Put the flour, baking powder, salt and mustard powder into a large mixing bowl and whisk together until smooth and well combined.
Grate in the butter, then rub it in with your fingertips until it looks like wet sand.
Finely grate in the cheese, add the chives, and then stir to combine.
Mix in the buttermilk and water until the dough just comes away from the edge of the bowl; don’t handle it any more than is necessary.
Tip on to a very lightly floured surface and flatten into a rectangle about 2.5cm high. Cut out with a fluted cutter (about 6cm / 2.5" wide for 12 scones), reshaping as necessary while handling the dough as little as possible.
Put on a baking tray and brush the egg and milk mixture.
Bake for about 12 minutes until golden. Allow to cool slightly on a rack before splitting open.
For those of you who like to use American Cup measurement
The Bakewell tart developed as a variant of the Bakewell pudding in the 20th century. The tart is closely associated with the town of Bakewell in Derbyshire, but there is no evidence it originated there!!
One of my favorite desserts.. this combines the flavors of almond and raspberry.
Make your pastry from scratch, it’s so much better.
Here I’ve used a orange sweet pastry. The delicate orange compliments the tart perfectly.
Serve cold with just a drizzle of a sugar glaze or warm with a delicious custard!
US based and want one of these fab tart tins?… I have this one… great quality for the price.
You can use the pastry for other recipes... it's very versatile.
Don't over work it!
I always use Kerrygold butter... less water in European butter gives a more flaky pastry
You will need a 36 x 12cm or 23cm round tart tin.... (that's 14" x 5 7/8" or a 9" round)
I use my fingers but you can use your food processor.
From a height, sieve your flour and icing sugar into a large mixing bowl. Using your fingertips, gently work the cubes of butter into the flour and sugar until the mixture resembles breadcrumbs.
Add the orange zest and re-mix
Add the egg and milk to the mixture and gently work it together using your hands until you have a ball of dough. Remember not to work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.
Sprinkle a little flour over the dough and on a clean work surface, and pat the ball into a flat round about 2.5cm thick. Sprinkle over a little more flour, then wrap the dough in clingfilm and pop it into the fridge to rest for at least 30 minutes. Get yourself a 25cm non-stick loose-bottomed tart tin and, using a splash of vegetable oil on a piece of kitchen paper, lightly oil the inside. (I use the packaging from my butter to do this)
Dust a clean surface and a rolling pin with flour, then carefully roll out your pastry, turning it every so often, until it’s about 0.5cm thick (0.2").
Carefully roll your pastry around the rolling pin, then unroll it carefully over your oiled tin.
Ease the pastry into the tin, making sure you push it into all the sides. Trim off any major excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes. Preheat your oven to 180ºC/350ºF/gas 4.
Get yourself a large piece of greaseproof paper, scrunch it up, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case right up to the top with rice, and bake blind for 10 minutes in your preheated oven. Take the case out, carefully remove the rice and greaseproof paper (you can save the rice to use for blind baking another time), then return the case to the oven to cook for a further 10 minutes until it’s firm and almost biscuit-like. Leave to cool.
Beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Stir in the flour, ground almonds and the almond extract.
Spread the jam over the base of the pastry case and scatter over the raspberries. Top with the frangipane and spread evenly. Bake for 10 minutes, then scatter the flaked almonds on top and cook for a further 15 minutes until the filling is golden. Leave to cool in the tin before slicing. Dust with icing sugar to serve or drizzle a glaze of powdered sugar and milk mixed together.
It’s not something we every had in our house, a plain scone, but traditionally tea rooms in England will serve a plain scone with strawberry jam (jelly) and clotted or Devon cream.
It’s great to have a perfect plain scone recipe to then be able to add your favorite ingredients too.
This is as close to perfect as I’ve found so far, the key is a set of baking scales, because cups are just not accurate enough… I recently purchased this very reasonable set on Amazon, Weighmax Electronic Kitchen Scale
They are only $11 and you can free delivery if you have Amazon Prime.
I’m excited because English recipes are going to be a breeze now and I don’t have to use my postal scales anymore LOL 🙂
English Plain Scone
Delicious English scone recipe
Adapted from Paul Hollingwood's recipe
Preheat the oven to 220C (200C fan assisted)/425F/Gas 7.
Line baking tray with parchment paper
use 1lb of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture.
Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients.
Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough. (You may not need to add all of the milk.)
Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky.
Next roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the rolling pin to roll up from the middle and then down from the middle. Turn the dough by 90 degrees and continue to roll until it’s about 2.5cm/1in thick. ‘Relax’ the dough slightly by lifting the edges and allowing the dough to drop back onto the work surface.
Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking. Don’t twist the cutter – just press firmly, then lift it up and push the dough out.
Once you’ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any leftover dough can be worked and rolled again, but the resulting scones won’t be as fluffy.
Place the scones on the baking tray and leave them to rest for a few minutes to let the baking powder work. Then use a pastry brush (or your finger if you don’t have a brush) to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs down the sides it will stop them rising evenly.
Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown.
Leave the scones to cool, then split in half and add butter, jam and clotted cream to serve.
It’s taken me a long time to perfect my scone recipe since arriving in America. My recipes from England just didn’t work out here… whether it was the Florida humidity or the ingredients, who knows, but these turn out very much like scones from home… yummy!
Scones should be moist on the inside and firm on the outside, just a little brown and I like to add Turbinado sugar on the outside, but you can leave or substitute for regular sugar if you prefer!