Ph.Ds of FOOD

Singapore Food Blog

Food Ph.D’s Scone Baking III

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Our 3rd attempt at scone baking! This time round, we replaced the milk with yoghurt – a test to see if there’s any difference between using milk or yoghurt.

Freshly Baked Scones!

Freshly Baked Scones!

Well, it turns out that there wasn’t much of a difference in taste between using yoghurt and milk. Yoghurt tends to carry a little sourish taste, but this taste was not obvious in our scones. The scones carried a strong buttery pastry fragrance. However, taste wise, they were still lacking in the traditional English scone taste.  Texture wise, after the scones had cooled to room temperature, they became a little hard. The best thing about our scones?! The generous serving of raisins!!!!

Food Ph.D’s Raisin Scones III:

1 cup self-raising flour
25g butter
150ml plain yoghurt
50g raisins
12g sugar
1 egg
pinch of salt

Preparation Method:
Preheat the oven to 220°C. Sift flour and salt together into a large bowl. Add butter and rub in lightly using fingertips. Stire in the sugar and raisins, followed by the egg. Gradually add the yoghurt, stirring until the mixture comes together to form a rough dough. Knead lightly. Press or roll out to form a round about 2cm thick. Cut using a floured plain round cutter. Place on a greased oven tray and glaze with milk. Bake for about 10-12 minutes or until scones sound hollow when tapped. Cool on wire rack.


Written by foodphd

June 25, 2011 at 10:30 am

Posted in High-tea, Scones

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