Feel free to take what you want
On Thursday this week, a group of Argentinian students visited our school. We decided to bake and cook something for them; traditional Irish or from our own home country. Me and 2 other girls from Germany wanted to bake a ‘Hefezopf’, which is a German pastry. Due to a shortage of time - because of a trip on the days before - we unfortunately were not able to do that. Instead, we made Irish scones...
Preparing everything in the kitchen
Because we had to be quick, we used a baking mix, but I looked up a good recipe for you, to do it at home. I’ve put it on the bottom of this blog, so you can read and try it afterwards. I would love for you to send me a photo of your outcome and tell me everything about it on my social media.
Instagram: @villiersschool
After the whole baking part of the day, we noticed that, even though we had food provided, we didn’t have anything to drink. So, 2 of my friends went to get coffee and tea dispensers and water cans.
Then it was just, ready, set, eat!
And of course, what are we not allowed to miss out on? Cleaning, yay!
It actually worked out very well and we were super quick. I think we left the kitchen and everything else, cleaner than it was before. →Tip: use disinfectant wipes to clean after you wiped everything with a normal towel etc. After our part of the day, me and some friends walked around and had a look at stuff, other students had prepared for the Argentinians, like presentations and experiments. No classes that day, whoo-hoo!
Down below is now the recipe for the scones, (we used a bought mixture, because we had to get everything done really fast) which is from the website: simplyrecipes.
Enjoy baking and eating!
Ingredients:
- 2 cups (257g) flour, plus more as needed
- 1 tablespoon (13g) granulated sugar
- 2 teaspoons (10g) baking powder
- 1/2 teaspoon (2g) kosher salt
- 2/3 cup plus 1 tablespoon whole milk, divided
- 1/2 cup dried currants or golden raisins
- 1 large egg
- 4 tablespoons unsalted butter, frozen
To serve
- Jam and butter
Method:
- Line a baking tray with parchment paper
- Combine all dry ingredients: flour, sugar, baking powder and salt. Set the bowl aside
- Combine all wet ingredients: measure 2/3 cup of milk. Take a new bowl and take about half of the milk. Add currants and egg. Set bowl and remaining milk aside.
- Grate the frozen butter on the large holes of a box grater. When you get down to a small nub of butter, chop that nub into a few small pieces
- Use your fingers to toss the butter in the flour, breaking up any clumps, until the butter and flour are evenly coated
- Carefully mix all the ingredients together. Use your hands or a fork to combine until it’s a sandy dough.
- Add the remaining half of reserved milk 1 tablespoon at a time, continuing to combine with a fork or your hands. You want the dough to become lumpy, but cohesive. (You may not use all the remaining milk)
- Form 8-10 equally big and formed balls and transfer them onto baking tray
- Refrigerate until your oven is heated to 200°C. Use a pastry brush to brush the remaining tablespoon of milk onto the Scones. Put baking tray in at middle rack and bake them for approx. 18-20 minutes, until they’re golden brown.
- Let them cool down and serve with jam and butter or just eat them like they are 😉
Bon Appetit!
Emilia Alsleben (2022-24)