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GREAT BRITISH BAKE OFF WINNER JOHN WHAITE'S ORANGE AND CRANBERRY SCONELETS (makes 12-14).

INGREDIENTS: 250g strong bread flour 250g plain white flour 80g unsalted butter 25g baking powder 5g salt 80g white caster sugar 2 medium eggs zest of 1 large orange small handful dried cranberries, chopped very fine 250ml whole milk curdled with 1tsp lemon juice 1 small egg beaten with 1tbsp water and pinch salt, to glaze 1. Toss flours together and rub butter through with your fingertips until you achieve a sandy texture. Stir through baking INGREDIENTS: 250g strong bread flour 250g plain white flour 80g unsalted butter 25g baking powder 5g salt 80g white caster sugar 2 medium eggs zest of 1 large orange small handful dried cranberries, chopped very fine 250ml whole milk curdled with 1tsp lemon juice 1 small egg beaten with 1tbsp water and pinch salt, to glaze 1. Toss flours together and rub butter through with your fingertips until you achieve a sandy texture. Stir through baking powder, salt and sugar, then add the eggs and gently cut into mixture with a butter knife or dough scraper. Toss through the zest and cranberries, then slowly add milk. Bring the dough together with your hands to a soft, pillowy dough. Don't knead the dough as you would bread dough, but do make sure you achieve a smooth dough by folding it together.

powder, salt and sugar, then add the eggs and gently cut into mixture with a butter knife or dough scraper. Toss through the zest and cranberries, then slowly add milk. Bring the dough together with your hands to a soft, pillowy dough. Don't knead the dough as you would bread dough, but do make sure you achieve a smooth dough by folding it together.

John John 2. Flatten out into a disk about 1 inch thick, wrap in greaseproof 2. Flatten out into a disk about 1 inch thick, wrap in greaseproof paper and chill for 30 minutes.

paper and chill for 30 minutes. Preheat the oven to 220C fan.

Preheat the oven to 220C fan.

3. Once the dough has rested, cut out the sconelets using a 3cm cutter. Place the scones upside down on a baking sheet so that the flat bottom becomes the flat top. Glaze with the beaten egg and bake at 220C for 8-10 minutes, or until golden brown.

with the beaten egg and bake at 220C for 8-10 minutes, or until golden brown.

Whaite Whaite 4. Remove from oven and cover with slightly damp tea towel to keep the scones soft until they are cool enough to eat.

4. Remove from oven and cover with slightly damp tea towel to keep the scones soft until they are cool enough to eat.

CAPTION(S):

John Whaite

Adapted from John Whaite Bakes: Recipes for Every Day and Every Mood

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Title Annotation:Features
Publication:The Journal (Newcastle, England)
Article Type:Recipe
Date:Aug 9, 2014
Words:459
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