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Hi, I'm Caroline, and welcome to Keep Calm and Bake. So far we've been doing things like
doughnuts, treacle tarts, and in this episode I'm going to teach you how to make some classic
British scones.
[Music]
Now this is very easy. I'm going to basically make it all in a food processor. If you don't
have a food processor, just use a big bowl, and then you can use your fingers, that's
fine.
So all the flour is going in, there we go. Now don't worry, we do have all the ingredients
listed below in the description box so you can print off your recipe or jot it down.
Now cold butter, that's going in. It's very important that it's cold as well. First of
all we're going to pulse these bits together until it forms very fine breadcrumbs.
Wonderful. Ok, now it won't look like much because there's not that much fat in this
recipe, you don't need it, so fine breadcrumbs just like that, is perfect.
Now we're going to add sugar to make it a little bit sweet.
Sugar is going in, and baking powder. My baking powder I'm sprinkling that down, a pinch of
salt, and lastly, to bring this all together I've got milk, and I'm going to add about
a teaspoon of vanilla to it; that's my guestimate. So I put the lid back on and I'll mix all
those extra ingredients together first and then pour the milk in.
Milk can go down there.
Great. Now I'm going to lightly flour the work surface, there we go, and the rolling
pin.
We're going to take the mixture, just bring it together with your hands. Now you do have
to be quite light and delicate when making the scones, it doesn't need any heavy handling
or kneading.
So just bring it together, there we go, because we're going to roll it out, just roll this.
So you can leave the dough to be fairly thick, I mean that's about a centimeter, and now
all you need to do is cut out the scones; one, two.
The ones that you've rolled out, place onto your baking tray. You can lightly flour your
baking tray, as well, they're not really going to stick, though, it'll be fine.
My oven is preheating. Make sure you get the oven nice and hot.
Now all of these bits we're going to roll up and roll it out again.
There we go; one, two.
If you like what you see, don't forget to subscribe because we have so many more lovely
recipes.
Now I'm just going to brush these with some egg. This just gives them a nice glazed color
in the oven. There we go.
Now I'm going to pop these into the oven for about ten minutes, maybe twelve minutes, just
until they have risen and they're nice and golden on top.
You can either wait for your scones to cool down, but if you can't resist the temptation,
I'm just going to go straight in there and halve one while they're warm.
As you can see they are lovely and fluffy in the middle and cooked through. I like to
have my scones with some strawberry jam, yum, and I couldn't have it without a bit of clotted
cream. So naughty.
So if you want to do them British style, you've got to have the both. With this recipe you
can make the scones however you like. You can put raisins in them, you could put chocolate
chips in them, you could make them savory. So just go crazy and make them however you
like.
Obviously you need a cup of tea, a lovely cup of tea with my scone, and I'm just going
to eat this one now before everyone comes in here and eats them.
Mmmm. There is nothing like a fresh, British scone. This is a cracking recipe, I hope you
all really, really enjoyed it, and stay tuned for more Keep Calm and Bake.
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