Shane Smith

speaker

1,299 appearances 6 recordings 4 series first heard Oct 2024 last heard 15 Sep

Shane Smith’s voice in public audio — every appearance, attributed to the second.

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recordings per month · last 12 months

Recordings per month over the last 12 months — 5 in all, peaking in Jun 2026 with 3.

Appearances

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The Claire Byrne Show · You can be a star baker! · 15 Sep 2026 podcast

You either uh don't roll them too thin.

I always say the cutter that you're using, have the raw dough around the same height as your cutter.

So if they're really low, they're going to be slightly heavier and um denser.

So how thick should they be?

Oh, you're probably looking at maybe two and a two inches.

Two inches.

Two inches or so, give or take.

Um what I'd say then is resting your scones is really important.

So when you make your scone mix and you're mixing your flour and your butter and your sugar and all that together, you're working the gluten that's in the flour and it's going to leave you in a more of an elastic, kind of a stretchier scone.

What you want to do is make your scones, roll them out, put them onto your tray, I cover them in a tea towel and let them rest for about 15 minutes before I bake them.

So what I generally do is I'll make my scones, turn my oven on at that stage to preheat, and then I clean my table down.

And at that stage, by the time that my cleanup is done and the oven

I then egg wash them and pop them in.

Uh by resting them.

It's it and again there's this thing of not touching something too much.

We're always thought years ago, like don't overhandle your scone mix.

It's okay if you cut a scone and it crumbles in your hand like dust.

There's nothing more disappointing.

So it needs a little bit of gluten activity in there.

So kneading it very slightly as you take it out of the bowl to shape it is fine, but resting is key.

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