Currants Drop Scones Recipe

• 3oz Margarine

• 2.5oz sugar

• Pinch of salt

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• 1 egg yolk

• 12oz flour

• 1 tbsp baking powder

• 7oz liquid milk

• 1 tsp vanilla essence

• 1/4 tsp lime or lemon zest

• 2oz currants

Method

1.Cream the margarine, sugar, salt until light and fluffy. Add the egg yolk.

2.Mix in the flour, baking powder,milk,vanilla essence and lemon zest by alternating the dry and the liquids .Add the currants.

3.Cover the dough with cling and rest in the refrigerator for 15 minutes.

4.After the 15 minutes of rest scope the scones onto a sheet tray lined with parchment paper or a silicone mat.

5.Rest the scones on the tray for 5 minutes and egg wash. Sprinkle a small amount of sugar onto each scone.

6.Bake at 355f for 20 to 30 minutes until golden brown.

Out of the 8 types of Oats only one was used for this bread.

Oat Soaker

• 4.5oz water

• 3oz rolled oats

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• 12.7oz water

• 3oz Corn Syrup

• 1lb 6oz flour

• 2 tsp Yeast

• 1 tsp Salt

• 1 cup rolled oats toasted

Method

1.Pour the 1 cup of oats into a sauté pan and toast over the fire for one minute.

2.Add oats to the water and soak for 15 minutes.

3.Combine the remaining ingredients and the soaker in a mixing bowl.

4.Knead until a smooth dough is formed.

5.Cover with a cloth and allow to double in size.

6.Divide the dough into two and form into coils.

7.Cover with a cloth and allow to double in size.

8.Egg wash and sprinkle the toasted oats over the coils.

9.Bake at 350f for 20 to 30 minutes.

Whole Oat Groats

Groats which are also known as Oat Berries is the germ, bran and endosperm combined. It is used in soups, stews and pilaf.

Scottish Oats

Scottish oats are used for porridge because of its creamy texture when cooked. Countries like the United Kingdom view Scottish oats as the true oatmeal. It is made from whole oat groats, with a coarse grain size.

Old-Fashioned Oats

Old fashioned Oats also known as Rolled Oats is considered to be one of the most popular type of oats available in the market. It can be used for dishes such as pancakes,granola,oatmeal,cookies and oat milk.

Quick Oats

Quick Oats flakes are rolled thinner which reduces the cooking time. It is just as popular as Rolled Oats and can also be used for pancakes,cookies,energy bars, smoothies and granola.

Instant Oats

Instant oats are pre-cooked and is sold in single serving flavoured packets. The oats are the smallest and thinnest which provides a quick meal in a short space of time.

Oat Bran

Oat bran which is high in fiber is from the outer layer of the groat. It is commonly used in baked goods such as biscuits, cookies,smoothies,breads and muffins.

Oat Flour

Oat flour is a great substitute for wheat. It is made from ground oat groats that has been hulled and cleaned.Addtionally it is a great gluten free alternative in breads,cakes,cookies and pancakes.

Irish Oats

Irish oats also known as Pinhead or Steel cut . It is made by chopping the groat into two or three pieces and is commonly use in breakfast cereal.

Crumble Kaiser Roll Style Hot Cross Buns

Sponge

• 12 oz milk

• ¼ tsp corn syrup

• 10oz all-purpose flour

• 1 tbsp yeast

• 3oz margarine

• 1 egg

• 2tsp lemon or lime zest

• 1tsp lime juice

• 1tsp vanilla essence

• 12oz all-purpose flour

• 3oz sugar

• ½ tsp salt

• ¼ tsp cinnamon powder

• ¼ tsp nutmeg

• 1tsp yellow food colouring

• 5oz currants

• 3oz golden raisins

• 3oz candied mix peel

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Crumble

• 4oz margarine

• 8oz flour

• 4oz sugar

• Pinch salt

• Pinch cinnamon

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Cross Topping

• 1 egg white

• 8oz icing sugar

• ¼ tsp lime juice

Methods:

The Dough

1. To make the sponge combine milk, corn syrup, flour and yeast

2. Allow the sponge to rest for 30 minutes

3. Add the remaining ingredients except the currants, golden raisins and candied mix peel. Mix to a smooth dough

4. Add the currants, golden raisins and candied mix peel.

5. Allow the dough to ferment for 40 minutes or until double in size

6. Divide the dough into 2oz portions and shape into the Kaiser roll style

7. Place the roll onto a greased sheet tray and cover until double in size

For the Crumble

1. Mix the margarine, sugar, salt and cinnamon until it crumbles.

2. Set aside in the refrigerator

For the Topping

1. In a bowl whip the egg white until fluffy.

2. Add the icing sugar and lime juice.

3. Cover the bowl with a damp cloth and set aside.

Final Makeup for Baking

1. After the rolls have double in size egg wash and add the crumble

2. Bake at 350f for 30 to 40 minutes.

3. Glaze and pipe the cross.