Nav Social Menu

    • Email
    • Facebook
    • Pinterest
    • Twitter

Feats of Feasts

  • Home
  • RECIPE INDEX
  • Back 2 Back
  • Kitch Lit
  • Pantry 101
  • Photography
  • Tips and Tricks
  • Tools and wares

Home

March 2013; Scones Month – Lena’s Moonlight Rendezvous Scones

Jump to Recipe Print Recipe

This whole month of March would be dedicated to SCONES! If there is one thing that I really want to master is baking scones perfectly. Scones are suppose to be relatively easy to make but I used to fail many times because I could not achieve that fluffness of double-the-size-when-baking results. So for this theme month, I have dedicated it to several tried and tested scones recipes. Scones are really my beloved tea time treat and don’t be put off thinking you need to do a lot of kneading and rolling. Once you have all your ingredients prepared, they are quite easy to put together as I have discovered after trying out various recipes.

I have a basic way of doing my scones. First with the food processor to mix the cold butter and dry ingredients together, and then when it has reached a desired texture, I pour it out into a big bowl and mix in the wet ingredients manually. That way, I can gadge the wetness of the dough. I find this method works for me but if you have other methods you’d like to share, leave a comment below. For this recipe however, I followed to a T Lena’s instructions, this was to get more experience under my belt before settling into a method of my preference.

I was intrigued by this recipe because of the fascinating name, I only added Lena to the front because it’s from Lena’s blog, Frozen Wings. I first met her at a bloggers get-together and she cooked some really awesome crabs! and also because the recipe calls for the butter to be creamed together with the sugar till light and fluffy rather than using icy cold butter because normally, they always require you to have the cold butter and rubbing it into the flour.

This is a very basic scone recipe which you can have your own preference of filling, raisins, chocolate chips or plain. I like raisins. And my favourite way to eat scones is with my favourite raspberry jam, cream or butter. I guess I rolled and cut it out it out a little too thin based on the pictures, but as a tip for skyhigh scones, roll it out at least a minimum of an inch thick. Now, all I need is a lovely vintage tea set! 🙂

Print Recipe

March 2013; Scones Month - Lena's Moonlight Rendezvous Scones

There's something about a classic scone that makes tea time special.
Cuisine: baking
Keyword: baking, plain scones, scones

Ingredients

  • 32 gms butter
  • 32 gms sugar ( you can add a little more if you prefer sweeter)
  • 1/2 beaten egg
  • 225 gms flour
  • 15 gms baking powder
  • 125 ml milk more or less
  • 1/2 cup raisins
  • a pinch of salt
  • egg wash for glazing

Instructions

  • Preheat oven to 200C.
  • Cream butter and sugar till light and fluffy. Add the egg.
  • Pour in the flour and baking powder and 'pinch' with your hands till a crumble forms.
  • Pour in the milk in slow batches and knead lightly with your hands till you have a sticky dough but not too wet. Do not overwork it as this will toughen the texture.
  • Add the raisins roll out the dough to a 3cm thickness on a lightly floured surface.
  • Use a cookie cutter to cut out individual pieces and place them on a tray lined with baking paper.
  • Glaze with egg mixture and bake in the oven for 10 minutes or till they are golden brown.
Enjoy!


Previous Post: « Chinese New Year 2013! A week of indulgences….
Next Post: Alla Norma Bake »

Reader Interactions

Comments

  1. lena says

    March 5, 2013 at 8:29 am

    good morning sharon, i was also a little curious as i find that the method of making these scones are a little different from the usual, i still find them good tho. Hope you like it. oh, thanks for linking back!

    • Sharon says

      March 6, 2013 at 6:07 pm

      I did like them Lena, and they were quite fluffy and light. So good with my favourite jam.

  2. Baby Sumo says

    March 6, 2013 at 12:44 pm

    Love scones, but have only made it a couple of times at home. I also usually just rub the cold butter into the flour. Hehe!

    • Sharon says

      March 6, 2013 at 6:08 pm

      I think im even lazier, i like to process the cold butter with the dry ingredients, haha. But for this recipe i follow everything to a -T

  3. Fern @ To Food with Love says

    March 7, 2013 at 4:57 pm

    Ooooh …. scones! I haven’t had them for so long, you’ve got me craving for them now! Looks so yummy, especially with the jam!

Primary Sidebar

Like Us On Facebook

LOOK ME UP ON PINTEREST

Visit Feats of Feasts’s profile on Pinterest.

Save

Pages

  • About ME
  • Contact
  • RECIPE INDEX

Archives

Categories

  • Back 2 Back (13)
  • Home (307)
  • Kitch Lit (4)
  • Pantry 101 (9)
  • Photography (8)
  • Tips and Tricks (5)
  • Tools and wares (5)
  • Visual Gastronomy (8)

Tags

AFF Appetizer Asian Back 2 Back Baking and Desserts Basics beef Bread breakfast cake cheese chicken condiment Dairy eggs Fruits grain Japanese Kids Grubs Korean leftovers light meals Local Main Meat Noodles One-pot pasta people Pork Poultry puff pastry rice Salads sauce Seafood sides Snacks Soups Speedy Meals Spices tea Theme week Vegetables Western

Blogroll

  • Ancoo Journal
  • Baked Bree
  • Bakerella
  • Can You Stay For Dinner?
  • Closet Cooking
  • Evan's Kitchen Ramblings
  • Frozen Wings
  • Honey Bee Sweets
  • Just One Cookbook
  • maameemoomoo
  • Mel's Kitchen Cafe
  • Once Upon a Chef
  • Petite Kitchenesse
  • Table for 2 or more…….
  • The Little Teochew
  • The Sweet Spot
  • What's Cooking Chicago?

FEATURED ON

Save

my foodgawker gallery

Save

Footer

You might also like

Acar Awak (Penang Acar)

Feats of Feasts at Facebook

Beef Stew

White Radish and Pork Ribs Soup

A new Recipe Index!

Copyright © 2021 · Divine theme by Restored 316

Log in