Scones Fever

Raisin Scones

Cheese Scones

Scones. I got to know about scones only when I came over here to Australia. I remember my first scone, it was from a small little cafe in Hunter Valley. Served with cream and jam. Mmmm.... I still remember me asking my friend, what scone is. Hahaha....

Now that I know what scone is, I have attempt to make some myself. Well, for a start, there are so many variety of scones out there. So to help me make a decision of which scone to make, I got my tester to decide for me (he's gonna taste them anyway). So here's two of his favourites - Raisin and Cheese.

I made these with two different recipes, but both tasted almost the same. Here's the recipe for both:

Raisin Scones:

150ml milk

150ml cream

1 egg

330g/3 cups self raising flour

2 tbs caster sugar

1 cup chopped raisins

1. Preheat oven 200°C. Line large flat oven tray with baking paper.

2. Whisk 150ml milk, cream and egg together until well combined. Combine flour, sugar and raisins in a large bowl. Add milk mixture and stir gently to a soft dough. Turn onto a lightly floured surface and knead gently until dough comes together.

3. Press dough out to 2cm thick. Cut scones from dough with a 5cm round cookie cutter and place onto tray flat side up. Press dough together gently and repeat using the remaining dough. Brush the tops with milk and sprinkle with a little sugar. Bake 12-15 minutes until golden and well risen.

Cheese Scones:

225g self raising flour

65g butter, cubed

Pinch of salt

30g cheddar cheese, grated

150ml milk

1. Preheat oven 220°C. Line large flat oven tray with baking paper.

2. In a bowl, mix together the flour and salt. Rub in the butter until the mixture resembles fine breadcrumbs.

3. Mix in the cheese and then the milk to make a soft dough. Turn onto a lightly floured surface and knead gently until dough comes together.

4. Press dough out to 2cm thick. Cut scones from dough with a 5cm round cookie cutter and place onto tray flat side up. Press dough together gently and repeat using the remaining dough. Brush the tops with milk and sprinkle with a little sugar. Bake 12-15 minutes until golden and well risen.

As I have 150ml cream left over from making the raisin scones, I have decided to create another flavour of scones using the rainsin scones recipe. For those who know me well, you might have already guessed it - yup, Chocolate Scones ! :)

The recipe for my chocolate scones is exactly the same as the raisin scones except adding 3 tbs of chocolate powder into the flour mixture, increasing the sugar to 3 tablespoons and substitute the raisins with chocolate chips.

I didn't manage to take photo of my chocolate scones because they were gone before I even had the chance to bring out my camera :p hehehe...