FLOUR POWER

CLAS­SI­CALLY TRAINED PAS­TRY CHEF NADINE IN­GRAM SHARES HER SIG­NA­TURE RECIPES IN A NEW BOOK

Central and North Burnett Times - - LIFE - WORDS: NADINE IN­GRAM PHOTO: ALAN BEN­SON

I was never very good at herd­ing cat­tle on the farm. In fact, when it came to out­door pur­suits I was a con­stant dis­ap­point­ment to my fam­ily, ex­cept for a brief en­counter with Lit­tle Ath­let­ics when I made it to the re­gion­als in high jump. If you’ve met me, you know I’m 5’3, so my prow­ess as a cham­pion high jumper was fairly short-lived. As a con­se­quence, I de­cided it was prob­a­bly best for all con­cerned if I stayed in­doors. These scones are the re­sult of half a life­time of rel­ish­ing the feel of flour be­tween my fin­ger­tips, and a per­sonal goal to get over the fin­ish line hav­ing made a blue-rib­bon scone.

BLUE­BERRY BUT­TER­MILK SCONES Makes: 10 large scones IN­GRE­DI­ENTS

450g self-rais­ing flour 1/2 tsp salt 80g un­salted but­ter, firm but not too chilled, diced 100g caster sugar 250g blue­ber­ries 300ml but­ter­milk (for Pepe Saya but­ter­milk use 230ml) Whipped cream and jam (op­tional, to serve)

METHOD

Pre­heat the oven to 180C and line a bak­ing tray with bak­ing pa­per. Sift the flour and salt twice into a large bowl. Rub the but­ter into the flour with your fin­ger­tips un­til it re­sem­bles fine bread­crumbs with no but­ter lumps re­main­ing. Add the sugar and blue­ber­ries and toss them through the flour us­ing your fin­ger­tips. Pour the but­ter­milk evenly over the dry in­gre­di­ents and, us­ing a gen­tle touch, mould the dough into a ball. At this stage the dough will be slightly sticky on the out­side and soft and pil­lowy to touch. Tip the dough out on to a lightly floured sur­face and gen­tly flat­ten it to a thick­ness of 3cm, us­ing a lit­tle ex­tra flour if nec­es­sary. Try not to han­dle the dough too much or the scones will be tough. Lightly dust the top of the dough with flour, then dip an 8cm round cut­ter into some flour to stop the dough stick­ing to it. Cut as many scones as you can from the dough and place them on the pre­pared bak­ing tray about 4cm apart. Gen­tly squish to­gether the trim­mings left be­hind, then flat­ten to 3cm and cut to yield a cou­ple more scones. Pop the scones in the oven for 20 min­utes or un­til evenly golden, then re­move and serve im­me­di­ately just as they are or with jam and cream. At Flour and Stone, we love our scone days. I al­ways make ex­tra and we all stand there in the mid­dle of the kitchen, scoff­ing them straight from the oven.

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