• last year
Transcript
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]