Stevie what a good video. Recently bought a deck oven to start a business selling scones. You make it look simple. All I need now is to buy the mixer for the ingredients.
Hello. Thank you for the demo and the recipe. I've one question sir, is it ok to mix in the evening, pop the dough in the ref then cut and bake in the morning? Thank you.
Hi Jenny, glad you enjoyed the video. I don't think a spiral mixer is the correct mixer. A planetary mixer is good but remember not to overmix, just let it blend, handle gently to keep the air in the dough. That's the secret to a light fluffy product.
Hi Steven, thanks for sharing, I just have a question concerning the leavening agent, I feel that it leaves an after feeling in my teeth, the same you feel it after eating spinach , do you have a solution for this , thanks!
Hello Steve,Am from Kenya and planning to start my small bakery.I already bought a conventional oven but i don't know the right heating temperature cooking the scones.I have to set the bottom temperature and the top one.Please help.
Hi, sorry for the delay in replying, I've been travelling. All ovens are slightly different on baking settings but scones contain sugar which can colour quickly on the bottom, so I suggest a slightly lower heat on the base from a slightly higher top heat. You will need to test a few variables on heat. Good luck with the bakery.
Thanks Steven. When I saw the ingredient list yesterday, but somehow glossed over the butter. I have never egg washed my scones. The lemon scones I made last night had great color to them.
Stevie what a good video. Recently bought a deck oven to start a business selling scones. You make it look simple. All I need now is to buy the mixer for the ingredients.
Good luck with it all. Glad you like the video
Thanks for the guide. Tried your recipe yesterday. All went well
@@WamphatoTV great, good luck with everything
Better with a paddle blade on slow speed
Baking scones on a professional deck oven
Would love your set up here, good job!!
Thank you. Our website is www.bakebenier.com for information on the company. Also Benier on Facebook.
Can we have exact measurements please sir
Good morning sir, am a Nigerian baker, I wish to work as a baker in Uk . Can you help me achieve this goal
I'm sorry but I am now retired.
@@stevieuk9347 no problem thanks Sir
Hello. Thank you for the demo and the recipe. I've one question sir, is it ok to mix in the evening, pop the dough in the ref then cut and bake in the morning? Thank you.
I used to process the scones, refrigerate or freeze as individual scones. Always allow to reach room temperature before baking.
I wish the video had a written down recipe it could help with measuring out ingredients
Thanks for watching. The recipe is at the end of the video.
I have a Famage IM20 spiral mixer. Will the spiral hook work with scone dough or do I need a paddle hook? Thank you for the helpful video.
Hi Jenny, glad you enjoyed the video. I don't think a spiral mixer is the correct mixer. A planetary mixer is good but remember not to overmix, just let it blend, handle gently to keep the air in the dough. That's the secret to a light fluffy product.
Wow u are doing great -What is the name of that stove sir
Sveba dahlen
Hi Steven, thanks for sharing, I just have a question concerning the leavening agent, I feel that it leaves an after feeling in my teeth, the same you feel it after eating spinach , do you have a solution for this , thanks!
Shahira Korany it’s because you use baking powder more than enough.
I can only think that you are using too much baking powder to have this effect
Hello Steve,Am from Kenya and planning to start my small bakery.I already bought a conventional oven but i don't know the right heating temperature cooking the scones.I have to set the bottom temperature and the top one.Please help.
Hi, sorry for the delay in replying, I've been travelling.
All ovens are slightly different on baking settings but scones contain sugar which can colour quickly on the bottom, so I suggest a slightly lower heat on the base from a slightly higher top heat. You will need to test a few variables on heat. Good luck with the bakery.
Is the butter softened before mixing into flour?
Not really, just mix it to a fine crumb before adding the wet ingredients. Just try not to over mix and cut thick depth scones.
@@stevieuk9347 paddle blade or dough hook?
How much butter did you add for each 1,000 grams of flour?
160g on the scones, the recipe is on the film towards the end. All the best.
Thanks Steven. When I saw the ingredient list yesterday, but somehow glossed over the butter. I have never egg washed my scones. The lemon scones I made last night had great color to them.
Hi the exact measurements are shown at the end of the video. Thanks for your interest