Great excuse to gather friends together in the middle of the day for no reason at all. Best when fresh out of the oven, when they’re crisp and crumbly on the outside, and warm and soft on the inside. Serve with cream, jam or butter.
Ingredients:
½ cup milk
1 egg
2 cups all purpose flour
2 teaspoons baking powder
¼ cup cold butter, cubed (about 50g)
3 tablespoons sugar
1/4 cup raisins or any other dried fruit of your choice (optional, also adjust the amount to your preference)
Directions:
1. Preheat oven to 220C. Line baking trays with baking sheets.
2. Mix milk and egg in a small bowl, set aside. In a large bowl, mix together flour, baking powder, salt, and sugar. Add in the cubed butter, and rub with your hands, till you have fine breadcrumbs. Toss in dried fruit and mix.
3. Add the milk and egg mixture, reserving about a tablespoonful for glazing. Knead everything together gently into a large ball. Over-kneading will cause your scones to be dry.
4. Place the ball of dough onto a clean surface and pat gently with your palms till about 1 inch thick. Cut dough into 8 portions. (I skipped this part since I was in a hurry and just shaped the dough into 8 small balls using my hands, hence the uneven shapes.)
5. Lay portions onto lined baking trays, glaze with the remaining milk and egg mixture. Bake 10-15 minutes, or until a light golden brown.
Ingredients:
½ cup milk
1 egg
2 cups all purpose flour
2 teaspoons baking powder
¼ cup cold butter, cubed (about 50g)
3 tablespoons sugar
1/4 cup raisins or any other dried fruit of your choice (optional, also adjust the amount to your preference)
Directions:
1. Preheat oven to 220C. Line baking trays with baking sheets.
2. Mix milk and egg in a small bowl, set aside. In a large bowl, mix together flour, baking powder, salt, and sugar. Add in the cubed butter, and rub with your hands, till you have fine breadcrumbs. Toss in dried fruit and mix.
3. Add the milk and egg mixture, reserving about a tablespoonful for glazing. Knead everything together gently into a large ball. Over-kneading will cause your scones to be dry.
4. Place the ball of dough onto a clean surface and pat gently with your palms till about 1 inch thick. Cut dough into 8 portions. (I skipped this part since I was in a hurry and just shaped the dough into 8 small balls using my hands, hence the uneven shapes.)
5. Lay portions onto lined baking trays, glaze with the remaining milk and egg mixture. Bake 10-15 minutes, or until a light golden brown.
2 comments:
I know that counter top!
wan- Well, you've certainly seen it often enough..
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