Course: Cookie & Cookies
Open for: More than 8
500g white flour of strong flour, plus a little more to roll out
80g of smoothed butter, plus a bit more fat baking tray
80g Sugar Caster
60G Cherry Glace (cut into pieces)
80g Golden Sultanate
2 Free-Egg Range
5 teaspoons copper levels dust
1 farm eggs, banged with a pinch of salt (for glazing)
To serve.. Good quality strawberry butter or raspberry jam
1. Preheat the oven to 220C (200C assisted fan)/425F/Gas 7. Lightly grease a baking tray with butter and lines with copper or silicone paper (not greasing).
2. Put 450g/151/2 oz flour and bake powder in a large bowl and add butter. Rub the flour and butter along with the fingers to make a mixture of breadcrumbs-like.
3. Add sugar, cherry, Sultana and eggs and use a wooden spoon to change the mixture gently. Be sure to mix all the way down and combine all the ingredients.
4. Now add half the milk and keep changing the mixture gently with the spoon to combine. Then add the remaining milk a bit at a time and bring it all together to form a soft wet dough. (You may not need to add all the milk.)
5. Sprinkle most of the flour remaining on the clean working surface. Pour the dough gently to the working surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky.
6. Use your hand to fold the dough in two, then rotate the dough 90 degrees and repeat. To fold and change the mixture in this way (called ‘ chaffing ‘), you enter the last of the flour and add the air. Do this several times until you have formed a smooth mass. If the mixture becomes too sticky use an extra flour to cover its mixture or hand to make it more manageable. Be careful not to exaggerate the dough.
7. Next dough roll: Sprinkle the flour on the work surface and top the dough, then use a roller to roll from the center and then descend from the middle. Rotate the dough with 90 degrees and continue rolling up to about 2.5 cm/1en thickness. ‘ Relax ‘ the dough lightly elevating the edges and allowing the dough to drop to the working surface.
8. Use a cake cutter, seal the cake and place them in the baking tray. Submerge the edges of the cake cutter in a flour to make it easier to cut the scones without sticking. Do not turn the cutter-just press firmly, then lift it and push the dough.
9. Once you cut 4 or 5 rounds you can get back to work and roll back the dough to make it easier to cut the rest of the rounds. Any residual mass can work and roll again, but the resulting scones will not be as fluffy.
10. Place the scones in the baking tray and let them sit for a few minutes to let the work into baking powder. Then use a cake brush (or fingers if you don’t have a brush) to glare with beaten egg and mixture of salt. Be careful to keep the enamel on top of the scone. (If walking on this side will stop increasing uniformly.)
11. Roast the scones in the middle of the oven for 15 minutes, or until the scones are increased and golden brown.
Allow the scones to cool down, then divide into two and add butter, jam, and cream to serve.