Ph.Ds of FOOD

Singapore Food Blog

Food Ph.D’s Scone Baking!

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For the past few months, we have tried scones from all over the island. And today is the day – our virgin attempt at baking scones!

before putting into the oven...

before putting into the oven...

baking in the oven...

baking in the oven...

freshly baked! 7 raisin scones!

freshly baked! 7 raisin scones!

This recipe gave scones that turned out with a bread-like texture, more fluffy and less dense than the usual scones we usually have. The butter taste is rather strong with a fragrance. I guess we’ll have to tweak our recipe to achieve the best scones!

Food Ph.D’s Raisin Scones:

Ingredients:
50g unsalted butter
225g self-raising flour
150ml milk
1/2 tsp baking powder
25g sugar
50g raisins
pinch of salt
1 egg

Preparation Method:
Preheat the oven to 220°C and grease a large baking tray with butter. Sift the flour and baking powder into a bowl and add the butter. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs. Add a pinch of salt. Sift in the sugar and raisins, followed by the egg. Gradually add the milk, stirring until the mixture comes together to form a rough dough. Lightly knead until the dough is smooth. Turn the dough out onto a floured work surface and roll out until it is 1cm thick. Cut out scones with a round 3cm cutter. Place the scones onto the baking tray and brush with milk. Bake the scones for 10 minutes, or until golden-brown and cooked through. Serve the scones warm.

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Written by foodphd

May 14, 2011 at 12:11 am

Posted in High-tea, Scones

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