Tuesday, July 31, 2012


In one word, DIVINE!! Scones are a sort of British quick bread usually eaten along with Tea/Coffee but if you are anything like me, you could have it for Breakfast, Lunch, Dinner and every little munching in between. Its that good. My kids love 'em too and they are gone here in no time.  They have just the right level of sweetness and dipping it in lemon curd (Recipe coming soon) makes it ever more delish. Tell me you will make this today?? Or perhaps tomorrow? But no later than that?? You will love the fact that they are moist but still soft and light and very lightly crisp..all the good things going on together at the same time..... Lets begin!

Oh, by the way, this is a very basic scone recipe which I got from Here and you could add all kinds of nuts, dried fruits, fresh fruits, chocolates etc to customize it. You could also make it savory by adding garlic, cheese etc.. Sky is the limit..

2 cups All purpose Flour
1/3 cup Sugar
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp salt
1 stick unsalted butter, chilled (8 tbsp)
1/2 cup of Sour Cream
1 large Egg

In the food processor, add the flour, sugar, baking powder and soda and salt and give it a good pulse.

Cut the butter directly into the flour mix and add the egg and sour cream.

Blenderize until it forms a dough. Its magical!

Transfer the dough on a lightly floured surface.

Line a baking sheet with baking liner or Parchment. Preheat the oven to 400.

Using a rolling pin, roll the dough to about a 1/4 inch thickness. Do not smooth it out as the crumbly texture is what it should be like.

Using a knife o a pizza cutter, cut them into wedges. I usually do 8 *equal* wedges but my mind had wandered into the food processor along with the wet ingredients.. ehm.. anyways..

Using a fork, prick it all over. Man! Was I in a rush or what?

Now lift them up and line them onto the baking sheet.

Actually I had them cut into unequal pieces for a reason.. Big ones for Mama Bear, medium ones for Papa bear and tiny ones for baby bears..

On the middle rack, slide the baking tray in the oven and bake for precisely 15 minutes.

They will comes out slightly crispy on the edges.

Firm on the top and a bit crisp on the bottom.

And a pretty gold tone on the bottom.

Dip it in Lemon Curd or dunk it in coffee or spread some Jam over it...

1 comment:

faaiza said...

heya jiya, hows it been? plz plz teach me how to make whitesauce pasta- im so craving it!!! i
know u can do it! yeeeey to u!
i had it once at a dawat it was the same whitesauce as we make for lasagna.... hmmm heheh hope this hint helps, remaining mystery i leave to chef jiyaaaa
love ya....jazakillah

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