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[video] how to bake a scone

August 10, 2012

Surprise!

I’m back on your tee-vee with one of my favourite things to bake in these just-about-to-warm-into-Spring kind of days… or any day really!

Scones are one of my favourite things to bake, especially when there’s people heading over at short notice, and the addition of cinnamon and ginger in this batch really amp up the warm and fuzzy feeling when you bite into them.

The recipe is largely the same as a previous one I’ve published on onebitemore, but I thought I’d clear a couple of things up that were fuzzy the first time around and give you a hands on, live demonstration to boot! (If you count my hands as being “hands on” and live as being “live when I filmed it on Wednesday” that is).

So pull up a chair, grab some popcorn, and enjoy the movie. Also, try not to be distracted by the giant fly that makes its way into my shot about half way through.

Darned flies.

Til next time!

Shez xx


super quick, slightly spicy scones
Cook time: 
Total time: 
 
Ingredients
  • 2.5 C self raising flour
  • 1 tbs white sugar
  • ¼ tsp salt
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
  • 30g butter
  • 1C milk
How to make it
  1. Toss the flour, sugar, salt and spices into a bowl and toss about a bit.
  2. Cube the butter and then tip it into the bowl as well, rubbing the cubes into the flour with your fingertips until it is rubbed in and there are no visible chunks of butter left (see video demonstration).
  3. Make a well in the centre of the flour mix and tip all of the milk in. Use a butter knife to cut the flour and milk together until it forms a sticky dough.
  4. Pat the dough out onto a floured countertop until it is somewhere about 2cm tall. Use a round cutter to cut circles of dough out.
  5. Pop the dough circles into a buttered baking dish, placing them so the sides just touch each other. Bake in a 220C oven for 15 minutes.
  6. Eat. Copious amounts of cream and jam preferred.


  • #1
    August 10th, 2012

    Can’t believe it really is that simple. Love the addition of the spices. You cannot go wrong with freshly baked scones. And cream. And jam.

  • #2
    August 10th, 2012

    Loved it! You’re such a natural in front of the camera, this must be the best food blog video I’ve seen so far! x

  • #3
    SJ
    August 10th, 2012

    I spy the camel teapot!!

  • #4
    August 10th, 2012

    Excellent presentation in the video. Your camel teapot looks like he wants a scone – I want some scones, too!

  • #5
    August 12th, 2012

    AHHHHH SHEZZZ THIS IS JUST SO AWESOME!!! I think you’re very talented behind the camera and what I like most is that you really explained the methods and process (and even Science) behind everything that you do whilst engaging the camera. I tried making scones once and it was my biggest baking failure to date. So scarred by it and wasn’t sure what went wrong until I saw this video. Learned a lot abt what the steam from butter does to the texture, glutens being developed from the mixing and how you’re meant to keep cutting em higher as you continue to fold them. This is really good and can you please send it to every TV network out there as an audition tape for a possible cooking show?! Love ettt and thanks for sharing, Shez. Well done!

  • #6
    August 14th, 2012

    Love the camel teapot! P.S. How sleek is your video!

  • #7
    August 15th, 2012

    Wow! Love how cool your video is! This is seriously awesome 🙂

  • #8
    August 20th, 2012

    Love this video Shez! You have amazing presence in front of the camera! I never really thought of scones as a quick go-to thing to make at the last minute. Now I know what to do in a pinch!

Shez