21 May 2010

Basic Scones

Pin It

Basic Scones

like muffins, i've never really taken an interest in scones, until i tried them that is. the first time i had them was at chihuly lounge, ritz carlton. it was ok, kinda dry and cold but passable. 2nd time was when i told myself i really had to make them at home! that was at TWG. the scone was warm, buttery and crisp on the outside. totally very lovely and it was a pity they only served one on our 3-tier celebration set.

Basic Scones

so as usual whenever it comes to western bakes & desserts, i tend to refer to the trusty donna hay, whether its the cookbook, food mag or website. i think its habitual, can't blame me especially when i had so many successful (and delicious) attempts with donna hay's recipes. and while this is good, it isn't exactly what i'm looking for. the scone was totally sweet, texture inbetween a cookie & a cake. it was made even sweeter with the raspberry jam and cream chantilly. i should hv known i guess, 1/2 cup sugar to 12 scones? blame it on my oversight. i'll definitely make this again but perhaps with less sugar. alot less thats for sure.

recipe source : donna hay website

ingredients (makes 12) :

3 cups self raising flour, sifted

1/2 cup caster sugar

75g cold butter, chopped

1 cup milk + extra for brushing

raspberry jam, to serve

for the cream chantilly :

3/4 cup single pouring cream

1/4 cup icing sugar, sifted

directions :

1. Place the flour and sugar in a bowl and mix to combine. Add the butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs. Make a well in the centre and pour in the milk. Use a butter knife to gradually mix the milk into the flour mixture until just combined.

2. Turn out onto a lightly floured surface and gently bring the dough together. Roll out to 2cm thick and use a 6cm-round cutter to cut 12 rounds. Place the scones on a baking tray lined with non-stick baking paper and brush with extra milk. Bake on a preheated oven of 180C for 18–20 minutes or until cooked when tested with a skewer.

3. To make the Chantilly cream, place the cream and icing sugar in a bowl and whisk until soft peaks form. Serve scones with cream and raspberry jam.

4 comments:

yuyu said...

:-P  yummy!!

Anonymous said...

tahnk you for the recipe...will bake some soon.great images too!

Chelle said...

ohhhh scones. nice setting for your scones, feels warm and cosy like an english high tea. in a home kitchen setting. hee. it's been years since i made scones. i remember how i used to make them all the time when i was younger cos they were so easy and yummy and buttery. haha. (: i think it's time to go back to the classics even after growing up and learning about all the advanced confections out there. (: the raspberry jam looks delish. homemade?

and donna hay is good? i've never attempted any of her recipes! i normally shy away from big names like martha stewart and her (for reasons unknown to myself too...). my sis has a chocolate book by DH, maybe i should flip though it and try one of her recipes when i have the time...

bossacafez said...

thx chelle, i'm still on the lookout for the perfect recipe. this one don't quite cut it for me :)  haha the jam is storebought, brand is hero. it looks nice ya? really one of the better jams i've tasted so far, seems like looks didn't deceive.

i totally hear you about not trying recipes from bigger names. donna hay's ok really, i guess u just need to make the 1st step to try. can't say the same thing bout martha stewart tho'. i heard complaints from lotsa ppl that her recipes don't work but i hv too many on my to-bake list to find time to try out her recipes. one of the complaints from a blogger here :

http://ilovemilkandcookies.blogspot.com/2006/11/marthanot-what-shes-cracked-up-to-be.html

Post a Comment

 

© 2006-2012 Evan's Kitchen Ramblings | all rights reserved