00:00Hello, my name is Andrew Gravett. I'm the pastry chef at the Langham Hotel and we're going to make our fruit stones.
00:13The first thing to do is to mix the flour with butter.
00:20We make sure that the butter is very, very cold, so straight from the fridge and even sometimes it can be directly from the freezer.
00:27The baking powder, sugar and salt. So we mix everything in the bowl together.
00:33I'm going to put it onto the machine. So we're going to leave this to mix for about 10 to 15 minutes until we get a very fine sandy texture.
00:44So as you can see, we've got a very fine sandy texture, so the butter and the flour are well mixed together.
00:51We're just going to add, on a slow speed, the egg and the milk to the texture that we want.
00:59So you might find that at times you don't add all the egg in. It really depends on how much moisture that type of flour will absorb.
01:09It's just the plain flour, but different flours will absorb different quantities of liquid.
01:14Then we're just going to remove it from the machine and we're going to finish to work it.
01:22So now we're going to just sprinkle a little bit of flour onto the top, not too much.
01:27The dough onto there, making sure we get everything out.
01:32And we're just going to work this dough. You can see at the moment there's not really any texture to it.
01:40It's a soft dough, no resistance.
01:43And the more that we work it, we're going to start making the dough slightly elastic.
01:48The more elastic it is, it means we're working the gluten.
01:51As the baking powder pushes up the scone, the gluten will hold the scone in the shape we want it.
01:55If we don't work the scone enough, the texture and the flavour of the actual scone eating it should be nice.
02:00But we won't have such a straight sided scone. It will be slightly fat on the bottom.
02:06By doing this working will enable us to have, presentation wise, something that's straighter.
02:10So it's very much like kneading a dough for bread.
02:14By the end of this kneading, the dough should become smoother.
02:19And it's very tempting to add flour all the time to stop it from sticking.
02:23Ideally, you want to add the least amount of possible.
02:26So it's only when it's really sticking to the table that you need to add flour.
02:34So now we're just going to add the fruit into the dough.
02:37If we were just making a plain scone, obviously we wouldn't be doing this stage.
02:40I'm just working them in.
02:48To try and make sure that there's fruit in all of the scone.
02:51We're just going to roll the dough out.
02:57A little bit more flour.
02:59A little bit on the top.
03:04Then we're going to roll it out.
03:09To around, just under two centimetres.
03:12Just smooth it over.
03:14Make sure it's not sticking to the table.
03:16And then that's ready to cut.
03:24So we're just using a small stainless cutter.
03:27It's very thin and quite sharp.
03:30So that it will give us, hopefully, a good clean cut.
03:33We flour the ring each time.
03:34And we press down, not closing the cutter, but just pressing down, leaving it open.
03:40Otherwise, it creates a vacuum and it squashes the scone down.
03:44And just a quick burst.
03:50So flouring each time, just to stop the scone from sticking.
03:55We're trying to touch the scone the least amount of possible.
03:59So that we keep its round shape.
04:03Not to mark the top.
04:06So now the scones are cut.
04:09We've just got a mix of egg yolk, a little bit of sugar and some salt in this wash.
04:14Egg wash.
04:16And we're just going to brush each scone with a layer of wash.
04:19And this will give us a nice golden colour on top when they're baked.
04:23Just a little tip.
04:25You can make these scones the day before.
04:27Keep them in the fridge.
04:29Take them out of the fridge.
04:31Leave them for about 10-15 minutes to come to temperature.
04:34And then bake them.
04:35So the scones are baked and just out of the oven.
04:44So we're just going to finish off the scones as I would like to eat them.
04:49So we're just going to slice the scones.
04:50We're going to put a good scoop of jam onto each scone.
05:14And then a nice spoon of glotted cream.
05:20A little icing sugar on the lids of the scone.
05:43And there are our fruit scones with apricot jam and clotted cream.
05:50We'll see you next time.
05:51See you next time.
05:52Bye.
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