SU2C GBBO Bake Along – Scones

SU2C GBBO Bake Along – Scones

The second episode of the SU2C Celebrity Bake off saw Nick Hewer, Perri Kiely, Ricky Wilson & Stacey Soloman join the Judges Pru and Paul along with Noel and Sandi in the Bake Off tent.

In the signature round the bakers made scones with a variety of flavours both sweet & savoury with mixed results!

During the technical round, they were challenged to bake a chocolate cake decorated with chocolate shards sprayed with gold edible lustre. again; there were variable results with Ricky’s cake sliding all over the place!

For the show stopper, they made croquembouche presented as a self portrait. Nick Hewer’s was a disaster (as with all his bakes!) and it took him more than 3 attempts to try and get his choux pastry right, so much so that Paul helped him at one point but he still presented a tower of profiteroles so flat that they resembled yorkshire puddings more than Choux buns!! Ricky made a microphone which was rather impressive. Stacey went all out with pink, glitter & butterflies in her unicorn inspired masterpiece. But Perri impressed the judges throughout each challenge and created himself with his infamous hair re-created using spun sugar!

I decided to bake up a batch of scones this week! These popular cakes, best served as part of an afternoon or cream tea, are delicious filled with your favourite jam and clotted cream.

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They’re really simple and easy to make and you don’t require any fancy kitchen equipment to mix up the dough; just a large mixing bowl and a spoon or spatula!

This recipe makes 12 deliciously light scones.

To make these, you will need:
Ingredients:
– 450g Self Raising Flour
– 2 tsp Baking Powder
– 75g Butter
– 50g Caster Sugar
– 2 Large Eggs
– 225ml Milk

Method:

1) Preheat your oven to 180°C/160°C Fan/320°F/Gas Mark 4. Line 2 baking sheets with baking paper.

2) Place the flour and baking powder in a large bowl then add the butter and using your hands, mix together until it resembles fine breadcrumbs.

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3) Mix in the caster sugar.

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4) In another smaller bowl, whisk the eggs and add the milk, mix well and reserve 2 tablespoons of this mix into a small bowl as you’ll use this as the egg wash later on.

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5) Gradually add the egg and milk mixture to the dry ingredients mixing well using a spoon or spatula until it all just comes together to form a ball of sticky dough.

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6) Turn the dough out on a lightly floured surface and roll out to about 2cm thickness. You don’t want to handle the dough too much or knead or anything as this will result in a tough bake and you want the scones to be light!

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7) Using a 5cm fluted cookie cutter dipped in a little flour to prevent the dough from sticking; cut out your scones by pushing down and lifting straight back up without twisting (this will help with the rise when baking) and place them on the prepared baking sheets.

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8) Brush the tops with a little of the reserved egg wash and place in the oven to bake for 10-15 minutes until well risen and lightly golden.

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9) Remove from the oven and place on a cooling rack and cover with a clean, dry tea towel to prevent them from drying out while they cool.

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Serve and enjoy with jam and clotted cream and fresh strawberries if you’re feeling a bit more extravagant! Best enjoyed with a nice cuppa!

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I hope you enjoy this super quick and easy bake! You could easily whip up a batch in time for the next episode of the Celebrity Bake Off!

Happy Baking!
Thirzah xoxo

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