The second technical challenge for The Great British Bake Off was scones. Scones may look simple to make however there are several things that could go wrong. Some key tips are to make sure you have a sharp fluted cutter, this will help to get your scones to rise evenly. Another tip is to make sure when you are cutting the scones out of the dough is not to twist the cutter, as this will affect how your scones will rise.
450g Self-Raising Flour
2 Tsp Baking Powder
50g Caster Sugar
2 x Eggs
1. Pre-heat the oven to 200C/425F/Gas Mark 7/ Place the self-raising flour and baking powder into a large mixing bowl. Next, cut the butter into small cubes and place into the mixing bowl. Then rub the butter into the flour using your fingertips until the mixture looks like breadcrumbs.
2. Next, add the caster sugar a mix so the sugar is evenly incorporated into the dry ingredients.
3. In a jug, add the eggs and beat, then pour around 225ml of milk so that the total amount of liquid is 300ml. Set aside 2 tablespoons of the egg-milk mixture, this will be used to glaze the scones before baking.
4. Pour the egg-milk mixture into the dry ingredients a bit at a time and mix until a slightly wet, soft dough forms.
5. Dust the work surface with flour, and then tip the dough onto the work surface. Flatten the dough using a rolling pin, so that the dough is around 1/2 inch thick.
6. Dust a 5cm fluted cutter in flour and cut out the scones from the dough. Transfer the scones onto a baking tray lined with baking parchment. Brush the top of the scones with the egg-milk mixture and bake for 10-15 minutes.
7. Once baked the scones will be well risen and have golden tops. Leave to the scones to cool on a wire rack for 30 minutes before serving.