Our next stop on Ginger’s Christmas truck tour is Bolton, to visit a fantastic Relief Chef Karl! Karl started off his career through a college placement at Heathcote’s. As soon as he came of age, he flew the nest and headed for the Channel Islands, settling on a little island called Herm. Karl worked every summer on Herm at a big old-school kitchen climbing his way up the ladder. He spent the, winter months looking for work to better his skills, which took him to Dartmoor and Scotland. Eventually, he returned to Herm, to take over The Whitehouse as Head Chef, gaining 2 rosettes.
Festive Scones
Ingredients
- 350g Self Raising Flour
- ¼ Teaspoon of salt
- 1 Teaspoon of Baking Powder
- 85g Cold Butter (cubed)
- 4 Tablespoons of sugar
- 150g Natural Yoghurt
- 4 Tablespoons of Milk (full Fat)
- 1 Teaspoon Vanilla extract
- ¼ teaspoon Cinnamon powder
- ¼ teaspoon Allspice
- 1 Nutmeg for grating
- 1 Egg for glaze
- 1 Tablespoon of dried cranberries (optional)
- 1 Jar of Jersey Black butter for garnish
Preparation
- Add together flour, salt, baking powder and butter in a food processor. Blend until the mixture resembles crumbs
- In a saucepan, warm the yoghurt, milk, spices, sugar, and cranberries. Allow the mixture to split and curdle then remove from heat and cool to body temperature
- Add the wet mixture to the crumble mix and work together to form a dough. Making sure not to overwork
- Allow to rest at room temperature for 30 minutes
- Roll out the mixture on a floured surface until around 1 inch thick
- Use a ring cutter (6cm) and cut out scones. Place on a lined baking tray
- In a small bowl whisk the egg until completely smooth
- Using a pastry brush glaze scones evenly and allow them to stand
- With a Fine grater, grate the Nutmeg. Only a little as even as possible over the scones
- Bake scones at 200c for 13 minutes
- Allow them to cool on a resting rack
- Serve scones with Jersey black butter instead of Jam, this gives the scones a minced pie flavour
