Thursday, April 8, 2010

Lily's Scones

Have not made scones for quite sometime, since need to made something quick for breakfast so I attempt this recipe from Nigella Lawson's Domestic Goddess book, its very easy and quick to do and most important its nice as mention in the book but on one condition best to eat when its warm...


3 1/3 cups all-purpose flour
1 Teaspoon salt
2 teaspoons baking soda
4 ½ teaspoons cream of tartar
¼ cup cold unsalted butter, diced
2 Tablespoons vegetable shortening,
1 1/3 cups milk
1 large egg, beaten, for glaze (I didn't do the glaze)


2 ½ inch round cutter
1 Baking pan, lightly greased
Preheat oven to 425 degrees F.

Sift flour, salt, baking soda and cream of tartar into a large bowl. Using a pastry cutter, add vegetable shortening and butter until the mixture is like fine crumbs. Add milk all at once, mix very lightly until just blended (do no over mix). Turn out onto a floured surface and knead lightly to form the dough.

Roll out to about 1 to 1 ¼ inch thickness. Dip the cutter into some flour, then stamp out at least 10 scones. You get 12 in all from this, but you may need to re-roll of the last two. Place on the baking sheet very close together – the idea is they bulge and stick together on cooking – then brush the tops with egg wash. Put in the oven and cook for 10 minutes or until risen and golden.

Always eat freshly baked, preferably still warm from the oven with butter or clotted cream and healthy dollop of jam.


Bento Pet said...

Yums! My favorite!

HK Choo said...

Freshly baked is the best, I also cannot resist it.

Pauline Chan said...

you try learning Valerie's scone... you will love it... I ate it almost every morning

Jennifer said...

Thanks Pauline for the recommendation but I've yet to attend her scone class...