How to Make Scones Masterclass with Patrick Ryan
Get ready to embark on a delightful culinary adventure as Patrick Ryan, renowned pastry chef and owner of the Firehouse Cafe in Delgany, Co Wicklow, Ireland, shares his secret recipe for Apple, Berry & Almond Scones.
In this masterclass, you will learn step-by-step instructions on how to create these delectable scones, combining the sweetness of apples and berries with the nutty crunch of almonds.
Whether you’re a seasoned baker or a beginner in the kitchen, this recipe will surely impress your family and friends. So, let’s dive in and discover the art of making perfect scones with Patrick Ryan!
Ingredients:
To get started, gather the following ingredients:
- 250g self-raising flour
- 60g cold unsalted butter, cubed
- 30g caster sugar
- 80g mixed berries (such as raspberries, blueberries or blackberries)
- 1 apple, peeled, cored and finely diced
- 30g flaked almonds
- 150ml buttermilk
- 1 teaspoon vanilla extract
- A pinch of salt
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat your oven to 220°C (200°C fan) and line a baking tray with parchment paper.
- In a large mixing bowl, combine the self-raising flour, cold butter cubes and a pinch of salt. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs.
- Stir in the caster sugar, mixed berries, diced apple and flaked almonds, ensuring they are evenly distributed throughout the mixture.
- Make a well in the center of the dry ingredients and pour in the buttermilk and vanilla extract. Gently stir the mixture until it comes together to form a soft dough. Be careful not to overmix as this can result in tough scones.
- Transfer the dough onto a lightly floured surface and shape it into a round disc, approximately 2cm thick.
- Using a floured round cutter (approximately 5cm in diameter), cut out scones from the dough. Place them onto the prepared baking tray, leaving a small gap between each scone.
- Brush the tops of the scones with the beaten egg wash which will give them a beautiful golden color when baked.
- Bake the scones in the preheated oven for about 12-15 minutes or until they have risen and turned golden brown.
- Once baked, transfer the scones to a wire rack and allow them to cool slightly before serving. These scones are best enjoyed warm with a dollop of clotted cream or your favorite jam.
Congratulations! You have successfully completed Patrick Ryan’s masterclass in making Apple, Berry & Almond Scones.
With just a few simple steps, you can create these mouthwatering treats that perfectly balance the sweetness of fruits with the nutty crunch of almonds. Remember to savor each bite and share them with your loved ones for a truly indulgent experience.
We hope you enjoyed this culinary adventure and learned valuable tips and techniques from Patrick Ryan’s expertise. Feel free to experiment with different variations, such as adding lemon zest or substituting different fruits based on your preferences. Let your creativity flourish in the kitchen as you continue to explore the wonderful world of baking!
Don’t forget to visit Patrick’s Firehouse Cafe in Delgany, Co Wicklow, Ireland, where you can taste his incredible scones firsthand and enjoy a warm and welcoming atmosphere. Happy baking!
By the way, have you joined our Facebook Group for the Lovers of Irish Cooking?
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