Baking: Scones for Devonshire Tea | Shellie Cleaver | Skillshare
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5 Lessons (13m)
    • 1. Bake the Best Scones

    • 2. Mix the Ingredients

    • 3. Scones Temperature

    • 4. Whipping Cream

    • 5. Baked Scones


About This Class

Join Shellie for this short class and learn how to bake delicious scones you can share with friends and family. This easy recipe is suitable for all skill levels. If you don'y have a Kitchen Aid mixer you can achieve the same results by mixing manually.

Enjoy this fun class where you get to eat delicious scones and jam and cream at the end.


1. Bake the Best Scones: Welcome to today's class. Baked the best scones. This recipe comes from the Ginger and White Cookbook, and I did modify accidentally when making these cons actually doubled the butter, which resulted in a beautiful lights Khan. And it was quite short in its texture. So you may wish to make it according to the correct quantity, or you could add a little more and see how it goes. Now the ingredients will need Ah one and 3/4 cups of self raising flour, one teaspoon of baking powder, 55 grams of butter, a pinch of salt. One large free range egg, half a cup of whole milk, plus a little extra for glazing, and 2.5 tablespoons of fine sugar. Let's get started. The first thing you want to do is hate your oven to just under 220 degrees Celsius. 2. Mix the Ingredients: All right, so let's get started. I've got my kitchen aid. He ready to go with the beater blade on it? Ah, we've got the milk measured out. The butter That's the sugar, baking powder and salt, the self raising flour and an egg. So first we need to take the butter and place that into the kitchen. A bowl now at the flower and we had the baking powder and the salt, so we're going to lower it down, and we're going to put on a really low speed. What we're what we're wanting to do is to actually make the butter break into smaller pieces on combine a little bit with the flower. So what you're looking for is a breadcrumb texture. Well, that is beating. We're going to get a bowl and we're going Teoh. Whisk together 1/3 of a cup of milk, so not quite all the milk in the jug with the egg. We're going to do that with a fork, - so let's check what Thea flour and butter is looking like in the mixer we have. Look here. You can see that it is a breadcrumb like texture. They're not even crumbs are still some large bits of butter and some small bits of butter. But that's enough. It's certainly changed the texture of the flower and combined the two ingredients. So now we had the 2.5 tablespoons of fine sugar, and we will put the baiter on just slowly to combine it. So the next step is to have the mix of running on a low speed, and we're going to pour in the egg and the milk mixture. Now you only want to mix this long enough to combine the ingredients. When the dough starts to form and kind of pull together in the bowl, you really want to stop baiting and just finished pulling it together with your fingers in the last bit. You can see there it's starting to clump, so we need to turn that off, lift up with the blade. And so that's what it should look like now. Any time I'm working with the dough or batter that I need to actually need or put onto a flat surface, I like to use a piece of baking paper and then Sprinkle a little bit of flour over that surface. This makes cleaning up super easy, and it makes it very clean as well. There's a flower now. We're going to try and gather most of the mixture out of the bowl. It's not holding together as one lump, so I'm just going Teoh, use my hand to just try and bring it together a bit so that I get most of it out of the bowl. You don't want to leave too much sitting in the bowl. Yep, so that's doing pretty well. Now bring it out and put it onto the floured surface and I might put a little bit of flour on the top of the door to prevent my fingers from sticking to it. Now the key was sconces. You don't wanna handle the mixture too much, So all I'm trying to do is pull it together so that it's, um, there aren't separate pieces is such within the dough, and I'm trying to shape it so that I can cut some circles out of it. You want it to be at least one inch high? Well, 2.5 centimeters high, so you wanna have a reasonable amount of hot to this. Now I've got my little kata This is quite a small one for sconce. You can do larger if you like, but the outcome from using this size was a pretty substantial sconce size. So I wouldn't myself be going too much bigger than this. Dip it in the flower to stop it sticking too much and cut out your circles. I've got to try to my right where I'm placing each stage is gone. Just keep going through this until you can't cut up anymore. So these are the scraps of door left and we don't need to waste them. We just need to pull them together, squish them together so they actually form one piece of dough again. Try and shape it. So if it looks like you might get to sconce out of it, shape it so that you can cut the two sconce of made minor sort of long rectangle shape and cut the one and then cut the second. Now with these, even these little leftover paces of dough, I do like to bring them together and just form a really freeform little mini scum because there's no point wasting it. We'll put that onto the tray. - So here's my tray of sconce. Now the final thing we need to do is to brush some milk onto the top of the scorn, and this will help create a really lovely, slightly shiny golden brown finish. If you don't do this, step there, look slightly powdery. Not quite as attractive. Don't put too much on because you're going to really create a sort of soaked wet surface on the top, just enough to cover the top, and that will create the finish we're looking for. 3. Scones Temperature: 4. Whipping Cream: So while I'm waiting for the oven to come to temperature, I'm going to whip the cream. This is organic pouring cream. I've got a reasonably large bowl you don't want to use to smaller bowl for whipping cream, and these are just a set of electric beaters. You can do this by hand with a whisk. It will take quite some time and effort, though you can see here, the texture of the cream is thickening. So when it reaches this point, be careful off, not over beating it, because it can actually cause it to split. 5. Baked Scones: These are the scones out of the oven there. Nice golden brown color. If you tap the bottom, they should sound slightly hollow and you can see underneath there nice golden color. You could take them slightly further, but they're going to be drier and you don't want to risk burning them. This is one which I've broken open, and you can see what the texture of the courts con should look like.