Monday, 9 November 2015

Fruit scone

The weather had cleared up so much.  Many actually took a breather and admired it.  I think life should be like this.  Slow down our steps, take a moment to appreciate Mother Nature.  

This is what our kids lack these days.  They only looked downwards and not upwards.  I think very soon, chronic neck problem will be affecting our next generation.

Anyway, I had a sudden crave for scone and since now I am too far away from my favourite scone shop, I just have to make my own.  After moving out of that area for nearly 3 years plus, I wonder whether the old lady is still selling her awesome buttery scones. 

My friend C told me that she tried this recipe and she likes it alot, so here is my turn to attempt.


Findings: As I prefer more buttery scones, I increased my butter quantity.  The scone is light and fluffy.  My neighbour commented that it is very good.

Definitely a keeper.

Modified from : my baking cottage

What you need:

250g bread flour
30g sugar
14g baking powder
5g salt

100g butter (cold and cubed)
135g whipping cream
17g honey
30g egg
100g dried fruits (any of your choice)

Method

Preheat oven to 190°C.  Lined a baking sheet.

Combine all dry ingredients in a mixing bowl (Excluding dried fruits)

Using a paddle beater, beat in the cubed cold butter into the dry ingredients till it represent crumbs 

Add in whipping cream, honey and egg.

Mix till just combined

Add in dried fruits

Pour dough onto lined baking sheet, lightly flatten to 1” in height and for a long rectangle.

Cut into triangle.

Lightly brush with egg wash and bake for 13-16 min till golden brown.

Serve warm

2 comments:

  1. Hi Edith,
    I love light and fluffy scones. ... your recipe is interesting that used bread flour & whipping cream. Shall try it ... Thanks for the sharing :)

    ReplyDelete