Ph.Ds of FOOD

Singapore Food Blog

Food Ph.D’s Scone Baking IV

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Freshly Baked Scones!

Freshly Baked Scones!

We embarked on another attempt at scone baking after getting some tips from The Sunday’s Times on the use of Delia Smith’s recipe. The end products were albino-looking scones, but this time round, the taste and texture were satisfactory. They were dense enough and had a thick, sticky dough like texture in the mouth. These were not overly sweet nor salty like previous attempts but somehow still lacking in the authentic English scone taste. We wondered what could have made the difference. Is it the hard water, butter milk or flour which are found and used in England?

Food Ph.D’s Raisin Scones IV:

225g self-raising flour
40g butter
1.5 tablespoons sugar
75ml yoghurt
75ml milk
pinch of salt

Preparation Method:
Preheat the oven to 220°C. Place the butter in a large mixing bowl and sieve the flour in on top of it. Using your fingertips, rub the butter quickly into the flour. Stir in the sugar, a pinch of salt, followed by the raisins. Take a small palette knife and mix the milk/yoghurt mixture in, a little at a time. When it is all in, flour your hands and knead it all to a soft dough. 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

October 12, 2011 at 1:51 pm

Posted in High-tea, Scones

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One Response

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  1. I like your food blog 🙂 My tips for a nice English scone would be that yes, you do need a good butter, something like Lurpak does well. And I’d normally use 55g butter (rather than 40g) for this amount of flour. Some of the self-raising flours here taste odd to me, so I prefer to buy plain flour and mix my own baking powder in. Also, rather than yoghurt try buttermilk, which really helps the scones rise and gives them a nice consistency. By preference don’t ‘knead’ the dough, that makes it more sticky and can create chewy, dense scones. You should handle scone mixture as little as possible once you’ve rubbed the fat in (my best scones appear to come from not rubbing the fat in too thoroughly), that will help make it a little crunchy on the outside and a little fluffy inside. Just use a wooden spoon and minimum help of your fingers to pull the dough together and then roll or press out very gently. Then leave your scones in the oven a bit longer to brown a bit more. That should help your scone creations come up a treat 🙂

    Arwen Raddon

    November 11, 2011 at 8:34 pm

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