01 July 2010
Raisin Star Scones
recipe tried and tested by NEL, the batter baker
I've always loved scones!
The best scones I've tasted so far are from Cameron Highlands. Just the right bite - not too hard and not too soft; and just the right amount of moisture - not too dry and not too wet. It seems the bakeries in Singapore just can't do scones the way they're supposed to be.
So... since I can't possibly drive to Cameron Highlands every time I crave for scones, the next best thing is to bake my own. After several tries at different recipes, I finally found one that came close to perfect.
(Makes about 24 star scones.)
260g plain flour
50g sugar (either white or brown or both)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
113g unsalted butter, cold
140ml buttermilk (or 10ml lemon juice + 130ml milk, left to stand for 5 min)
1 tsp vanilla extract
Raisins, as much as you like
1 - Combine flour, sugar, baking powder, baking soda and salt.
2 - Cut the cold butter into the flour till the mixture resembles coarse bread crumbs.
3 - Add buttermilk and vanilla extract and stir till dough just comes together. Do not overmix, or you will get tough scones.
4 - Transfer dough to a lightly floured surface and knead gently a few times. Then pat or roll dough to about 1 inch thick and cut out desired shapes with your cookie cutter.
5 - Transfer scones to a baking sheet and brush the tops of the scones with a little milk.
6 - Bake at 190 degC for about 12 min or until golden brown.
Best enjoyed with butter and/or your favourite jam.
Even better if you can find clotted cream!