In this year’s produce show on 3rd September we’ve got a new class, and that’s a set recipe for scones. Now, why have a set recipe and why pick scones?
A set recipe means everyone who enters has used exactly the same ingredients. You might imagine this would result in identical looking entries, but it rarely happens. A set recipe really tests the baking skills of the cook and so it is a technical challenge.
The second question of ‘why scones?’ can be answered by knowing that different methods of combining the ingredients e.g. over kneading, varying depths after rolling out and different ovens all mean that there will be a vast array of different looking scones on the 3rd September. The texture of a winning scone should be light, slightly crumbly but moist - quite a challenge!
There are countless recipes for making scones. It’s been quite difficult deciding which recipe should be picked for our produce show. Basic (plain) scone recipes may only have flour, butter and milk in them, others will have bicarbonate of soda or baking powder, eggs, sugar and a pinch of salt.
Over the next week, Anne, Jude and I will be doing some research into which recipe to use, starting with a get together in the River Tea Rooms… well we thought what a better place to talk it through than over a cup of tea and a scone!
If you’d like to read more about scones click on either Joy of Baking or Word of Mouth Blog.
After reading this hopefully you’re up to the challenge of making the perfect scone. If you are there’s plenty of time to practise before the big day. Check out the produce show schedule at the HRAA web site under the Produce Show tab, which will have the set recipe in soon.
Hayley Weightman
PS: Our eagle-eyed antipodean member (Jude) spotted in the Joy of Baking link above a recipe for Lamingtons, an all time favourite cake highly recommend. But you do end up covered in chocolate and coconut when you make them and there’s only one right way getting it off your fingers!
No comments:
Post a Comment