I just love scones, they are categorized as "Bread" but no need for yeast or kneading work.
What I am looking for here is not a fancy looking scone on the high-tea cake stand, I want something looks rustic, hearty and simple and easy to make.
You can just split in half and spread butter, or a spoonful of strawberry jam, stewed rhubarb, lemon curd, hazelnut spread, whipped cream, even ham and cheese for savoury, ready to go.
Easy but variety, thats how amazing the scone is.

This time I added dried figs, You can replace the same amount of apricot or sultana, dates, cranberry, dried mango, or chocolate chip, orange peel, grated cheese, anything you want. Let's creative here.

This recipe can be doubled!

ingredient(6 small or 4 big pieces)
190g Plain Flour
3tsp Baking Powder
1pinch Salt
1tbsp Sugar
185ml Milk(plus 1 tbsp extra to brush on top of scone)
1tbsp Lemon Juice

1/4cup Chopped Fig(optional)

1, Preheat oven to 200C, Lightly flour the baking tray.
Mix plain flour and baking powder in the bowl and shift together for 2 times.
Add salt, sugar and mix, set aside.

2, Mix milk and lemon juice in a jug, you will see its getting thick and almost yogurt alike texture.

3, Add milk mixture(2) into powder mixture(1). Use knife to mix, this prevents mixture from over-mixing. When it become one big lump, place it on the lightly floured baking tray.
LIGHTLY press it into 2.5~3cm thickness and then using scraper or knife to cut into 6 or 4 pieces.

4, Separate them with 3cm space from each other.
Brush milk on top of the scone and bake for 15~25mins or until its cooked through.

This entry was posted on 2012年7月6日金曜日 and is filed under . You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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