WHO INFLUENCED YOUR LOVE OF BAKING?
My grandmother was a great home baker so I learned from her. But I also had a great passion for food, so there was no choice really.
WHAT IS THE SECRET TO A PERFECT CAKE?
Read the recipe correctly, weigh the ingredients properly and always use a standard oven without the fan convection option
WHAT'S YOUR FAVOURITE INGREDIENT?
Raspberries I love them by the bucketful.
AND YOUR FAVOURITE KITCHEN GADGET?
My hands. In baking it's all about your hands.
PEOPLE COOKING OR BAKING ON TELLY NEVER SEEM TO MEASURE THEIR INGREDIENTS. IS IT OKAY TO ESTIMATE WHEN BAKING?
No, it's not okay to estimate measuring ingredients. Baking is an art and a science so you must weigh all ingredients as a recipe is balanced.
IF YOU GO OUT TO A RESTAURANT WHAT DO YOU LIKE TO EAT?
I love simple fish dishes and also love a good tarte citron with raspberry coulis and creme fraiche.
If YOU'RE NOT BAKING WHAT DO YOU LIKE TO DO?
I love riding my road cycling bike.
WHAT'S NEXT ON THE AGENDA FOR YOU?
I am filming Kiwi Baker in California, writing my next book, Bread and opening my artisan bakery concept in Tokyo, Taipei, Manilla and Abu Dhabi. In October, I am launching my first UK baking book, PIE. I'll also be presenting at The Cake & Bake Show in London, and in August I'm at the The Food Show in Auckland and Wellington.
Baked by Dean Brettschneider
Penguin, $45
Recipe
BLUEBERRY, APRICOT & CREAM CHEESE SCONES
Makes 12-15, depending on the size you cut them These American-style scones are very rich in butter, which makes them deliciously crisp and moreish. I just love how the flavours of the fruit and spices blend with the cream cheese. They are best served warm, on their own.
440g plain flour
10g baking powder
large pinch of baking soda
5g salt
1/2 tsp ground ginger
1/4 tsp ground cinnamon
250g butter, softened
110g caster sugar
1 egg, about 50g
125ml milk
1/2 tsp vanilla extract
100g frozen blueberries
100g dried apricots,
diced 70g cream cheese, cut into 5mm cubes, wrapped and frozen
1 egg beaten with 50ml water or milk, for egg wash
100g coffee sugar crystals
Sift together flour, baking powder, baking soda, salt, ginger and cinnamon into a large mixing bowl and set aside.
Place softened butter and caster sugar into an electric mixer and beat until light and creamy. Add egg, milk and vanilla extract and mix well. Add the sifted dry ingredients and mix for 1 minute on slow speed, then 30 seconds to 1 minute on medium speed.
Add blueberries, apricots and frozen cream cheese cubes and mix by hand. Take care not to over-mix otherwise the blueberries will break up and bleed, causing the dough to become purple in colour.
Tip dough on to a lightly floured work surface. Using a rolling pin, roll out dough into a 25cm 20cm rectangle, approximately 3cm thick. Place on a chopping board or baking tray lined with plastic wrap. Brush the top surface with egg wash and sprinkle evenly with coffee sugar crystals.
Place dough in the refrigerator for 2 hours or in the freezer for 1 hour until firm, but not frozen.
Take dough out of the refrigerator or freezer and place onto a lightly floured work surface. Using a long chef's knife, cut dough into desired shapes
I normally cut mine into isosceles triangles (the equal sides about 10cm and the base 7cm). You can also cut them into 7cm squares.
Place scones onto a baking tray lined with non-stick baking paper. Cover with plastic wrap and leave to rest at room temperature for 30 minutes.
Preheat oven to 200C. Bake for 20 to 25 minutes or until golden brown.
Remove from the oven and leave to cool slightly.
Serve warm with apricot jam and butter if wished.
