How on earth did this happen. Had did I get into this situation; running a bake-along, live on Instagram?
During this world crisis the Corona Virus has confined us all to our homes for the foreseeable and we’re all having to draw on our own set of skills to keep ourselves and everyone else motivated. It turns out I’m good at chatting and keeping people motivated. I started off my hosting a live tea break at 11am BST and when someone suggested I did a bake-along too I decided why not! The phrase which springs to mind here is in for a penny in for a pound.
So first up we’ll be making gluten scones together on Friday 27th March at 3pm BST.
You might want to use your own scone recipe or try mine instead. If you’re running low on eggs my scone recipe might be good for you as it uses milk and no eggs.
When I had just given birth to be eldest daughter, 14 years ago I didn’t know how to occupy my time. My daughter was such a lovely well behaved baby, she slept all the time. That’s when I became obsessed with baking the best scone ever. I couldn’t stop until I’d cracked it. This recipe based on Betty’s of Harrogate scone recipe in my opinion topped them all.
Ingredients: you will need:
225g Plain flour + 2tsp baking powder or 225g Self Raising Flour (I use gluten free flour and the same quantity applies)
1/2 tsp Salt
30g Caster sugar (granulated sugar will work just as well)
55g Butter (not too soft)
55g Sultanas (or any other dried fruit)
150ml Milk (whole or semi-skimmed. Buttermilk would also make them lovely and buttery)
Extra flour and milk
Equipment:
Mixing bowl
Wooden spoon
Teaspoon
Measuring jug
Weighing Scales
Pastry Brush
Ramekin
Baking Tray
Baking Parchment Round pastry cutter
Method:
Heat oven to 200C
Cover baking tray with baking parchment.
Mix flour, salt and sugar together.
Add butter to dry mix and rub all together.
Add sultanas and mix in with wooden spoon.
Gradually add milk and mix in with wooden spoon until a soft dough forms.
If you are using normal flour flour a clean surface and pat the dough until it is approximately 2cm thick and cut with pastry cutter. *If you are using gluten free flour please see note below.
Place scones on baking tray and brush milk on top of each
Place in oven and bake for 10-12 mins.
Once cooked remove from oven and allow to cool.
*I use gluten free flour and find it easier to not roll the dough. Instead I shape the scone with my hands, making them double the height I require them to be one cooked. GF scones tend to flatten out when baking
.