Baking Project

It’s Saturday ! Time flies, isn’t it. What do you do on weekends ? If you are planning to stay at home to try out some new recipes, here’s one that you might like to try. I made this a few days ago and it’s really good. It’s originally called Russian Cheese Onion Scones. The recipe is taken from a book by our local Chef, William Tan.

Ingredients:

500 g self-raising flour

1 tablespoon double action baking powder

1 teaspoon salt

1/2 teaspoon pepper

60 g soft margerine or butter

100 g grated cheddar cheese

1 tablespoon finely chopped parsley or dried parsley

1 finely chopped red onion

1 egg, beaten

100 g dairy whip cream

170ml fresh milk

Method :

Sift the flour, baking powder, salt & pepper. Rub margerine or butter into the mixture. Add cheese, parsley, onion and mix. I just do this by hand, not using my mixer. Make a well in the centre and then add the egg, cream and milk. Knead until you get the dough as in the picture below. If it’s too soft, add in a little bit more flour. Roll to 1 cm thickness and cut into round shapes. Glaze with egg yolk. Bake at 200C for 15 minutes.

This recipe makes quite a lot ( I forgot to count how many scones !). Maybe you can divide the dough into two and keep the extra in the freezer, to be baked later. Or you can halve this recipe.

Enjoy this scones on its own, or with garlic butter. It’s really delicious, please try !

Do you know how easy it is to make this frosting ? You can spread this frosting on a cake or in between the layers. I normally have this frosting on top of my carrot cake. The recipe is so simple :-

8 ounces cream cheese (Philadelphia is ok, do not use the non-fat type), softened.

1/4 cup unsalted butter, softened.

1 cup confectioners sugar

1 lemon - grated zest and juice

1/2 teaspoon vanilla essence

Add all the ingredients together into your cake mixer and just beat until smooth. You can adjust the sugar according to your like. Chill the frosting if not used immediately. Enough to cover a 10” cake.