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 : 

1 comment:

  1. Hi Coraine! I am so sorry to hear about the diabetes..i hope you are doing fine! Anyws, your scones look really delicious! I always have a soft spot for scones but really can't stand scones which are cakey or hard hahaha. Anyws, you mentioned that you estimated the time taken to cook before you 'man' gets home. WHat if you made the dough before hand, and want to serve the scones fresh from the oven, how do you store the scones? do we freeze them? in that case, do we need to defrost before baking or does it need a baking time?
    PS. Your pictures are beautiful!!