win a sous vide oven - cardiff kitchens - aeg competition
win an AEG sous vide oven - german kitchens cardiff
german kitchens cardiff game of scones

Fruit Scones

 

Ingredients:

350g self-raising flour, plus extra for dusting

75g butter, chilled and cut into cubes, plus extra for greasing

1 1⁄2 tsp baking powder

30g caster sugar

75g sultanas

About 150ml milk

2 large eggs, beaten

Method:

Preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Lightly grease a large baking sheet.

Put the flour and baking powder into a large chilled mixing bowl. Add the cubes of butter, keeping all the ingredients as cold as possible.

Rub in lightly and quickly with your fingertips until the mixture looks like fine breadcrumbs. Add the sugar and sultanas.

Pour 100ml of the milk and all but 2 tablespoons of the beaten egg into the flour mixture.

Mix together with a round-bladed knife to a soft, but not too sticky dough, adding a bit more milk if needed to mop up any dry bits of mixture in the bottom of the bowl.

Turn the dough out onto a lightly floured work surface, lightly knead just a few times only until gathered together, then gently roll and pat out to form a rectangle about 2cm deep.

Cut out as many rounds as possible from the first rolling with a 6cm cutter and lay them on the baking sheet, spaced slightly apart. Gather the trimmings, then roll and cut out again. Repeat until you have 10 scones.

Brush the tops of the scones with the reserved egg. Bake for about 10 minutes, or until risen and golden. Remove from oven and cool.

Your Chance to Win an AEG Sous Vide Steam Oven

In conjunction with AEG, and to celebrate their fantastic Sous Vide Steam Oven being named Product of the Year, we’re giving you the chance to win this oven, worth over £1450!

You DON’T need to buy one of our kitchens to enter…just use the one you’ve already got to bake some scones in a competition we’re calling ‘Game of Scones’

AEG oven german kitchens cardiff

 

 

 

How to participate in our tasty contest:

Make some delicious scones (recipe ideas below)

Fill in your name and email address on the form above

Upload a photo of yourself proudly showing off your bake

Ready, Steady…BAKE!

 

Contest Closes on 31st July

We will randomly draw a name to win the AEG Sous Vide Steam Oven on the 2nd August.

No Purchase Necessary | Prize is Model No: BSK892330M | Fitting Not Included
No Cash Alternative | UK Entrants Only

 

To find out about the numerous benefits of cooking with a Sous Vide Oven, press the button below

 

What is Sous Vide Cooking?
Game of Scones - german kitchens cardiff contest aeg oven - kitchen companies
Artisan's Top 3 Scone Recipes

Plain Scones

 

Ingredients:

225g self raising flour

Pinch of salt

55g  butter

25g caster sugar

150ml milk

1 egg, beaten, to glaze

Method:

Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.

Mix together the flour and salt and rub in the butter.

Stir in the sugar and then the milk to get a soft dough.

Turn on to a floured work surface and knead very lightly.

Pat out to around 2cm thick. Use a 5cm cutter to stamp out rounds and place on a baking sheet.

Lightly knead together the rest of the dough and stamp out more scones to use it all up.

Brush the tops of the scones with the beaten egg.

Bake for 12-15 minutes until well risen and golden.

Cool on a wire rack.

Serve with butter, jam and clotted cream.

 

Fruit Scones

 

Ingredients:

350g self-raising flour, plus extra for dusting

75g butter, chilled and cut into cubes, plus extra for greasing

1 1⁄2 tsp baking powder

30g caster sugar

75g sultanas

About 150ml milk

2 large eggs, beaten

Method:

Preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Lightly grease a large baking sheet.

Put the flour and baking powder into a large chilled mixing bowl. Add the cubes of butter, keeping all the ingredients as cold as possible.

Rub in lightly and quickly with your fingertips until the mixture looks like fine breadcrumbs. Add the sugar and sultanas.

Pour 100ml of the milk and all but 2 tablespoons of the beaten egg into the flour mixture.

Mix together with a round-bladed knife to a soft, but not too sticky dough, adding a bit more milk if needed to mop up any dry bits of mixture in the bottom of the bowl.

Turn the dough out onto a lightly floured work surface, lightly knead just a few times only until gathered together, then gently roll and pat out to form a rectangle about 2cm deep.

Cut out as many rounds as possible from the first rolling with a 6cm cutter and lay them on the baking sheet, spaced slightly apart. Gather the trimmings, then roll and cut out again. Repeat until you have 10 scones.

Brush the tops of the scones with the reserved egg. Bake for about 10 minutes, or until risen and golden. Remove from oven and cool.

Cheese Scones

 

Ingredients:

225g self raising flour

Pinch salt

Pinch cayenne pepper

1 tsp baking powder

55g butter

100g cheddar cheese

80-90 ml milk, plus extra for glazing

Extra cheese for topping the scones

Method:

Preheat oven with the baking tray inside to 200°C/425°F/Gas 7. In a medium-large bowl sift together the flour, salt, cayenne pepper and baking powder.

Cut the butter into cubes, place in the bowl and then mix with your fingertips to make breadcrumbs. Sprinkle the grated cheese into the breadcrumb mixture and rub in until the cheese is evenly distributed. (Don’t mix too much as the heat from your hands may start to melt the cheese.)

Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. Do not pour in all the milk at once as you may not need it all to get the right consistency.

Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium cutter and then place on the hot oven tray. Glaze the tops with the extra milk and sprinkle a little cheese on the top of each scone before putting in the oven.

Bake in the oven for 10-15 minutes or until golden brown and cooked through.

Free Downloads

Click on the Image

schuller brochure 2018 small (1)

Schüller Brochure

schuller Magazine 2018 small

Schüller Design Magazine

utility rooms by schuller kitchens in cardiff

Utility Room Brochure

Ultimate Kitchen Design Guide 3D

Ultimate Kitchen Design Guide

Schüller Kitchen Selector

You’re sure to find something wonderful in our stunning 2018 Collection… Simply click the filter options below to narrow your search.

BOOK A SHOWROOM APPOINTMENT

What Our Customers Are Saying

//

Download a Brochure

You're Almost Done.

Please check your inbox for instructions on what to do next.

CONTACT
  • Unit 15, 216 Penarth Road
    Cardiff
    CF11 8NN
  • 029 219 00009
  • admin@artisankbb.co.uk

OPENING HOURS
Mon - Friday: 9.30am - 5.30pm
Saturday: 9.30 am - 5.00pm
Sunday: Closed
LATEST BLOG
Instagram Feed