Cel­e­brate with birth­day scones

Prep 20 Mins Cook 25 Mins Makes 15 pcs Not a fan of cakes? Opt for some­thing lighter in­stead, like some English scones!

Women's Weekly (Malaysia) - - Brought To You By Cold Storage -

300g self-rais­ing our, sifted 2 tb­sps caster sugar 100g but­ter, cut into small cubes 190ml milk 1 tbsp vanilla essence 1 tbsp fresh lemon juice 1 egg mixed with 1 tbsp milk (for egg wash)

Step 1: Pre­heat oven to 200°C. Line tray with bak­ing pa­per. In a bowl, com­bine our and sugar. Add but­ter into bowl and use nger­tips to rub but­ter into our un­til it re­sem­bles ne bread crumbs.

Step 2: Make a well in the cen­tre of the mix­ture, add in milk, vanilla, lemon juice and quickly mix it to­gether with a spat­ula or pas­try scraper un­til mix­ture be­gins to hold to­gether. Be care­ful not to over­mix.

Step 3: Turn dough onto a lightly oured sur­face and gen­tly shape it into round-shaped dough. Use a lightly oured rolling pin to roll out dough un­til it is 2cm thick. Use a 5cm di­am­e­ter round pas­try cut­ter, dipped in our each time to cut out the scones.

Step 4: Egg wash the scones be­fore chill­ing it in the re­frig­er­a­tor for at least 30 mins be­fore bak­ing. Bake for 20 to 25 mins or un­til golden brown in colour. Step 5: Serve scones with jam, clot­ted cream and but­ter.

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