Scones O-SCUN - Version III

These are beautiful scones my aunt gave it to me . I shall eat it as snack for tomolo's journey! Oh, I'm away to Sandakan for the weekend ! Purpose: Pigging around
I realise these scone are quite 'flavourful', tasty, and moist. I can eat it on its own.


SO nice, until i get my aunt to gimme the recipe. Here it goes.

Fruit SconesIngredients
500g self-raising flour
125g slightly salted butter
125g caster sugar (reduced from here)
250ml milk
150g sultanas (or raisins)
12g baking powder
Large pinch salt

Method
Sieve the flour, baking powder and salt into a bowl.
Rub in the butter until very fine crumbs.
Make a well in the centre of the mixture.
Dissolve the sugar in the mile and add to the mixture.
Mix the flour with the milky sugar.
Add the sultanas and ensure the ingredients are thoroughly mixed.
Place dough on a floured board.
Make a round roughly ¾ in / 2cm thick.
Using a scone cutter (about 2in / 5 cm) cut into rounds and place on a lightly greased baking sheet.
Lightly knead together the rest of the dough and continue cutting more scones to use up all the dough.
Brush the tops of the scones with a little milk.
Bake for 12-15 minutes in pre-heated oven (220C/425F) until well risen and golden.Cool on a wire rack and serve with butter (and jam and cream if you wish)

link: http://www.scotlands-enchanting-kingdom.com/best-scone-recipes.html



Please also see..

Scones O-Scun - Version II

Scones O-Scun - Version I

Scones O-SCUN - Version II

Scones and Tea . U and Me

I had 2 sultana scones (which I baked yesterday) for breakfast this morning. herm! still yummy though. Finished that with my cup of strong coffee! hA! This morning will be another Scones day! I am going to make some plain scones.

my fingers'tip are full of buttery smell. I made my scones twice. yes, my 1st batch of plain scones failed. didnt raise much, that's because when I roll my dough, I roll it too thin. and my 2nd batch I replaced the cream of tartar with baking powder, and this time my dough scone stands well!!

Oh of coz, What's more? Thank you to my Terri. Terri's Scones and Scons

Scones with Mango Pineapple Jam

Scones with Denise? hahahha , ok, with Strawberries!

Scones O-SCUN

I was watching this video - Jackie and her scones ' making from Casey's Cosy Corner Cafe, Lancaster. She tells like "put ur Putter in your flowER ....." I just fall in love with the British accent! may be that is why I watched Narnia 5-times. okay, movie aside. yah, her scones came out big like saucer! but is so beautiful!!

I was asking around , Hey how scones taste like?

" stick to ur teeth. a more dense texture as compared to bun"

" hard outside"

my aunt even telling me that, when she was in her cullinary school, the teacher told her to test a good scone, is to throw it at the wall! :D ! hahaha, I think that's to test the 'hard-ness' ?? hahahaha! that is so funnie!

Anyways, I did few research b4 making my scones. Most online articles say it's "Firm Crisp outside, but soft inside"

Yes, I never tasted scones before! Not any! but I seen a lot! I was just so unimpressed with the tough-hard-doughy thingy! Scones was always stones for me! how ironic.

But, may be not today. Scone is quite a lovely classic food now. Spread with Strawberry Jam & Cream. A good comfort food .

Many thanks to My Kitchen Snippet 's recipe.

If I have time, I'll try others! today's a bit brown. haha! today a bit like biscuit + muffin = scone

Happy Easter everyone

This Easter-Bread-Basket is made with Bread-recipe.

It's rainy outside, just after I shoot these photos, and I got 6-mosquito bite on my legs! I hate that ! so irritating now !

I missed my Cadbury Easter Chocolate Eggs ! Why I can't get any in the Supermarket ? Argh, probably here in KK we don't celebrate much, not like western countries.

Anyways, I made this basket to impress my family (though is not well-shaped), but at least it's in a "basket' shape to hold my eggs . I made these to 'alert' my family that Today 23 March 08, is Easter Day ! Where eggs n Bunnies n Basket are together in a picture! ( I don't know, that's all I can think of) , at least for a non-Christian like me...

Very easy to make. Just get a mould and fold like that and bake according to ur bread recipe.

Sweet Bun

Seeing the above buns, make me think of my childhood game "Tic-Tac-Toe". A pencil and paper game for 2 persons, especially when u're bored... simply draw a "X" or "O", within 5 seconds, can tell who's the genius!

Yes I'm bored. I'm bored with my homework... my FIL's papers... so bored-to-death. So I made this! instantly enlighten-up my emotion.



Hey! this is soft & Fluffy . cute & Sweet ; )


I didn't take this pic with intention! but somehow, this little 'lalat' so annoying la !

" Do any of you have problems with flies when you are taking food pictures? I take most of my pics out in my back patio where the lighting is better. I find it quite a feat sometimes, to be the cook, food stylist, photographer and fly-swoosher " Terri, A Day Obsession

YES! Now I can tell TErri that I'm having problem with Flies!!!!!!!!!!!!!!!!!!! hahahahhaha and It's very true especially come to second line ! hahahahahhaha to be the cook, food stylist, pho-er and FLY-swoosher! seriously not easy! hahahahaha

After I snapped this Pic, then I realised HEY! This Idiot FLY! Since When u're in the pic !

Ingredients
(A)
240g bread flour
60g plain flour
50g castor sugar
10g milk powder
2 tsp instant yeast

(B)
1 egg
150g milk (yes, it's Gram, not ml)

(C)
20g unsalted butter
5 gm salt

Method
1. Mix (A) till well blended. Add (B) to form a dough. Add in (C) and knead until dought is elastic and smooth.
2. Gather dough to form a ball and cover dough with cling wrap and let it rest for 1 hour or double in size.
3. Divide dough into a greased baking tray for another 1 hour until dough is double in size.
4. Apply milk-wash on dough and sprinkle toppings as desired.
5. Bake dough at 180C for about 12 minutes or till lightly brown.

Grissini

Grissini (Thin Bread Sticks) ....
If you want something crunch & fast-success "recipe" ! haha, Here it goes !

Ingredients
623 flour
397g water
2 teaspoon instant yeast
1.5 teaspoon salt
2 Tblspoon oil
Topping of your choice ( salt, ground pepper, chopped fennel seed, anything u like)
here, I mixed dry parsley & garlic powder ! & dash of salt ~
Method

1. Combine flour+yeast+salt in a bowl
2. Add in water & oil.
3. Knead until smooth & elastic.
4. Place the dough in a lightly oiled container. cover the container & let the dough ferment at room temperature for about 2 hours.
5. Preheat the oven at 180C / 350 F.
6. Roll the dough out into a rectangle & cut into strips of equal width.
7. Roll each strip into a long sname & place on the parchment baking sheet.
8. Brush the grissini with some poil & sprinkle on the topping.
9. Bake at 25 ~ 30 minutes until golden brown.

Snakey sticks!...

I leave the bread "baking" in the oven, while I go off to Lido for 2 hours! Hhaa, come back, my sticks a bit burnt! AHhahahahahhah...HATE IT! I need to Re-do it next time~~