Cornwall LivingIssue #72
Bake it to make it
Baker Tom’s Bread will be returning to the Royal Cornwall Show this year, bigger and better than ever before!
This year, in addition to its busy stand in the Food & Farming Pavilion, Baker Tom’s will also be hosting a lively masterclass tent at the show. This will be buzzing with baking classes with Tom and his team, as well as live music, family fun, competitions and, of course, lots of different treats to try.
Tom delivered his first loaf of handcrafted bread to his local farm shop more than ten years ago, and today Baker Tom’s has four shops and cafés of its own and a successful wholesale business. True to the day he started, Tom’s ethos remains the same – to make delicious, wholesome, artisanal bread and sweet treats that his customers love.
One of Tom’s much-loved Cornish treats – which will be demonstrated at the show – is the humble scone; deliciously soft and fluffy and served with lashings of butter, or classic clotted cream and jam.
BAKER TOM’S CLASSIC SCONE
Makes 16 scones
450g self-raising flour
Pinch of salt
25g caster sugar (plus extra for sprinkling)
2tsp baking powder
85g unsalted butter, softened
200ml cold milk
For the glaze:
1 egg yolk
1 tbsp milk
Preheat your oven to 150°C and line a large baking tray with non-stick baking parchment or a silicone mat
Sift the flour, salt, sugar and baking powder into a bowl. Cut the butter into small cubes and add to the flour. Rub the mixture together with your hands
Lightly beat the eggs, adding in the cold milk. Pour all of the egg mixture into the flour, mixing quickly and lightly together. The trick is not to over-mix; the quicker and lighter you are, the better the scones will be
Tip the dough out into a lightly floured surface and roll out to a thickness of 2.5cm. With a 4cm cutter, cut the scones out, placing them about 5cm apart on your baking tray
Lightly beat the egg yolk with the milk for the glaze. Brush over the top of the scones then finish with a sprinkling of caster sugar. Bake in the centre of the oven for around 20 to 25 minutes, or until risen and slightly