Easter at Laings
This Easter, Laings has teamed up with Eat on the Green, Miele and The Great British Bake Off's Norman Calder to bring you some delicious recipes for the holiday weekend.
Norman Calder's Garibaldi Scones
500g/1lb 2oz Strong White Flour
60g/2 oz Caster Sugar
60g/2 oz Salted Butter - Softened
2 Free Range Eggs
14g or ½ oz Instant Yeast
2 tsp Salt
150ml/5fl oz Warm Milk
140ml/4½fl oz Water
First, preheat your oven to 220ºC (200ºC Fan), 425F or Gas Mark 7.
For the dough, place the strong white flour, caster sugar, butter, eggs, yeast, salt, milk and 90ml of the water in a large bowl (or food mixer using the dough hook attachment). Mix well, then slowly add the remaining water, as needed, whilst mixing by hand or in the mixer for around 6 minutes.
Turn the dough out onto a lightly floured surface and knead well for 10 minutes or until it is smooth and elastic. Place the dough in a bowl, cover with cling film or a tea towel and allow to prove for at least one hour or until doubled in size.
Once the dough has proved for one hour, knock it back and add the sultanas. Mix gently to distribute the sultanas evenly, you don’t want to knead the dough any more at this stage.
Divide the dough into three pieces and roll out each piece into a circle of approx. eight inches then divide into 6 triangle shaped pieces, or 4 pieces if you like them bigger. Repeat for the other two pieces of dough and place the 18 triangles on two lined baking trays, ensure you use baking parchment and not greaseproof, cover and prove for one hour.
Once proved, top with the egg glaze (please see below) and bake in a pre-heated oven for 12 minutes or until nicely browned on top. When the scones are ready, remove them from the oven and allow them to cool on wire racks.
The scones are delicious on their own, but with some chilled butter they are fit for a King. They are best eaten on the day but are almost as good the day after baking. Give them a go, as it is almost impossible to by these yeasted scones anywhere – I haven’t seen them for sale since my brother Ian made them!
Note: To make the egg glaze, beat one egg and add a pinch of salt and one teaspoon water before passing through a sieve. Pour the resulting liquid into a spray container and spray onto the scones or lightly brush the glaze over them.