Afternoon Tea – Scones & Shortbread Notes & Recipes
Our classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your day and are ready to recreate your scones and shortbread at home.
Scones – Savoury & Sweet
Ingredients
- STRONG WHITE BREAD FLOUR 1Ib or 450g
- BAKING POWDER 1oz or 25g
- BUTTER / MARG 3oz or 75g
- EGGS 3oz or 75g
- SUGAR 4oz or 100g
- MILK 8oz or 200g
- SULTANAS 4oz or 100g
For Savoury Scones
- Replace sugar with 4oz or 100g grated cheese. Reserve some cheese to sprinkle on top just before baking
- Pinch of salt
Method
- Place flour/baking powder and butter/marg into a bowl and mix until it resembles breadcrumbs
- In a separate bowl mix the sugar with the egg until it has dissolved
- Add milk to the sugar / egg and mix well
- Pour egg mixture onto flour /breadcrumb and mix together until no flour is visible
- Add sultanas to mix and stir in. This mixture should be quite wet – don’t worry!
- Scrape mixture out onto a floured surface – sprinkle with plenty of flour
- Gently knead mixture until it all comes together like a soft dough
- With clean dry hands – gently pat scone mixture until it is level approx ¾” thick
- Cut with a cutter that has been dipped in flour
- This recipe should make 12 decent size scones
- Brush scones with beaten egg
- Rest scones for at least 10 mins before you bake
- Bake 180`c for approx 12 mins CAN BE FROZEN UNBAKED OR BAKED
RASPBERRY JAM
Ingredients
- 300g FRESH or FROZEN RASPBERRIES
- 300g CASTER SUGAR
- 1 TBS LEMON JUICE
Method
Sterilise the jars, Wash the jars in warm soapy water then rinse thoroughly. Leave the jars wet and put in the microwave for 2 mins until very hot and dry
(you can also sterilise the jars by putting them through the dishwasher.)
- Place a few saucers in the freezer to chill. These will be used to test if the cooked jam has reached setting point. – usually 104*c
- Place the raspberries/sugar/lemon juice into a pan over a very low heat, stirring every so often until all the sugar has completely dissolved. It’s important to have the heat low so the sugar dissolves
- Bring the fruit mixture to a rapid, rolling boil (when the bubbles cannot be calmed down by stirring with a spoon). Cook for 3-5 minutes until the jam reaches setting point. As your jam approaches setting point, it will thicken and start to boil more slowly, with thicker, heavier bubbles.
- To test if the jam has reached setting point, remove pan from heat whilst you test the jam – this is very important.
- Spoon a little of the jam onto a cold saucer, leave to cool for a few minutes, then push your finger into the jam. If it wrinkles or doesn’t leave any wet streaks it is ready. If not, return the pan to the heat and cook the jam for a minute or two more and test again.
- When the jam has reached setting point, carefully ladle it into the sterilised jars and twist the lids on while the jam is still hot. The jam will thicken up as it cools and the seal on the jars should dip. If a jar doesn’t seal, store it in the fridge and use the jam within a couple of weeks.
- Sealed jars can be kept in the cupboard for months, although after six months the flavour begins to deteriorate.
CHANTILLY CREAM
Ingredients
- 270 mil Carton of WHIPPING CREAM or DOUBLE CREAM
- 1 TBS ICING SUGAR or CASTER SUGAR
- 1 TBS VANILLA FLAVOUR/ ESSENCE
Method
- Add sugar and vanilla to the liquid cream
- Whisk cream with a balloon whisk until soft peaks appear
- Turn whisk power down and whisk very gently until cream appears firmer
- If the cream starts to look very thick and chunky in the centre – it is over whisked
- You have a very small window of opportunity to “save” the cream by adding small amount of liquid cream and mixing by hand.
- If the cream is not sweet enough add more sugar and or vanilla to taste.
- This cream can be frozen but has to be defrosted overnight in a fridge.
- Eat within 24 hours
- If kept in the fridge whilst whisked- it may absorb flavours of the fridge.
- If the cream “falls” and goes back into a liquid – whisk slightly by hand.
SHORTBREAD
Ingredients
- 100g CASTER SUGAR
- 200g BUTTER / MARG
- 300g PLAIN FLOUR
- EXTRA FLAVOUR IDEAS
- LEMON ZEST
- CHOC CHIPS
- CRANBERRIES
- LAVENDER
- HONEY / THYME
- FUDGE PIECES
- CINNAMON
- CASTER SUGAR FOR DUSTING/DREDGING
Method
- Cream butter and sugar together until soft
- Mix in the flour until a firm dough is formed
- Split into 3 portions and add flavours to each portion or leave plain.
- Roll dough out on a flour dusted surface
- Roll to approx. 1cm thick
- Cut shapes / simple squares
- Bake 180`c for approx. 14 mins until golden brown
- If you wish you can sprinkle sugar ontop as soon as they come out of the oven
- Don’t freeze well – will keep in a tin in a dry environment and last for approx. 4 weeks
- Check for mould spots if they are getting old. They usually go soft and very pale.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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