This family run bakery and café based in the Highland town of Muir of Ord has developed a formidable reputation for producing the very best hand crafted, home-made and beautifully baked delights.

Made daily by the friendly kitchen team, Bad Girl Bakery specialises in using seasonal ingredients to create cakes that often have hidden centres or something extra special about them, from jammy crumble toppings to hidden surprises inside.

Passengers on the Caledonian Sleeper enjoy freshly baked breakfast muffins daily from Bad Girl Bakery as a breakfast treat. The bakery and café has won a number of awards including Food and Drink Business Growth Award sponsored by Johnston Carmichael at the Highlands & Islands Food & Drink Awards.

These awards celebrate innovation, determination and community among the region’s businesses.

This year’s winners were revealed at a glittering ceremony at Kingsmills Hotel in Inverness, hosted by STV presenter Jennifer Reoch.

Other businesses that were successful on the night included Loch Fyne Oysters, The Tomatin Distillery Company and Wooha Brewing Company.

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Makes 8 to 10 scones


450g self-raising flour, plus extra for dusting

2 heaped tsp baking powder

1 tsp flaked sea salt

75g unsalted butter, softened

200g mature white cheddar

10-12 sun dried tomatoes, roughly chopped

2 eggs

½ pint whole milk


1 Pre-heat the oven to 160°C.

2 Blitz the flour, salt, baking powder and butter in a food processor until it reaches a fine texture.

3 Pour this mixture into a large bowl.

4 Crack two eggs into a measuring jug, add the milk and whisk until smooth.

5 Add 150g of the cheddar and the chopped sundried tomatoes into the flour along with the eggs and milk. Leave about 50ml in the the jug to glaze scones before baking.

6 Bring the mixture together until most of the flour has been incorporated into the egg mixture.

7 Empty this out on to a floured surface and fold the mixture into itself being careful not to over mix it.

8 Once ready, form a ball shape and roll out gently. Next cut the mixture into the desired shape to form roughly 8 to 10 portions.

9 Using the reserved egg and milk mixture, finish the scones by brushing with the remaining egg mixture. Finally top them with the remaining cheese and more sun dried tomatoes if desired.

10 Bake in the pre-heated oven for 18 to 20 minutes until baked through. Enjoy the scones warm or cooled, with some butter. These are perfect with a cosy bowl of soup.