~NightChild~ (night_child80) wrote,

  • Mood:
  • Music:

Baking scones

Super Food Ideas is my favorite food magazine in Oz. Has been since I started uni here, cuz everything listed was available at almost every supermarket. No foie gras or truffles in this little publication. So when I saw the latest issues when I arrived, I pounced on it like a rabid dog on a 2 year old kid dressed in a bone marrow dress.

This issue is a gem. It has a couple of really classic recipes, including crêpes (basic and a bunch of ways you can serve it), macaroni and cheese, frittata, mushroom risotto, ANZAC biscuits, key lime pie, New York cheesecake...

But what I really wanted to make were the scones.

Scones and tea with jam and butter make for a great EGL tea party, wouldn't it?

To be absolutely honest, I am a totally shit baker.
Cupcakes will sink, cakes will fail to rise, drop cookies will become wafer thin and muffins will turn to stone. It's all very biblical and I happen to be Anti-Moses.

But I figured that my using a recipe requiring only 4 ingredients shouldn't cause the next World War. And we already had most of them:

3.5 cups self-raising flour
2 tablespoons sugar
1 pinch of salt
60 gms butter, chopped
1.5 cups buttermilk (I substituted with skim milk)

After mixing all the dry ingredients in a large bowl, the chunks of butter is rubbed into the flour mixture until they resemble breadcrumbs. The liquid is added and the mixture is kneaded on a lightly floured surface. However, I found the dough to be a little too sticky and ended up kneading in about another cup of flour to get a workable dough that didn't stick too much to my hands or the surface. The dough is cut into 3cm/1.2" high discs of 5cm diameter (this should give you about 16 scones). I just used a small glass tumbler to cut the flattened dough.

Laying them just touching each other in a greased square pan will allow them to rise in a traditional style, that's easier to break again in portions later. Baking in a 200°C/392°F oven for about 15 minutes does them perfectly.

The scones turned out quite yummy. A little denser than a sponge cake, but definitely not the biscuit rock-hard type of scone you might find in some cafes. This is a great base recipe for an assortment of flavoured scones. I might try a savoury one with cheese and herbs next time.

So who wants to come around for tea?
Tags: food, photo, recipes

  • Gmarket Global Haul reveal v2.3

    The seller 더미니스킨 tester samples. I picked up the: Skin79 Super BB Cream Gold (code SS02) x20pc. Skin79 has 2 very popular blemish balms…

  • Queensland Gallery of Modern Art: 21st century

    Pascale Marthine Tayou's Plastic bags We went to the 21st Century exhibition last weekend. It was so busy with familes out exploring the various…

  • Tempeh

    In last week's Food Connect order, I thought to try out the tempeh. "What the hell is 'tempeh'?" you ask? Tempeh is a naturally fermented soy bean…

  • Post a new comment


    default userpic

    Your IP address will be recorded 

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.