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Podcast: Recipe for the day
Episode:

Scones
Category: Arts
Duration:
Publish Date: 2018-01-08 11:20:38
Description: Hello and welcome to the recipe for the day and this is recipe number 269 today we are making rich fruit scones. I say ‘scones’ - not ‘scons’ because my mum said it. Let them say ‘scons’ if they wish what does it really matter as long as they don't ask me to say it. So it's whatever you call them scones are scones - it's a sort of cakey thing. All the many years that I have gathered making scones how I do them now for the best a texture lightness and flavour. Basically you can put what fruit you like in them and there are three secrets to making a good lights scone. The first one is to sift your flour twice. Once I've measured it out I sift it onto a plate and then I sift it into my bowl - because it's air you want in the flour. Moisture and acid that also causes anything to rise and to have that sort of wonderful lightness. Put 150 mils of cold milk into a jug with two tablespoons of lemon juice which is half a lemon. There's your acid you've got your air in your self raising flour. The other thing is moisture and that goes for any baked product like that the more moisture that's in it the lighter the texture of the sponge because it aids the air bubbles that it gives it a lighter product. Well if you if you think about it scientifically the air bubbles are going to encounter solid bits of flour much more readily in a dryer thing than they are in a moist thing so that the bubble formation in a in a moist thing is going to be greater and so therefore when you bake it those bubbles expand and that gives you your lighter product. You will need: 350 g self raising flour 80 g of butter 50 g of soft brown sugar 80 g of whichever dried fruits you want I love cherry scones so I just use glace cherries. 150 ml milk Juice of half a lemon Why is it we can never do a recipe even a fish curry with glace cherries right? Mix the butter and flour in a food processor. Transfer to a bowl and add your fruit, your sugar and your 150 ml of milk which we've already mixed with our lemon juice. Traditionally it would have been buttermilk. Buttermilk is left over from making butter from cream so you can use that if you make your own butter. We must do a show on making butter. Did you hear that folks making butter tomorrow! Give your egg a good whisk because you get more air in there. Make a well in your flour and add your milk and your egg and then use a fork or a knife - not a spoon - and bring all the dry ingredients into your liquid. It should be quite sticky - if it's not too sticky it needs to be so if necessary add a little more milk. It will stick to your fingers. All your dry ingredients are mixed and then just literally all you need to do with your hands is to push it down mixture and pull it into the centre to make a oh like a bowling ball shape. Now a lot of people like to roll their scones out and cut rings around but I tend to do a ring of scones which is basically you grease your baking sheets and you get that ball of dough plunk it into the middle and press it down to about two cm in height - but do it gently and be as gentle as possible. Heat your oven up to 200 C, 400 F 400 Fahrenheit, Gas 6 Bake for about 25 to 35 minutes if it's a ring. If you've cut out singles about 15 to 20 minutes but do not look at them for at least 15 minutes. They need to be deep golden - you don't want them pale because if they pale they won't necessarily be cooked in the middle. I've done it it's not quite cooked in the middle - what to do is to get a scone cutter and cut out the centre. Let them cool to become warm, but not hot. If they do go cold I just pop them in an oven about 150 C , 300 F, Gas 2 - 3 for about 5 to 10 minutes. You've got to get the inside just warm and you'll find that they'll lighten up again. That goes with a lot of bread rolls. Now then you may not want a sweet scone I love, love, love cheesy scones the best. You need: 120 grams of mature cheddar combined with about 40 to 50 g of red Leicester greated together. 1/2 teaspoon of either dry mustard powder or black onion seeds. A good pinch of salt. A good pinch of white pepper. Sift your flour or put it in your food processor with your butter and carry on the same way as above and when you've put your sifted flour into your bowl stir in the cheese and other ingredients. Heat your oven up to 200 C, 400 F 400 Fahrenheit, Gas 6 and cook for 35 minutes.
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