Wednesday, July 6, 2011


This is my first time making scones, and I am quite pleased with the result.

To be honest I did not have any plan to make scones until one of the boys told me that we're out of bread, and they wanted to enjoy the strawberry jam I made yesterday.
So I go trough my cooking book collections and found out this scone recipe from one of the book. Then I checked the pantry and seems like I have everything needed. So here we go....

I have this book call THE HOME BAKER for a long time, but I never really pay attention on what's in it. If I am not mistaken the only recipe I have tried from this book is some butter cookies. But that was like 5 years ago .. LOL


4 tbsp butter, diced and chilled, plus extra for greasing
1 lb/450 gr all purpose flour, plus extra for dusting
1/2 tsp salt
2 tsbp baking powder
2 tbsp superfine sugar
generous 1 cup milk, plus 3 tbsp for glazing

To serve :
clotted cream
Strawberry jam (recipe suggested strawberry jelly)


Preheat the oven to 450F/220C. Grease a cookie sheet.
Stir the flour, salt, and baking powder together into a bowl. Rub in the butter with your fingertips until the mixture resembles fine bread crumbs. Stir in the sugar. make a well in the center and pour in the milk.
Quickly mix with a round-bladed knife to form a soft dough.
Turn out the dough onto a lightly floured counter and knead lightly.
Roll out to a thickness of about 1/2 inch/1cm. Don't be heavy-handed, scones need a light touch.
Using a plain 2 1/2 inches/6cm cookie cutter, cut out 10 - 12 circles and transfer to the prepared cookie sheet.
Brush with the milk to glaze and bake in the preheated oven for 10 - 12 minutes until well risen and golden.

Transfer to a cooling rack and let cool. Split and serve with clotted cream and strawberry jam.

To make fruit scones, add 2oz/55gr mixed dried fruit with the sugar. To make whole wheat scones, use whole  wheat flour and omit the sugar. To make cheese scones, omit the sugar and fruit and add 1/2 cup finely grated cheddar cheese to the mixture with 1 teaspoon mustard.

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