I’m trying out Tumblr, and here’s my post about scones: http://cannotcook.tumblr.com/post/21554556120/scones
Not sure if I like the image quality on Tumblr, it seems they’re a bit blurry and the color is not right. But it’s way easier to post in Tumblr, although features are limited.
For now, I’ll be posting on Tumblr and WordPress see how it goes. I will still be posting the links here on WordPress. Let me know your thoughts and leave a comment.
PS. We are making Chocolate Guinness Cake at the moment! Will try to post as soon as possible. =)
350g self-raising flour , plus more for dusting
¼ tsp salt
1 tsp baking powder
85g butter , cut into cubes
3 tbsp caster sugar
1 tsp vanilla extract
squeeze lemon juice
beaten egg , to glaze
jam and clotted cream , to serve
- Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar. No need to sift the flour because self raising flour contains yeast which is essential for it to raise. Yep, I learned the hard way.
- Put the milk into a jug/glass and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
- Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep. Try not to knead too much of the dough.
- Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
- Bake for 10-20 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.
Chef’s Strawberry and Cream filling:
- Cut fresh strawberries into thin slices.
- Mix balsamic vinegar, black pepper and sugar then put the strawberries in and let it soak for 5-10 minutes before serving.
Gentle kneading of the dough
Freshly baked scones, smells heavenly.
Fresh strawberries in balsamic vinegar, pepper and sugar. Tangy!
With whipped cream