Help drive costs in your restaurant, garden centre or cafe down by producing some simple food products in house.
Very recently I was with a client and they wanted to get their chefs baking and producing some food items that could be produced in house for very little cost yet not be too tricky for a relatively unskilled team to make.
One of the recipes we introduced was for scones. I love scones and I think there is nothing finer than sitting down to a pot of tea and a couple of scones. Probably controversially, I like mine with lashings of rustic salted butter. One of my favourites being Abernethy butter from Ireland! I cannot really recall where this recipe came from as it was scribbled down in an old diary, but I must say the scones it produces are delicious.
As well as the recipe, you need to bake these with a bit of love and you will be delighted with the results.
Ingredients for approximately 12 (depending on the size of the cutter)
450g self raising flour
1 tsp salt
110g butter or margarine
60g caster sugar
1 egg beaten to glaze
Flour a baking sheet.
Sift the flour and the salt into a robot coupe/similar mixer bowl.
Add the butter - blitz until the mixture resembles breadcrumbs.
Add the sugar and briefly blitz.
Add the sultanas and mix in with a spatula. (Or any other dried fruit).
Add the milk to the mixture in a bowl and fold gently together. Only add the milk until the dough becomes light and spongy and not too wet.
Knead very gently on a floured surface making sure not to overwork.
Pat down the dough with your fingers to a depth of about 3cm.
Cut out the scones. I like to use a 4cm cutter so that each person gets 2 scones.
Place the scones on the baking tray and brush with the egg glaze. Place in an oven at 220C and bake for 8 minutes or until lightly browned on top. Remove from the oven and allow to cool on a wire rack.
These scones can be slightly undercooked and frozen and then reheated and the standard is still very good.
To find out how Harris Restaurant Consultants can train your team and add value to your business, contact Mark Harris directly or complete the contact form.