Did you realise everytime you make a visit to Cameron Highlands, you come back craving for scones? Such is the case with my friend, Michelle, who came back screaming for scones, and in the process influenced me into baking some as well.
It's not her influence that I love scones. Something about its buttery, doughy, crumbly texture and taste that appeal to me. Especially when it's served with a dollop of cream (not whipped cream from the can, which I can't stand its chemical taste, but cream whipped fresh), some strawberry jam, and a nice hot cup of English tea.
That was the kind of treat we'll splurge on during university days where we lived on a very tight budget; birthdays or a special occasion were celebrated in tea houses serving scones.
In KL, I love the little scones that Delicious serves, and the almond cream scones that you can get from Heistand. Now that I bake, scones are mainly made at home.
I'd tried a couple of reciepes and by far, this is my favourite.
♥Dorset Scones♥
Adapted from All Around The World Cookbook by Sheila Lukins
Make 12 scones
You'll need
2 cups all purpose flour
1 tsp baking powder
3 tbs sugar
1/2 tsp salt
1/2 tsp ground nutmeg
113g unsalted butter, chilled and cut into cubes
1 large egg
Approximately 1/2 cup milk
3/4 cup dried currants (optional)
Method
1) Place the flour, baking powder, sugar, salt, and nutmeg in a food processor and pulse on and off to combine the ingredients. Add the cold butter and pulse 15 to 20 times until the mixture resembles coarse meal.
2) Break the egg into a small bowl and whisk lightly. Pour half the egg into a 1/2 cup measuring cup and fill to the top with milk. Pour the liquid over the flour mixture and process for about 10seconds until the dough forms large curds. Scrape the dough onto a lightly floured work surface.
3) Quickly and gently knead in the currants (or whatever you want to go with the scones). Pat or roll the dough 1/2 inch thick. Cut into 2 1/4 inch rounds with a biscuit cutter (I use a wine glass to cut mine into rounds). Gently reroll the scraps and continue to cut all the dough.
4) Place the scones on ungreased baking sheets and chill for 15 minutes. They can be covered and refrigerated at this point for as long as overnight.
5) Preheat oven to 230 C
6) Add 1 tbs milk to the remaining half egg and, using a pastry brush, moisten the top of each scones with the egg wash.
7) Bake until the tops are lightly colored, about 15 minutes. Cool on wire racks for at least 10 minutes before serving.
I actually made two batches of these, half using dried currants for the kids, another half using almond slivers for the adults. The dough were left to chill over night, and then baked early the morning.
I packed some for my neighbours, so a few families in the neighbourhood had fresh scones for breakfast that morning.
For our family, I then whipped some double cream. We have ours eaten with dollop of cream and strawberry jam, while my daughters like theirs with just butter (actually more of the process of spreading the butter).
Paired with a cup of hot tea... bliss!
It's not her influence that I love scones. Something about its buttery, doughy, crumbly texture and taste that appeal to me. Especially when it's served with a dollop of cream (not whipped cream from the can, which I can't stand its chemical taste, but cream whipped fresh), some strawberry jam, and a nice hot cup of English tea.
That was the kind of treat we'll splurge on during university days where we lived on a very tight budget; birthdays or a special occasion were celebrated in tea houses serving scones.
In KL, I love the little scones that Delicious serves, and the almond cream scones that you can get from Heistand. Now that I bake, scones are mainly made at home.
I'd tried a couple of reciepes and by far, this is my favourite.♥Dorset Scones♥
Adapted from All Around The World Cookbook by Sheila Lukins
Make 12 scones
You'll need
2 cups all purpose flour
1 tsp baking powder
3 tbs sugar
1/2 tsp salt
1/2 tsp ground nutmeg
113g unsalted butter, chilled and cut into cubes
1 large egg
Approximately 1/2 cup milk
3/4 cup dried currants (optional)
Method
1) Place the flour, baking powder, sugar, salt, and nutmeg in a food processor and pulse on and off to combine the ingredients. Add the cold butter and pulse 15 to 20 times until the mixture resembles coarse meal.
2) Break the egg into a small bowl and whisk lightly. Pour half the egg into a 1/2 cup measuring cup and fill to the top with milk. Pour the liquid over the flour mixture and process for about 10seconds until the dough forms large curds. Scrape the dough onto a lightly floured work surface.
3) Quickly and gently knead in the currants (or whatever you want to go with the scones). Pat or roll the dough 1/2 inch thick. Cut into 2 1/4 inch rounds with a biscuit cutter (I use a wine glass to cut mine into rounds). Gently reroll the scraps and continue to cut all the dough.
4) Place the scones on ungreased baking sheets and chill for 15 minutes. They can be covered and refrigerated at this point for as long as overnight.
5) Preheat oven to 230 C
6) Add 1 tbs milk to the remaining half egg and, using a pastry brush, moisten the top of each scones with the egg wash.
7) Bake until the tops are lightly colored, about 15 minutes. Cool on wire racks for at least 10 minutes before serving.
I actually made two batches of these, half using dried currants for the kids, another half using almond slivers for the adults. The dough were left to chill over night, and then baked early the morning.
I packed some for my neighbours, so a few families in the neighbourhood had fresh scones for breakfast that morning.
For our family, I then whipped some double cream. We have ours eaten with dollop of cream and strawberry jam, while my daughters like theirs with just butter (actually more of the process of spreading the butter).Paired with a cup of hot tea... bliss!
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