Recipe – Scones
The most memorable scone I ever had was at one of the Starbucks in Korea. It was winter time and we were at outlet shops doing some shopping. The boy and I decided to drop by Starbucks to have a quick bite. We had cappuccino and shared a warm scone. It was probably not the best scone but at that moment in time, sharing a scone with your loved one during winter was probably one of the best thing in life.
So now whenever I have scones, it will remind me of the happy time we had in Korea. Likewise, when I think of Korea, I will crave for scones. I don’t have the time to hunt for the best scones in Singapore, so I decided to bake some myself.
I guess everyone has different requirements for scones. Some like it buttery while others like it prefer it to be less buttery. Some like to eat it plain while others prefer to have it with butter and strawberry jam. Some like it to be in round shape while others prefer it to be triangular. So after doing my research on different recipes, this is my rendition of scones.
So if you ask me, how do I make a perfect scone? Answer is simple. As with all the cakes I bake, I think of the person who makes me happy, or the person whom I am baking the cake for, the cake will turn out perfect. In this case, I think of the boyfriend while making my scones. Believe in it and it will turn out great!
Recipe – Scones
1 tsp bicarbonate of soda
2 tsp tartar cream
1/4 tsp salt
100g unsalted butter, chilled and cut into cubes
30g castor sugar
1 egg, beaten
- Preheat the oven to 220 degree celsius.
- Sift the flour, bicarbonate of soda, cream of tartar and salt into a large bowl.
- Add sugar and mix well.
- Use your fingertips to rub in the butter until the mixture resembles breadcrumbs.
- Set aside about a third of the beaten egg and combine the rest with buttermilk. Then add to the flour mixture and mix to combine into a moist dough.
- Knead the dough by hand and roll to a thickness of 2cm.
- Using a cutter, cut out approximately 12 scones and place on a baking tray spread with butter.
- Add about 1 tsp of buttermilk to the remaining beaten egg to make a egg wash.
- Brush the scones with the egg wash and bake in the oven for 15 minutes or until golden brown on top. Serve with butter and strawberry jam.