00:06hello there folks and a very warm welcome back to what's for tea it's lovely to see you all again
00:12and i hope that i find you very well and welcome over for this week's archive recipe this one is
00:18from a few years ago and it's one of my favorites i say that all the time but this is
00:23amazing if you
00:24like a scone you're going to love this so let me hand you over to me and i'll catch up
00:29with you
00:29just at the end so this is everything that i used here but all of these ingredients will be
00:34in the show more box underneath the video so i've got some eggs some flour some strawberries and cream
00:40obviously i've got some butter as well i'm using demerara sugar but you can use plain white sugar
00:46if you prefer i've got a wee drop of milk i've also got some white sugar i'm using caster sugar
00:51but
00:52again any sugar will be fine in this just use whatever you've got a wee bit of vanilla and a
00:57wee touch of baking powder as well so the first thing we're going to do is get your strawberries
01:02nice and syrupy and saucy and to do that just slice your strawberries in half get rid of the
01:07wee green bits pour on your sugar and then a wee drop of vanilla give it a good stir let
01:12this sit for
01:13probably about 45 minutes the longer you let this sit the better because they are just going to get
01:18juicier and more syrupy so do that thing you know right at the beginning do that first
01:24so pop your flour into a bowl we're going to start the scone now followed by the baking powder
01:30and then your sugar whatever sugar you are using give that a wee stir around just to combine everything
01:37and then we're going to add the butter now this is room temperature unsalted butter you can use
01:42salted butter if you prefer but this one is unsalted you just want to rub the fat into the flour
01:48with your fingertips this will not take long at all you know if you are using room temperature butter
01:54it will just disappear into the flour it'll take you about two or three minutes you can do this with
02:00a stand mix as well but i just don't think it's necessary and once it starts to clump together like
02:05that you know you're good to go and grab your eggs gently whisk them look at the color of these
02:11eggs
02:11that looks like tomato soup put about three quarters of your eggs into your flour and then
02:17your milk as well and you just want to stir this together quite gently until it all comes together
02:23in a sticky dough so yeah use three quarters of your eggs keep a wee bit back for the end
02:28because
02:29we're going to use that as an egg wash again this will only take you a couple of minutes and
02:33you will
02:33have a very sticky dough by the end but you should have nothing dry in the bottom of your bowl
02:39pop some more flour onto your work surface spread it out and then just tip your bowl
02:45on top of your flour and you just want to sort of gather this all together and push it into
02:50a sort
02:50of rectangle shape again you know you don't have to overwork this all we're doing is shaping it you
02:55know we're not rolling it out we're not going to use a cookie cutter to cut out any scones you
03:00just
03:00want this and a kind of rectangle shape once you've got a rough rectangle shape pop it onto some
03:06grease proof paper or non-stick paper onto a plain baking sheet now if you're not confident in shaping
03:14this into a rectangle you can press this in to a rectangle or a square tin you know if you
03:20want it
03:20perfectly square or perfectly rectangle i'm not going for perfect because this is not not going to hang
03:25around for long use the remaining of your egg and a wee splash of milk and pop an egg wash
03:31on the top
03:33bake this for about 25 minutes in the middle of your oven quite a low heat there gas for 180
03:39c or 350 f
03:41until it's nice and golden on the top now you'll need to let this cool completely before you put your
03:48cream on or the cream will just melt and soak in and you'll end up with a bit of a
03:52mess so do let that
03:54cool completely and you can see by now the strawberries have been lovely and syrupy and just amazing
04:00to do the cream just pop your cream into a bowl i like to pop a wee bit of icing
04:06sugar and vanilla
04:07just to give it a wee bit of sweetness because the cream on its own isn't very sweet and the
04:11scone
04:12isn't overly sweet so i think that just you know it's just perfect putting a wee bit of icing sugar
04:17in
04:17there whip this till it's nice and thick but not like concrete you do want to be able to stir
04:22this
04:23spread this over so you don't want it too thick like butter now once you're happy just spread your
04:28cream all over the top of your big scone followed by the strawberries as many as you like pile them
04:34high and then obviously some of the syrup as well and all you have to do now is cut it
04:39into whatever
04:40serving sizes you prefer if you do if you know if you if you cut it quite large you're going
04:45to get
04:45between eight and nine possibly six good size servings from this but they are good size servings
04:52and look at the texture of that thing it was just incredible so do let me know what you thought
04:58of
04:59that one i really don't think you can go wrong if you like a scone pile it high with the
05:03cream and
05:04the strawberries and it's just amazing and it keeps for a wee while in an airtight container for a couple
05:11days i would say if it lasts that long so thank you so much for watching if you're still here
05:16and
05:16a huge thank you to the supporters of the channel over on my patreon page and to the channel members
05:22here on youtube to anyone who's left me a lovely comment shared hyped or liked the video if you've
05:29bought me a coffee using the buy me a coffee link or left me a super thanks donation and i
05:35will catch up
05:36with you during the week back here on what's for tea so until i see you again mind to take
05:41care
05:41and i'll see you all for soon bye now
