Scones

freshly baked scones

As much as I love sweet desserts and chocolates, there’s always one thing that’ll get my attention despite its plain facade. The English are fond of it and so am I. What’s the surprise eh? I do love all things English – that I’ll admit. I do love my English Breakfast Tea and Scones! I’m not lying to you… The thought of freshly baked scones, hot from the oven makes me want to run to the nearest bakery. But alas, no bakery near my place sells fresh scones.

And so, I might as well get my fingers workin’ and make some myself eh? Well that’s what I did. I don’t know why I took so long to bake these beauties. But well, having found a rather easy recipe, I do have a feeling I’ll be baking these quite often, for storage, in case I might suddenly crave for them again.

yummy scone

The Americans call them ‘biscuits’ i think. But the thing about scones is that it’s neither bread nor cake nor biscuit – to me at least. It’s kind of like a mixed-breed. It has a little of everything. Amazing tea delight. By the way, most of the scones are now digesting in my tummy… ๐Ÿ™‚

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Scones

1 and 3/4 cups allโ€“purpose flour, plus more for rolling
4 teaspoons baking powder
5 tablespoons unsalted butter
5 tablespoons sugar
Scant 2/3 cup milk
1/2 cup currants, optional
1 large egg yolk, lightly beaten, for glaze
Clotted cream and strawberry jam, for serving

Heat oven to 400 degrees F. Line baking pan with a silpat (French nonstick baking mat) or parchment paper. Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble.

Make a well in center and add milk and currants. Knead gently together, being careful not to over mix. (Dough will be sticky.)

On a generously floured surface, roll out dough to 3/4-inch thickness. Stamp out 2 1/2-inch rounds with a plain pastry cutter. Transfer to prepared pan and brush tops with egg yolk. Allow to stand for 15 minutes.

Bake until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool. Serve warm with clotted cream and strawberry jam.

Taken from Food Network


Posted on 8th Jan 2006 in Uncategorized

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There Are 6 Comments

 

Kampungkai commented on January 8, 2006 at 1:06 pm


Perfect! just as i wanted to search for scone’s recipe, thanx so much. Hugs! *remember me? i blogged bout nyonya dumplings some 6 months ago.


 

Precious Moments commented on January 9, 2006 at 9:00 am


sorry can i know what is scant 2/3 cup milk?


 

Milkman_662000 commented on January 9, 2006 at 2:05 pm


hi cheryl, what is clotted cream


 

Gabrielle commented on January 10, 2006 at 10:20 am


Hi, how many scones can u make with this recipe? ๐Ÿ™‚


 

the baker commented on January 12, 2006 at 3:44 pm


kampungkai: heya! yep i remember you ๐Ÿ™‚ do try this recipe and hope you like it!

Precious Moments: hmmm i don’t know why they used the word scant, but I think it means, roughly 2/3 cup milk… i suppose they are asking to add it slowly instead of pouring it at once; in case your dough is too watery or dry?

milkman: “Clotted Cream (Devonshire or Devon Cream) is a thick, rich, yellowish cream with a scalded or cooked flavor that is made by heating unpasteurized milk until a thick layer of cream sits on top. The milk is cooled and the layer of cream is skimmed off. Clotted cream has 55-60 percent fat content and is so thick it does not need whipping. Traditionally served with scones and fruit. ” – http://www.joyofbaking.com/Cream.html

hehe hope that helps! ๐Ÿ™‚

gabrielle: I made about 10 to 12 in total. I think. haha hope i remembered correctly!


 

Jorge commented on July 28, 2014 at 12:50 pm


.

tnx for info!…


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