curse of the english scones
After many days of eating Chinese food at every home and restaurant, I decided to add a little balance of good old English scones back to my diet. Since I had an unsuccessful attempt the last time making traditional sussex scones, I decided to leave out the raisins this round and just make plain ones.
The recipe offered by My House and Garden on Buttermilk Scones looked easy enough. You could use plain milk instead of buttermilk; I don't think we could get the latter in any of our local supermarkets.
INGREDIENTS:
8oz (225g) all-purpose flour
4 level teaspoons of baking powder
1oz (25g) caster sugar
1/2 tsp salt
2oz (50g) unsalted cold butter
1/4 pint (150ml) buttermilk (or plain milk)
DIRECTIONS:
RESULTS:
Ok, I did the silliest mistake while making these scones. Instead of 1/4 pint of milk, I don't know why - maybe it's still too early in the morning for my brain to work despite it being 10:30AM already - I'd misread it as 1/2 pint. After pouring slightly more than half of that 1/2 pint (i.e. more than 1/4 pint in total), my dough was already too wet to be saved! Aarrgghhhh!!! To make matters worse, I didn't have any all-purpose flour left. Double aarrgghhh!!! I used a bit of self-raising flour to make the dough less mushy.
The batch of scones still turned out ok, much better than the raisin ones I made a few weeks ago. Taste-wise, it's great! I've yet to find the perfect recipe for scones though, Those really light and fluffy textured scones. Any good suggestions?
In the meantime, back to the drawing board...
Technorati: food, recipes
The recipe offered by My House and Garden on Buttermilk Scones looked easy enough. You could use plain milk instead of buttermilk; I don't think we could get the latter in any of our local supermarkets.
INGREDIENTS:
8oz (225g) all-purpose flour
4 level teaspoons of baking powder
1oz (25g) caster sugar
1/2 tsp salt
2oz (50g) unsalted cold butter
1/4 pint (150ml) buttermilk (or plain milk)
DIRECTIONS:
- Sift the flour, baking powder and salt into a bowl
- Rub in the butter until the mixture resembles breadcrumbs
- Add sugar and buttermilk and mix together with a knife into a soft dough
- Roll out dough until 1/2 inch (1cm) thick on a floured surface
- Cut into 2 1/2 inch (6.5cm) rounds with a biscuit cutter or glass
- Place on to a greased baking tray and brush the scones with buttermilk
- Bake in oven at 450F (230C) for 8-10 minutes until golden brown
RESULTS:
Ok, I did the silliest mistake while making these scones. Instead of 1/4 pint of milk, I don't know why - maybe it's still too early in the morning for my brain to work despite it being 10:30AM already - I'd misread it as 1/2 pint. After pouring slightly more than half of that 1/2 pint (i.e. more than 1/4 pint in total), my dough was already too wet to be saved! Aarrgghhhh!!! To make matters worse, I didn't have any all-purpose flour left. Double aarrgghhh!!! I used a bit of self-raising flour to make the dough less mushy.
The batch of scones still turned out ok, much better than the raisin ones I made a few weeks ago. Taste-wise, it's great! I've yet to find the perfect recipe for scones though, Those really light and fluffy textured scones. Any good suggestions?
In the meantime, back to the drawing board...
Technorati: food, recipes
posted by may at 7:17 pm
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