Lots of us need cooking inspiration during this time so we have asked Chef Gary O’Hanlon joined Ciara to share simple and popular recipes that you can get involved with and try out.
This week's recipe is Scones
This recipe will make about 12-15 normal sized scones.
Ingredients
500g strong flour (plus a wee handful for dusting
2 medium eggs, beaten, plus 1 egg, beaten, for egg-wash
75g caster sugar
33g baking powder
75g soften butter
225ml full fat milk
100g sultanas or raisins (optional)
Method
Pre-heat your oven to 220C
- Put all the ingredients (apart from the egg-wash mix) into a stand up mixer with the paddle attachment and mix on a medium speed for 2 minutes.
- If you don’t have a mixer just mix in well by hand for approx. 6 minutes
- Using a rolling pin roll the dough out to a depth of about 2 cm. For a bigger scone simply have it a little higher. After your first attempt you can adapt to suit your tastes.
- Line a baking tray(s) with parchment paper. Use parchment and not greaseproof as greaseproof can stick.
- Now brush the top of the scones with the egg-wash but being careful to not let it drip down the sides. This can affect your rise.
- Chill for 30 minutes
- Remove from the fridge and brush on one more coating of egg-wash
- Place into the oven and bake for 15 minutes then push in a knife to the middle. If it comes out clean, they’re done. If not, give them 3 more minutes.
- Remove onto a cooling rack and eat whenever suits with a big feed of butter.
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