yes – I am once again talking about my favourite tv show… or rather my favourite tv personality!!
the Silver Fox!
Back to the point….
For the September challenge of the Buttles Great Bake Challenge – the theme was SCONES & JAM… so our event in Brussels was held (in conjunction with Bookalokal) on Sunday 22nd September (also Car-free sunday in Brussels)… with 4 amazing bakers! (Read more about the Scones event here or about the previous Chocolate event here)
I decided that I wanted to make a Traditional Scone and had seen Paul Hollywood’s recipe on the BBC Food website and found that it worked PERFECTLY!… Simple ingredients and a batch of the lightest, softest and best rising scones that I have ever made!
500g strong white bread flour
80g softened butter
80g caster sugar
5 teaspoons baking powder
- Place 450g of the flour in a bowl and rub in butter (with your fingers) until you get to a crumb consistency
- Add sugar, eggs and baking powder and mix with a wooden spoon
- Add half the milk and continue to mix
- Add the rest of the milk bit by bit to make a wet dough (and you don’t need to use all the milk if you think you have achieved the correct consistency)
- Use the 50g remaining flour on the table top (half on the table top and leave the rest for the dough)
- Place dough on the floured counter top and cover with remaining flour
- Then chaff the dough (fold dough in half, then turn 90 degree’s and repeat) until the flour is incorporated into dough and consistency is smooth
- roll dough out with a rolling-pin to 2.5cm and using a cookie cutter (or a glass dipped in flour), cut out your pieces
- (glaze with beaten egg)
- Bake at 200C (fan or 220C without fan) for 13minutes