Update (29.09.19): A failed attempt no more!
Photo above, this is the first batch of scones I made.
And this is from the second batch, made one week apart from my failed first attempt. A very steep learning curve, Hurray!
I think the first batch of scones did not rise nicely because I did not use a proper cookie/pastry cutter at first.
Not that I use a proper one now too, read on….
Recognise this “round cookie cutter?”
I upcycled from a 7-cm wide condensed milk tin by removing both ends using a can opener, making sure that there are no sharp points that could cause injury. If a 7cm-wide scone is too big, find a smaller metal tin to upcycle.
One more thing to note: always WASH AND WIPE DRY IMMEDIATELY after using, so that the metal tin will not rust.
I am going to keep baking scones with this recipe because everyone loves it!
Double Cream Scones
recipe from here but I first read it here
Yields 10-12 pcs
50ml double cream
1/2 teaspoon vanilla extract
450g self-raising flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt**
50g caster sugar
110g cold unsalted butter, cut into small 1/2-inch cubes
glaze: 1 egg yolk + 1 tablespoon milk
// Note 001 ** the recipe calls for a large pinch of salt. I used 1/2 teaspoon.
Preheat oven to 180C.
In a small mixing bowl, combine egg, double cream, milk and vanilla extract and mix well. Set this mixture aside.
In a larger mixing bowl, mix self-raising flour, baking powder, and salt.
Run butter into the flour mixture with fingertips until they resemble bread crumbs. Create a well in the centre and add three-quarter of the liquid mixture. Stir gently with a fork, proceed to add the remaining liquid mixture until everything comes together to form a soft, shaggy dough.
Pour dough onto a floured workbench, using a scraper, gather dough together.
Gently fold the dough in overlapping directions about 4-6 times, without applying too much pressure on the dough. The surface should look less craggy by now, lightly pat dough into a circle.
Sprinkle a little more flour on the dough if it is too sticky. Use fingers to pat it to about 2.5cm thick.
Dip a round pastry cutter (5.7cm wide) in flour to coat surface, then firmly stamp out 6 scones.
Important: Lift up the paster cutter, do not twist -doing so will seal the sides and the scones will not rise up tall and straight. (like my failed ones below, which cracked!)
Gently gather the remaining dough together, lightly re-roll and cut out more scones.
Transfer scones to a baking tray, leaving two inches of gap between.
Brush top with glaze mixture.
Bake scones for 17-19 minutes, until well-risen or golden brown.
I baked my 7-cm wide ones to 20 minutes at least to make sure they cook through.
Transfer scones to wire rack to cool slightly. Best served warm.
Extra tip: according to the recipe, unbaked scones can be frozen and baked at a later time. When ready to bake, simply brush glaze on top and bake for 24-25 minutes at 180C.