Hi and a huge welcome to Steve's kitchen.
We are here in Italy, actually in Sicily
to be precise and we had a great
Christmas i ate lots of Panettone over
Christmas they are delicious we even
baked one or two and I haven't had
chance to make the video but I can tell
you now a good panettone takes time to
make, so what I wanted to do was share
back to my Italian friends here a fusion,
something that comes from my side of
cooking which still has all the flavors
of Panettone and I hope you like it.
We've already seen from the title it's
called a Panescone and it's got all the
goodness of an English scone with all
the flavors and essences of a good
Italian Panettone but on a plus side you
can make these in 30 minutes from start
to finish.
Now just for fun I made these little
baking paper collars, so we're going to
have the Panettone look and you don't
have to make these but I want to
encourage my scones just to rise up
rather than spread out. To make the
papers you want a 11 or 12 inch piece
of baking paper, that's around about four
inches just a little bit over four
inches, I've folded that in half and we're
just going to tuck that in and pull it
into a collar and the size will very much
depend on the cutter you use, we're using
a glass today so I've measured it
roughly the diameter of the glass and
very close to the seam, we're just going
to staple it closed top and bottom so
we've got a nice little collar and it is
optional of course, you're still going to
get that lovely Panettone flavor even if
you don't have the collars. If you're wondering
what's cooking in the background here, a
lot going on the kitchen Heinz style
baked beans going on here and we've also
got a series a bread baking series that
were filming so look out for that the
channel later on. I've got myself 450
grams about a pound of all-purpose flour
or double-zero flour in this case, get
that into our mixing bowl and I'm going to
add a couple of teaspoons of baking
powder in with that and about
three-quarters of a teaspoon of salt and
quickly I just weighed out a hundred and
fifty grams that's five ounces of butter. Now
this butter is a little bit soft which is
perfect and Im just going to cut it up
and pop
in with my flour, there's about twenty
percent more butter than I would
normally use for scones but I want that
buttery flavor you get with a Panettone.
The next thing we're going to do is just
lift the butter, rubbing the butter and
the flour together. So you can see after
just a minute or so we've got this
lovely breadcrumb consistency. Now you
could do this in a food processor but be
careful you don't want to overwork it
otherwise you'll end up with a tough dough
Time to Panescone this up a little bit,
we've got one lemon and one orange I'm
just going to use the zest of these
beautiful Sicilian lemon I want to get
all of the zest off of this and also
the zest off of one orange zest, it has all
those beautiful aromatic oils in there
so we're not getting any bitterness, just
all the flavor.
Now I'm using my homemade candied peel.
I've got a hundred and twenty grams that's four
ounces
add that to my mix, A hundred and twenty
grams thats four ounces of sultanas and 120
grams thats four ounces of granulated sugar.
Now we just give this a nice thorough
mix through and we need to bind this
mixture together so I'm using full cream
milk. I've got about a cup of milk, pop
that in there, just going to use a fork
to start to pull this together and then
I'm going to take my hands in there and
this should be quite a dry mixture, so I
pull that together and we've still got a
nice loose dough like that but what we're
going to do is move this now onto my
counter. Now I want a little bit of flour
on the counter
we don't need a rolling pin for this by
the way, what we're going to do is shape our
dough out and we're going for a thicker than
normal scone so I'm looking for
something that's about almost an inch
and a half in height. Now I haven't got my
cutters with me so I'm using the bottom
of a glass and to cut my scones I just
want to get the glass into some flour.
Now bring it over to my dough and we're
just going to cut me through
and the flour will let the little scone
come out like that.
Now I'm going to put my an Panettone papers
on there, going to take my little scone
and just drop it in the center of the
paper like that and hopefully when that
bakes it will rise a little bit and
it'll form itself around the paper. I'm
going to cut out half a dozen of these,
got another little paper, then I'm just
going to drop this go into the centre,
give it a little shake-up. Now we made
nine mini Panescone here, I've preheated my
oven, it's a fairly hot oven to 200
degrees Celsius that's 400 Farenheit and
we're going to bake these for about 15
minutes might be a tiny little bit
longer, we don't want to let them go too dark, we do
want them to cook all the way through.
Now look at those they smell delicious
just like panettone, they come very near
to the top so I could have probably made
the collars a little bit smaller.
What I need to do now is let these
completely cool down before we serve
them. Now I've started to unwrap some of
these, come in a little closer and just
take a look at these, look how gorgeous
that little Panescone looks. Now I'm
just going to dust them over with a little
powdered sugar.
Now I've got this little runt one at the
back here but I still think he looks
fantastic I'm just going to take the
collar off of that there's my little
Panescone, the smell coming from these
is just absolutely delicious it reminds
me so much of the Panettone we had over
the Christmas period. Like any good scone they should be light and crumbly
you should be just able to pull them
apart like this and inside you'll have a
lovely crumb and smell the citrusy smell
in there is delightful. I'm going to give
this a try, I want you to try this at
home and comment down below and let me
know what you think.
As they should be
it's still just a little bit warm and it's
so delicious, break these open, a little
bit of fresh butter maybe some cream
some nice marmalade or jam.
I hope Italy will forgive me for
playing with their traditional recipe these are really good though unlike
Panettone though these just take 30
minutes from start to finish so you can
serve them to your guests at short notice. If you
decide to make them let me know what you
think, Share some pictures across on social
media, share the love, give this video a
thumbs up and I will see you very
shortly, take care.
For more infomation >> Bagna alla vaniglia - Duration: 2:58. 
For more infomation >> #AbrahamHicks ~ The simple key to feel good - brilliant conversation ♦ Esther Hicks #LawofAttraction - Duration: 14:52. 
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