I’ve been playing around with scones a lot recently, different recipes and more importantly different techniques. When we filmed The Great British Bake Off the judge Paul Hollywood told us rather than just lightly bringing the dough together without kneading we should be chaffing the dough instead. To most home bakers that seems counter intuitive, its been drummed into generations of us that the more you work a scone dough the tougher it gets. Chaffing isn’t really kneading, you dont stretch the dough its more of a folding action which tightens the dough a little and incorporates air (there is a video of how to do it here) For todays post I used a recipe from Raymond Blanc, which is appropriate as it was at his restaurant I was taught to make scones this way. Jam and clotted cream are of course essential accompaniments and next up on the blog is my recipe for damson jam, perfect with this recipe. I am currently serving scones at my pop-up afternoon tea at Hampton Manor full details here
Classic Sultana Scones- Raymond Blanc
500g plain flour
35g baking powder
1 pinch of salt
75g unsalted butter, room temperature
100g caster sugar
150g golden sultanas
2 medium eggs
165ml whole milk
egg for egg wash
Place the sultanas in a medium bowl and cover with boiling water and allow to soak for 10 minutes, then drain the water.
In a large bowl mix together the flour, baking powder and salt. Rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in the sugar and sultanas then add the eggs and milk. Gently bring the dough together then tip out onto the floured work surface.
Chaff the dough by folding and turning the dough until it has a smooth and even consistency. Use a floured 5.5cm cutter to cut rounds of dough, making sure you press straight down without turning (this would prevent the scone from rising). Place the scones on a parchment lined baking tray and brush the tops with beaten egg. Allow the scones to rest for an hour.
Preheat the oven to 220C/200C fan. Bake the scones in the preheated oven for 5 minutes then reduce the temperature to 175C/155c fan and bake for a further 15 minutes.