Basic Scones


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.

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