!

My epic scone recipe fail- Plain flour instead of self raising.

What came out the oven was more like small bread buns than scones.