 




{"id":3886,"date":"2017-07-07T13:15:50","date_gmt":"2017-07-07T13:15:50","guid":{"rendered":"https:\/\/kingstraining.com\/?p=3886"},"modified":"2023-09-19T10:41:04","modified_gmt":"2023-09-19T10:41:04","slug":"the-bakers-dozen-a-recipe-for-scones","status":"publish","type":"post","link":"https:\/\/virtualcampus.kingstraining.com\/es\/the-bakers-dozen-a-recipe-for-scones\/","title":{"rendered":"The Baker&#8217;s Dozen &#8211; a recipe for scones"},"content":{"rendered":"<p>Welcome to <strong>The Baker\u2019s Dozen<\/strong>, a series of posts that will be looking at the world of baking and sharing with you a traditional recipe.<\/p>\n<p>When you start talking about food and culinary experiences, the UK doesn\u2019t generally come out very well. \u00a0If you mention British food most people here would tell you how awful it is, but why do we have such a bad reputation when you consider that the UK has a tradition for baking.\u00a0 A good recent example of this tradition is the hit TV show The Great British Bake Off, where contestants battle it out to become the best baker in the series.\u00a0 It\u2019s the same as Masterchef but the focus is only on food that is baked\u2026..breads, biscuits and cakes\u2026\u2026\u2026\u2026..Mmmmmmmmmmm<\/p>\n<p>To understand how old this tradition of baking is you only have to consider that the Great Fire of London started in a baker\u2019s shop in Pudding Lane in 1666.\u00a0 This fire swept through the City of London, as many of the buildings were made of wood, and since then no wooden building within the City limits has been allowed, with the only exception being the Globe Theatre.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/virtualcampus.kingstraining.com\/wp-content\/uploads\/2017\/07\/Globe-Theatre.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-full wp-image-3888 aligncenter\" src=\"https:\/\/virtualcampus.kingstraining.com\/wp-content\/uploads\/2017\/07\/Globe-Theatre.jpg\" alt=\"\" width=\"285\" height=\"177\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>To go back to baking, my family has an obsession with scones.\u00a0 The first thing to consider is how to pronounce this word and that varies in my family.\u00a0 Is it scone (it rhymes with gone) or scone (it rhymes with cone)? For me it\u2019s the former but for my husband it\u2019s the latter.\u00a0 The Guardian has an article which focusses on this <a href=\"https:\/\/www.theguardian.com\/science\/2017\/apr\/23\/how-do-you-pronounce-scone-answer-says-a-lot-english-language-day-shakespeare-birthday\">pronunciation<\/a> issue for those of you who want to read further. There is no correct answer, it generally depends on where you\u2019re from so choose the one that\u2019s easier for you and go for it.<\/p>\n<p>I am always surprised when people here mention scones and <strong>wax lyrical<\/strong> about how wonderful they are and comment on how difficult they must be to make.\u00a0\u00a0 I agree they are very nice but in no way are they difficult to make.\u00a0 My children make scones on their own and that just shows how easy they are! Here is our <strong>tried and tested<\/strong> recipe to be shared with you. But what do we mean by \u2018tried and tested\u2019?\u00a0 Well it\u2019s very easy, we\u2019ve tried the recipe (we\u2019ve made it numerous times) and we\u2019ve tested it (yes we have eaten our own body weight in scones to test the recipe) and we can confirm that they are very nice indeed!<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><u>Scones<\/u><\/p>\n<ul>\n<li>Preheat oven to 180\u00bac<\/li>\n<li>350g <strong>Self Raising Flour<\/strong><\/li>\n<li>110g Sugar<\/li>\n<li>110g Butter at room temperature, <strong>cubed<\/strong><\/li>\n<li>2 Eggs<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><u>Method<\/u><\/p>\n<ol>\n<li>Sift the flour into a large mixing bowl and add the butter<\/li>\n<li><strong>Rub<\/strong> the butter <strong>into<\/strong> the flour until it looks like breadcrumbs, then add the sugar and mix well.<\/li>\n<li>Whisk up the eggs in a small bowl, and add the whisked eggs gradually to the flour mixture and use a knife to start bringing it together.<\/li>\n<li>When a <strong>dough<\/strong> starts to form, get your hands in and start <strong>kneading<\/strong> to make a soft ball.\u00a0 Try not to knead too much as the dough will become tough and the scones won\u2019t taste good.\u00a0 If the dough feels very wet add a little flour, if it\u2019s very dry add a little milk.<\/li>\n<li>Place the dough onto a <strong>floured worktop<\/strong> and start to roll it out.<\/li>\n<li>When the dough is about 2cm thick, cut it into rounds.\u00a0 You can use <strong>pastry cutters<\/strong> that are about 4-5cm wide and these give you a good size for a scone.<\/li>\n<li>Place the cut scones on a greased baking tray and gather together the leftover dough and roll again.\u00a0 Cut out rounds and continue until you have used all the dough.\u00a0 Brush a little milk over the top of the scones to get a nice brown top when cooked.<\/li>\n<li>Make sure that there is plenty of space between each scone on the tray and bake in the oven for 10 \u2013 12 minutes. \u00a0Don\u2019t be scared to leave it a little longer if you think that they need it, up to 15 minutes is fine.<\/li>\n<li>You can check if the scones are cooked by lightly <strong>tapping<\/strong> the base of the scone, if it sounds hollow, it\u2019s cooked!<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Leave to cool and enjoy with butter, jam or <strong>whipped cream<\/strong>.\u00a0 Scones are best eaten on the same day or within 1 day of being made as they go<strong> stale<\/strong> quite quickly.<\/p>\n<p>&nbsp;<\/p>\n<p><u>Vocabulary <\/u><\/p>\n<p><strong>Wax lyrical:<\/strong>\u00a0 to talk about something with a lot of enthusiasm<\/p>\n<p><strong>Self-raising flour:<\/strong> flour that already has the baking agent added to it (harina de bizcocho)<\/p>\n<p><strong>Cubed:<\/strong> cut the butter into the shape of a cube!<\/p>\n<p><strong>Rub in:<\/strong> an odd phrasal verb.\u00a0 Rub out is easier (to eradicate) but to rub in?\u00a0 In baking terms it\u2019s the action of taking a small handful of flour and butter and rubbing it between your fingers and thumbs.\u00a0 The action is continued taking up new handfuls until there is no flour left and the mixture looks like breadcrumbs.\u00a0 At this point the fat is rubbed into the flour.<\/p>\n<p><strong>Dough: <\/strong>masa<\/p>\n<p><a href=\"https:\/\/virtualcampus.kingstraining.com\/wp-content\/uploads\/2017\/07\/Scone-Dough.jpg\"><img decoding=\"async\" class=\"size-full wp-image-3889 alignnone\" src=\"https:\/\/virtualcampus.kingstraining.com\/wp-content\/uploads\/2017\/07\/Scone-Dough.jpg\" alt=\"\" width=\"266\" height=\"190\" \/><\/a><\/p>\n<p><strong>Knead: <\/strong>to work into a uniform mixture by pressing, folding and stretching.\u00a0 It\u2019s a similar action to make bread. Amasar<\/p>\n<p><strong>Floured worktop:<\/strong> flour that has been shaken over a work surface so that the dough doesn\u2019t stick.<\/p>\n<p><strong>Pastry cutter: <\/strong>a device, usually made from metal, for cutting shaped forms from dough.\u00a0 They can be of different shapes, such stars, circles, trees, bodies etc.<\/p>\n<p><a href=\"https:\/\/virtualcampus.kingstraining.com\/wp-content\/uploads\/2017\/07\/Scone-Cutters.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-3890\" src=\"https:\/\/virtualcampus.kingstraining.com\/wp-content\/uploads\/2017\/07\/Scone-Cutters.jpg\" alt=\"\" width=\"225\" height=\"225\" srcset=\"https:\/\/virtualcampus.kingstraining.com\/wp-content\/uploads\/2017\/07\/Scone-Cutters.jpg 225w, https:\/\/virtualcampus.kingstraining.com\/wp-content\/uploads\/2017\/07\/Scone-Cutters-150x150.jpg 150w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a><\/p>\n<p><strong>Tapping:<\/strong> to hit something lightly<\/p>\n<p><strong>Whipped cream:<\/strong> nata montada<\/p>\n<p><strong>Stale:<\/strong> food that is not fresh, hard and unpleasant to eat.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/virtualcampus.kingstraining.com\/wp-content\/uploads\/2017\/09\/Jill-Jones-KT-Coordiantor.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4212\" src=\"https:\/\/virtualcampus.kingstraining.com\/wp-content\/uploads\/2017\/09\/Jill-Jones-KT-Coordiantor.png\" alt=\"\" width=\"1400\" height=\"200\" srcset=\"https:\/\/virtualcampus.kingstraining.com\/wp-content\/uploads\/2017\/09\/Jill-Jones-KT-Coordiantor.png 1400w, https:\/\/virtualcampus.kingstraining.com\/wp-content\/uploads\/2017\/09\/Jill-Jones-KT-Coordiantor-300x43.png 300w, https:\/\/virtualcampus.kingstraining.com\/wp-content\/uploads\/2017\/09\/Jill-Jones-KT-Coordiantor-768x110.png 768w, https:\/\/virtualcampus.kingstraining.com\/wp-content\/uploads\/2017\/09\/Jill-Jones-KT-Coordiantor-1024x146.png 1024w\" sizes=\"(max-width: 1400px) 100vw, 1400px\" \/><\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Welcome to The Baker\u2019s Dozen, a series of posts that will be looking at the world of baking and sharing with you a traditional recipe.&hellip;<\/p>","protected":false},"author":1,"featured_media":3887,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[117],"tags":[],"class_list":["post-3886","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-publica",""],"_links":{"self":[{"href":"https:\/\/virtualcampus.kingstraining.com\/es\/wp-json\/wp\/v2\/posts\/3886","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/virtualcampus.kingstraining.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/virtualcampus.kingstraining.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/virtualcampus.kingstraining.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/virtualcampus.kingstraining.com\/es\/wp-json\/wp\/v2\/comments?post=3886"}],"version-history":[{"count":0,"href":"https:\/\/virtualcampus.kingstraining.com\/es\/wp-json\/wp\/v2\/posts\/3886\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/virtualcampus.kingstraining.com\/es\/wp-json\/wp\/v2\/media\/3887"}],"wp:attachment":[{"href":"https:\/\/virtualcampus.kingstraining.com\/es\/wp-json\/wp\/v2\/media?parent=3886"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/virtualcampus.kingstraining.com\/es\/wp-json\/wp\/v2\/categories?post=3886"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/virtualcampus.kingstraining.com\/es\/wp-json\/wp\/v2\/tags?post=3886"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}