Sunday, 30 June 2013

Scones, Java and Cream!

Sundays with Chef Peter….

Good Day My Daahlings,

                                                Oh my dears, is it Sunday again already! Well here in Phuket the sun is shining and this gets the day off to a fabulous start for me, I hope the sun is shining for you too, where ever you are!

Last night I was invited to a lovely dinner here for the launch of a new catamaran boat named Java which I also had the pleasure of making for!

You see darlings, not a bad effort at all if I do say myself!  Thank you John for giving me this challenge and I wish you many happy hours sailing on Java. Looking forward to joining you one day!

For those of you sweeties who have not had the pleasure of spending a day boating around Phang Na bay darlings then there’s one for your bucket list as it is wonderful, enhanced of course as always with a nice glass of chilled champagne in hand!

I had a couple of comments last week about my duck cottage pie recipe with the picture of the live ducks on the heading. Sorry daahlings but as Mark Zuckeberg says, if you’re going to eat it then you should be prepared to kill it first. How often have I sat behind a truck if pigs off to their demise and seriously thought about this one!

Today as its Sunday I thought we would make some scones for tea dears, no live stock!

Now Monica our gorgeous boss says that her Mum makes the best scones (I have yet to try) and for me the best scones I have eaten were at Gidleigh Park as they were light and fluffy, very different from the traditional scone!

Scones of course are the main component for afternoon teas delicious served with butter or jam and clotted cream, of course whether you put the jam or cream on the scone first is really up to you!
Here is my recipe which is easy to make and perfect for your afternoon tea!

You will need:
475 g               Bread Flour
125 g               Icing Sugar
125 g               Butter
30 g                 Baking Powder
Pinch               Salt
225 ml             Milk

To make:

1)      Sieve the flower, icing sugar, baking powder and salt in to a bowl.

2)      Add butter and with the dough attachment or by hand mix till resembles bread crumbs

3)      Add the milk and mix just until a dough is formed (if it looks dry then add a little more milk) then turn the mixture out on to a floured surface and work with your hands till a you have a nice smooth dough
4)      Roll out the mixture till approx 1” (2.5cm) thick

5)      Using a cutter of your choice, cut the scones and place on a greased baking tray bottom side up

6)      Leave to rest for 15-20 minutes

7)      Brush with egg or milk

8)      Bake at 200̊ c for 10 minutes or until the bottom of the scones are a light brown colour. Don’t overcook them.
9)      Leave to cool

10)  Enjoy!
Happy Baking!
Till Next Week Daahlings......