How to Bake Scones with Siobhan Ingram

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=yS916NoMfrE

This step-by-step video version of this Recipe of the Month with Siobhan Ingram, Product Development Manager at Dean's. Siobhan shows how to bake scones then transform them into wonderful cream teas. • Ingredients: • 450g self raising flour • 120g butter • Pinch of salt • 60g caster sugar • 15mls baking powder • 2 medium free-range eggs • a little milk. • To serve: • 450g fresh Scottish strawberries • 1 jar good quality strawberry jam (homemade is ideal!) • 300mls fresh double cream • whipped to soft peaks • a little icing sugar. • Method: • Pre-heat the oven to 220degC. Place the flour in a mixing bowl with the salt -- rub in the butter until even crumbs form. Stir in the sugar and the baking powder. Break the eggs into a measuring jug and make up to 300mls with milk. Add enough of the egg/milk mix to form a soft, elastic dough. Tip onto a floured surface and bring together into a neat round -- handle as lightly as possible. Roll out to a 2-3cm thickness, then cut into rounds using a 6cm fluted cutter -- place on a large baking sheet. Bring all the dough scraps together and roll out again -- cut further rounds and repeat until all the dough is used up. Place the scones into the hot oven, and bake for 10-12 minutes or until risen golden. Remove to a wire rack, cover with a clean tea towel and leave to cool completely. • Once cooled, split and fill with strawberry jam, whipped cream and strawberries -- serve with a light dusting of icing sugar and extra strawberries on the side. • (Makes about 12 large scones) • http://www.deansshortbread.com/2011/0...

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