CLASSIC SCONES

Menu petang yang mudah dan ringkas, lebih-lebih lagi jika menerima tetamu secara tiba-tiba. Saya memang peminat scones. Resipi dari BBC Cook Book ini mudah dikuti.

Classic  Scones With Clotted Cream & Jam

• 350g self-raising flour, plus more for dusting
• ¼ tsp salt
• 1 tsp baking powder
• 85g butter, cut into cubes
• 3 tbsp caster sugar
• 175ml milk
• 1 tsp vanilla extract
• squeeze lemon juice (see Know-how below)
• beaten egg, to glaze
• jam and clotted cream, to serve

Directions

1. Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
2. Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
3. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
4. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
5. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.

RECIPE SOURCE: http://www.bbcgoodfood.com/recipes/4622/classic-scones-with-jam-and-clotted-cream

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FLANKY BUTTERMILK BISCUITS

Bagi yang meminati English Tea...scones atau biscuits ini adalah salah satu daripada menu utamanya. Bahan yang sentiasa ada digerobok dapur dan mudah disediakan. Dengan penggunaan teknik yang betul kita dapat menghasilkan scones yang berlapis dan nyata sedap.

Cukup sedap dihidang bersama mentega sejuk...jem dan juga krim.

Flaky Buttermilk Biscuits/Scones

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Prep time

Cook time

Total time

8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough

1 Tbs. granulated sugar

2-1/4 tsp. baking powder

3/4 tsp. kosher salt

1/4 tsp. baking soda

4 oz. (8 Tbs.) very cold unsalted butter

3/4 cup very cold buttermilk

Mix the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

Cut the butter into small bits and toss with the flour. With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

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BLUEBERRY SCONES

I will make these..if I get...cheap blueberries....Sometimes the Supermarket do make a special offer..anything less RM10...I will grabbed and of course the favourite recipes will be either muffins or scones. Try this...it is absolutely awesome....topped with cream it will definitely bright up your tea session..

4-1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup plus 2 tablespoons cold butter

2 eggs

3/4 cup plus 2 tablespoons milk, divided

1-1/2 cups fresh or frozen blueberries

Directions

In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.

Divide the dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm. Yield: 16 scones.

Next Post :- Oreo Chocolate - 

FLUFFY FLANKY CHEDDAR BISCUITS

This is a perfect savoury scones..firs time I made a savoury scones....just happened to get free cheddar....anyway it is easy to prepare and definitely  great for tea or breakfast.

Fluffy Flaky Cheddar Biscuits

Makes 12 biscuits

Printable Recipe

Ingredients

1-3/4 cups all-purpose flour

1 Tbsp. baking powder

3/4 tsp. salt

1/2 tsp. freshly ground pepper

1-1/2 cups (6 oz.) Sargento® Shredded Double Cheddar Cheese, divided

1/3 cup butter or margarine, cubed

3/4 cup milk

Directions

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.

In a large bowl, combine flour, baking powder, salt, pepper and 1 cup cheddar cheese. Cut in butter cubes using a pastry blender or fork, until you have pea-sized lumps of flour. Add milk and mix with your hands until mixture is moistened.

Knead gently on floured surface 8 times. Roll out to 1/2-inch thickness. Cut with 2-1/2-inch biscuit cutter. Re-roll and cut scraps. Place biscuits on baking sheet and sprinkle with remaining 1/2 cup cheddar.

Bake 10 minutes or until biscuits are golden brown.

Next Post - Durian Cream Puff 

STRAWBERRRY SHORTCAKE/SCONES

This is my family favourite, an old fashioned strawberry shortcake that I made using pan instead of the normal round biscuits shape. Recipe heavily adapted from joyofbaking. Don't mistaken these with cake...the shortcake here refer to scones or biscuits. The traditional way of serving this is to slice the scones and put layer of cream and strawberry. Scrumptious and great for tea.

Strawberry Shortbread

Adapted from : -joyofbaking.com 

Ingredients:

2 cups (280 grams) all-purpose flour

1/4 cup (50 grams) granulated white sugar

2 teaspoons (10 grams) baking powder

1/4 teaspoon salt

1/3 cup (76 grams) cold unsalted butter

1 large egg,

1 teaspoon pure vanilla extract

1/2 cup (120 ml) cream, half and half, or milk

Filling:

2 pounds (900 grams) fresh strawberries

1/4 cup - 1/3 cup (50 - 65 grams) granulated white sugar (or to taste)

Topping:

1 cup (240 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

1 - 2 tablespoons (15-30 grams) granulated white sugar (or to taste)

Directions:

1. Preheat oven to 375 degrees F (190 degrees C) and place rack in middle of oven.  Line a cookie sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.
3. Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a 7 inch (18 cm) round. With a 3 inch (7 cm) round cookie cutter, cut out rounds and place the scones on the baking sheet. Brush the tops of the scones with a little cream. Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack.

Filling: Wash, hull, and slice the strawberries. Place about one third of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining sliced strawberries, along with the sugar. (The amount of sugar used will depend on how sweet the berries are.) Set aside to macerate at room temperature for about 30 to 60 minutes.

Whipped Cream: Chill the bowl and whisk in the freezer for about 15 - 30 minutes. Place the cream and sugar in the bowl and whip until stiff peaks form. The whipped cream can be covered and stored in the refrigerator for a few hours.

To serve: Cut the scones in half and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the strawberries and whipped cream. Place the top half of the scone on the strawberries. Top with whipped cream and a few more strawberries. If there is any juice from the strawberries, drizzle a little over the top of the scone. Serve immediately.

Namanya shortcake tetapi ia bukan cake, ini adalah an old fashioned scones yang dimakan bersama lapisan strawberry dan cream. Favourite sajian untuk English HITEA atau minum petang. Biasanya dibuat bulat tetapi kali ini saya buat besar potong dan bakar. Ini adalah kesukaan anak-anak saya.

Next Post - Cocoa Cupcakes

YOGURT BISCUITS AKA BREAKFAST BISCUITS

Of late I'm into these scones, just love to have these over tea.They are easy to make crispy on the outside, tender inside. I never get bored of scones and have been trying a few variations. I discovered this recipe from munatycooking.blogspot.com

Spread with jam or serve topped with a generous portion of cream.They are both delicious cold or warm.


Remember to get nice scones depends on working as quickly and as lightly as possible, keeping all the ingredients as cool as possible and if you want to ensure your scones are light, fluffy and well risen have a look at these simple tips to making the perfect scone.

Yogurt Biscuits

Adapted from -munatycooking.blogspot.com

The perfect breakfast biscuits, crispy from the outside and tender inside.

Ingredients

• 2 cups all purpose flour
  3 teaspoons baking powder
  Pinch of salt
  Pinch of sugar
  2 tablespoons yogurt
  1/2 cup milk (depending on your flour you may need less, so start with 1/4 cup)
  100 gm butter
  1 egg beaten with two tablespoons of water, to brush the biscuits
  
  
  
  

  
  1. Preheat oven to 400F/200C/Gas mark 5.
  2. Whisk flour with baking powder, salt, and sugar.
  3. Add butter and quickly rub it with flour mixture until you get a coarse meal  texture.
  4. Mix milk with yogurt and pour it on the flour, butter mixture. Stir with spatula.
  5. Transfer dough to lightly floured work surface, pat the dough until it’s about an inch thick. Use the biscuit cutter or a glass.
  6. Place the biscuits close to each other on the baking tray, kissing gently.
  7. Brush biscuits with egg and water mixture.
  8. Bake them on the middle rack, for 15-16 minutes, or until the biscuits are golden brown.

Entah sejak dua menjenak dah gila dengan scones ni...yang bestnya tentang scones ini ianya mudah dan sekejap aje membuatnya. Biasanya kalau sudah teringin sangat saya buat setengah adunan aje...sebab di rumah yang makan scones ni cuma saya dan Tyca..tetapi sekarang Tyca di College saya buat 1/2 adunan aje. Suka makan panas-panas dengan jam dan krim. Cukup sedap dan memuaskan.

Next Post - Breakfast Menu

DARING BAKER BISCUITS aka SCONES

My daughter Tyca and myself love scones so much, we used to enjoy scones at DOME CAFE...very nice scones they served there. This snack could sometime be very confusing..some named it scones, some name it biscuits however these snack are quick bread that is raised using chemical agents usually baking powder and/or baking soda. Basic scones contain flour, raising agent(s), butter (or shortening or lard), salt, and milk (or buttermilk or soured milk or cream).Scones/biscuits contain only a small number of ingredients they are fast to make, quick to bake, only cost cents per batch and most importantly are super FUN to eat. In England and Australia scones are eaten with jam and butter usually with cups of tea or coffee mostly as a sweet snack, while in North America they are usually eaten with meals as a savoury side.

Scones/biscuits are always on the top list Afternoon tea menu. I am happy that I found this recipe and tip from Audax in foodgawker, can't really remember the blog owner's name but the information provided was a great help. I made one batch of it following the guidelines and tips given. My goodness it was simple but the result was fabulous.

Daring Baker Biscuit - Scones
source: adapted from  Audax

Makes about eight 2-inch (5 cm) scones or five 3-inch (7½ cm) scones

Ingredients

• 1 cup (240 ml) (140 gm/5 oz) plain (all-purpose) flour
• 2 teaspoons (10 ml) (10 gm) (⅓ oz) fresh baking powder
• ¼ teaspoon (1¼ ml) (1½ gm) salt
• 2 tablespoons (30 gm/1 oz) frozen grated butter (or a combination of lard and butter)
• approximately ½ cup (120 ml) cold milk
• optional 1 tablespoon milk, for glazing the tops of the scones

Directions:

1. Preheat oven to very hot 475°F/240°C/gas mark 9.
2. Triple sift the dry ingredients into a large bowl. (If your room temperature is very hot refrigerate the sifted ingredients until cold.)
3. Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.
4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuits) will be!
5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)
6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured 2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting six 2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layer and cut two more scones (these two scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.
7. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you want a more traditional look to your scones.
8. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly colored on the tops. The scones are ready when the sides are set.
9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.

A summary of tips for better Biscuits, as mentioned by Audax:

• When sifting, sift the flour from a height, incorporating more air into the mixture. Also triple sift the flour with the other dry ingredients. This ensures maximum lightness in your scones and ensures even distribution of all the raising agents and other ingredients.
• Always work with really cold butter. The best way to ensure that is to grate the butter first and freeze it for at least 30 minutes before using it.
• Tenderness/flakiness of the scone depends on how you incorporate the butter into the flour- the size of the fat particles and how much of the flour is used to coat the fat. The finer the pieces the tender the crumb. For flaky scones- make the fat pieces large like lima beans and only lightly coat them in flour.
• Do not over-mix when incorporating the cold liquid into the flour. Over-mixing will result in less tender biscuits as gluten forms when mixing dough, so the more you mix, the more gluten forms. When a lot of gluten forms, it results in a heavier, denser bread.
• Since most scone (biscuit) doughs are soft (and sticky) it is best to use your fingers (instead of a rolling pin) to gently pat out the dough once it has been kneaded or folded and turned. Use a very light touch with little pressure while forming the dough rectangle to be cut into rounds for the scones. If you want tall scones then pat out the dough tall, about 3/4 inch to 1 inch (2 cm to 2½ cm) thick is about right.
• Use a well-floured scone (biscuit) cutter for each round that you stamp out from the dough. Do not twist the cutter while stamping out the scone, push down firmly until you can feel the board then lift the cutter.
• Place each scone almost touching onto the baking dish. This encourages the scones to raise and also keeps the sides soft and moist. If you want crisp sides widely space your scones on the baking dish.
• Resting the dough for 20 minutes helps in better handling of the dough and the final scones height, lightness and crumb. If you rest your patted out dough covered in plastic for at least 10 minutes in the fridge that the rounds are easier to stamp out and the final baked goods raise higher and have a better crumb.

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Saya dan anak saya Tyca memang peminat scones. Biasanya kita orang suka makan scones di DOME CAFE atau Winter Summer. Sedap dan cukup menarik cara penyediaanya persis ala Inggeris dengan kek, sandwich danEarl Grey Tea. Sesekali bersantai menikmati hidangan petang seperti ini memang hebat. Baru-baru ini saya terpandang satu N3 mengenai scones yang dipostkan oleh. seseorang yang saya terlupa hendak mencatit namanya. Menarik postnya bukan sahaja berkongsi resipi scones yang mudah malah beliau juga telah sama-sama berkongsi tips untuk menghasilkan scones dengan baik.

Saya happy sangat dapat informasi sebegini dan pada hujung minggu lepas saya tetst resipi dan tips ini di dapur saya...memang hebat scones yang lembut dan cukup sedap. Saya sediakan krim dan jem sebagai pelengkap scones. Di atas adalah resipi dan  tips yang disediakan oleh Audax. Bagi anda yang meminati scones...maklumat ini adalah amat berharga.

Next Post - Breakfast Menu

I always thought that scones should be round small biscuit like. Never cross my mine that we can bake scones in bigger size like pizza and cut into pieces. I saw this on TV when Farah Quinn Ala Chef made her honey oats scones. Then once again I saw this in foodbuzz. The ingredients and the recipe look's great and I made one batch of it. The original recipe call for sugar sprinkle on the scones before you bake it..but I omitted the process instead, I drizzled the baked scones with cooking chocolate. 

I love the texture of this scones..its..crusty outside and soft inside, serve with butter, cream or jam..perfect tea time menu. Its simple to make, especially if you already know how to make biscuits from scratch.  The key is to keep the ingredients cold and work quickly.  Read completely through the recipe before starting and make sure you have all your ingredients and tools ready and nearby.  And make sure you start preheating the oven as soon as you start thinking about making these.

Come join me for tea.

Chocolate Chips Scones

Ingredients:

• 3/4 cup cold buttermilk
• 1/4 cup sugar
• 2 tsp vanilla extract
• 1 large egg
• 1 cup all purpose flour 
• 1 cup white whole wheat flour 
• 1 tbsp baking powder
• 1/2 tsp salt
• 3 tbsp chilled butter (must be cold) cut into small pieces
• 3/4 cup chocolate chips
• cooking spray
• 1 large egg white, lightly beaten
• 1 1/2 tbsp sugar

Directions:

Preheat oven to 375°. Combine the first four ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.

Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in chocolate chips. Add milk mixture, stirring just until moist.

Place dough onto a floured surface and knead lightly four times with floured hands.Form dough into an 9-inch circle onto baking sheet, about 3/4" thick. Using a knife,cut dough into 12 wedges all the way through.

Saya selalu fikirkan scone semestinya bulat seperti biskut...sehinggala bila saya menonton program di AFC bahawa scones boleh dibuat persis macam pizza...bulat besar dan dipotong seperti pizza. Baru-baru ini saya terpandang resipi scones di Foodbuzz...menggunakan chocolate chips...nampak menarik saya saya buat satu adunan..kali ini saya ikut cara scone yang boleh dipotong. Sedap scones ini garing diluar dan lembut di dalam. Resipi asal menaburkan gula diatas scones sebelum bakr..tapi saya tukarkan gula dengan chocolate cair...alahai chocolate ada sedikit yang tidak cukup untuk buat apa-apa pun..jadi seperti biasa daripada terbuang saya cairkan chocolate dan letakkan atas scones.  Sedap resipi boleh makan dengan butter, krim atau jam. Sebaik-baiknya makan panas-panas.


Next Post - Pudding Cake