Updated Post on : 7 September 2014
This post was issued on 7 July 2013, more than a year ago. Then I just started my blog and I barely have any idea of photo taking for the recipes. I felt that I have not do any justice to this post as it is a workable recipe that I like very much. Since today I am preparing this for breakfast, I have decided to do another photo shot.
All scones recipes are basically the same, comprising flour, milk and butter. What create a difference is the handling, remember : LIGHT AND SWIFT HANDLING, as long as it can form a dough, you can shape and bake. Scones will never look pretty, a rugged look will mean it is well risen and air were incorporated into the pastry. Hope all will like it.
A scone is a single-serving cake or quick bread. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans. They are often lightly sweetened and are occasionally glazed. The scone is a basic component of the cream tea or Devonshire tea. It differs from a tea cake and other sweet buns, which are made with yeast. (Source: http://en.wikipedia.org/wiki/Scone)
WHAT IS NEEDED?
Materials for scone are extremely simple and basic. It is flour (wheat flour or oatmeal flour), liquid (milk), fats (butter) and some leavening agents (baking powder). It’s proportion of butter to flour are very low therefore, making it drier and unlike cakes which are moist and greasy.
The following measurements are in the making 10 medium sized scones.
- 500 g of plain flour – sieved
- 100 g of cold butter cut into cubes and keep in the fridge for further use.
- 300 ml of cold milk, plus a few tablespoons for glazing
- 1 cup (about 160 g) of raisins (optional)
- Pinches of salt.
- 2 teaspoons of baking powder
STEPS OF PREPARATION
- Preheat the oven to hot 2200C and lightly grease a baking tray or put a baking paper on the baking tray.
- Sift the flour, pinches of salt and baking powder into a big mixing bowl.
- Add the butter cubes from the fridge.
- Use finger tips to lightly rub the butter until butter and flour are well mixed resembling crumbs. Rubbing should be light and fast.
- Compare the first and second picture, you can that the butter have stick to the flour and small crumbs were formed.
- Add in raisins and mixed lightly with the buttered flour.
- Make a centre in the flour. Add almost all the cold milk and mix lightly in the same direction with a spoon/spatula/flat bladed knife.
- Mix until the dough comes together in a clump. Because the moisture content of flours may varies, therefore. amount used can also varies depending on the room temperature or attitude! If it is too dry, use the remaining cold milk.
- Dust some flour in the table and in your hand.
- Use floured hand and gather the dough together.
- Lightly shape it into a smooth ball and lift out onto a lightly floured surface;
- Lightly pat the dough in a 2 cm thick and use a rolling pin to lightly roll on the dough until even.
- Use a 5 cm diameter cutter to cut the scones into rounds. Note that if you do not have the round cutter, you can also cut it into a triangular shape which is perfectly acceptable for a scone. Traditional scones are triangular shapes in fact.
- Gather the trimmings together, press out as before and cut more rounds.
- Lightly brush with milk.
- Bake for 15 minutes, or until risen and golden on top.
If it had already risen and the top is not golden yet, brushed with additional milk and bake until the milk dries up. The color shall be darker now.
- A successful should have some signs of rising along the side signifying that it is well risen, light and not compact.
- Scones are best served fresh from the oven, warm at room temperature.
- Served with whipped cream, butter or jam. All these are suggestions and optional. However, the combination of these three items with a warm scone is definitely worth the efforts of preparing it.
- Usually, it was usually served as a breakfast item or at tea time “quick breads” with a pot of hot tea.
- If you can’t finish the scone, just freeze it. Heat up before next servings.
TIPS ON MAKING A GOOD SCONE
If you are observant enough, you will notice that I have kept repeating the words “cold” and “light”. Yes, in order to have butter crumbs, the butter need to be cold so that it is in a solid state.
If the butter melts at room temperature (it will at times when the room temperature is too high, it will not become a crumb but become a batter instead. The need to have butter in solid form is to introduce air into the dough. When butter melts, it will become a hole in the dough and replaced by air. The scone will be lighter and softer.
The same principle applies to light handling of the dough. The use of flat bladed knife will introduce air to the mixture, rough handling on the other hand, will push all the air out of dough causing the dough to be hard and possibly chewy. Therefore, never knead your dough like making the bread.
Scones are easy to prepare and an excellent choice of breakfast or tea time item.
As scones have very low fat contents, it is rather dry and usually served with cream, jam or butter. However, these are all optional depending on individual health objectives.
All types of scones are prepared using the same principle, adding the liquid mixture to the dry ingredients, mix the dough as briefly, lightly and swiftly as possible. This recipe is rather basic and you can easily modify it to become cranberry, lemon flavoured or other flavours that suit your taste buds.
Lastly, hope that you enjoy reading and take a step out to try making the scones..
Have a nice day and cheers.
You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP to see more recipes. Currently there are about 11,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.
- A Trendy Mooncake Festival Snack Dan Huang Su AKA Salted Egg Yolk Flaky Pastry or 蛋黄酥
- Celery Braised Pan Fried Fish (芹菜半煎煮鱼）
- Chinese New Year Recipes–Mixed Nuts Florentine (杂果仁脆片）
- Classic Zucchini Slices (夏南瓜切片小吃）
- Old Timer Delights: Soft Coconut Sweets or Candy (古早味椰子软糖）
- Teochew aka Chaozhou Sweet And Savoury Dumplings (潮汕双拼肉粽）
- Macadamia Pitted Dates (夏果椰枣）
- Vegetarian Nonya Rice Dumpling (娘惹素粽）
- Fried Dace With Fermented Black Beans (豆豉鲮鱼）
- Classic Baked Sweet Potatoes (烤地瓜）
- Cheesy Pumpkin Soup (芝士金瓜浓汤）
- Sambal Haebeehiam Glutinous Rice Dumpling aka Chilli Dried Shrimp Floss Dumpling (辣虾米鬆粽子）
- Cheesy Portobello Mushrooms With Bacons (奶酪培根烤波托贝罗蘑菇）
- Red Yeast Rice Residue Chicken aka Hong Zao Ji (酒香红糟鸡）
- Cheesy Baked Prawns (奶酪烤虾）
- Baked Chicken In Garlic Cheddar Sauces (蒜香芝士酱烤鸡）
- Chinese Gozabi Dessert: Flour Tea aka Mee Teh (古早味面茶）
- Fermented Black Soya Bean Minced Meat (豆豉炒肉末）
- Homemade Sour Mustard or Sour Vegetable (家居自制酸菜）
- Red Bean Alkaline Dumplings (红豆碱水粽）
- July 2019 (1)
- March 2018 (1)
- December 2017 (1)
- July 2017 (1)
- June 2017 (1)
- May 2017 (8)
- April 2017 (9)
- March 2017 (16)
- February 2017 (18)
- January 2017 (13)
- December 2016 (13)
- November 2016 (24)
- October 2016 (19)
- September 2016 (19)
- August 2016 (22)
- July 2016 (27)
- June 2016 (14)
- May 2016 (25)
- April 2016 (23)
- March 2016 (27)
- February 2016 (24)
- January 2016 (20)
- December 2015 (18)
- November 2015 (18)
- October 2015 (23)
- September 2015 (20)
- August 2015 (17)
- July 2015 (19)
- June 2015 (16)
- May 2015 (18)
- April 2015 (23)
- March 2015 (26)
- February 2015 (12)
- January 2015 (14)
- December 2014 (23)
- November 2014 (24)
- October 2014 (26)
- September 2014 (27)
- August 2014 (27)
- July 2014 (28)
- June 2014 (24)
- May 2014 (20)
- April 2014 (21)
- March 2014 (23)
- February 2014 (20)
- January 2014 (19)
- December 2013 (24)
- November 2013 (25)
- October 2013 (27)
- September 2013 (16)
- August 2013 (37)
- July 2013 (36)
- June 2013 (25)
- May 2013 (88)
- April 2013 (30)
- March 2013 (1)
Error: No connected account.
Please go to the Instagram Feed settings page to connect an account.
- 7,528,970 hits