We're going to be making some apple and berry scones.
So, is it a scone, or is it a 'scon'?
Completely up to you - it's whatever way you pronounce it.
Let's be honest, you couldn't have an afternoon tea
without having a scone.
So to start off we've got 650 grams of flour.
We're simply going to add in 100 grams of caster sugar.
A pinch of salt.
I want 20 grams...of baking powder.
And because we're going to be adding a little bit of apple,
apple and cinnamon, they're best friends.
They get on really well,
so we're going to add in a little bit of cinnamon.
Again we've got a bit of vanilla extract here,
Generous, two teaspoonfuls.
Always try and use an extract rather than an essence.
Essence is synthetic.
It's never been in contact with a vanilla pod in its life.
So I'm going to mix those little few bits through our flour.
And then we've got 125 grams of butter.
Just diced up.
Simply all we need to do then is rub our butter...
..into the flour.
So you could just go for your classic scones,
pop in some raisins, sultanas.
You could leave them plain, just use a little bit of vanilla.
As I say, we're going to incorporate some diced apples.
All you're doing is rubbing the butter through the flour.
Now if you really wanted to, you could get a food processor
with the blade attachment and give it a quick whizz.
The blade will cut through the butter.
And mix is straight through your flour.
But if you do that, you'll have to wash it.
There'll be a load of cleaning up to do, it's much quicker
just to get your hands in, get stuck in.
So what we want to do, we want it to look
like kind of rough breadcrumbs.
Now we're simply going to drop in our diced apple first.
One good sized apple.
Two eggs.
We're going to use some buttermilk.
We're using 300 grams.
So a bit like we would with our bread-dough.
We got our little scraper again.
We're just bringing all our ingredients together.
Once the liquids have been absorbed,
so they're not going to flow everywhere
when you turn it out onto the table.
You just bring everything together.
We don't want to overwork it,
because if we do, we actually are starting to knead.
We're activating the gluten - so we're making our dough
possibly a little bit tighter.
So I generally roll it out
until it's the same thickness as my cutter.
Roughly about the same height. Take it out of the cutter.
Dip it into some flour.
Each time, just to stop it from sticking.
Roughly just work your dough back together again,
just re-shape it.
It should give us just about a dozen.
So then just to finish, before we bake them,
just a little brush of egg.
So when you brush it on top,
just a little bit on top - try not to kind of
let the egg drip down the side, because what it does is,
it kind of acts like glue and kind of pins the scone down.
It'll stop it then from rising.
This will help give it a nice golden finish as it bakes.
And then for something just a little bit different,
make an indentation in the centre.
And you're going to take some fresh berries.
I'm gonna use a mix between blueberries and raspberries.
Just putting a couple into each one.
And just finish it off, a few little flaked almonds.
To give it a nice crunchy top.
Then you're gonna bake them for about 18 minutes at 200 degrees.
Now our scones have been baking
for about 18 minutes - they've jumped up.
A lovely golden finish. You can really smell the cinnamon.
And then just to finish it off...
A little dusting of icing sugar.
You've got your apple, cinnamon and berry scones.