I first had scones were in UK Bath. The memories still linger in my heart...
Freshly bake scones were served for our morning breakfast with a basket of jam & butter. Warm & buttery, tasted heavenly!
We stayed in a country-charm Bed & Breakfast lodging run by a family. I just adore country home & living, it makes one feel warm & relax.
Meanwhile...enjoy with me some home-bake scones.
Do you prefer the plain ones?
with chocolate chips or raisins?
Have a cup of English Breakfast tea.
Rich buttery flavor with crisp outer crust and buttery bread-like inner texture.
fill with blackcurrent jam...
My children popped one after another. Dh likes it too. All gone within the noon!
*makes 23mini scones, 3cm each
230g Self-Raising flour
pinch of salt
40g castor sugar
120g Butter (chilled/cube) *use Golden Churn/Lurpak for richer buttery taste
1 egg + milk make up to 140ml
*raisins (soak in water)
1. Preheat oven to 200deg
2. Sieve Self-raising flour with salt and set aside
3. Cream butter and sugar at slow speed. Just blended will do. Do not overcream.
4. Add egg + milk mixture, mix well will do.
5. Add Self-raising flour and rasins/choc-chips
6. Mix shortly till dough formed.
7. Rest dough on floured top for 20mins.
8. Roll out dough with rolling pin about 4-5cm thickness
9.Cut out using round cookie cutter
10. place dough on paper-lined tray
11. Baking time about 12-15mins
*various serving methods:
serve warm with dollop of whipping cream / ice-cream, nutella, butter or jams
Recipe reference: The Baking Book
Finally, finished up my
craze punnets of fruits for my Fruit Pastry Cake.
Previous post for Fruit Pastry Cake and recipe over here.
Thanks for dropping by...