Sunday, April 28, 2013
3 cups (375 grams) all purpose flour
1/2 cup (100 grams) white sugar
5 teaspoon (25 grams) baking powder
1/2 teaspoon salt
3/4 cup (170 gm) butter (just out of the fridge/freezer)
1 egg, beaten
1 cup (235 ml) milk
1/2 cup raisins. (optional)
1. Start with Bismillah.
2. Preheat oven to 200 deg C.
3. Lightly grease a baking sheet on tray.
4. In a large bowl combine flour, baking powder, sugar and salt.
5. Grate the frozen butter using the larger holes of the grater, into the flour mixture. Then, mix the butter with the flour mixture using your fingers until it all become like breadcrumbs. You can try to selawat while doing all these.
6. In another bowl mix the beaten egg and milk. Then pour into the flour mixture, mix until all is moistened.
7. You can add the raisins at this point if your husband insist on raisins, like mine do.
8. Use tablespoons to scoop whatever the spoon can hold, and put onto the greased baking sheet, leaving a little space between the doughs, cause it will be slightly larger when baked.
9. Bake for about 15 mins or until golden brown at the top.
Update 14 May 2013:
The above recipe makes about 25 pieces of spoonful mixture scones, which may be too much for a family of small eater or a family of 2, 3, 4.
So here is half the ingredients that I tried the other morning, which was just nice for my family of small eaters.
Makes about 12 pieces of scones.
190 grams all purpose flour
50 grams white sugar
10 grams baking powder
1/4 teaspoon salt
90 grams butter
1/2 of 1 beaten egg.
110 ml milk
1/4 cup raisins, if you want. Well actually, for the raisins, it depends on how much raisins you like in your scones. If you like more, just put more.