I have been back in Singapore for the last 2 weeks.
Can’t post it public cause I had a few surprises planned (:
one failed. and one was a super good success! hehe
when i came back.
I stayed home for 5 days
just to make sure I wasn’t infected by the H1N1 nonsense. haha
so what could I do during the time back home?
BAKE OF COURSE! hehe
with my beloved mixer. hehe
oh. how i miss you so! hahaha.
since my mummy is a HUGE fan of scones
I decided to make the scones they made during MasterClass.
and it was goood! hehe
cos normally i make scones in weird shapes. haha
they dough tend to be a tad bit sticky
but this one. is pretty! (:
before it went into the oven
AFTER! hehe nice and golden brown hehe (:
LOVE MY OVEN! haha
the lemony taste of the scones made it kinda refreshing.
besides the usual plain or just raisins scones. hehe
3 cups self-raising flour
2 tbs caster sugar
1 cup chopped, dried dates
Finely grated rind 1 lemon
Cream & jam, to serve
1. Preheat oven 200°C fan forced. Line large flat oven tray with baking paper.
2. Whisk 150ml milk, cream and egg together until well combined. Combine
flour, sugar, dates and lemon rind in a large bowl. Add milk mixture and stir
gently to a soft dough, adding remaining milk if necessary. Turn onto a lightly
floured surface and knead gently until dough comes together.
3. Press dough out to 2cm-thick. Cut scones from dough and place onto tray
flat-side up. Press dough together gently and repeat using the remaining
dough. Brush the tops with milk and sprinkle with a little sugar. Bake 12-15
minutes until golden and well risen. Serve hot with jam and cream.