English scones


How can I not bake scones while in the UK? It’s the default thing one must try…just like roti canani in a mamak stall, bak kut teh in klang, yong tau fu in Ampang and so on (u get the idea!). Scones are usually taken with tea…can be eaten as breakfast or during tea.

The ingredients are few and takes a short time to bake. It’s amazing to pair with cream and jam!! Typically, clotted cream is used…but we discovered that clotted cream contains 50+% of butter fat!! It means that it’s more fattening than all other creams on the supermarket shelf! A very good substitute to Clotted cream is double cream. Simply whip it with an electric mixer and spread it over the split scones. Then top it up with jam.

It’s simply amazing! Double cream + jam taste like ice cream!! So imagine eating butter scones with ice-cream like cream and jam…it’s just sooo good. I had to run a extra km to punish myself for over-indulging..haha!


Scones

  • 260 g all-purpose flour
  • 65 g granulated white sugar
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 85 g chilled, unsalted butter, cut into pieces
  • 150 g fresh blueberries
  • 1 large egg, lightly beaten
  • 1 tsp pure vanilla extract
  • 1/2 cup (120 ml) milk or cream

Instructions:

  1. Preheat oven to 205 degrees C.
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  3. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
  4. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together.
  5. Do not over mix the dough or the scones will be tough.
  6. Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough down.
  7. Use a cookie cutter and cut out scones.
  8. Place them on the baking sheet. Brush the tops of the scones with a little cream or milk.
  9. Bake the scones until nicely browned, about 18 – 22 minutes or until a toothpick inserted in the center of a scone comes out clean.
  10. Transfer to a wire rack to cool slightly.
  11. Serve with cream and jam.

Best eaten fresh from the oven! :)

2 comment(s) to this post


We miss the freshly baked ‘See-sconess’!!!! Yumiliciousss!!

#1The Khors  ::  13 July 2011, 18:06  ::  #

These scones are par excellence, believe me!

#2johnsee  ::  14 July 2011, 08:04  ::  #

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