hi welcome to Dean's kitchen my name is Siobhan Ingram and today I'm going to be demonstrating our delicious scone recipe which we very much hope you're going to be able to try at home very simple recipe if you haven't made your own scones before we can highly recommend this one very simple and very very tasty once we made our scones we're going to let them cool and then we're going to turn them into a fabulous cream tea and we're hoping again that you like to try that at home too so before we do anything else we'll get started so what we've got here in the ball ready to start is 450 grams of self-raising flour and into that I'm going to add just a little pinch of salt just enough to add a little bit of flavor and here in the southern ball we've got some butter 120 grams so I'm just going to pop that into the flour get alright now the butter I'm using is at room temperature so it's not too cold but not too warm i they're not too soft so I'm just going to pop all that into the flour get rid of that and then all you do is you go in with your fingers and start rubbing the flour and the fat together this takes a little bit of time wee bit of patience but it's worth it because the results are fantastic okay we're just about there so as you can see that didn't take too long so your butter temperatures quite crucial so again it's just it's just a wee bit firm not too soft not too hard - that's just the right temperature for for rubbing it so as you can see we've now got quite a nice even mix of flour and butter so as you can see we've got our butter and flour with a little pinch of salt all nicely rub together and looking just like fine sort of bread crumbs so that's the effect that you're looking for and then Internet we're going to add 60 grams of caster sugar and we've got three teaspoons of baking powder you may think that's quite a lot because obviously we're using self-raising flour and but that's what gives you the really nice lift and gives you really nice lights gone and all the sort of the taste of the be competitive like beak sight so don't worry about the fact that you might taste that the baking powder you don't taste it at all it just produces lots of air in the mix and then disappears so in three teaspoons seems a lot but that's what you need to get a really nice result okay so we mix that through and then we need some liquids to bring all this together so what we've got already weed out and measured out here is two nice free-range eggs which we've been in the jug with a fork and then what I'm going to do is make that up to about 300 mils of liquid all together with some milk so I've got some nice fresh milk here so 300 mils approximately there we go and we'll mix that together and that is the liquid that we need to make our scorn door okay so here we are 300 mils approximately make a bit of a hole in the centre and pour it in most of us we're going to just keep a little bit back just in case because flour Avedis and sometimes you need a little bit more milk than other times and your fat temperature sometimes affects how much liquid you need as well so we may not need all of it but we'll see how we go now the other important thing to remember when you're making scones is to be quite gentle on the way you handle it it's not like a blade door so it doesn't need a lot of handling and a lot of kneading in fact the less handling it gets the better because that ensures an isolate result too much mixing and handling makes a little bit tough which you really don't want do you want something nice and light bit of flour on the worktop just to stop it sticking and then we're just going to tumble this out as you can see it's a little bit dry in the bottom but we're just going to mix this together so that's our scandal meat we've tipped it out onto an ice floe would work top I'm just going to flow my hands lately and flour the top of them of the gel as well and just as you can see very lightly work this into a nice round piece that we can rule out and cut into our scones so as you can see I'm handling it very lightly just keeping my hands floured and just to stop them sticking once we're ready we can bring in the rolling pin and again just where are my hands and flour the rolling pin and then again very lightly roller taped you really don't want to put too much pressure on at all and the other thing you've always got to be careful of with a scone mix is that you don't rule it out too thinly because we want we want it to be about two centimeters to 1/2 centimeters about an inch or so thick so we can use our cutter cutter or scones and then just lift them very gently onto a baking tray so as I mentioned you don't want to twist the cutter you just want to put it straight in and out because if you twist the cutter like this you end up with miss shape and scorns we want ones that are nice and risen and straight edges want them to look pretty okay so just keep going until you've used up all the door so just cut one more and that'll be our tree finished and that's our scones ready to go into the oven okay so we've got our scones ready to go in the oven nice hot oven this is a fan of an electric and we've set it to about 220 degrees centigrade so it's really nice and hot and you need that heat to get all the baking powder working and get a really nice lift on your scones so we're going to pop them in the oven now nice and hot as I say we're going to leave them in there for about 10 to 12 minutes until they're nicely risen and nice and golden brown so 12 minutes is up and our scones are smelling fabulous there's a wonderful smell in the kitchen I wish I could share that with you but it's beautiful smell and they're lovely and brown and risen I'm going to take them out but before we do I'm just going to show your home wood to cool then I've got a nice wire rack here with a clean tea towel on top and we're going to cool them under the tea tail just to keep them nice and soft so let me show you the scones five they look good just pop that back up okay so we've got our scones nicely baked and we're just going to pop them onto the clean towel on the wire rack and it's a bit old fashioned kind of thing to do actually I think to cool things like this but it does give you a really nice soft crust on your scone rather than you know a hard crisp edge so we'll pop them all on you I don't all speak for this last one perfect okay sorry it's get rid of that tree and then just cover them over and then we're going to leave them to cool and we're going to come back in a few minutes once they're cool and we're going to make a fabulous cream tea okay so we have our scones now beautifully baked and completely cooled and we're going to turn them into a fabulous cream tea so it's amazing how you can transform the humble scone into something with the wow factor and this is this is the point when all your friends and family come running into the kitchen to to see what your apps do and will be highly impressed I think when you when you see what you've made so we've got our scones as I see nicely cooled what I'm going to do now is just take one show you what I'm going to do and I'm just going to break it open like so okay so nicely baked and beautifully lights and and a tea in the inside and we're going to make into a clean tea as I mentioned already so first of all and my pot here I've got some beautiful strawberry jam so I'm going to pop some of that on the base of the scone first of all be nice and generous with your jam and your clean okay so that's the jam and then in this ball here I've got some fabulous whipped cream so this is lovely double cream just whipped until it's just holding its shape and no more so I'll take a spoonful of this I'm going to pop that on top of the scorn as well okay and then the crowning glory is this fabulous ball of strawberries here and it's soft loosens fruit season in Scotland right now so the best absolute best soft roots you can get anywhere in the world are definitely grown in Scotland as a very short season so we absolutely have to make the most of it so we're going to take some strawberries and take one nice one here that I've got and I'm just going to slice through it beautifully juicy strawberries they just are to die for right now so I'm slicing through and I'm just going to set that on the top like so so how fabulous does that look wonderful fresh scone with strawberry and cream and jam and we're just going to pop the lid onto here and then transfer it over to a serving plate like so and then to finish just to make it very pretty we're going to add just a dusting of sugar and we've got some extra strawberries on the plate there so I mean wow how amazing just such a simple scone recipe and we have absolutely transformed this into a wonderful clean tea so please try this at home as you can see it's very very easy very quick and you'll be able to impress your friends with this recipe and if you do try it let us know that you've tried it would love to see how you get on and if you can post your photos and your comments on our Facebook page that would be fabulous you