Sunday, January 08, 2006
As much as I love sweet desserts and chocolates, there's always one thing that'll get my attention despite its plain facade. The English are fond of it and so am I. What's the surprise eh? I do love all things English - that I'll admit. I do love my English Breakfast Tea and Scones! I'm not lying to you... The thought of freshly baked scones, hot from the oven makes me want to run to the nearest bakery. But alas, no bakery near my place sells fresh scones.
And so, I might as well get my fingers workin' and make some myself eh? Well that's what I did. I don't know why I took so long to bake these beauties. But well, having found a rather easy recipe, I do have a feeling I'll be baking these quite often, for storage, in case I might suddenly crave for them again.
The Americans call them 'biscuits' i think. But the thing about scones is that it's neither bread nor cake nor biscuit - to me at least. It's kind of like a mixed-breed. It has a little of everything. Amazing tea delight. By the way, most of the scones are now digesting in my tummy... :)
1 and 3/4 cups all–purpose flour, plus more for rolling
4 teaspoons baking powder
5 tablespoons unsalted butter
5 tablespoons sugar
Scant 2/3 cup milk
1/2 cup currants, optional
1 large egg yolk, lightly beaten, for glaze
Clotted cream and strawberry jam, for serving
Heat oven to 400 degrees F. Line baking pan with a silpat (French nonstick baking mat) or parchment paper. Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble.
Make a well in center and add milk and currants. Knead gently together, being careful not to over mix. (Dough will be sticky.)
On a generously floured surface, roll out dough to 3/4-inch thickness. Stamp out 2 1/2-inch rounds with a plain pastry cutter. Transfer to prepared pan and brush tops with egg yolk. Allow to stand for 15 minutes.
Bake until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool. Serve warm with clotted cream and strawberry jam.
Taken from Food Network