Afternoon Tea Scones with Chef Shane Smith | Classic Plain | Cheddar & Scallion Savoury Scones
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- Опубліковано 25 чер 2020
- In our second episode of the Shane Smith Afternoon Tea series, Shane makes classic plain scones with tips to avoid making them stodgy. He also makes savoury scones with cheddar & scallions, and a little bonus, homemade butter.
Find the written recipes here.
www.ilovecooking.ie/features/...
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More about Shane...
Master Pastry Chef, Shane Smith, has over 20 years’ experience working in some of the world’s most celebrated pastry kitchens across the globe.
Shane considers himself very lucky to have spent the past two decades in a career that fulfills him on a daily basis, experimenting with seasonal ingredients and methods, developing new recipes and pushing his creativity to produce exquisite pastries that are sculptural, beautiful and delicious. Today his culinary repertoire and technical skills are second to none and Shane is passionate about passing on his knowledge to the next generation of Pastry Chefs.
He is a regular contributor to The Irish Times, The Irish Independent, Food & Wine magazine and other national publications. He also writes a monthly baking column for the Anglo Celt newspaper in his hometown of County Cavan. Shane holds regular cookery segments on RTÉ & Virgin Media Television, Ireland where he can be seen bringing his natural flare and love for all things sweet to the nation’s homes. - Навчання та стиль
0:35 Plain Scones
5:20 Savoury Scone with Cheddar & Scallion
this channel has to be one of my most favorite finds during this global pandemic
I have been enjoying this afternoon tea series by Shane. He is such an amicable person and really explains the process in such a way that it feels like a cinch to do for anyone, even those who are not experienced bakers. I was so captivated by the presentations and felt so inspired to make my own. It's the best video I've found after much viewing of tea party videos that has delivered the kind of presentation and visual appeal I'm looking for on my tier plates and table. He uses basic ingredients that we are all familiar with. Thanks so much. Chef Shane did a spectacular delivery! I'm going to make all of these. It will be so perfect to combine with a beautifully laid table setting and make everything pop.
My favorite trick for the extra bits from the first roll is to cut them into even and small pieces (about bite sized) and bake seperately. They're the cook's treats and aren't heavy like they would be rolled out again.
Love this whole series. Thanks.
Great video Shane, I really appreciate it!
Great new addition thank you...
Fluffy scones alert! 😍
I love to see variations of scone recipes so thank you, I'll give these a go (with the cheese, of course!) :D
Me encanta tú explicación. Graciassss 🌷
I really love him
I made these twice but using regular flour not self-raising. The first time they were amazing and simply perfect: instead of self-raising flour, I mixed regular flour with some baking powder. The second time I decided to skip the baking powder altogether, being curious what’s going to happen. Those came out a bit too damp inside and not crumbly; still very nice but lacking the airiness and crumbliness :) still curious how to make scones without soda/baking powder/self-raising etc. 🤷🏼♀️
I made the plain scones today, and they were delicious! It was a really successful bake. And very easy! The clean up felt more effortful than the prep.
One thing for next time, though. I noticed the scones spread a whole lot on the tray, leaving them a little flatter than I’d prefer. Do I just roll them out thicker next time to combat that? Or is there another tip to keep them from spreading so much?
I was always of the understanding that you must drain the butter fat and then rinse any remaining butter milk off of it because it will go rancid if you don’t
@Michael Barnes That is true if you're not going to eat it immediately.
Excellent, thought you would need a load of equipment to make your own butter 🤗
Why didn’t you wash the butter out in cold water ? Is it because you use double cream l and not milk . They all looked delicious .
if you don't have self-raising flour??
1 tsp baking powder per cup of flour. You won't need anything to activate it with buttermilk in the recipe but in case you're worried add a teaspoon of baking soda to the mix.
You should have made the butter first so you could show that you can use the buttermilk that's left over from making the butter in your scone.
His description of how to make butter was a little simplistic. He didn't wash the butter to get out all the whey. He didn't even "massage" the butter enough to get past the dripping whey stage. You could see the drops oozing out when he was wrapping it. Then he says it keeps in the fridge for months -- not with all that liquid in there, it doesn't. Liked the scones, though.
It could be nice if you think that people from all over the world watching this channel. Self rasing flour is british phenomenon. It does not exist in every country. What shall we who lives in a country where self rasing flour simply does not exist do? Can`t you use plain regular flour in your recipies so we all can bake scones?
Stopped watching when I heard self-rising flour.
Very different from australian scones, We use a very small amount of butter, mixed with fingertips and aerating as you do, Very little or no sugar, and horror no egg, Your mix was dry, and I never ever in my teenage agricultural prize winning scones, rolled. No, just light forming and patting. Milk wash. And in the hot oven within seconds of mixing, Use buttermilk. Quite disappointed thought Irish scones would e similar and delicate given the beautiful Granny Smith apple pies with champagne pastry an almost no sugar thankfully, home made everywhere in Ireland like my family makes is Aus. Thank you. Australian Country Women association has our scone recipe, The recipe does not show how to produce featherlight scones, it’s learned at home.
But that is the beauty of cooking and recipes everyone has their own version.
ilovecookingireland exactly. Ours are another version, surprisingly different to each you showed. I knew ours is completely different from English or american.Thought with the large Irish immigration to the country that might be why. Hanks, interesting session.
janet lesley I’m sure your Australian scones are wonderful, but surely there is no reason to express “horror” or “disappointment” just because this recipe differs from yours.
Here are two other Irish scone recipes:
www.biggerbolderbaking.com/best-ever-irish-scones/
donalskehan.com/recipes/wild-garlic-cheddar-scones/
Could it be time for janet lesley to start her own channel and show us all how it should really be done . . .
They sound delicious 👍