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.

Trend

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 · What makes a good afternoon tea? · 23 Jun 2026 podcast

I love afternoon tea.

It's such a celebration.

I think especially this time of year when the sun is shining and you're having friends over, it's nice to kind of pop on the table and everyone can kind of help themselves.

where all the kitchens that I've worked in, we've always went with the scones or scones, depending on where you come from.

Scones in Leash, isn't it?

We're scones in Cavan.

I find my people, it's fine, it's good.

So we start off with the scones on top and then pastries on the middle tier and then your nice savoury sandwiches then on the bottom.

So starting off strong, I think I can see lots.

Is there people nodding?

Are we all good?

Yes, great.

yeah it's a lovely light scone shane yeah pass me over one they're as light as angels you would have to do all the talking here shane while i enjoy this is it fresh cream it is fresh cream and a fresh strawberry on top so keep the fresh cream fresh now it is so i literally just kind of whipped it up and had an ice box with me and kept it cold because it does turn very very quickly so whenever i'm making scones i always use plain flour and baking powder i find that if you use self-raising which is completely fine you can do

depending on the brand of flour you're using, you can't judge how much self-raising or baking powder is in there.

So I like to make it with plain flour and I put in my own baking powder so I can control that a little bit better.

I suppose common myth growing up was you don't touch the scone too much or overwork it because you'd be left with a kind of like a heavier scone.

So for me, and in the last couple of years, what I've been doing is giving the scone dough a light little knead, because there's nothing worse than when you go out and you get a scone, you cut it, it turns to dust in your hand, it just breaks.

You want to be able to spread on the butter and jam.

So if you give it a light knead and then cut out your scones and then rest them for maybe 10, 15 minutes before you bake them.

After you cut them out?

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