After that disastrous episode with the pretzel, I thought I’d play safe and made scones for our teatime. Scones have always been my favourite, fast and easy to make. Actually I had just watched the show “River Cottage – Summer’s Here” episode the night before, where the baker Dan bakes some lovely scones for their strawberry festival. Thank God I had the book with the scone recipe, coz I can never jot down recipes while watching tv. They talk too fast, don’t you think ? Here’s one of my most treasured cook book :
Bought it at Borders, RM98.95. Author – Daniel Stevens. Go get it, it is superb. Always being over-ambitious, I bought the book to try and make my own bread using Sourdough starter. There is a chapter on this, but as always, I have not yet cross this out of my “to-do” list. Back to the scones, here is the recipe :300g all purpose/pastry flour 2 teaspoon baking powder a pinch of salt 75g unsalted butter, cut into cubes 50g caster sugar 1 egg, 1 tsp vanilla extract, 120 ml double cream milk for brushing optional – dried fruits/ nuts ( I use raisins and cranberries) Method : Preheat oven to 200C. Mix the dry ingredient – sift the flour, baking powder. Add salt and rub in the butter. Its ok to get slightly big lumps of the butter. Add the sugar. Set aside. Now mix the wet ingredient. Beat the egg with the cream and vanilla. Now add the wet ingredient to the dry ingredient. Do not over mix, just knead until it becomes a soft dough. Roll and cut with a round cutter or you could even cut into wedges. Thickness is about 4 cm. Brush the top with milk. Bake for about 15 minutes or so.
We love the taste of it. Especially when eaten with jam and clotted cream.. the clotted cream was melting away fast as we were eating the scones right out of the oven
In case you are wondering, I bought the cream at Cold Storage, the place where you can find all the western thingies.
This recipe is a keeper, you can easily adapt and make your own version of scone out of this recipe.. just add any dried fruits or nuts you have in hand. Thank you to the River Cottage team for this wonderful recipe.
Till then, take care and we’ll keep in touch in my Facebook ya. Cheers !