Thursday, February 9, 2012

Sultana Scones

Hi !! I'm so sorry for disappearing for awhile (once again) !!
I've been diagnosed with gestational diabetes after a glucose tolerance test,
and need to control my diet!
High sugar is not a new thing to me, 
because I've been pricking my finger all this while to test my blood sugar.
Sometimes, the number can be scary! 
I'm trying my best to control~~
 Another 2-3 months & I can see my little baby Lovern!

OK..back to the topic of...Scones!
this is my first time making scones..with this simple recipe,
it's considered a really fragrant scone, with a hint of butter!
I made these after work..and it's meant for our dinner~
the scones went well with the blueberry jam..
I guess it would be nice to go with some english tea,
but we ate these with fresh milk instead. 
Caffeine makes me have sleepless night!

I estimated the time to make these scones to make sure that 
they are fresh from the oven when I serve them to my man.
The outer part was crispy and the inside was slightly moist~~
how enjoyable...
In the end, we wiped out everything!
Of course my man ate the most~
and he said it's not enough for him!

Do try out this scone recipe,
it's great of beginners to follow too ! =)
I will try out some cheesy savoury scones soon!


Sultana Scones

195g Self Raising Flour
40g Butter
A Pinch of Salt
100-150g Milk
1/4 Cup Sultanas
Jam & Whipped Cream, to serve with

1. preheat oven to 200 degrees. Lightly dust a flat baking tray with plain flour. 
2. Sift self raising flour into a large bowl.
3. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
Add sultanas and make a well in the center.
4. Add 100g milk, mix with a spatula/flat bladed knife until mixture forms a soft dough,
adding more milk if required.
5. Turn onto a lightly floured surface. Knead gently until smooth.
(Do not knead dough too much, or scones will be tough)
6. Pat dough into round, 2cm thick.
7. Use a serrated knife, dusted lightly with flour, and cut into 6 pieces.
8. Place scones onto prepared baking tray, 1 cm apart. 
9. Brush with beaten egg. 
10. Bake for 20-25minutes or until golden and well risen. 
11. Transfer to wire rack.
12. Best served warm with jam and cream!


Recipe Source From :