Well, hello everyone!
School holiday is almost over, and we are about to start the new session of school, with new syllabus for form 1 students (KSSM stuff) and also new tasks! I hope 2017 will become a good year for me. Been looking forward to learn new things and share more new stuff with you guys!
I went to Cameron Highlands several weeks before. Well, we planned for a holiday nearby, but nothing can beat my second hometown… I just love the serenity and cold, fresh air that surrounds me. Since it’s been a long time I haven’t had any scones in my life and hard to get any in Dungun, I decided to do some ‘food hunting’ in Taman Sedia. We were quite lucky as the farm was owned by my parents’ friend. We managed to have a lovely breakfast of scones on our last morning in Cameron Highlands. We also met my primary school teacher, a maths teacher who was well-known for her strictness in class one time ago.
I used to try this deliciously made scones at the Lord’s cafe one time ago when we still stayed in Cameron Highlands. The taste was so good, creamy and sweet at the same time! The trip reminds me of the delicious scone taste, which finally I decided to do it on my own in Dungun for tea! So I did some research, a mini research on how to have a delicious and a recipe that could work pretty well. There’s an Irish vlogger on YouTube, Gemma Stafford whom I always follow her channel. Her recipes are always simple, yet workable. So I searched for her Irish scone recipe and found the video.
Irish scones recipe (originated from the Bigger Bolder Baking’s website)
I changed the recipe a bit by adjusting the amount of whole milk (without adding any double cream to my scones.
- 3 ½ cups (16oz ) Flour (I use all-purpose flour)
- 5 level tsp Baking powder
- 1 Generous pinch Of salt
- ¼ cup (2 oz) sugar
- 4 oz cold salted Butter (I used Buttercup brand for that creamy taste)
- 1 egg
- 8 oz whole milk
- Milk to glaze
- In a large bowl mix the dry ingredients together.
- Rub in the cold butter with your fingers until it resembles breadcrumbs.
- If adding dried fruit eg. Raisins, berries, citrus rind, chocolate chips add them now before you add liquid.
- Mix your egg with the milk and cream and pour into your flour mix (if you don’t have cream you can use only milk).
- With an open hand mix loosely your scone mix until your dough forms. The bowl should be clean from the dough.
- Turn your dough onto a floured work surface.
- Knead lightly to give your dough a smooth surface.
- Pat your dough down with your hand until around 1 inches thick.
- With a scone cutter cut out your lovely little scones. You will have around 12.
- Put on a baking tray, glaze the tops of your scones with some milk to give them a golden top when baked.
- Bake at 350oF (18OoC) for 35 minutes (well, this depends on the size of your oven and the quantity of scones that you bake at the same time).
- Enjoy with Irish butter, jam and freshly whipped cream. Scones are best eaten the day they are baked but the next day you can pop them back in the oven to freshen them up again.
That’s it! As easy as she says… I found that baking isn’t as hard as I thought before… Most importantly, just be confident, and just do it!
You may try my recipe, or refer to the original one and find out if yours work! 😉
Do not worry too much, and good luck!