English scone - enaknyaaa

Assalamualaikum di pagi Jumaat yang indah ni..

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Singgah di blog baru saya ni...

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Scone ni dah lama saya buat minggu sudah masa first week cuti sekolah . Anak sulung saya Aisyah yang request nak makan scone so lepas saya cari resepi di internet saya jumpa la resepi yang agak mudah nak dicuba ni dan hasil scone yang saya masak ni sangat memuaskan hati . Saya ni pun masih banyak nak belajar lagi bila masuk bab baking ni dan tips yang saya boleh kongsi bersama  untuk dapat hasil baking yang memuaskan adalah masa proses nak mengadun adunan tu kita mesti lah betul-betul ikut arahan resepi...

Scone yang disapu dengan jem raspberry serta butter mmm sedapnya bila dah makan sebiji mesti nak lagi la..scone ni memang sedap dimakan masa baru kelaur dari oven dalam keadaan sejuk suam-suam kuku la..

Scone yang dimakan dengan cheese spread hmmm sedapnyaa , resepi untuk scone ni saya dapat dari blog  HAPPY HOME COOKING . Saya dah C&P resepi scone untuk simpanan sendiri so lain kali senang kalau nak buat scone ni boleh rujuk blog sendiri kan..

Ingredients :

250g cake flour

1 tablespoon baking powderone pinch of salt50g cold unsalted butter (cut into small pieces)30g caster sugar1 egg plus enough fresh milk to make up 140mlMethod:

1. Lightly beat the egg and add enough fresh milk to make up 140ml of liquid.
2. In a large mixing bowl, sift together the flour and baking powder. Add in salt and sugar and whisk the dry ingredients together. With finger tips rub the COLD butter into the dry ingredients until the mixture resembles coarse crumbs. (It is important that the butter be cold so when it is cut into the flour mixture it becomes small, flour-coated crumbs. Due to our hot weather and my warm hands, I use a fork to work the butter into the dry ingredients. If the butter starts to melt away during this process, stop and place the mixture in the freezer for 10-15mins to prevent the butter from melting further. Continue the process when the mixture is well chilled.)
3. Keep the mixing bowl (with the flour-butter mixture) in the fridge for at least 30 mins.
4. Remove bowl from fridge. Add the egg & milk mixture and stir until just combined. The mixture will be sticky, moist and lumpy. Gather up the mixture and place it on a lightly floured surface and give it a few light kneading (not more than 10 seconds) so that it comes together to form a dough. Do Not over work the dough. (Only mix the dough until it comes together. Too much kneading will cause gluten to develop, and the resulting biscuits will turn hard and chewy. Mix only until the ingredients come together into a combined mass.)
5. Place dough in a plastic bag or cover it with cling wrap. Keep dough in fridge for about 30mins. (The objective here is to keep the dough cold to prevent the butter from melting so that there will be little bits of dispersed butter in the dough. During baking, the heat will cause these tiny bits of butter to melt into the dough and leaves pockets and layers in the biscuits for them to rise nicely. If the butter melts or softens before baking, the resulting biscuits will be hard and flat.)
6. On a lightly floured surface, dust your hands and the dough with some flour and pat out into 1 inch thickness (avoid using too much flour). Cut out the dough with a lightly floured 2.5-inch biscuit cutter (I use a drinking glass instead). In order for the biscuits to rise evenly, press the cutter directly down and lift it straight up without twisting. Dip the cutter into some flour after each cut. Gather scraps together and repeat until all the dough is used.
7. Place cut biscuits on baking sheet (lined with parchment paper). For soft-sided biscuits, place them close together on the baking sheet so that the sides are touching. For crisp-sided ones, place them 1 inch apart, these will not rise as high as biscuits that are baked close together. Brush the tops with some milk.
8. Bake at preheated oven at 200degC for about 13 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. The texture of the interior should be light and soft. Remove from oven and place on a wire rack. Serve warm.

Adunan tepung yang sudah digaul dengan butter sejuk dan dilerai-leraikan menjadi macam bread crumb ni , simpand alam fridge selama 30 minit.

Tepung yang sudah dicampur dengan bahan basah akan menjadi agak melekit so terus je menguli untuk dijadikan seketul doh sebelum disimpan dalam fridge selama 30 minit lagi.

 Saya tak canai pun doh scone cukup la setakat saya tekan-tekan bagi leper dalam anggaran tebal 1 inci dan saya guna gelas untuk dibuat acuan scone ni . Saya susun doh scone dalam dulang pembakar serta saya sapu pemukaan scone dengan bancuhan telur dan di bakar dalam oven pada suhu 180'C selama 15-20 minit sehingga masak dan pemukaan scone bertukar kekuningan .

Scone yang baru masak dan masih panas lagi , memang wangi sangat la scone ni semerbak satu dapur memang mengoda betul la , bila dah sejuk je anak saya Aisyah terus makan scone ni yang disapu jem dengan butter mmmm yum yum..