Kamado Joe: Barbecued Bread Scones

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I was fortunate to have been given How To Bake by Paul Hollywood for Christmas. I love making bread and have used our bread machine so far to do the mixing and proving but this book takes you through all the skills needed and, so far, I’m really enjoying myself. So expect some lovely bread recipes to come – all on my Kamado Joe. Firstly fire up your Kamado Joe, setting your heat deflector on the lower setting and get the temperature to about 200C / 390F.

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Mix the flour and salt thoroughly in a bowl, then add the milk and mix it all together using your hands.

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Once you have a ball of dough transfer it over to a lightly floured surface and lightly fold it together to form a soft dough ball. Brush the top of the dough with a beaten egg.

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Lightly flatten the ball of dough to about 3cm thick and cut into 6 segments (like a pizza) and transfer over to a pizza stone lightly floured with semolina flour (stops it sticking).

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Place the pizza stone on top of the heat deflector and bake for about 15 minutes. Once the bread scones have risen and browned, place on a cooling rack and leave to cool. Because these bread scones haven’t been proved, they are quite heavy in texture but are perfect for dipping into a bowl of olive oil and balsamic vinegar with cherry tomatoes.

A real taste of the Mediterranean on a cold January day.

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Recipe: 125g self-raising flour, 125g whole-meal self-raising flour, 175 ml full fat milk, 1 beaten egg, ½ teaspoon salt

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