Scone

Lepas medical check-up kat Prince Court lepak minum-minum kat Coffee Bean ngan Rina sementara tunggu result. Order cam biasa tapi tadi tambahan ambik scones cranberry ngan original mother scone.

Sedap walau makan gitu jew without jem bagai. Tapi tak puas hati, sebab berderai. 

Memang camtu ke? So dengan penoh semangat Google resepi.. jeng jeng.. this gonna be my next project.

Dah jumpa Jamie Oliver nyer resepi.. hmm besok kerja dah so tunggu free weekendlah nampaknya.

Crumbliest Scones Recipe

Makes 6 | Prep Time: 30 Minutes | Bake Time: 20 Minutes

Source: Jamie Oliver

Ingredients:

75 g dried fruit, such as sour cherries, raisins, sultanas, chopped sour apricots, blueberries, or a mixture

Orange juice, for soaking

75 g cold unsalted butter

250 g self-raising flour, plus a little extra for dusting

1 level teaspoon baking powder

1 heaped teaspoon golden caster sugar

Pinch of salt

1 large egg

2 tablespoons milk, plus a little extra for brushing

Optional:

Jersey clotted cream, good-quality jam or lemon curd, to serve

Method:

Put the dried fruit into a bowl and pour over just enough orange juice to cover. Ideally, leave it for a couple of hours. Preheat the oven to 200°C/400°F.

Put your butter, flour, baking powder, sugar and a pinch of salt into a mixing bowl and use your thumbs and forefingers to break up the butter and rub it into the flour so you get little cornflake–sized pieces. Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula. Drain your soaked fruit and add that to the mixture. 

Add a tiny splash of milk if needed, until you have a soft, dry dough. Move it around as little as possible to get it looking like a scruffy mass – at this point, you’re done. Sprinkle over some flour, cover the bowl with cling film and pop it into the fridge for 15 minutes.

Roll the dough out on a lightly floured surface until it’s about 2 to 3cm thick. With a 6cm round cutter or the rim of a glass, cut out circles from the dough and place them upside down on a baking sheet – they will rise better that way (so they say). Re-roll any offcuts to use up the dough. Brush the top of each scone with the extra milk or some melted butter and bake in the oven for 15-18 minutes, or until risen and golden. At that point, take them out of the oven and leave them to cool down a little. Serve with clotted cream and a little jam or lemon curd.

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