Scones

I decided to do some scones for my dad, so he can have them for this tea break. Easy to do and can simply add some fruits like raisins, cranberries, etc for variation. Lemon or orange zest are good too! Recipe from Australian Women’s Weekly.

Sultana Scones
375g Self-raising flour
1 tbsp caster sugar
30g butter
80g sultana (raisins)
2 tsp lemon zest (optional)
3/4 cup milk
1/2 cup water (approx)

1. Preheat oven to 200 degree. Grease a 19cm square pan.
2. Sift flour and sugar in large bowl. Rub in the butter.
3. Stir in the sultanas.
4. Make a well in the centre and add in milk and almost all the water.
5. Use a rubbe spatula and mix. Knead on a floured surface till smooth. If it is too dry, add in more water till you get the consistency. (for me, i didn’t have to add all the water.)
6. Press doughto about 2 cm thick and cut with round cutter.
7. Brush top with milk. And bake for about 15 mins. You can tap on the scones to check, if they are cooked, it should sound a little hollow.

Cranberry Scones

This is very nice to eat on its own. Goes very well with a glass of milk. Quite like it for its simplicity. I have add some cranberry for a nice touch, taste good! I tweak the recipe from Baking Haven.

Cranberry Scones

115g self-raising flour
1/2 tsp baking powder
25g soft margarine
20g soft brown sugar
1/2 cup of cranberry (Add more if you like)
1/2 egg + milk (Add together to make 75ml)

Preheat oven to 220-deg. Lightly grease a baking sheet.
(A) Put flour and baking powder in a bowl, add margarine and rub it in with your fingertips till the mixture resembles fine breadcrumbs.

(B) In a separate bowl, crack egg into a measure, lightly beat it and then make up to 75ml with milk. Beat thoroughly egg mixture, sugar till well-blended.

Stir in (A) into (B) to a soft dough. And then add in the cranberries. Turn onto a lightly floured table, knead lightly and then roll out to 1/2 inch thickness.

Cut into desired shaped with a cutter to make an approx. 12 mini scones.
Place them, spaced, onto a large baking sheet; brush the tops with a lil milk and bake for about 8-10 minutes or till golden brown.
Remove scones and leave to cool on a wire rack!