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Saturday, December 31, 2011

Jetlag scones

Whatever amount of excitement I had for the past 2 weeks in the UK now has to take a back seat, as I get back into the humdrum of domestic life.

But first there is the problem of jetlag , hopefully  recoverable in the foreseeable week or so. To make good use of the waking moments at unearthly hours, I embarked on a breakfast mission of scones. This recipe is most suitable because it does not crank up too much noise in the kitchen, while the rest of the family get their proper rest.

I have been dying to try this recipe  for a long time and this was the most appropriate moment. Within 30 minutes, hot piping crusty scones were ready before me.

Hubby was hesitant at the scones made in my 'half-asleep' condition but the lightness of the scone drew a surprise response. Other than the supersized biscuits , due to the use of a muffin cutter instead of a biscuit cutter, everything else was perfect.

Together with the Fortnum and Mason strawberry jam from London, the supersized scones were forgiven for their oddly shape.

Adapted from

Ingredients :

2 1/2 cups all-purpose flour, sieved and chilled

1 tablespoon baking powder

1/4 teaspoon baking soda

2 tablespoons fine sugar

3/4 cup unsalted butter, cold and cut into cubes

1 cold egg

3/4 cup buttermilk, cold ( I used a cup of milk and 1 T of vinegar, stand 5 minutes and used 3/4 cup of it for the recipe )

Method :

Preheat oven to 190C.

In a big bowl, combine flour, baking powder, baking soda, sugar

Rub butter into the dry ingredients.

In a separate bowl, whisk together egg and buttermilk.

Make a well in the dry mix. Add the buttermilk mixture.  Using a pair of chopstick, combine the wet and dry ingredients, drawing the figure eight. Dough will be quite shaggy.

Transfer the biscuit dough onto a lightly floured work surface.  Pat down to 1 inch thick with floured hands.

Cut out biscuits using a biscuit cutter . Keep biscuits chilled until ready to bake.

Bake biscuits in the oven, preheated to 190C, for 20 minutes.

Cool on cookie racks.

Eat warm with clotted cream and jam.

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