Adare Manor Cookery Demonstration
Afternoon Tea Fruit Scones
Yield 12 Scones
Ingredients
450g Cream Flour (cake flour)
3 teaspoon Baking Powder
50g castor sugar (granulated sugar)
Pinch of salt
75g unsalted butter (full fat)
1 egg
30g raisins
Fresh milk (full fat) to bind dry ingredients
Method
Sieve dry ingredients, add butter and rub in until the mix resembles breadcrumbs.
Add egg and milk to form a soft dough.
Add raisins and mix.
Turn onto floured bench and roll to form smooth surface.
Cut into circles and place on tray.
Egg wash, cook for 15 minutes at 375°F
Serve with whipped cream and preserves.
White Soda Bread
Ingredients Yield 1 round loaf
450g Cream Flour (cake flour)
1 teaspoon bread soda
1 teaspoon salt
25g unsalted butter (full fat)
250-300ml Buttermilk
Method
Sieve dry ingredients; rub in butter, until like breadcrumbs.
Add buttermilk to create a soft dough.
Knead on floured surface into a smooth round.
Cut in a criss-cross with a sharp knife.
Dust with flour and bake for 25-30 minutes at 375°F
Cool on wire rack.
Adare Manor Nut Bread
Yield 2 loaves
Ingredients
350g Cream Flour (Cake flour)
200g Ground walnuts and Hazelnuts
100g castor sugar (granulated sugar)
2.5 teaspoon baking powder
3 eggs
200 ml milk
Method
Sieve Dry ingredients, add sugar and ground nuts.
Stir together; add eggs and milk to form a wet mixture.
Pour into greased loaf tins, cook for 40 minutes at 375 °F.
Sweet Pastry for Petit Four Tartlets
Ingredients
250g unsalted butter (full fat)
250g icing sugar (super-fine sugar, not powdered sugar)
625g Cream Flour (cake flour)
3 eggs
Method
Cream butter and sugar together in mixer using the spade attachment.
Add eggs and sieved flour.
Cover in clingfilm (saranwrap) and rest for 1 hour.
Once rested, roll evenly on floured work top.
Place over tartlet shells and ease gently into position.
Trim off any excess, Place smaller tartlet mould on top of pastry, cook in moderate oven (375°F) for 5-7 minutes.
Once cool fill with lemon curd and fresh raspberries.
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