Easy Like Sunday Morning Scones

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We decided to stay in and create our own coffee environment for Mother’s Day, a few options were presented from going to Dobbie’s Garden Centre with the masses or a walk to Morningside, instead we decided we would have a better time without the need for the hunt for that perfect scone coffee combo.

The eldest snuck out for the Sunday paper whilst I got the scones on the go.  We are in the process of trying to eat down  the various flours we’ve had on the go over a while so this was a perfect excuse to dabble if a bit risky to deviate from the prescribed recipe!

Essentially you need 500g of plain flour to make this a success, so feel free to just go plain!  Likewise with the liquid (you need 300ml of milk), I was trying to use some left over cream as well.

I was also given a few pointers before I was let loose

  • Be brief with the rubbing of the ingredients
  • Don’t over knead the dough
  • Be surgical with the cutter…..no wiggling!
  • Scones liked to be baked close together as if it makes them fight for the heat

Ingredients:

  • 200g Plain Flour
  • 200g 00 Flour
  • 100g Wholemeal Flour
  • 1/2 teaspoon of salt
  • 2 teaspoons of bicarbonate soda
  • 4 teaspoons of cream of tartar
  • 50g Butter, cold and cubed
  • 30g Trex, cold
  • 250ml milk
  • 50 ml single cream
  • Egg beaten for the egg wash

6-7cm crinkle cutter is needed along with a baking tray, we’ve taken to lining a roasting tin.

Pre-heat the oven to 220C, and prepare your chosen tray.

  1. In a large bowl sift the flours, bi-carb, cream of tartar together (if using wholemeal, just throw the husk back in).   The point of this is to get lots of air around the flour with the hope of getting fluffy scones!1-2016-03-06 10.19.59
  2. Add the salt and mix in, Add the cubed fat
  3. Rub the fat and the dry ingredients together to form bread crumbs.  If you have warm fingers a food processor is a saviour for this method and sticks to one of the guidance notes!  Really easy to pulse the fat and the flour together.
  4. If using the pulse method, pour the sand like mix back into the bowl
  5. Make a well and add the liquid all at once
  6. At this point, you can either get your hands stuck or use a spatula to get it under control.  Work quickly/briefly
  7. Turn out onto a floured surface, with a brief knead to form a dough.
  8. With a rolling pin, roll out to about 3cm
  9. Stamp out the scones, you’ll get anything between 11 and 15 scones depending on how thin/thick you rolled the dough, with a gather of the off cuts and a re-roll for the last few2-2016-03-06 10.26.03
  10. With a pastry brush, use the beaten egg to brush over the tops
  11. Put in the oven for 10-12 mins until golden3-2016-03-06 10.34.25 4-2016-03-06 10.51.01
  12. For that Mother’s Day twist, arrange in a nice bowl with a tea towel on top to keep warm….and don’t forget the coffee

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Braid Hill

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Enjoying the #bluesky this morning #arthursseat #edinburgh

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Sunday and there are blue skies with a hint of warmth.  We are in that snow drop daffodil cross over period.  The sign that we a moving into longer days and happier times.  We managed a lovely long walk from the door.   Taking in braid hill which has an amazing 360 degree view of Edinburgh and the Pentlands.

With lungs full of fresh air we made it home for some free time and I decided it was time to tackle one of the recipes that I’d pulled out of the Black box.  What is there not to like about millionaires shortbread, a biscuit covered with unctuous caramel, covered in chocolate.  Not to be deterred by my wife saying I don’t remember having that as a child…..I ploughed on.

Millionaires Shortbread

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The recipe is nice and easy and broken down into 3 fairly obvious stages. The base, the middle and the end!

Shortbread

  • 280g plain flour
  • 170g butter
  • 100g sugar

Caramel

  • 379g condensed milk
  • 100g golden syrup
  • 100g butter

 Topping

  • 280g milk chocolate

Pre-heat the oven to 150C, and line a 20cm x 30cm baking tin with parchment.

  1. Rub the flour and butter together to form bread crumbs.  A food processor is my saviour for this method.  Really easy to pulse the butter and flour together.
  2. Pulse in the sugar
  3. Pour into the baking tin and press down using the back of a soup spoon.DSC_0052
  4. Place in the oven for 30 mins until it starts to turn colour
  5. Take out the oven to cool
  6. Melt the butter, condensed milk and syrup together until smoothDSC_0053
  7. Bring to the simmer for 5 mins,  I found I had to stir it to stop it catching on the pan.  It will thicken and turn golden
  8. Leave to cool slightly before pouring over the biscuit base and spread evenly.  Leave to coolDSC_0055
  9. Time for chocolate…..usual melting chocolate rules apply, melt the broken chocolate pieces in a bowl set over (not touching) simmering water.   Stir every now and agin and once the lumps have gone pour over the set caramel and spread evenlyDSC_0058
  10. Leave to cool, chop into the desired squares and enjoy