Recipes by Adam Mclaren
Chef Adam Mclaren shares a few of his favourite bakes
This recipe makes 25 scones
Heat the oven to 180 degrees C and begin with sieving your flours and baking powder together. You can make this size mix by hand as it’s a manageable size.
In a large bowl begin rubbing the butter and cream into the flour mix until you get the consistency of fine breadcrumbs.
Add the sugar and give it a good mix, then add the sultanas.
Push all the mix to onside of the bowl so the bottom of the bowl is visable, add half the buttermilk into the bowl and begin mixing to a soft dough. You want to combine all the dry ingredients together so there is no crumb left in the bowl. You can add more buttermilk if needed and you want to reach the consistency of a soft tacky dough, as in your hands should stick to the dough like a wall of wet paint. You don’t want to over mix the dough as if you add to much air into dough it will rise unevenly and if you over mix the dough you will have hard dry scones.
Tip the dough out onto a floured surface and roll out to half inch thick and give you dough a kiss… always need to spread the love!
- 275g Plain Flour
- 90 Self Raising Flour
- 20g Baking Powder
- 60g Unsalted Butter
- 75g double Cream
- 75g Caster Sugar
- 40g Sultanas
- 500ml Butter Milk
Chef Tip Number 1: Dip the cutter in flour before each cut as this will aid in stopping the cutter from sticking to the dough and push straight down and do not twist the cutter otherwise the dough with screw and not rise evenly
Chef tip number 2: When cutting them out use your finger tips to press down on the edges of the cutter and don’t press down using your whole hand. This will force air down the cutter and underneath the dough with will give you an uneven rise
Leave the scones on the baking tray to rest for 10 minutes before going into the oven as this will give the baking powder enough time to begin its chemical reaction with the moisture of the dough. Give it an egg wash and bake for 13 minutes.
Leave to cool for a few minutes and break apart. A scone has a natural break point and spread with JAM THEN CLOTTED CREAM not the other way round !!