Thursday, September 28, 2006

Scones

Plain scones:
100g flour
2 tsp baking powder
pinch of salt
25g butter
2-3 tblsp milk
eggyolk for glazing

Method:
1) Preheat oven at 220 degree celsius.
2) Grease baking sheet.
3) Sieve the flour, salt & baking powder.
4) Rub in the butter till resembles breadcrumbs.
5) Pour in milk & mix to a soft elastic dough with a palette knife.
6) Knead lightly with the fingertips. Do not over do it.
7) Roll out on a floured board ( 1.5 - 2cm thickness) and cut with a round shape cutter.
8) Brush top with eggyolk.
9) Bake for 10 - 15min till golden brown.

*Cheese scones: add 50g grated cheese. Use water instead of milk for a fluffy texture.
*Fruit scones: add 25g currants, sultanas or raisins and 1 tsp sugar.
*Wholemeal scones: Use 50g wholemeal flour & 50g Plain flour.

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