Get ’em quick, before they’re scone!
Ooh blimey, week 2 and the bakers are already facing one of the toughest challenges – BREAD! Which means I too am facing it eek!! I loved watching the bakers make English Muffins, lovely loaves and wonderful wheats and thought they all did amazingly! I decided that as a bread beginner, having never actually made it, I would start with a simple dough design, and made Wensleydale Cheese Scones!
Now hopefully this isn’t cheating! Although my scones didn’t include yeast, or require proving, they were amongst the bread recipes in the baking books and websites I was looking at! I don’t think I have the equipment or space to make actual bread just yet, so thought I’d start off small and get the basic techniques such as kneading down, before perhaps trying to bake “proper” bread back at my parents’ house!
So on with the bake! Having looked at many a scone recipe I decided that as I prefer savoury to sweet, and really do not like raisins (!), to go for Wensleydale Cheese scones with cayenne pepper and mustard powder! I mixed a couple of recipes and methods together to create my scones, so here’s how I did it:
- 400g self-raising flour
- 80g butter
- 150g Wensleydale cheese, grated
- 1 tsp English mustard powder
- ½ tsp cayenne pepper
- 200ml milk
1) Heat the oven to 200C/fan 220C/gas 7.
2) Pour the flour and 1/2 tsp of salt in a mixing bowl and stir slightly to mix the salt together with the flour. Cube the chilled butter and pop it all into the bowl as well.
3) Rub the butter and flour together until it forms breadcrumbs. (You can use a mixer / food processor but I don’t have one! It was actually a pretty good arm workout haha!)
4) Add in 100g of the cheese, as well as the mustard powder and cayenne pepper. (I also had a random urge to throw a bit of paprika in at this point too!). Stir it so everything is mixed in.
5) Warm the milk. I did this by putting my measuring jug containing the milk into a bowl which was filled with boiling water, until it warmed up. (I don’t have a microwave either! – my kitchen is starting to sound very old school indeed!)
6) Slowly add the milk to the rest of the mix, bringing everything together to form a soft, wet dough. Knead the dough and milk together until everything is incorporated. Try not to over knead the dough or your scones will be tough.
7) Once all ingredients are mixed together pat the mixture out on to a lightly floured surface. Use a cutter to cut into rounds (I managed 7 out of mine). Transfer onto a baking tray, brush the tops with milk and cook for 10 minutes.
8) Sprinkle the remaining cheese over the top and return to the oven for a further 6-8 minutes, or until they are golden and cooked through!
And here they are……!!
Overall I was pleased with them. I think they could possibly have done with a bit longer in the oven as when I tried to eat one warm from the oven it was very doughy inside :S (Paul Hollywood would not have been impressed!) However once I left them to cool a bit longer they did firm up inside.
They tasted nice, I think next time I would put more cayenne pepper in, to give them more of a kick, and perhaps use a stronger cheese, like a mature cheddar, for extra flavour. I’d really like to make cheese and red onion scones too, so maybe that will be the next batch!