How To Make Fruit Scones | Recipe - video Dailymotion

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00:00 Hello, my name is Andrew Gravett. I'm the pastry chef at the Langham Hotel and we're going to make our fruit stones.

00:05 The first thing to do is to mix the flour with butter.

00:18 We make sure that the butter is very, very cold, so straight from the fridge and even sometimes it can be directly from the freezer.

00:27 Then we add the baking powder, sugar and salt.

00:30 So we mix everything in the bowl together.

00:33 I'm going to put it onto the machine.

00:35 So we're going to leave this to mix for about 10 to 15 minutes until we get a very fine sandy texture.

00:42 So as you can see we've got a very fine sandy texture.

00:48 So the butter and the flour are well mixed together.

00:52 We're going to add, on a slow speed, the egg and the milk to the texture that we want.

00:57 So you might find that at times you don't add all the egg in.

01:03 It really depends on how much moisture that type of flour will absorb.

01:09 It's just plain flour, but different flours will absorb different quantities of liquid.

01:18 So we're just going to remove it from the machine and we're going to finish to work it.

01:21 So now we're going to just sprinkle a little bit of flour onto the top, not too much.

01:26 The dough onto there, make sure we get everything out.

01:32 And we're just going to work this dough.

01:36 You can see at the moment there's not really any texture to it.

01:39 It's a soft dough, no resistance.

01:41 And the more that we work it, we're going to start making the dough slightly elastic.

01:47 The more elastic it is, it means we're working the gluten.

01:49 As the baking powder pushes up the scone, the gluten will hold the scone in the shape we want it.

01:55 If we don't work the scone enough, the texture and the flavour of the actual scone eating it should be nice.

01:59 But we won't have such a straight sided scone.

02:02 It will be slightly flat on the bottom.

02:04 By doing this working, it will enable us to have, presentation-wise, something that's straighter.

02:09 So it's very much like kneading a dough for bread.

02:14 By the end of this kneading, the dough should become smoother.

02:17 And it's very tempting to add flour all the time to stop it from sticking.

02:23 Ideally, you want to add the least amount possible.

02:26 So it's only when it's really sticking to the table that you need to add more flour.

02:31 So now we're just going to add the fruit into the dough.

02:36 If we were just making a plain scone, obviously, we wouldn't be doing this stage.

02:40 We'll just work them in.

02:42 [Music]

02:48 To try and make sure that there's fruit in all of the scone.

02:51 [Music]

02:55 We're just going to roll the dough out.

02:57 A little bit more flour.

02:59 A little bit on the top.

03:01 [Music]

03:04 And we're going to roll it out.

03:06 [Music]

03:10 Just under two centimetres.

03:11 Just smooth it over.

03:13 Make sure it's not sticking to the table.

03:16 [Music]

03:22 And then that's ready to cut.

03:24 So we're just using a small stainless cutter.

03:26 It's very thin and quite sharp, so that it will give us, hopefully, a good clean cut.

03:32 We flour the ring each time.

03:35 And we press down, not closing the cutter, but just pressing down, leaving it open.

03:40 Otherwise, it creates a vacuum and squashes the scone down.

03:43 And just a quick burst.

03:45 [Music]

03:49 So flouring each time, just to stop the scone from sticking.

03:54 We're trying to touch the scone the least amount possible, so that we keep its round shape.

04:04 Not to mark the top.

04:05 So now the scones are cut.

04:08 We've just got a mix of egg yolk, a little bit of sugar and some salt in this wash, egg wash.

04:14 And we're just going to brush each scone with a layer of wash.

04:18 And this will give us a nice golden colour on top when they're baked.

04:22 Just a little tip.

04:24 You can make these scones the day before, keep them in the fridge.

04:27 Take them out of the fridge.

04:29 Leave them for about 10-15 minutes to come to temperature.

04:33 And then bake them.

04:34 [Music]

04:40 So the scones are baked and just out of the oven.

04:43 So we're just going to finish off the scones as I would like to eat them.

04:47 So we're just going to slice the scones.

04:49 [Music]

05:02 We're going to put a good scoop of jam onto each scone.

05:04 [Music]

05:13 And then a nice spoon of clotted cream.

05:16 [Music]

05:26 A little icing sugar on the lids of the scone.

05:30 [Music]

05:42 And there are our fruit scones with apricot jam and clotted cream.

05:45 [Music]

How To Make Fruit Scones | Recipe

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