Sunday, 17 July 2011

Scones for breakfast :)

We had a lot of scones when we went to Cameron Highland last month, and we especially love the one we had at the Cameron Valley Tea Farm.

Since the kids were up early this morning, I decided to make some scones for breakfast.

Scone with whipped cream & strawberry jam

Recipe adapted from Olive Magazine:

225g self-raising flour
1 tsp baking powder
55g caster sugar
55g raisins
1 egg
2 tbsp milk

Heat the oven to 200C.
Sift flour and baking powder into a bowl and add the sugar.
Rub the butter into the flour mixture, then add the raisins.
Add in the egg and mix together.
Gradually mix in the milk, until you have a firm dough.
Roll out the dough to about 1.5 cm thick, then cut into rounds.

Put the rounds of dough onto a buttered baking tray and bake for 8 minutes, or until risen & golden.

Overall, the it took me about 10 minutes or so from the time I weight the flour to the time I put the baking tray into the oven, and another 8 minutes for the scones to cook & for me to do some cleaning up and load all the dishes into the dishwasher.

This recipe is definitely a keeper!

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