I’m really enjoying the Great British Bake Off series so far, I think the contestants have made some really amazing bakes and I am loving the innuendos and funny voices from Mel and Sue. Is it me or have the technical and showstopper challenges gotten harder than the previous series.
It is really hard to decide out of the six remaining bakers who is my favourite I think that they all have created some great bakes, the judges have a hard task ahead of them.
Some of my favourite bakes from the Bakers
Luis’s I thought that his 3D Biscuit Dragon Scene was amazing, like the rest of his bakes they are always presented well. You can tell that his graphic designs skills are coming through in his planning and execution of his bakes.
Richard’s Pirates 3D Biscuit Scene has great & I loved this Black Forest Chocolate Fondants from dessert week, so glad that they are in the new bake off book because they looked and sound delicious.
Kate’s Rhubarb & Custard Tart from pies and tarts week this is another one that I am glad is in the new book, I loved the red rhubarb spiral.
Nancy’s Showstopper, Jaffa Orange Cakes from the very first episode, they were so beautifully presented and looked very professional, hoping that I can find the recipe somewhere.
So for the first time in bake off history nobody was voted of the show in European Cakes week, so Kate and Richard can live to bake another day… In pastry week!! Looking forward to watching an Extra Slice tomorrow as Jo from JoBlogsJoBakes went down to London with a cake that she made and it is going to be shown on the show, how exciting for her, can’t wait to read all about it on her blog.
This scone recipe comes from the new Great British Bake Off: Big Book of Baking Book, nice to see Mel and Sue on the front cover.
The day before I made some Fresh Berry Scones from a previous bake off book.
250g Self Raising Flour
50g Caster Sugar
50g Unsalted Butter, chilled and diced
1 Medium Egg, at room temperature
1. Preheat your oven to Gas Mark 7, line a baking try with greaseproof paper.
2. Sift the flour and caster sugar into a mixing bowl. Add in the pieces of chill butter, and coat them with the flour then rub in using your fingertips. The mixture show look like fine crumbs and no lumps of butter should remain.
3. In a small bowl whisk together the egg and 10ml buttermilk with a fork, just to combine. Then pour into the crumbs and mix in with a round-bladed knife to make a fairly soft, but not wet or sticky dough.
If the dough feels dry and is difficult to bring together add in a little more buttermilk or milk a teaspoon at a time. Don’t overwork the dough a light touch is all that is needed!
4. Turn the dough out onto a lightly floured worktop and knead for just a few seconds to bring the dough together, so that it looks a little smoother. Gently pat the dough to about 3cm thick, then using a plain or fluted round 6cm cutter, cut out your scones. Press together the all the trimmings, pat out again and cut out the remaining scones.
5. Place the scones on your prepared baking tray, lightly sprinkle with flour and bake in the preheated oven for 12 minutes until they are a good golden brown.
6. When they are done transfer them to a wire rack to cool slightly, eat warm from the oven or the next.
Spread your scones with butter and/or jam or an topping that you choose. I did mine with jam and served with fresh strawberry and raspberries, my mom also had clotted cream with hers.
So after doing the two different scone recipes these past couple of days both from Bake Off Books, I think that we all preferred these plainer scones they were so soft and light and they were also a lot easier to make as I did not have to try and incorporate the fresh berries.
I think I have a new go to scone recipe now, the buttermilk makes them so beautifully soft and fluffy, 100% better than store bought that leave you with dry mouth, you won’t regret trying these out they are amazing!!
If you don’t just want to have just plain scones you can try adding some of the following, if you fancy a change from the norm.
For Fruity Scones
50g Sultanas or Raisins, stir in before adding in the egg mixture.
You could always use dried cranberries or glacé cherries, the choice is yours.