My Favourtie Scones

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I prefer these scones to the other recipe I’ve posted. They’re less buttery, which I like. The last time I made the other scones, I found them way too buttery.

The recipe is from S.J.A. de Villiers’ Cook and Enjoy It.

White Scones

2 cups cake flour (I just used all-purpose)

4 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons sugar

2 to 4 tablespoons ice-cold butter

3/4 to 4/5 cup milk

extra milk to brush on top

1. Preheat oven to 475F to 500F. Grease a baking sheet and dust with flour.

2. Sift together the dry ingredients.

3. Rub in the coarsely grated butter using your fingertips, or a pastry cutter or food processor, until the mixture is crumbly.

4. Add the liquid, cutting it into the flour with a spatula until just blended. Avoid unnecessary handling or kneading as it will affect the texture of the scones.

5. Place the dough on a floured board and flatten gently with your hands or roll out gently until 2cm thick.

6. Cut out 5cm rounds with a biscuit cutter or cut into squares or triangles with a knife and place on the prepared baking sheet.

7. Brush each round with milk and bake for 10 to 12 minutes until golden brown on top. (Mine took about 15 minutes in the oven.)

The recipe yields 12 scones. (I made 6 bigger scones instead.)
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August 29, 2009. Tags: , , , , , , , , , , . Breakfast Baking. Leave a comment.

ANZAC Biscuits/Cookies

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ANZAC biscuits were originally called Soldiers’ Biscuits, but were later renamed in honour of the Australian and New Zealand Army Corps.

As the story goes, people made these biscuits during WWI to ship to their relatives fighting abroad. Because they don’t contain eggs or milk, they didn’t spoil before they reached the soldiers (which took about 2 months!). Also, eggs and milk were probably scarce during those times due to rationing.

Here’s a more in-depth explanation.

There’s a great story behind them and, more importantly, they’re delicious! Rolled oats, coconut, golden syrup, butter, sugar…is there a better combination?

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The dry ingredients

After adding the wet ingredients

After adding the wet ingredients

The recipe yields 22 cookies (more than what is shown here).

The recipe yields 22 cookies (more than what is shown here).

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I got this recipe from an Australian lady:

ANZAC Biscuits (Cookies)

1 cup flour

1 cup rolled oats

1 cup white sugar (I decrease this to about 2/3 cup)

1 cup coconut

1/2 cup melted butter

1 tablespoon golden syrup (I use Lyle’s Golden Syrup. You can also use dark corn syrup)

2 tablespoons boiling water

1 flat teaspoon baking soda

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Combine dry ingredients.

Combine melted butter and syrup. In another bowl, combine boiling water and baking soda. Then combine the wet ingredients together, before adding to the dry mixture and combining.

Shape into (approx.) large teaspoon-sized balls and flatten slightly on a greased cookie tray. (You might find it hard to keep the ingredients together. Try pressing the mixture really hard in your hand. If it’s still too crumbly, add a little more melted butter.)

Bake at 375F for 8-10 minutes. Watch them as they burn easily. Cookies are ready when they are golden brown.

Yields 22 cookies.

August 4, 2009. Tags: , , , , , . Cookies. Leave a comment.

Plain Scones

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The recipe makes six scones, but two of them were eaten before I took this photo.

These are called “Perfect Berry Shortcakes”, but I omit the berries and the whipped cream from the recipe, decrease the sugar and call them scones. They rise very nicely and turn out fluffy every time I make them (which is often). I wonder if it could be because of the amount of baking powder? I’m no expert, but a whole tablespoon seems like a lot of baking powder.

Recipe: http://allrecipes.com/Recipe/Perfect-Berry-Shortcakes/Detail.aspx

My Version

2 cups all-purpose bleached flour

1/2 teaspoon salt

1 tablespoon baking powder

2 tablespoons sugar

1/2 cup butter, frozen

1 egg, beaten

1 egg white (optional)

1/2 cup cold milk

A splash of vanilla

What to do:

Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 2 Tbs. sugar in a medium bowl. Grate the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Combine egg, milk, and a splash of vanilla; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more milk to the bowl if dough won’t come together.

Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.

July 29, 2009. Tags: , , , . Breakfast Baking. 1 comment.