shaun4860 Posted August 20, 2011 Report Share Posted August 20, 2011 there you go, some have more eggy wash than others http://i172.photobucket.com/albums/w10/shaun4860/scones/303001.jpg shaun Quote Link to comment Share on other sites More sharing options...
henry d Posted August 22, 2011 Report Share Posted August 22, 2011 Yes, nice picture, where is the recipe ? Quote Link to comment Share on other sites More sharing options...
.philmypower. Posted August 22, 2011 Report Share Posted August 22, 2011 All you need now is a pot of tea, yummy Quote Link to comment Share on other sites More sharing options...
bakerboy Posted August 22, 2011 Report Share Posted August 22, 2011 Yes, nice picture, where is the recipe ? I will sort the recipe out for you. A little tip, rather than cut them out with a round cutter and then have to squeaze together the cuttings and then end up with a tough 1 or 2 scones, roll the dough out to a square or rectangle, wash/glaze the top of the dough and cut into squares,using a sharp knife, place onto baking sheet (lift with a pallet knife) keeping the pieces close together approx.1/4" apart, to keep the sides soft and white, also helps the scone lift in the oven. Quick clean and simple. Recipe to follow. Terry Quote Link to comment Share on other sites More sharing options...
bakerboy Posted August 22, 2011 Report Share Posted August 22, 2011 (edited) Yes, nice picture, where is the recipe ? Scone recipe Strong Flour 8oz 225g Baking powder 0.5oz 12g Salt pinch Margarine 1.5oz 38g Gran. Sugar 1.5oz 38g Milk 4.5oz 125g Sultanas 1.5oz 38g Rub marg into flour, add milk and sugar and bring together, just before being clear add fruit. rest for 10 minutes, roll out to approx.1/3" 7-8cm. Cut out and place onto a greased baking sheet, leave a 1/4" gap all around the dough pieces as this will help the dough to lift, it will also keep the sides soft and white. If you egg wash or use milk as a glaze do not let it run down the sides. Bake in a pre heated oven 450'F/230'C gas mark 8 for 8 minutes. Helpful tip If you roll out to a square or rectangle, glaze the top of the dough and then cut into squares, this eliminates any cuttings which when pushed together will give you a tough Scone or two, always use a sharp knife or sharp cutter. The Scones can have various fruits added,chocolate chips, or can be left plain, for a Savoury Scone reduce the sugar by a third and add grated Cheese to the dough and sprinkle a little on the top. The dough can be frozen in it's raw state,after being rolled out and cut, and then defrosted and baked at a later date, but freeze it as soon as possible after being made to preserve the Baking Powder activity. In the old day we would use slightly sour Milk as this added a nice flavour to the finished article. Good luck and let me know how you get on. If you wany quick and easy bread recipes drop me a pm. Now not so retired baker boy Edited August 22, 2011 by bakerboy Quote Link to comment Share on other sites More sharing options...
Cosd Posted August 22, 2011 Report Share Posted August 22, 2011 What no alcohol in them Terry? You must be turning tea total Will give these a try me thinks! Cheers Bakerboy!! Quote Link to comment Share on other sites More sharing options...
bakerboy Posted August 22, 2011 Report Share Posted August 22, 2011 What no alcohol in them Terry? You must be turning tea total Will give these a try me thinks! Cheers Bakerboy!! You can of course soak the Fruit in someting tasty Quote Link to comment Share on other sites More sharing options...
henry d Posted August 22, 2011 Report Share Posted August 22, 2011 In the old day we would use slightly sour Milk as this added a nice flavour to the finished article. Cheers BB, tried Delias recipe using buttermilk and it was good, gonna give this a whirl as I have never used strong flour before Quote Link to comment Share on other sites More sharing options...
bakerboy Posted August 22, 2011 Report Share Posted August 22, 2011 (edited) Cheers BB, tried Delias recipe using buttermilk and it was good, gonna give this a whirl as I have never used strong flour before For Strong Flour, read Bread Flour, you can also use Whole meal and adjust the liquid content, it tends to be a little less absorbent Edited August 22, 2011 by bakerboy Quote Link to comment Share on other sites More sharing options...
shaun4860 Posted August 22, 2011 Author Report Share Posted August 22, 2011 (edited) I found the mixture to be quite....errrrm....wetish, cant think of the right phrase i saw some others on a telly programme and they were very stodgy before baking mine wasnt, did i do something wrong? I used strong bread flour, they also had very strong bread flower but didnt know whether to use that or not...never thought about soaking the sultana's in something nice, so for cheese scones do i just substitute sultana's for cheese and add some cheese to the mix? and what about the sugar, do i still add it? Edited August 22, 2011 by shaun4860 Quote Link to comment Share on other sites More sharing options...
bakerboy Posted August 22, 2011 Report Share Posted August 22, 2011 I found the mixture to be quite....errrrm....wetish, cant think of the right phrase i saw some others on a telly programme and they were very stodgy before baking mine wasnt, did i do something wrong? Scone dough should be quiet soft and should almost settle on a table, by that I mean you should, after a minute or two see it to have slightly moved. It may be that the Flour was Cake flour with a lower liquid absorbtion rate. The proof is in the eating, they looked OK in the picture, What did they taste like. and was the baked texture, Short or Crumbly? it should be Short. I have placed the recipe on the thread just in case there are any differences, recipes change from user to user as they get used to handling the mixture with the ingredients to hand. Terry Quote Link to comment Share on other sites More sharing options...
shaun4860 Posted August 22, 2011 Author Report Share Posted August 22, 2011 Scone dough should be quiet soft and should almost settle on a table, by that I mean you should, after a minute or two see it to have slightly moved. It may be that the Flour was Cake flour with a lower liquid absorbtion rate. The proof is in the eating, they looked OK in the picture, What did they taste like. and was the baked texture, Short or Crumbly? it should be Short. I have placed the recipe on the thread just in case there are any differences, recipes change from user to user as they get used to handling the mixture with the ingredients to hand. Terry Oh it moved....not runny though, it was strong bread flour i used. tasted lovely, and short rather than crumbly so i guess i must have got it right, one thing i did wonder was the milk, should it have been Oz. or fluid Oz.? or are they the same? Quote Link to comment Share on other sites More sharing options...
bakerboy Posted August 22, 2011 Report Share Posted August 22, 2011 Oh it moved....not runny though, it was strong bread flour i used. tasted lovely, and short rather than crumbly so i guess i must have got it right, one thing i did wonder was the milk, should it have been Oz. or fluid Oz.? or are they the same? They are the same, next time reduce the milk a little and see what happens. Quote Link to comment Share on other sites More sharing options...
ziplex Posted August 22, 2011 Report Share Posted August 22, 2011 Good to see you getting there shaun, we stuffed ourselves stupid on them for a while..... Quote Link to comment Share on other sites More sharing options...
shaun4860 Posted August 23, 2011 Author Report Share Posted August 23, 2011 Good to see you getting there shaun, we stuffed ourselves stupid on them for a while..... Im going to replace the sultana's with cheese and then sprinkle some cheese on top to see what they turn out like..... Quote Link to comment Share on other sites More sharing options...
bakerboy Posted August 23, 2011 Report Share Posted August 23, 2011 Im going to replace the sultana's with cheese and then sprinkle some cheese on top to see what they turn out like..... Do not forget to reduce the sugar to 1/2 or 2/3rds. probably 1/2 is best and and a lttle extra salt Quote Link to comment Share on other sites More sharing options...
ziplex Posted August 23, 2011 Report Share Posted August 23, 2011 Im going to replace the sultana's with cheese and then sprinkle some cheese on top to see what they turn out like..... Sounds great , Terry did say to try a cheese version but I liked the plain/fruit ones so much I never bothered.....i'll see how yours turn out first Quote Link to comment Share on other sites More sharing options...
shaun4860 Posted August 23, 2011 Author Report Share Posted August 23, 2011 Do not forget to reduce the sugar to 1/2 or 2/3rds. probably 1/2 is best and and a lttle extra salt ok thanks for the tip Quote Link to comment Share on other sites More sharing options...
hendersons Posted August 24, 2011 Report Share Posted August 24, 2011 Terry any particular reason why you use Margerine instead of butter? Does the veg fat make them lighter? Thanks Nick Quote Link to comment Share on other sites More sharing options...
bakerboy Posted August 24, 2011 Report Share Posted August 24, 2011 Terry any particular reason why you use Margerine instead of butter? Does the veg fat make them lighter? Thanks Nick In the bakery world butter is seldom if ever used. Butter does not have good aeration qualites and then of course there is the cost implication. In the bakery world, there are Margarines for many differing uses, cake, pastry, puff pastry, unsalted for buttercreams etc to name but a few. You can of course use Butter it will add a little more flavour, but in my house we only have butter when we have firends staying over and we want to impress them (can't be real friends then) :lol:We normally use Clover to grease the bread. Quote Link to comment Share on other sites More sharing options...
bakerboy Posted August 24, 2011 Report Share Posted August 24, 2011 Terry any particular reason why you use Margerine instead of butter? Does the veg fat make them lighter? Thanks Nick The market leader in this field, with a fantastic flavour, is called,Marvello,for use in cakes and pastry, not Puff Pastry, the market leader there is Flex both made by Unilever 12.5kg boxes with winter and summer formulations , most catering or bakery wholesalers will have this product, probably better priced at the Bakery wholesaler, for your part of the world, try Bako Western or BFP. Quote Link to comment Share on other sites More sharing options...
hendersons Posted August 25, 2011 Report Share Posted August 25, 2011 Thankyou very much Terry. I have been intouch with bako west this morning and it sounds quite promising so far. It would appear once again I'm in your debt. Thanks again Nick Quote Link to comment Share on other sites More sharing options...
bakerboy Posted August 25, 2011 Report Share Posted August 25, 2011 Thankyou very much Terry. I have been intouch with bako west this morning and it sounds quite promising so far. It would appear once again I'm in your debt. Thanks again Nick Tell them your mate (Terry Humber) is a friend of their General Manager Stuart Wilson, and Sales Manager Chris Wreford, (who is a hunting man and runs a pack of Beagles). If I can help in any way please let me know. You should get a good price on Flour etc as well. Cheers Terry Quote Link to comment Share on other sites More sharing options...
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