Tag: recipe tips

BAKING TIPS: Scones (how do you pronounce it?!)

by granebakes

Hello Again!

Let’s continue with scones. This is a similar method to pastry but with a different ratio of fat to flour. Scones need a hot oven so don’t forget to pre-heat to around 220 degrees, around gas mark 7 or 8.

The basic ingredients for 6-9 scones (depending on size!): 

  • 10oz [284g] Self raising flour 
  • 2oz [57g] butter 
  • ½ teaspoon salt 
  • A large egg (beaten) 
  • Milk (around ½ a cup) to add gradually 

For sweet scones: 

  • 2oz [57g] of caster sugar  
  • 3-7oz ([85-190g] dried mixed fruit, chop small especially if using apricots or dates 

Savoury Scones: 

5oz [140g] or so grated cheese 

Teaspoon of mustard mixed in with the egg 

Herbs/Olives/Sundried Tomatoes can be added to the dry mix 

After rubbing in the fat into the flour add your dry ingredients. Next add the beaten egg and mix with a palette knife. The dough should be much softer than pastry but not sticky wet!

Handle the dough as little as possible – the heat and moisture from your hands can have a significant impact. Form into a soft ball on a floured work surface. Pat this ball gently out into a flat shape about ¾inch [2cm] thick, but not too thin.

For small scones use your smallest serrated round cutter. Alternatively, pat into larger circles and cut across the top into wedge shapes. Brush the top of your scones with milk; for cheese scones sprinkle a little grated cheese over the tops. 

Keep an eye on your scones whilst in the oven, they cook quickly. You’ll see them rise after about ten minutes, then need a further 10-15 mins according to your oven. The tray may need to be turned around. When the scones are ready remove from the oven and cool on a wire rack. 

Bye for now!

I’d love to see if you test this recipe. Send me your pictures – I’m @gran.e.bakes on Instagram.

BAKING TIPS: Social Distancing – Bakes for when staying home. Part 1.

by granebakes

What a strange, scary-sad time we are experiencing, unlike any other period I have known.  Having an interest in food and cooking is keeping me sane. Flour is in short supply – although I usually keep a good stock (which is dwindling) – an appreciated Mother’s Day gift of 2 large bags was very welcome. Over Easter I was trawling my old recipes – an unusual Simnel cake using chocolate is a tasty treat!  

You will need a deep 8” (20cm) cake tin with a loose base or a springform tin, greased and lined. Set the oven to gas 4 (160 fan). 

Ingredients: 

  • 8oz raisins – soaked in (enough to cover) a sweet sherry, wine or amaretto liquor is good 
  • 8oz butter – a block, softened 
  • 8oz golden/caster sugar 
  • 4 large eggs – beaten 
  • 9oz plain flour 
  • 2oz coco powder 
  • 1 level teaspoon baking powder 
  • 1 level teaspoon bicarbonate soda 
  • 1 teaspoon vanilla essence 
  • 1 small carton plain yogurt or soured cream 
  • 1 packet of block marzipan (to cover the finished cake) plus an extra block to form eleven small balls (apostles!) to decorate 
  • 1 bar plain chocolate to melt over the marzipan 

Method 

  1. Mix all the dry ingredients together in a bowl 
  1. Beat together the butter and sugar in a separate bowl 
  1. Slowly add the egg and vanilla essence to the butter and sugar 
  1. Fold in the dry mix 
  1. Add the fruit with the liquid, yogurt/soured cream 
  1. If the mixture is still a little stiff, add a drop of milk 
  1. Transfer to the tin and bake for 1 hour and 15 minutes 
  1. Test the centre with a metal skewer, it should come out clean (if not put back into oven cover top with greaseproof paper and give it another 10 minutes) 
  1. Once cooked, leave to cool 
  1. Brush the top of the cake with warm Jam (to stick the marzipan) 
  1. Dust surface of the table and rolling pin with icing sugar and coco powder to prevent sticking 
  1. Roll out the marzipan (if it’s difficult put it in the microwave for 10 seconds) and lay over the cake 
  1. Make 11 balls of marzipan and roll them in the coco and icing sugar 
  1. When the cake is covered in jam – then marzipan – melt the chocolate with a knob of butter and pour over the cake, place the balls around the edge  

Vegans, have you discovered the alternative to egg whites?

Aquafaba! Yes, this magic liquid comes from draining your chickpeas! It does take longer to whisk – but reasonable results are obtained. A large stand mixer works best and you can leave it running whilst getting on with preparation. A hand (electric) whisk does the job as well, although you need to stand for around 10 minutes – perhaps the aquafaba in some tins is more watery. 

Before you venture into proper meringues, maybe you would like to try this simple version.

Macaroon biscuits. 

  • Aquafaba from chickpeas thoroughly whisked until fairly stiff 
  • 4oz caster sugar 
  • 1 teaspoon corn flour  
  • 2oz ground almonds 
  • 4oz desiccated coconut 

Method 

  1. Put the oven to gas 4 (fan 160-170) 
  1. Mix together the dry ingredients 
  1. Gently fold into the whisked aquafaba (make sure the dry mix is well incorporated) 
  1. Have ready 2 baking sheets lightly greased and covered with baking paper or rice paper 
  1. Place a dessert spoon full of mix – widely spaced – onto baking sheets. Flatten slightly with the back of the spoon (dipped in water to prevent sticking) 
  1. Bake for 20-30 minutes until firm (not brown) 

I’ll sign off this section – asking you all to stay positive – keep in touch with family and friends… from a distance! Live from week to week, this will pass.  

Love to you all, Gran E 

I’d love to see if you trial this recipe. Send me your pictures – I’m @gran.e.bakes on Instagram.