Friday, February 19, 2010

buttermilk scones

i made this scones while waiting for my bread dough
but i ended up waiting for my scones batter to turn into dough!

i suppose the scones-batter is suitable for low temperature country only
i wonder how they do it in teapot cafe??

  • 200g plain flour
  • 1tsp salt
  • 1tsp baking powder
  • 1/2tsp soda bicarbonate
  • 4tbs cold butter <--2oz
  • 175ml buttermilk


  1. preheat oven 220Celcius. grease baking sheet.
  2. sift all dry ingredients into a bowl.
  3. rub in butter with fingertips until it resembles breadcrumbs
  4. gradually pour in buttermilk, stirring with fork to form soft dough.
  5. roll out the dough until about 1cm thick
  6. cut with a 2inch round biscuit cutter
  7. place on prepared baking sheet
  8. bake until golden, about 15mins.
  9. serve warm with cream & jam.

sounds easy rite?

nope! i failed again!! my batter is too sticky.. even after refrigerated it for 1hour :(

with limited knowledge.. i try to modified by adding more flour.. just to get the non-sticky batter.. so that i can roll it & stamp it!

nope! wrong decision!! it turned out a hard+failure_scones :(

not knowing what to do with this failure scones is even worse feeling

am extremely sad.. since this is my dearest hubby's favourite dessert


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