Great British Bake Off’s north-east star Norman Calder presents his latest video with the Press and Journal in association with Laing’s of Inverurie.
The retired Merchant Navy radio officer from Buckie, won the hearts of millions of viewers with his unassuming manner and rustic cooking style when he appeared on the BBC phenomenon.
The 67-year-old, who has been dubbed “Stormin’ Norman”, said he nearly backed out of the show after applying. But his excited family left him with no choice but to go through with it.
Now, in an exclusive video series filmed for the Press and Journal website, Norman is using the luxury cooking equipment and kitchens of Laing’s of Inverurie, leader in the design, supply and installation of luxury kitchens for over 20 years, to teach burgeoning bakers new tricks.
This week, it’s scones.
Ingredients
500 strong flour
5 tsp baking powder
80g butter
80g caster sugar
2 large egg
250ml milk
Method
Set your oven to 220 degrees (non-fan). I find scones have more chance of an even rise with a non-fan setting – at least with my own oven, a Neff slide and hide…I bought one after the Bake Off. A bit like my Kitchen Aid, that was only purchased after the first week of the Bakeoff, prior to that I didn’t own a stand mixer.
Add the flour and baking powder to a large bowl, using a second bowl to sift all the dry ingredients five times. Rub in the 80g butter (you could use a processor if you are in a hurry). Add the egg to 200ml of the milk and beat well. Keep the 50ml milk aside as you may or may not need it all to finish your scones.
Make a well in the dry ingredients and add the egg/milk mix and blend together using the 50ml milk if necessary to make a very soft sticky dough. Using a good dusting of flour on your work surface, transfer the dough and massage it gently until smooth. Do not overmix and do not knead. Roll out to 12mm thick and relax the dough before cutting out your scones.
Using a 6cm plain cutter dipped in flour, cut the scones out and place on baking parchment on a baking tray 2cm apart. Do not twist the cutter and be sure to dip it in flour before each cut. Brush excess flour from the tops and glaze the tops only using a beaten egg. If you are short of eggs or would like to economise, you could always reserve a teaspoon of beaten egg from your mix, add some milk, and use this for your glaze.
Allow the scones to rest for fifteen minutes, this will give the rising agent time to work, before placing on the top shelf of the oven for twelve minutes or until nicely browned on top. Once baked allow to cool before eating. Be generous with the butter and jam.
Extra tips
1. Use strong flour and sift the flour and baking powder five times.
2. Ensure your dough is soft and do not over handle and do not knead.
3. Roll out the dough gently.
4. Use a sharp well floured cutter and do not twist the cutter when cutting.
5. When glazing ensure you only glaze the top of the scone.
6. Once scones cut out, place them on baking parchment on your baking tray and set aside for ten minutes to allow the rising agent to go to work.
7. These scones freeze well and only need ten seconds or so in the microwave (defrost setting) before serving.
8. Serve with a generous spreading of butter and strawberry jam, don’t insult the scone with margarine or low fat spreads.
9. I have recently seen a tip from Mr Hollywood. After cutting out your scones invert them on to the baking tray and keep in the refrigerator for one hour. Before popping in the oven, flip the scones over, glaze with beaten egg and bake as usual. I have tried this and it is now my method for scones. This appears to prevent them tilting to one side
