Participants:
Series Code: AL
Program Code: AL000216B
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00:01 Well, welcome back. Welcome back.
00:03 We're going to make some-- 00:05 Scones. 00:08 Some scones. We like some scones. 00:10 We're gonna make some cranberry-- 00:12 Oh, cranberry. Maple scones. 00:14 Maple scones. All right. All right. 00:15 Let's look at the ingredients. All right. 00:41 Okay. Okay. 00:42 This is one of my favorite ones. 00:43 I love making scones. Yes. 00:44 And we're gonna go ahead 00:46 and start off by just putting in the whole wheat flour. 00:50 And we are gonna put in the unbleached flour 00:51 with the germ, somebody asked that question. 00:52 Yeah what? Okay. 00:54 For those who may not know. 00:55 Most time you find your unbleached flour, 00:56 they have already taken the germ out of it. 00:58 The germ is a part of nutrition that needs to be there. 01:00 The B vitamins. Right. 01:01 And so what happens is with the germ 01:03 that means the germ stays intact. 01:04 And so therefore it's a more healthier flour. 01:05 And nutrients. Right. 01:07 It's better than white flour, 01:09 it's unbleached flour with the germs in. 01:10 Okay. All right. 01:11 Then we're also add to that the fructose or the fruit sugar 01:15 and we've talked about this before on a show 01:18 and that is you can do that 01:19 or you can also use Florida crystals. 01:21 Okay. Okay. 01:22 We're gonna put in our baking powder. 01:24 It's aluminum free baking powder 01:26 and we are gonna put in out salt. 01:28 These are first parts of that, Curtis, 01:30 I'm gonna just stir it around little bit, mix it all up. 01:33 And while I'm doing that, I'd like you, 01:35 because that's the maple syrup and it's also the soymilk 01:38 or you can use almond milk or you can use rice milk. 01:41 There you go. But we are using soymilk. 01:43 We use soymilk. Okay, I'll be using any milk. 01:46 You just go ahead, that's soymilk. 01:47 Oh, soymilk okay. 01:48 Okay. All right. 01:49 Now of course, I have my soy margarine here, 01:51 I'm gonna move this back to the back. 01:54 We got soy was the one third cup of soy margarine 01:58 and we're gonna put this on in here as well. 02:01 And this is the part where we say 02:03 you can use an actual fork, okay. 02:08 But you know, because of this margarine 02:10 it's nice and cold, this is the part 02:12 I like to just get as I call it-- 02:14 You don't go ahead and get kind of messy. 02:17 Yeah, and this is also I find a lot quicker. 02:19 I have my pastry forks and stuff at home 02:22 but you know what, this is a best way to do this. 02:24 Oh, it is? Yeah, I guess. 02:26 Just part of your therapy. 02:27 Part of my therapy. Part of your therapy. 02:29 Is it working out for you? It's working. It's working. 02:31 Okay. 02:32 How long you've been doing natural therapy? 02:35 For sometime now. 02:36 You won't give like a number. 02:37 No, I don't have any numbers. 02:38 Oh, okay. Okay. 02:40 But you see it gets done a lot quicker. 02:41 That will be too much information. 02:43 Well, that's quicker see that as we want to crumble up 02:45 like you do a corn meal base. 02:48 Okay. Okay. 02:49 And then what you're gonna do-- 02:50 We're gonna add the cranberries? 02:51 The cranberries are gonna go in before the milk goes in, okay. 02:54 We're gonna actually coat those cranberry, 02:56 whole cranberries, all right. 02:58 So, that's enough there, honey. 02:59 Oh, okay. All right. 03:01 Let's go head on and start putting those cranberries. 03:02 Want to put cranberries in for me. 03:04 In here? They will come in. 03:06 All right. Yummy. Yummy. 03:08 Okay. All right. 03:11 This is a quick and easy recipe. 03:13 Okay. 03:14 Quick and easy recipe. 03:16 Now, I'm gonna have you slowly stir in, 03:19 I mean, pour in. You gonna pour in. 03:21 Slowly. Slowly pour it in, okay. 03:26 And you just gonna got mix it in there. 03:29 As you are doing that I'm turning it around. 03:31 We'll put it in there. 03:33 Keep on going. Keep on going. 03:36 Okay, go ahead. Go ahead. 03:39 All righty. Yummy, yummy. 03:42 Okay, and so we're gonna mix this together 03:47 until we get like a soft dough. 03:49 It's not gonna get real soft 03:50 because we are using the whole wheat flour. 03:53 Now you want this cutting board or what do you want to use? 03:55 I'm not gonna use a cutting board, 03:56 we are gonna go ahead and put on our pastry paper. 03:58 We got that parchment paper there 04:01 and what I'm gonna do is 04:02 I'm just going to take and move this around. 04:03 Okay. Move it around. 04:05 And I got my little extra flour here just in case I need it. 04:08 All right. Just in case I need it, okay. 04:11 This is what my wife does for me 04:13 usually on Sunday morning. 04:15 We have a nice brunch 04:17 and scones is usually part of that meal. 04:19 Part of it, part of it. 04:21 Now give me a little bit more of that flour there, 04:23 just a little bit more. 04:26 Okay, just in the bowl, baby, in the bowl. 04:28 Oh, okay, in the bowl. Go ahead. 04:30 Okay, that's it. That's it. 04:31 Okay. Okay. 04:32 Because you want to make this into-- 04:33 it's not a real soft dough 04:36 but you want to actually form it 04:37 and you don't want to-- 04:38 So you want the stickiness gone, I mean-- 04:41 I want just-- well, not so much of a goo 04:43 because I want to be able to form it. 04:44 Oh, to form it, okay. That's what I'm able to do now. 04:46 I'm actually pulling up all the flour from the bottom. 04:48 Okay. Okay. 04:50 And get your hands nice and gooey. 04:53 So really a machine-- 04:54 you really had to do with your hands, 04:55 you have to get that feel. 04:57 I like to do it with my hands. Yeah. 04:58 I like to do with my hands, okay. 05:00 Now I'm gonna take a little bit-- 05:01 if you give me that spray right there 05:02 and you are gonna spray my hands 05:03 just a tad bit there. 05:07 Just go ahead. All right. 05:09 Little more. Come on, little bit. 05:10 Come on, Okay, that's it. 05:12 Okay. All righty. 05:13 Now this is what? Just regular cooking spray. 05:14 Just regular cooking spray, okay. 05:16 Okay, if you can move that flour out the way there for me 05:19 because all I'm gonna do, all I'm gonna do now is-- 05:22 see how nice and easy it came out there. 05:24 We're gonna place it on parchment paper 05:26 and we're going to flatten it down, okay. 05:30 Now you have a like a cookie cutter 05:32 or how you are gonna divide this? 05:33 I'll show you in a minute. Oh. 05:35 If you would give me my rolling pin right back there. 05:38 All right. 05:40 Okay, I'm gonna put just a tad bit of flour on a rolling pin 05:44 and I'm just gonna roll out a bit. 05:46 All right, hold that paper for me. 05:48 I don't want to roll it out real thin. 05:50 I want it to be at least half a inch thick, okay. 05:54 Okay. It's very good. 05:56 And all I'm gonna do now that is take my knife 05:59 and I'm gonna just go-- not all the way through 06:03 just enough to make the impression, okay. 06:04 Oh, I see. 06:06 And then we are gonna go this way and guess what? 06:10 Oh. 06:12 See. Here we go. 06:13 This one will go in a oven at 400 degrees and guess what? 06:16 When we come back you will see the finish product. 06:19 So stay by. |
Revised 2015-02-19