As promised yesterday, I put up the recipe for the scone.. Scone yang sedap, lemak amd moist.. But because I use SCS salted butter, it turns a bit salty.. So I should reduce the amount of salt use in future. =p
Teringin nak buat scone since I saw it on Kak Yani from Kitchen Guardian. I searched her blog but didn't find it. Tak pandai cari kot haha..So I asked PakCik google and found this recipe.. tested by so many people with a very good responds. Decided to try for last night dinner. But ermmm... quite an expensive dinner for 2 hahaha.. Cheese is about RM11.. Whipping cream is RM7.50.. Chicken Slice.. Pure butter.. But its worth enough ok!! So if u like scone,u should give it a try!
I paste the recipe i took from King Arthur Flour website. Thanks to KAF!
Bacon Cheddar Chives Scone
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour -I use superfine flour
1 teaspoon salt - Need to reduce to 1/2 teaspoon
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons (1/2 stick, 2 ounces) cold butter - 57g
1 cup (4 ounces) very coarsely grated or diced cheddar cheese
1/3 cup (about 1/2 ounce) snipped fresh chives, or finely diced scallion tops (the green part, 3/4 ounce)
1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup) - I changed to 4 pcs of chicken Slice (grilled for 3 mins)
3/4 cup + 2 tablespoons (7 ounces) heavy cream or whipping cream, or enough to make the dough cohesive - I use dairy whipping cream
Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
1) Whisk together the flour, salt, baking powder, and sugar.
2) Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.
3) Mix in the cheese, chives, and bacon until evenly distributed.
4) Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.
5) Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet.
6) Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
7) Brush the scones with a bit of cream; this will help their crust brown.
8) Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
Yield: 8 large scones
Baker's tips
•Want to make scones now, freeze and bake later? Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35 to 40 minutes, until golden brown.•Make mini-scones: Divide the dough in half, and roll each half into a 5" round. Cut each round into 8 wedges. Bake in a preheated 425°F oven till golden brown, 18 to 20 minutes; or for about 25 minutes if frozen.
I do kept 3 slice frozen coz it is too much for both of us.. From the review I have read, I taste the same for frozen scone. Senangkan nak buat bekal kalau tak sempat masak dinner everyday? hehe..
