Our Head Chef at Bailbrook House in Bath, Michael Ball, has earned the hotel 2 AA Rosettes for his creative flair and unique culinary style
His attention to detail, and love of fresh, seasonal ingredients, result in dishes that are as vibrant as they are delicious. His love of classic flavours extends beyond the savoury too, as his afternoon tea artistry demonstrates. Michael’s show stopping afternoon teas are renowned at Bailbrook House for their beautiful, delicate cakes as well as the classic ‘no need to mess with it’ scone. The much-loved scone needs little fussing to get the best result – just good quality, simple ingredients, mixed together and lovingly baked with care. Have a try at home and share your creations on our Facebook or Instagram channels using #HandPickedMoments.
• 400g Plain flour
• 62g Caster sugar
• 62g Unsalted butter
• 30g Baking Powder
• 250g Buttermilk
• 80g Dried fruit
• 1 Egg to wash
• 1 tbsp. of cold water
• Rub together the butter, sugar, flour and baking powder
• Add the buttermilk and mix for 6 minutes
• Add the dried fruit and mix for a further 2 minutes
• Sprinkle some flour onto a clean work surface. Place soft dough out onto the work surface and sprinkle flour on top
• Next roll the dough out on the work surface by using a rolling pin to roll up from the middle and then down from the middle to 2.5cm thick
• Now fold the dough back on its self and roll again to 4cm thick
• Stamp out the scones with a cutter flour the cutter to make it easier to cut out the scones without them sticking then place them on a baking tray about 5cm apart.
• Egg wash the scones and prove for 30mins
• Bake at 190c 16 minutes
Serve with clotted cream, jam and lemon curd! All three are a must, in our view.