Bento #261

Another quickie.

Long-yoke (aka bak-wa) sandwich with some bear shaped watermelon, pretzels (they are really addictive) and cereal bites.

Happy Deepavali to those celebrating.

Craving Cream Scones (not stones)

My very first experience baking scones was a memorable one…..in fact it was a real DISASTER in all sense of the word!! They turned out hard as rocks (think they were inedible and threw them away in the end) and MIL was ‘upset’ with me for not giving her some.

Mistake #1 was to use MIL’s old fashioned electric convection cooker which is suppose to work like a normal oven. Mistake #2 the scones were over baked, owing to the inexperience use of the electrical item. Was waiting for the tops to turn golden brown (like the books say they should) but they stayed white and pale despite ‘baking’ it for more than 30 min. Mistake #3 no matter how bad it taste, never under-estimate the ‘gesture’ of giving to your MIL (especially if you used her stuff), even though you may risk cracking whats left of her remaining teeth or get ticked off for attempted poisoning or even kick start possible appendicitis! Of course do leave a warning that it is not nice or too hard, etc. Yeah, MIL may gloat in your face at how good her baking/cooking skills are but at least you made her look good and more importantly, kept ‘harmony’ in the house! And so goes the Asian culture of ‘respecting’ the elders, blah blah…

Thesedays, #1 I try not to use her things; #2 share my failure and successful bakes with her but with fore-warnings/excuses that it may not taste so nice, etc.; #3 say they all have lots of cheese and cream (and MIL won’t want any because she is not fond of them)!!

Anyway to cut the story short, we have since mended our relationship and have a very healthy understanding and respect for one another!

No this recipe is not the ‘rock stone’ scones. That wouldn't be very nice of me. Besides I do not think it was the recipe but rather inexperienced baker and also the 'so-called oven'. These are very aromatic, flaky with a light texture. Er, if you prefer fluffy cake-like scones, then this is probably not the recipe you are looking for.

A super quick recipe. Had it pat down and in the oven and washed up in about 15 min. So if you are wondering what to have for tea or brunch this weekend, do put this on your list for a delightful treat.

Ingredients (Makes about 8 small scones)



206g all purpose flour
20g sugar (used 1 tsp caster sugar and rest was normal brown sugar)
2 scant tsp baking powder
1/4 tsp salt
60g cold butter, cut into small pieces
140g heavy cream
3 tbsp milk
1/3 cup dried raisins, currants or cranberries (optional)

For the glaze – milk or mixture of 1 egg and 1 tsp milk.

NOTE – for good light scones you need #1 cold butter and #2 quick and light fingers and #3 avoid over handling the dough – do not knead, this is NOT bread or play dough so remember point #2.


Method:

1. Pre-heat oven to 180 degrees.

2. Shift dry ingredients in a big bowl.

3. Using finger tips, rub butter into flour until mixture resembles small breadcrumbs or coarse meals. Alternatively you can use a pastry cutter which I find much easier and less messy. Other substitutes is to use two butter knife or a large fork.


4. Stir in liquid until the mixture binds together to form a shaggy dough. The dough should not be too wet. Do not over mix.

5. Pour mixture out onto floured table and using your hands gently pat the dough into a rough circle.

6. Cut into desired shape - circle, squares or triangles. For even baking, try making them roughly the same size. For my rustic bites, I shaped them by hand and a scrapper. The sides will rise better and more evenly, not to mention a flakier 'layers' look if the sides are not sealed or patted down (like what I did).

7. Transfer scones to lined baking tray and brush the tops with the glaze. You may sprinkle a little sugar on the top (optional – but don’t think you need the added sugar here since I’d be imagining the mountainous jam and generous dollop of cream that you’ll be eating it with!!).

8. Bake for 15 min until golden brown on top.

9. Cool on wire racks.

Serve slightly warm (with a light dusting of icing sugar if you like) but make sure you eat it with jam and mega dollops of whipped cream!! Don't forget the cuppa coffee and tea to wash all the sweetness down :) *pats tummy*

MP enjoyed these and asked me whether I could make more to share with his friends at school. I said he could have a little scone party during recess with his friends after exams but thinking whether it might get too messy for the kids juggling the cream and jam. Then again judging from the way my son eats, moping and almost licking the plate off every last drop of cream and jam, perhaps my worry is premature, what you think? Ha ha I'd guess if adults can enjoy scones with cream and jam, what more the kids right!

Have a good sweet weekend.