24 August 1891 - INVENTOR EXTRAORDINAIRE PATENTS A MOTION PICTURE CAMERA:
With the invention of the light bulb, electric power lines, and the
phonograph behind him, Thomas Alva Edison patents his newest invention,
the Kinetographic Camera, a movie-recording device he describes as "an instrument which does for the eye what the phonograph does for the ear."

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Paul Hollywood's Scones
Categories: Breads, Fruits, Dairy
Yield: 8 servings

MMMMM---------------------------SCONES--------------------------------
500 g Strong bread flour; extra
- for rolling out
80 g Softened butter; extra to
- grease the baking tray
80 g Caster sugar
2 lg Eggs
25 g Baking powder
250 ml Milk
1 lg Egg
+=BEATEN WITH=+
pn Salt; for glazing

MMMMM--------------------------FILLING-------------------------------
Butter
Good-quality strawberry or
- raspberry jam
Clotted cream

SPECIAL EQUIPMENT: Round pastry cutter about 7.5cm/3"
wide

Weigh out the ingredients.

Set the oven @ 220+oC/425+oF (200+oC/400+oF fan assisted)
/gas mark 7.

Lightly butter and line a flat baking tray with baking
parchment or silicone paper (not greaseproof).

Put 450 g/15 1/2 oz of the flour into a large bowl and add
the butter. Rub the flour and butter together with your
fingers to create a crumble/breadcrumb-like mixture.

Add the sugar, eggs and baking powder and use a wooden
spoon to turn the mixture gently. Make sure you mix all
the way down to the bottom and incorporate all of the
ingredients.

Now add half of the milk and keep turning the mixture
gently with the spoon to combine. Then add the remaining
milk a little at a time and bring everything together
into a very soft, wet dough. You may not need to add all
of the milk.

Put most of the remaining flour onto a clean work
surface. Tip the soft dough onto the flour and sprinkle
the rest of the flour on top. The mixture will be wet
and sticky.

Lightly chaff the mixture - use your hands to fold the
dough in half, and then turn the dough a quarter turn
and repeat. By folding and turning the mixture in this
way, you incorporate the last of the flour and add air.
Do this a few times until you've formed a smooth dough.
If the mixture is too sticky use some extra flour to
coat your hands or the mixture to make it more
manageable. Be careful not to overwork your dough.

Next roll the dough out: sprinkle flour onto the work
surface and the top of the dough. Use the rolling pin to
roll up from the middle and then down from the middle.
Turn the dough a quarter turn and repeat until it's
about 2.5cm/1in thick. Relax the dough slightly by
lifting the edges and allowing the dough to spring back.

Using a pastry cutter, stamp out rounds and place them
onto the baking tray. Once yougCOve cut 4 or 5 rounds you
can re-work and re-roll the dough to make it easier to
cut out the remaining rounds. Any left-over dough can be
worked and rolled again using a rolling pin, but the
resulting scones wongCOt be as fluffy.

Place the scones on the baking tray and leave them to
rest for a few mins to let the baking powder work. Then
use a pastry brush (or your finger if you don't have a
brush) to glaze them with the beaten egg and salt
mixture. Be careful to keep the glaze on the top of the
scones. If it runs down the sides it will stop them
rising evenly.

Bake in the middle of the oven for 15 mins, or until the
scones are risen and golden.

Leave the scones to cool, then split in half and add
butter, jam and clotted cream to serve.

TOP TIP: Dip the edge of the pastry cutter in flour to
make it easier to cut out the scones without them
sticking. Don't twist the cutter as this makes the
scones rise unevenly. Just press firmly, then lift up
and push the dough out.

RECIPE FROM: https://www.goodtoknow.co.uk

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