hi and welcome to Steve's Kitchen the other day I made clotted cream which was delicious
and I had loads of clotted cream so I made that clotted cream fudge
which was fantastic but I still got clotted cream left so what better to
make
than a Devonshire cream tea. now I'm going to show you how to make the light and
fluffy scones here, obviously I'm not going to do the clotted cream again so you across to the
channel
or I'll leave a link to that the end at the of the video. I'm also not going to show you how to
make a cup of tea I'm sure you can do that
but let's get on and make these beautiful simple
light and fluffy scones
Now the important thing when you're making scones is not to handle
the mixture too much it makes a difference between nice crumbly scones
or whether you end up with something that's really quite tough
So I've got 350 grams of self-raising flour that's about 12 ounces
now if you don't know what self raising flour is, it's a plain flour
with a leavening agent in such as baking powder now
into that I'm putting 85 grams that's about 3 ounces of
fine superfine caster sugar and just
mix that through, then I want to take
85 grams that's about 3 ounces of softened butter
and just drop that into the flour now at this point
use the tips of your fingers and just Rub the flour
and the butter together until you get a loose sort of like a sandy
breadcrumb consistency now it doesn't take long until you've
got this beautiful like breadcrumb this cannot be done with a machine guys you
really have to do it by hand
now at this point we want to mix in some milk now I've got two hundred mls
that's about seven-and-a-half fluid ounces of milk and you can use sour milk
for this as well it really does make
a good flavor and I'm just going to pour probably about eighty percent of this
in to our mixture and then using a fork to keep your hands clean
we're just gently folding that in I'm not going anymore milk in there I'll just pull
that of the fork
now and I'm using my hands I'm just going to start drawing this dough together
don't forget we don't want to overwork our scone mixture
and now I'm not going to overwork this I'm just bringing this up into a ball
you can see now it's a fairly
crumbly, look at the texture of that and that's what we want
that is now ready take the bowl away, so a quick note I didn't use all that milk there's
probably about an
ounce and a half of liquid left in there so it's a good point not to put it all in
so I'm going to lightly flour the surface
and our dough now I'm not going roll this out I don't want it to get tough
I'm just going to push this out 'llI use my hand just to get it
reasonably level I don't want to build up
any gluten in this at all so that's about
an inch-thick now now if got a two and a half inch cutter here
and I'm going to start cutting my scones out
just push it down just gently
take each of your scones out like that and with these last little scraps
just gently pull them together again
we don't get too much of this flour back into our scone mixture because we don't
want them to dry
and just pull those together like that
pat it flat
and we can probably get another another couple out of there quite easily
now I've got my scones laid out with a good
space around them on a baking tray I've got one egg yolk and the little drop or
two of water in there
just going to beat that together and we're just going to paint
a little glaze on top of these now it's important that you don't let the
egg wash go over and down the side of the scones here
because that will make them distort when they'recooking so just get it on the crown
at the scones
and whilst we're doing this you should have preheated an oven
to 220 degrees celcuis that's about 425 fahrenheit
so there they are those scones are going to pop into our preheated oven now
for about 10 minutes we're just going to look for them to rise
and have beautiful golden brown top
now there are my scones 10 minutes they come out they've risen beautifully
I'm just going to let them cool down a little bit on the tray and I'm going to
put them onto a cooling rack
let them completely cool down so there is my scone
beautifully cooled down and a good scone should virtually just
pull apart like that shouldn't really have to use a knife to open it
so what do we do with these now let me show you. Well let me show you what I do
I take a beautiful cup of afternoon tea I take my favorite jam which is raspberry
jam
we pop that down on top of our Scone don't skimp on it
we take a ridiculously unhealthy amount of clotted cream
just drop that we do not enter into the argument whether the cream should go
first or the jam goes first
you lift that beautiful scone running with cream and raspberry jam
pop it up to your mouth and just enjoy and then you sign yourself up for the club
that says
Devonshire cream is the only way to have afternoon teas
guys thanks for joining me be good I'll see you in the next video
I leave links to those other recipes here so see you next time take care
So Sharon asked me to make
clotted cream which I've done I'll leave the links there and of course the clotted cream
fudge
guys thanks for joining me, please give us a thumbs up, share the love
be good, I'll see you in the next video take care.