Saturday, May 21st, 2011
So, it’s been a while. I’ve been busy living life but I got up early this morning and made scones for breakfast. I didn’t know what to expect, since this is my first attempt at making this English breakfast delight, but hey, I was pleasantly surprised with the outcome. Here’s the recipe if you want to give it a go. Happy baking!
*adapted from: Masterchef Australia
150ml full cream milk
3 cups self-raising flour
2 tbsp caster sugar (I used 3 tbsp)
1 cup chopped dates (I used sultanas, you can use any dried fruit)
Finely grated rind from 1 lemon
Cream & jam, to serve
1. Preheat oven to 200°C fan forced (I forgot to turn on the fan). Line large flat oven tray with baking paper.
2. Whisk milk, cream and egg together until well combined.
3. Combine flour, sugar, dried fruits and lemon rind in a large bowl.
4. Add milk mixture into the dry ingredients and stir gently using a wooden spoon to form a soft dough, adding a little bit of flour or milk if necessary.
5. Turn onto a lightly floured surface and knead gently until dough comes together.
6. Press dough out to 2cm-thick. Cut scones from dough using a cookie cutter and place onto tray flat-side up.
7. Place scones about 2cm apart and brush the tops with milk and sprinkle with a little sugar.
8. Bake 12-15 minutes until golden and well risen. Serve hot with jam and cream.
Tips to consider:
- Don’t twist the cookie cutter when you’re cutting the scones. Cut through the dough using the sharp side of the cutter and lift the cutter quickly without twisting.
- I used cold milk, cold cream and a cold egg for this recipe. Scones turned out perfect.
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