Hello, dears! Finally, I can please you with a new video after a long time. With my girls, we enjoy summer days, picking berries and fragrant bouquets and having an aesthetic afternoon tea. English scones and berry roll, brew delicious tea, and savor every minute with heartfelt family conversations ☕ x members of our family.
We wish you a wonderful summer
Julia and the LWA family ✨

English scones ☕
Serve the scones with your favorite jam and clotted or whipped cream.

☕260 g flour
☕50 g sugar
☕2 teaspoons (10 g) baking powder
☕1/4 teaspoon salt
75 g cold unsalted butter, cut into pieces
☕1 large egg, lightly beaten
☕1 teaspoon pure vanilla extract
☕120 ml cream

Preheat oven to 190*C. Lay baking paper on a baking sheet. Mix the sifted flour, sugar, salt, and baking powder in a large bowl. Add the chopped butter and chop everything into crumbs with a knife. In another bowl, combine cream, beaten egg, and vanilla extract and pour into the flour mixture. Mix quickly until smooth. Transfer the dough to a nonfloured surface, do not knead for a long time. Roll it out into a thick circle. Using a round cutter with a diameter of 56 cm (dipping first in flour), cut out circles from the dough and place them on a baking sheet. Gather the rest of the dough, roll it out again and cut out circles. Brush the surface of the scone with cream. Bake for 1518 minutes on a medium rack until golden brown. Cool on a wire rack.
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Tala Bowl: https://www.amazon.com/TalaStoneware...
Baking Dough Tools: https://www.amazon.com/HULISENStainl...
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Raspberry or strawberry jam

500 g of berries
150 g of sugar

Mash the raspberries with a fork, add sugar and simmer until reduced by half, stirring occasionally.

Berry sponge roll

Very festive and beautiful pastry
I used strawberry jam, curd cheese cream, and seasonal berries as a filling. I had wild strawberries and blueberries.
My baking sheet is 40 x 32 cm.
I made a double portion of the dough and am writing a recipe for one serving.

Recipe:
4 eggs
1 yolk
100 g + 20 g brown sugar
45 g flour
15 g corn starch

Separate the white of the two eggs into a separate bowl. In another bowl, transfer ALL the yolks and the remaining whole eggs.
Add sugar (100 g). Beat the mass thoroughly with a mixer. It should turn out very light and fluffy. Beat for about 7 minutes or longer. Then add flour and starch. Whisk well again. Beat the set aside two egg whites in a separate bowl until foamy. Enter sugar (20 g). Beat until meringue (stable peaks). Gently fold egg whites into the egg mixture. Mix with a spatula. Spread the dough on a baking sheet. The dough's thickness is about 1 cm. There should be baking paper at the bottom. Bake at 180 degrees (top and bottom) for 78 minutes. The dough is ready as soon as a ruddy surface appears, and the cake springs when pressed. Remove from oven and cool cake for 5 minutes. Lay it out on a kitchen towel dusted with powdered sugar. Remove baking paper. Gently and tightly roll the roll with a towel.
Cool 15 minutes altogether. Carefully unfold the roll, grease with a layer of strawberry jam so that 1 cm of dough remains around the edges, and it is better to leave 2 cm of dough on the opposite edge from the beginning of rolling the roll grease with a thick layer of cream. Arrange fresh berries on top.
Roll back the roll. Apply cream on the roll outside and decorate with berries and tiny daisies.

Cream

The recipe for 1 serving. But for my berry roll, I prepared 1.5 servings of cream.

Recipe:
100 g butter 82.5%
100 g of powdered sugar
5 g natural vanilla extract
300 g curd cheese

In the beginning, combine cold butter with powdered sugar and mix it into a paste. Next, add hard curd cheese and blend until smooth.

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Today's video:

0:00 In this video
0:11 Flower composition
2:15 English scones
5:21 Berry jam
7:31 Berry sponge roll
10:06 Afternoon tea time

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Watch our other videos:

June's diary Lemon cookies recipe Walk and picnic in a lupine field Slow living
   • June's diary  Lemon cookies recipe ...  

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