First of all before you carry on reading this blog post I just want to say a big thank you to everyone who has helped me get to where I am today. It isn’t easy to keep a blog running on and on, but I have successfully managed for 1 year so hopefully I can keep it going for years to come!
Anyway on with the main part of the blog post and this week I had a bit of a surprise in store for me. My dad had treated me to a 2 day course at Newlyns Farm Cookery School. Now for those readers who are thinking “what on earth is he on about?” bear with me. Newlyns is an award winning Farm shop (as you might have figured by the name Newlyns Farm), however upstairs they teach people how to cook lovely food. So when I found out Dad had booked me a 2 day course there, I was ecstatic! For more information, or if you’d like to book yourself a cookery course as well, visit http://www.newlyns-farmshop.co.uk/.
So day one of the course. We cooked 3 dishes. I’ll be sharing everything I made there with you guys (even though not all of them class as baking).
Buttermilk Scones and Strawberry Jam
Now I have done lots of baking over the last year and then blogged about it, however something I noticed was no scones! So now’s the perfect time to blog about them. I also made my very own jam at Newlyns to go with it!
Ingredients for scones:
225g self raising flour
¼tsp baking powder
30g caster sugar
- Preheat the oven to 200°C
- Grease a baking sheet before lining it with flour. Not too much as the scones then tend to taste quite floury, and that is not a nice taste, trust me!
- Place the flour, baking powder and butter into a bowl and rub together until it resembles breadcrumbs.
- Add the sugar
- Slowly add the buttermilk until you have a soft but pliable dough. You might not need all the liquid so do pay attention to the word slowly! It might be you need a bit extra but be careful with that.
- Remove from the bowl and briefly kneed for a minute
- Flatten to around 1 ½ cm thick using your hands
- Cut out and then place on a baking sheet
- Dust with a little more flour to create a soft crust, again not too much though.
- Cook for 10-12 minutes
- Allow to cool on a wire rack.
Ingredients for Strawberry Jam:
450g Strawberries, (size optional, depends if you want big or small chunks in your jam)
30ml of water
Juice of half a lemon
450g jam sugar
- Put a plate or 2 in the fridge to keep cool (will explain later so bear with me!)
- Put jam jars into the oven and put on a low temperature to keep warm (80°C should probably do it at most!)
- Put the strawberries, water and lemon juice into a large pan and simmer for 5 minutes until the fruit is starting to soften.
- Squash gently with a wooden spoon.
- (Optional extra) If you wants your jam to have no lumps in then use a stick blender (if you have one!)
- When all broken up, add the sugar and allow to dissolve on a low heat
- Boil this mixture until you have reached setting point
- To find setting point get the plate that you put in the fridge earlier and put a small little bit of jam onto it. Put it back in the fridge for about 2 minutes and then take it out. When you remove it, push your finger through the little bit of jam. There should be a few wrinkles there. That is the setting point. MAKE SURE WHILE YOU DO THIS THAT YOU TAKE THE REST OFF THE HEAT! If you don’t take the rest off the heat it will keep on cooking resulting in overcooked jam.