Edd Kimber | The Boy Who Bakes

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 Continue reading →