Christmas Scones

It was a quiet and peaceful Christmas eve. There was no Christmas dinner or any junk food party last night. In fact, this is the first time we are not spending the Christmas with my better half. He is away and had to work through Christmas and didn't get the chance to get back to the hotel until the early hours of Christmas day.

Being a positive person, it means I didn't have to prepare anything special for Christmas night. It was a golden chance for me then, to keep myself busy baking on Christmas eve :)

I managed to make a batch of scones and a test batch of hotdog corn bread which I will share in my next post.

I tweaked the original scones recipe from a cookbook to suit the festive mood. By simply adding some ground cinnamon, walnuts and a light dusting of icing sugar, these scones are great to serve on Christmas day. It would certainly be nice if I had some dried cranberries, but too bad I ran out of any type of dried fruits(!) and had to settle with chocolate chips instead. On hind sight, I believe they would be cuter if I had cut them into smaller rounds.

Never judge a scone from its appearance...I am speaking for myself. I was quite certain that I may have to feed the bins with these bricks of doughs when the exterior 'feel' hard and 'rocky'. Due to the ground cinnamon, they appear a little over baked too, giving the false impression that they would probably taste like cardboard, hard and dry. Thank goodness, after the first bite, it proves that my worries are completely unfound! Unlike the crust, the crumbs is soft and tender. The scones are buttery, yet, without leaving any greasing aftertaste. I adore the walnuts, chocolate chips combo and I am so glad that the cinnamon flavour is not too over powering. These scones taste good enough on its own, without any jams or cream. I had two of these big, delicious scones with my cup of breakfast coffee on a lovely Christmas day. I will always remember this morning in years to come, even if my memories fail me, I can always come back to read this post.

Merry Christmas and an early Happy 2014 to all!

I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which is hosted by Baby Sumo of Eat Your Heart Out.



Christmas Scones

Ingredients:
(makes six 7cm scones)

220g cake flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
30g caster sugar
1/4 teaspoons salt
100g unsalted butter, Cold, cut into small cubes
40g plain yoghurt
1 large egg
1 teaspoon vanilla extract
50g walnuts, coarsely chopped
50g chocolate chips (can be replaced with dried cranberries or raisins)

extra 1 tablespoon milk for brushing
extra whole walnuts to be used as toppings (optional)

Method:

• Mix together yoghurt, egg and vanilla extract in a bowl, set aside.
• Sieve cake flour, baking powder and ground cinnamon into a large mixing bowl. Add in caster salt, whisk to combine.
• Place cold, diced unsalted butter into the mixing bowl. With a fork or a dough scraper, cut the butter into the flour mixture until it resembles coarse crumbs. (It is important that the butter be cold so when it is cut into the flour mixture it becomes small, flour-coated crumbs. If the butter starts to melt away during this process, stop and place the mixture in the freezer for 10-15 mins to prevent the butter from melting further. Continue the process when the mixture is well chilled.)
• Make a well in the centre and add in the yoghurt/egg mixture. Give a few quick stir with a spatula. Add in the chopped walnuts and chocolate chips. Fold with a spatula just a few times to make the mixture comes together to form a shaggy mass.
• Gather up the mixture and place it on a lightly floured surface. Dust hand with flour and give it a few light kneading (not more than 10 seconds) so that it comes together to form a dough. Do Not over work the dough. (Only mix the dough until it comes together. Too much kneading will cause gluten to develop, and the resulting scones will turn hard and chewy. Knead only until the ingredients come together into a combined mass.)
• Pat the dough to about 1 inch thick. Cut out the dough with a lightly floured biscuit cutter (I use a 7cm cutter). Press the cutter directly down and lift it straight up without twisting. Dip the cutter into some flour after each cut. Gather scraps together and repeat until all the dough is used. (For easy cleaning and to prevent sticking, I lined my work surface with cling wrap, it is also easier to lift up the scones after cutting.)
• Place scones on baking tray lined with parchment paper. Brush top with milk and place one whole walnut on top of each scone (optional).
• Bake at preheated oven at 180 degC for about 25mins or until they are well risen and the tops are lightly brown. Serve warm.

Note:
*Scones are best served freshly baked. Any leftovers can be kept in airtight container. Brush or spray some water over the scones and warm them in the oven before serving.

Recipe source: adapted from Scones and Biscuits by Morioka Ari

Weekend Baking

I have been getting a lot of these honey apricots lately. They are sweet, ready-to-eat snacks for my kids. I don't have to spend time cutting the fruits and unlike juicy fruits, I have no worries of my boy dripping juices all over the couch ;)

My younger child finds it a joy eating these tiny, peachy scented fruits. To him, it is a great accomplishment being able to split the apricot butts into halves with his bare hands.

Weekend mornings are the best time for me to indulge in some freshly home baked scones.

Having baked some apricots square cakes with canned apricots, it is hardly surprising that I started experimenting baking with fresh apricots. The firm texture is certainly a plus point to include them in my weekend baking repertoire.

I prepared the 'dry ingredients' the night before...cutting the butter into the flour mixture before leaving it in the fridge to chill overnight. The following morning, while the oven was preheating, all I needed to do was to add in some coarsely chopped apricots and the liquid ingredients to mix up the dough.

I have a batch of scones baking in the oven in no time. It was a luxurious morning, for me, to be engulfed in the wonderful buttery aroma of scones baking in the oven while I went about rounding up everyone for breakfast.

The fruity flavour of the honey apricots lends a subtly sweetness to these awesome breakfast treats. I usually have my scones plain. I believe homemade scones are delicious without having to load it with any jam or clotted cream. However, this time, I spotted some leftover yuzu syrup in my fridge and it went really well with the scones, giving a nice tangy touch.

There is nothing like having a basket of warm-buttery scones on a Sunday morning. It is a great way to kick start the day...enjoying tender, fluffy scones with a cup of steaming hot tea or a mug of coffee.  I could almost imagine myself sipping tea in the Cameronian Valley...

Apricot Scones

Ingredients:
(makes about 6 scones)

220g cake flour
1 tablespoon baking powder
30g caster sugar
1/2 teaspoon salt
80g unsalted butter, cold, cut into small cubes
3~4 fresh apricots, wash, pitted and coarsely chopped
110g egg yolk and milk mixture (combine 1 egg yolk with enough fresh whole milk to make up amount)
1 teaspoon pure vanilla extract (optional)

Method:

1. Sieve cake flour and baking powder into a large mixing bowl. Add in caster sugar, salt, whisk to combine. Place cold, diced unsalted butter into mixing bowl. With a fork or a dough scraper, cut the butter into the flour mixture until it resembles coarse crumbs. (It is important that the butter be cold so when it is cut into the flour mixture it becomes small, flour-coated crumbs. If the butter starts to melt away during this process, stop and place the mixture in the freezer for 10-15 mins to prevent the butter from melting further. Continue the process when the mixture is well chilled.)
2. Add in chopped fresh apricots. Mix to combine.
3. Make a well in the centre and add in the yolk and milk mixture and vanilla extract (if using). Fold with a spatula just a few times to make the mixture comes together to form a shaggy mass. 
4. Gather up the mixture and place it on a lightly floured surface. Dust hand with flour and give it a few light kneading (not more than 10 seconds) so that it comes together to form a dough. Do Not over work the dough. (Only mix the dough until it comes together. Too much kneading will cause gluten to develop, and the resulting scones will turn hard and chewy. Knead only until the ingredients come together into a combined mass.)
5. On a lightly floured surface, dust your hands and the dough with some flour and pat the dough to about 1 inch thick (avoid using too much flour). Cut out the dough with a lightly floured 2.5-inch biscuit cutter (I use a drinking glass). Press the cutter directly down and lift it straight up without twisting. Dip the cutter into some flour after each cut. Gather scraps together and repeat until all the dough is used. (For easy cleaning and to prevent sticking, I lined my work surface with cling wrap, it is also easier to lift up the scones after cutting.)
6. Place scones on baking tray (lined with parchment paper).Brush the tops with some milk.
7. Bake at preheated oven at 200 degC for about 25~30 mins or until they are well risen and the tops are lightly brown. Serve warm.

Recipe source: adapted from Okashi sweet treats made with love by Keiko Ishida

breakfast or tea time

I couldn't keep them off my mind when I first saw these banana scones over at 小小米桶的寫食廚房. A quick run through the ingredients and I was convinced that it was going to be my next to-bake!

I had wanted to make these banana walnut scones for our weekend breakfast, but I woke up a tad too late (^^")

Since we were camping at home the entire weekend as my kids were cramming for their mid year exams...I baked the scones for our tea time treat instead.

It was an extremely hot and humid afternoon, not exactly a good weather for making scones since the butter has to be cold...nevertheless, everything went well and surprisingly, I was able to keep cool even in a hot kitchen.

The original recipe from the cookbook calls for sprinkling the top with vanilla sugar but 小小米桶 replaced it with lemon glaze. I had opted to skip the glaze and since I didn't have vanilla sugar either, I took the liberty to sprinkle the top with a mixture of cinnamon and sugar instead.

My sweat (no tears) did pay off...and really well indeed :)

I was rewarded with a kitchen filled with the wonderful aroma of banana, vanilla and cinnamon while the scones were baking. I must be grinning from ear to ear when I took the tray of scones out from the oven. I love the golden browned scones, all nicely puffed up, quite close to what I had in mind...albeit not as gorgeous as those shared by 小小米桶的寫食廚房.

My younger son kept hovering around the scones while they were cooling on the wire rack ;) I had to serve the scones once they were not too hot to touch. The banana, walnut plus hint of cinnamon was a great combo. The scones were so full of flavours and texture...you get everything in one bite...lovely sweet banana morsels, crunchy roasted walnut bits, buttery and fluffy crumbs, and the scent of cinnamon was really a nice touch...pretty much the icing on the cake...or rather scones!

I kept the leftovers in an air tight container for my mid morning tea break the next day. I warm them in the oven before serving and they taste just as good, although, really, nothing beats freshly baked scones, served straight from the oven!



Banana Walnut Scones

Ingredients:
(makes 12)

200g cake flour
3 teaspoons baking powder
30g brown sugar (I used white caster sugar)
1/4 teaspoons salt
80g unsalted butter, Cold, cut into small cubes
80ml fresh milk
1 teaspoon vanilla extract
50g walnuts, coarsely chopped
135g banana (skin removed), diced into small cubes

extra 1 tablespoon milk for brushing

1/2 teaspoon ground cinnamon (optional)
2 teaspoons granulated sugar (optional)


Method:

1. Lightly toast the chopped walnuts in a frying pan over low heat. Set aside to cool completely. 
2. Sieve cake flour and baking powder into a large mixing bowl. Add in caster sugar, salt, whisk to combine.
3. Place cold, diced unsalted butter into mixing bowl. With a fork or a dough scraper, cut the butter into the flour mixture until it resembles coarse crumbs. (It is important that the butter be cold so when it is cut into the flour mixture it becomes small, flour-coated crumbs. If the butter starts to melt away during this process, stop and place the mixture in the freezer for 10-15 mins to prevent the butter from melting further. Continue the process when the mixture is well chilled.)
4. Make a well in the centre and add in milk and vanilla extract. Give a few quick stir with a spatula. Add in the chopped walnuts and diced banana. Fold with a spatula just a few times to make the mixture comes together to form a shaggy mass.
5. Gather up the mixture and place it on a lightly floured surface. Divide the mixture roughly into two portions. Dust hands with some flour. For each portion, gather and pat the mixture to form a combined dough. The dough will be soft, sticky and appear shaggy and lumpy. Do Not over work the dough. (Over handling the dough will cause gluten to develop, and the resulting scones will turn hard.)
6. Place the two doughs (at least 2 inch apart) on a baking tray lined with parchment paper. Pat down each dough to form a disk, with a thickness of at least 1 inch. Cut each dough into 6 portions (I used a dough scraper). Move each portions slightly apart leaving a small narrow gap in between each portion.
7. Brush top with milk. Mix together ground cinnamon and sugar, sprinkle the top of the scones with the cinnamon sugar mixture (this is optional). 
8. Bake in preheated oven at 180degC for 28mins or until lightly browned. Transfer to wire rack to cool, serve warm.

Note:
*Scones are best served freshly baked. Any leftovers can be kept in airtight container. Brush or spray some water over the scones and warm them in the oven before serving.
*To enjoy freshly baked scones for breakfast and to save some time, Steps 1 to 3 can be prepared the night before, cover the mixture and leave to chill in the fridge. The following morning, preheat the oven and continue from Step 4 onwards.

Recipe source: adapted from here

towering high

Warm, buttery scones are such a delight to wake up to, especially on a Sunday morning.

The problem with baking away from home is, I could only stick to very simple bakes that require minimal use of baking equipments or tools. Baking up a batch of scones is probably the simplest way to stop my itch for baking. They can be put together without using a whisk nor a spatula.

It was one of those rare occasion when I felt really proud of myself when I took out this tray of towering high scones from the oven.

Look at how tall these scones have rose from a mere 1 inch thick rounds. They have doubled their height after spending not more than 15mins in the oven. These are the tallest scones I have ever made! Thanks to a recipe that I came across not too long ago. The trick for yielding towering high scones lie in 'folding' the dough a few times...almost the same concept as making the pastry dough for croissants. I have came across similar recipes that call for rolling out the dough and making 'envelop' folds and repeating it a few times. However, I was a little skeptical as I have came across too many scone recipes that often warn you not to over work the dough. This recipe that I followed recommends a slightly different method of doing the folds. Instead of rolling the dough out with a rolling pin, the dough is gently pat down lightly before it is cut into halve. Then, one half is stacked over on the other before the stacked dough is pat down again. The process is then repeated a couple of times. I am all for this method as I am confident that I wouldn't over handle the dough too much.

I bought this lovely cookie cutter from a tiny baking supply shop in Sanlitun (三里屯). My children and I were walking towards the bus station after a light lunch at Sanlitun village when I spotted the signage of this shop from a distance. I didn't even notice its existence when I passed by the same lane, twice. There are only three display racks inside the shop, yet I managed to buy 2 cookie cutters, some cocoa power, cake flour, dried cranberries and even birthday candles ;)

I used this cutter to cut out the scones since it is the same size as recommended in the recipe. As expected, the scones didn't retain the flower shape after baking...but the height of the scones more than compensated for the lack of visual appeal.

I actually felt half-hearted when I started working on the dough, which was dry compared to the sticky and softer doughs that I am more familiar with. I was expecting a total failure and I felt like kicking myself for replacing fresh strawberries, as called for in the original recipe, with dried cranberries. However, much to my delight, the scones turned out wonderfully light and fluffy, and very tall! These freshly baked scones were so delicious that they were good even on their own. All I needed was just a cup of hot coffee to go with them. They certainly worth the extra effort to wake up slightly early to make them for my family. I have never woke up to the smell of buttery scones baking in the oven, but I am sure it must be a very nice feeling...


Towering High Cranberries Scones

Ingredients:
(makes about 9, using 4cm cutter)

200g cake flour
2 teaspoons baking powder
50g unsalted butter, Cold, cut into small cubes
30g caster sugar 1 pinch of salt 90ml milk, I replaced with plain yoghurt
40g dried cranberries, cut into smaller pieces

extra 1 tablespoon milk for brushing
some icing sugar for dusting

 Method:

1. Sieve cake flour and baking powder into a large mixing bowl. 
2. Place unsalted butter into mixing bowl. With a fork, cut the butter into the flour mixture until it resembles coarse crumbs. 
3. Add in sugar, salt and dried cranberries, toss gently until just combined. 
4. Add in milk, gather the mixture to form a rough dough. 
5. Place dough on lightly floured work surface. Knead the dough gently for about four to five times. -
6. Pat the dough to a rectangle shape, about 3cm thick. 
7. Cut the dough into half. Stack one half over the other. Pat the dough into 3cm thick rectangular shape again. 
8. Repeat the above step for another 2 times (note: handle the dough lightly, scones will become tough when over handled.) 
9. Finally, pat the dough into 2cm-2.5cm thick. Use a lightly floured cookie cutter (4 cm diameter), cut dough into rounds. To ensure better rise, press the cutter straight down, do not twist the cutter. - Gather the remaining dough, pat into 2cm - 2.5cm thick and cut out the remaining rounds. -
10. Place the rounds on baking tray (lined with parchment paper) about 1 inch apart, brush top with milk, sprinkle with icing sugar (I replaced with caster sugar since I couldn't get icing sugar). 
11. Bake in preheated oven at 200degC for 10-12mins or until lightly browned. Transfer to wire rack to cool, serve warm.

Recipe source: 幸福烘焙工坊， by 本间节子

for the love of scones

Although it is something very simple to throw together a batch of scones, if you over look some details, you may end up with a tray of hard, flat, bread-like buns instead. That happened to me on my maiden attempt (^^")

I have made enough mistakes (at least 3 failed attempts) before my oven could churn out a decent batch of scones.

The main mistake I made was...kneading the dough for too long ('long' as in a couple of minutes). We are not making bread here, we do not need gluten to form, so, the less fiddling with the dough, the softer scones you are going to get.

Mistake number 2: using ingredients that were left to room temperature. To make soft, fluffy scones, you need COLD ingredients. Cold eggs, cold milk, cold butter and a cold, well chilled mixing bowl will also help in our hot and warm weather here. You would also need cold fingertips to work the butter into the flour mixture. Since I don't have a pastry cutter or a food processor, I use a fork. The main aim is to prevent the butter from melting as you cut it into the dry ingredients. The dough has to be kept cold so that it will have little bits of dispersed butter in it. During baking, the heat will cause these tiny bits of butter to melt into the dough and leaves pockets and layers in the scones for them to rise nicely.

Besides the above two important keys to making soft tender scones, I had to pay attention to a few very minor details.

*In order for the scones to rise evenly, the pressure you applied while cutting out the scones actually matters. To avoid lopsided scones, press the cutter directly down and lift it straight up without twisting to release the dough.

* Arrange scones side by side on the baking tray, so that they are just touching each other. This will help keep the sides straight and even as the scones cook. They will also rise higher than scones that are baked spaced apart.

* Do not smooth out the edges/sides of a cut-out scone. Leave it alone. Otherwise it will be impossible to get those crackly 'smiles' on the sides.

* Use a sharp cutter. This is something I have yet to overcome. I am still using a drinking glass to cut out the dough (^^'). The problem with this improvised tool is, even though I rolled out the dough to an inch thick, after pressing the glass into the dough, because of the extra pressure required to cut through it, the cut out scones became much thinner :(

These wholemeal scones are a great breakfast treat. The crumbs are soft, although do not expect them to taste as light and fluffy as muffins. We prefer to eat them plain since they are already very delicious without any jam or butter :)




Wholemeal Breakfast Scones

Ingredients:(makes 7 ~ 8 scones)

150g cake flour
50g wholemeal flour
2 teaspoons baking powder
2 tablespoons caster sugar
a pinch of salt
50g unsalted butter, cold, cut into small cubes
1 egg (about 50g without shell), cold, lightly beaten
80g plain yoghurt
1/2 tsp pure vanilla extract (optional)


Method:

1. In a large mixing bowl, sift together cake flour and baking powder. Mix in wholemeal flour, sugar and salt. With finger tips rub the cold butter into the dry ingredients until the mixture resembles coarse crumbs. (It is important that the butter be cold so when it is cut into the flour mixture it becomes small, flour-coated crumbs. I use a fork to work the butter into the dry ingredients. If the butter starts to melt away during this process, stop and place the mixture in the freezer for 10-15 mins to prevent the butter from melting further. Continue the process when the mixture is well chilled.
2. Make a well in the centre and add in egg and yoghurt and vanilla extract if using. Stir with a spatula until just combined. The mixture will be sticky, moist and lumpy. Gather up the mixture and place it on a lightly floured surface and give it a few light kneading (not more than 10 seconds) so that it comes together to form a dough. Do Not over work the dough. (Only mix the dough until it comes together. Too much kneading will cause gluten to develop, and the resulting scones will turn hard and chewy. Knead only until the ingredients come together into a combined mass.)
3. Pat the dough into a round disc, place in a plastic bag or cover with cling wrap and leave it to chill in the fridge for about 30mins. (The objective here is to let the dough rest and keep it cold to prevent the butter from melting so that there will be little bits of dispersed butter in the dough. During baking, the heat will cause these tiny bits of butter to melt into the dough and leaves pockets and layers in the scones for them to rise nicely. If the butter melts or softens before baking, the resulting scone will be hard and flat.)
4. On a lightly floured surface, dust your hands and the dough with some flour and roll out into 1 inch thick (avoid using too much flour). Cut out the dough with a lightly floured 2.5-inch biscuit cutter. Press the cutter directly down and lift it straight up without twisting. Dip the cutter into some flour after each cut. Gather scraps together and repeat until all the dough is used. (For easy cleaning, I roll out the dough between two plastic sheets, and it is easier to lift up the scones after cutting.)
5. Place scones on baking tray (lined with parchment paper). For soft-sided scones, arrange them close together on the baking sheet so that the sides are touching, this will also keep the sides straight and even as the scones cook. For crisp-sided ones, place them 1 inch apart, these will not rise as high as scones that are baked close together. Brush the tops with some milk.
6. Bake at preheated oven at 200 degC for about 12~15 mins or until they are well risen and the tops are golden brown. Do not over bake. The texture of the interior should be light and soft. Remove from oven and place on a wire rack to cool. Serve warm. (These scones are best served freshly baked, any leftovers can be kept in airtight container. Brush or spray some water over the scones and warm them in the oven before serving.)

Oatmeal, Scones, and a little Giveaway

Ever since I started baking scones, I have formed the habit of collecting scones recipes whenever I chance upon them.

This particular recipe caught my eye right away as the scones are made with some oatmeal. I like the idea of baking with oatmeal, somehow it makes the baked goods appear more healthy. It is only recently that I began introducing oatmeal into our daily diet...especially for myself and my better half. I think we really need the help from this nutritious food at our age!

So, what's so great about oatmeal?
1. Oatmeal 'soaks up' the Bad cholesterol and gets rid of it from your body, without affecting the good cholesterol.
2. All the nutrients in oatmeal are good for you heart.
3. Oatmeal also helps you lose weight! It is high in fiber but low in fat, and it stays in you stomach longer and hence reduces any cravings for snacks or junk food.
Besides all these, it is also a good source of nutrition to help children grow strong and healthy.

Oatmeal is a perfect morning meal for me as I usually have my breakfast at 6am, and by mid-morning I am tortured with constant cravings for food to keep me going before lunch! By having just a small bowl of oatmeal, it will keep me full for the rest of the morning. This helps to cut down on unwanted calories from snacks or junk food. However, I have not really acquired the taste for this miracle food. The truth is, I find the texture too sticky, chewy and slimy! Even though I started with instant baby roll oats (with no added sugar ), which is smaller and thus less chewy, I still finds it hard to have it for breakfast every other day. While my elder child has no problem finishing up one bowl, my younger one turned his nose up and has since named the bowl of gooey stuff...'the yucky porridge'. I guess it will take a long while before I could advance to regular, old fashioned, roll oats (^_^")

Contrary to the undesirable taste of eating oatmeal on its own, using it for baking creates a nice texture to the bakes. I have since been using oatmeal to bake cookies, scones and even muffins. Sprinkling some rolled oats on a bread dough just before it goes into the oven will not only magically transform it to a rustic looking loaf of bread, but also provide that little extra fiber in your diet.

As usual, I baked these scones with my younger child. Like me, he enjoys playing with flour and sink his hands into a pile of soft dough. He loves to help me with the sifting...an activity which usually lands up with more flour on the table and kitchen floor than the mixing bowl!

These scones are a perfect breakfast treat, of course they also taste delicious any time with tea or coffee. However, do not expect a very soft and fluffy texture compared to scones that are made with buttermilk (an ingredient which really helps in making lighter and tender baked goods). While scones are usually served with jam or clotted cream, however, if we do run out of homemade jam, we are fine eating them plain.

The tricky part about baking scones is how to serve them warm, freshly baked, early in the morning. Unlike muffins, scones only taste best on the day they are baked. Even if you were to warm any 'left over-night' scones in the oven before serving, they just don't taste as good. My way of getting around the problem is to make the dough the night before, usually on a Friday night, and keep the dough, cling wrapped, in the fridge. The next morning, while the oven is preheating, I'll finish up with the remaining steps of cutting the dough into wedges and brushing the top with milk and they are ready to get into the oven. In less than half an hour, my family gets to wake up to a nice aroma of scones baking in the oven, and the 'gurgling' sound of coffee brewing in my coffee maker. What a great way to welcome the weekend, and this also happens to be one of the many precious moments in my life :)

Here's one good news!

To thank frequent visitors to my blog, I am doing a little giveaway! I used to do little giveaways 'privately', especially during my blog anniversaries, by giving away cookie cutters, bottles of vanilla extracts to a handful of blogger pals. This time I would like to make it a public event and extend it to the rest of you.

I got my better half to get me one extra bottle (4 oz) of Nielsen-Massey's Madagascar Bourbon Pure Vanilla extract on his recent trip to the States. So this is the little gift that will be given to one lucky reader. The only restrictions is, you need to have a  local (Singapore) mailing address, or an address in Malaysia, because it really doesn't make sense if the postage comes up to be more expensive than the gift itself.

If you are interested to participate in this giveaway, just leave your comment with this tag: 'I'll love to have it!' before 5 July and I will use an online randomizer, to pick the lucky reader. (Note: You need not leave your email address in your comments, I am worried your email address may get spammed.)

All that I ask from the winner is...bake something with the vanilla extract and share it with your families and friends :)

Cranberry Oatmeal Scones

Ingredients:
(makes 6 ~ 8 scones)

200g cake flour
2 teaspoons baking powder
2 tablespoons caster sugar
one pinch of salt
65g unsalted butter, cold, cut into small cubes
30g instant oatmeal (I used instant baby rolled oats)
100ml milk (I used low-fat fresh milk)
50g dried cranberries (or raisins)
some orange juice or water for soaking

Method:

1. Cover dried cranberries (or raisins) with some orange juice (or water) and soak for 10mins. Drain well and set it aside.
2. In a large mixing bowl, sift together cake flour and baking powder. Mix in sugar and salt. With finger tips rub the cold butter into the dry ingredients until the mixture resembles coarse crumbs. (It is important that the butter be cold so when it is cut into the flour mixture it becomes small, flour-coated crumbs. I use a fork to work the butter into the dry ingredients. If the butter starts to melt away during this process, stop and place the mixture in the freezer for 10-15 mins to prevent the butter from melting further. Continue the process when the mixture is well chilled.
3. Mix in the oatmeal and dried cranberries.
4. Make a well in the centre and add in milk. Stir with a spatula until just combined. The mixture will be sticky, moist and lumpy. Gather up the mixture and place it on a lightly floured surface and give it a few light kneading (not more than 10 seconds) so that it comes together to form a dough. Do Not over work the dough. (Only mix the dough until it comes together. Too much kneading will cause gluten to develop, and the resulting scones will turn hard and chewy. Knead only until the ingredients come together into a combined mass.)
5. Pat the dough into a round disc about 3/4 inch thickness. With a sharp knife cut the dough into 6 wedges (cur into 8 wedges for smaller scones).
6. Place scones on baking sheet (lined with parchment paper), space them apart. Brush the tops with some milk.
7. Bake in preheated oven at 200 degC for about 12- 15 minutes or until they are well risen and the tops are a light golden brown. Remove from oven and place on a wire rack to cool. Serve warm.

Recipe source:adapted from Smile! 幸福小点心, 山王丸由利绘

Breakfast Scones

I made scones for breakfast again...this time I didn't forget the baking powder ;)


I tweak the same basic scones recipe a little, and added in some bacon and rosemary to turn them into savoury scones. I took home some rosemary sprigs from the States last summer, and one of the sprigs has rooted and has since call this place home. Although I wouldn't say it is growing extremely well, I am just as pleased that I can have a constant supply of this fresh herb all year round :)

Instead of cutting the dough into rounds, this time I made them into wedges. Simply because, with my limited knowledge and for being a culinary idiot, I have long since developed this 'mental block'. I like to associate those rounded ones with biscuits...and I feel more comfortable to call them scones if they are shaped into triangular wedges.


The scones were really really good when eaten warm and fresh out of the oven...soft, fluffy and flaky. On the next day, I warm them in the oven before serving...the texture was a little dry. I don't remember having this problem the first time I made the basic scones. It was only while writing up this post, I learned that since scones contain little fat, they dry out pretty fast and are best eaten on the same day. Another finding...apparently triangle wedges will yield crunchy edges but tend to dry out more quickly then rounds.


So how can one have freshly baked scones in pajamas without sacrificing the extra hour of sleep just to get up to prepare them? Here's a useful tip I have learned, the dough can actually be made ahead, cut into rounds or triangles and refrigerate overnight, then bake them the next morning. The shaped doughs can even be freeze ahead.

What a great way to get your scones and your sleep ;)

The recipe I have posted here may look very long, complicated and even intimidating to some, but these scones are really not hard to make. I have had a couple of failed attempts trying to make biscuits/scones, so I added in as many tips as possible in this recipe so that anyone who are keen to give it a try will get it right the first time.

Happy home baking!


Rosemary and Bacon Scones

Ingredients:
(makes 6)
250g cake flour
1 tablespoon baking powder
1/2 teaspoon salt
50g cold unsalted butter (cut into small pieces)
1 teaspoon caster sugar
1 egg plus enough fresh milk to make up 140ml
3 strips of bacon, chopped into small chunks
1 sprig fresh rosemary, roughly chopped
*egg wash (mix 1 egg yolk with 1 tablespoon fresh milk)

Method:

1. Pan-fry bacon chunks over low heat, until brown and crisp. Drain off any excess oil and set aside to cool. Remove leaves from the rosemary sprig and roughly chop them.
2. Lightly beat the egg and add enough fresh milk to make up 140ml of liquid. Leave to chill in fridge.
3. In a large mixing bowl, sift together the flour and baking powder. Add in salt and sugar and whisk the dry ingredients together. With finger tips rub the COLD butter into the dry ingredients until the mixture resembles coarse crumbs. (It is important that the butter be cold so when it is cut into the flour mixture it becomes small, flour-coated crumbs. Due to our hot weather and my warm hands, I use a fork to cut the butter into the dry ingredients. If the butter starts to melt away during this process, stop and place the mixing bowl (with the mixture) in the freezer for 10-15mins to prevent the butter from melting further. Continue the process when the mixture is well chilled.)
4. On hot days, you may want to chill the mixing bowl (with the mixture) in the fridge for 30mins before you proceed to the next step. On cooler days, you may skip this step, if you are as impatient as I am.
5. Mix in the bacon and rosemary. Add the egg & milk mixture all at once and stir with a fork until just combined. The mixture will be sticky, moist and lumpy. Gather up the mixture and place it on a lightly floured surface and give it a few light kneading (not more than 10 seconds) so that it comes together to form a dough. Do Not over work the dough. (Only mix the dough until it comes together. Too much kneading will cause gluten to develop, and the resulting scones will turn hard and chewy. Mix only until the ingredients come together into a combined mass.)
6. Place dough in a plastic bag or cover it with cling wrap. Keep dough in fridge for about 30mins. (The objective here is to keep the dough cold to prevent the butter from melting so that there will be little bits of dispersed butter in the dough. During baking, the heat will cause these tiny bits of butter to melt into the dough and leaves pockets and layers in the scones for them to rise nicely. If the butter melts or softens before baking, the resulting scones will be hard and flat.)
7. Remove dough from fridge and set it in the centre of a baking tray (lined with parchment paper). Dust hands with some flour and pat out into a round disc about 1 inch thickness (avoid using too much flour or pat the dough too flat). Dip a dough scraper in flour and cut the dough into 6 wedge-shaped pieces, press down firmly without twisting or sawing. This will help to shear the dough cleanly allowing the scones to rise higher. Do not pat the cut edges of the scones, otherwise it will not rise nicely. Dip scraper in flour after each cut.
8. For soft-sided scones, move the wedges slightly apart leaving just a small gap in between so that the sides are almost touching. For crisp-sided ones, place them 1 inch apart, these will not rise as high as those that are baked close together. Brush the tops with the egg wash.
9. Bake at preheated oven at 200degC for about 13 - 15 minutes or until the tops are lightly browned and a toothpick inserted in the center of the scones comes out clean. The texture of the interior should be light and soft (Note: over baking will cause the scones to become dry). Remove from oven and place on a wire rack. Serve warm, with butter if you like.
   
   Recipe source:adapted from 爱上做面包, 德永久美子

Baking with Blueberries

Here's sharing with you yet another baking repertoire with blueberries.


I first saw this Blueberry Breakfast Scones recipe from one of my favourite food magazines. I couldn't help but to copy down the recipe right away. It was only then that I noticed it is actually from Bill Granger! Although I have read his books, Bills Food and Bills Open Kitchen, I have not tried any of his recipes...knowing that I am a lousy cook, I simply don't have the guts. However, I was so inspired by his gorgeous blueberry scones that I went to get some blueberries just so that I could try out the recipe.


I thought I would have made the scones right away. But it turned out that I was busy coaching my kids for their term-end exams and other unexpected upcoming events that I left the blueberries sat in the fridge for almost a week. When I finally found time to get down to making these scones, I realised that I did not have any cream at home. I looked inside my fridge for a suitable substitute, and I almost gave up when I saw a tub of blueberries yogurt. But it was a fat-free yogurt, wouldn't I be stretching it too far to use it in place of the cream?!


It was quite unlike me that I chose to go ahead to use the yogurt as a replacement. I like to stick to recipes and follow them to a T, especially when it is the first time I am making anything. I guess I must have been so desperate to be able to bake those scones! I am not sure whether it was the yogurt or the measurement of the flour amount, the dough turned out to be rather wet and sticky. I went on to pat the soft and sticky mess to a round disc and even managed to 'cut' the dough into wedges using a spatula. Due to the sticky dough, the surface of the finished scones didn't look anything close to those from the original recipe :'(


Nevertheless, the scones tasted surprisingly delicious. Although they didn't have a strong buttery flavour which I was expecting from scones, they were soft, fluffy, and the blueberries remained sweet after baking. The scones tasted especially good when they were served warm. You can find the original recipe here and I hope you'll enjoy the video clip as much as I do :)

Biscuits or Scones

I used to enjoy those breakfast biscuits which were available during those good old days at the McDonalds outlets here. I can't remember when it happened...but the fast food chain has pull it off their menu for years. I was deprived of those buttery and fluffy biscuits until my very first visit to the States years later. It was a pleasant surprise to discover that those biscuits are still available at the outlets in the States. Since then, I would always make it a point to drop-by the chain whenever I visit the country. I even went to the extend to try baking these buttermilk biscuits from those pre-mix doughs that came in a can. I tried searching for these frozen doughs when I got home, but so far, I have never spotted them in any supermarts here. Somehow after many years, I thought I have totally lost the cravings for them. Little did I know that my dormant love affair with these American biscuits rekindled, right after our first visit to the Popeye's Chicken & Biscuits in California a few years back.

Of course we like the taste of Popeye's crispy, slightly spicy and yet very juicy and tender fried chickens. I think only our homegrown brand, Arnold's Fried Chicken come close enough. But it was Popeye's biscuits that I constantly craved for when we came back home. Indeed it was a 'love at first bite' affair with those biscuits. It was ironical that I was actually a little hesitant when I picked up the biscuit that was served along as sides. We checked out the first Popeye's outlet here at Changi Airport Terminal 1 not too long after our return. Sad to say, the biscuits just didn't taste right...even the chickens were not as tasty. When the Singapore Flyer was up, we didn't go for the ride, but instead headed straight to the Popeye's outlet. Once again, we were totally disappointed. Just two weeks ago, I tried the new outlet at Terminal 3. This time I had with me, a girl who has frequent the Popeye's joint ever since she was a first grader. She commented that the biscuits look "different", I think she was just being polite...I'm sure "weird" is a better adjective to describe those out-of-shape biscuits...they look more like those 'pop-overs' which I came across in many cookbooks. Both of us concluded that the chicken just doesn't taste as good.


To satiate my craving, I had on several occasions tried making my own homemade biscuits from scratch. However, I couldn't seems to be able to get it right. On my first attempt, my biscuits became dense bread buns as I was over zealously in kneading the dough. The second attempt yielded much softer 'buns', although edible, there were still no 'biscuits' in sight! I gave up hope after that, thinking that this is going to be my achilles’ heel, forever.

Thanks to this wonderful cookbook I found, I was able to make a decent batch of biscuits recently. They turned out almost perfect when I tried this same recipe the 3rd time. Although the author refers them to her Mama's Scones, they are really biscuits to me.

The biscuits were soft and fluffy...just the way I like them. They went well with anything...be it butter, cream cheese, strawberry jam and even kaya spread...especially when served warm from the oven :D



Mama's Scones/Biscuits

Ingredients:
(makes 7)

250g cake flour
1 tablespoon baking powder
one pinch of salt
50g cold unsalted butter (cut into small pieces)
30g caster sugar
1 egg plus enough fresh milk to make up 140ml



Method:

1. Lightly beat the egg and add enough fresh milk to make up 140ml of liquid.
2. In a large mixing bowl, sift together the flour and baking powder. Add in salt and sugar and whisk the dry ingredients together. With finger tips rub the COLD butter into the dry ingredients until the mixture resembles coarse crumbs. (It is important that the butter be cold so when it is cut into the flour mixture it becomes small, flour-coated crumbs. Due to our hot weather and my warm hands, I use a fork to work the butter into the dry ingredients. If the butter starts to melt away during this process, stop and place the mixture in the freezer for 10-15mins to prevent the butter from melting further. Continue the process when the mixture is well chilled.)
3. Keep the mixing bowl (with the flour-butter mixture) in the fridge for at least 30 mins.
4. Remove bowl from fridge. Add the egg & milk mixture and stir until just combined. The mixture will be sticky, moist and lumpy. Gather up the mixture and place it on a lightly floured surface and give it a few light kneading (not more than 10 seconds) so that it comes together to form a dough. Do Not over work the dough. (Only mix the dough until it comes together. Too much kneading will cause gluten to develop, and the resulting biscuits will turn hard and chewy. Mix only until the ingredients come together into a combined mass.)
5. Place dough in a plastic bag or cover it with cling wrap. Keep dough in fridge for about 30mins. (The objective here is to keep the dough cold to prevent the butter from melting so that there will be little bits of dispersed butter in the dough. During baking, the heat will cause these tiny bits of butter to melt into the dough and leaves pockets and layers in the biscuits for them to rise nicely. If the butter melts or softens before baking, the resulting biscuits will be hard and flat.)
6. On a lightly floured surface, dust your hands and the dough with some flour and pat out into 1 inch thickness (avoid using too much flour). Cut out the dough with a lightly floured 2.5-inch biscuit cutter (I use a drinking glass instead). In order for the biscuits to rise evenly, press the cutter directly down and lift it straight up without twisting. Dip the cutter into some flour after each cut. Gather scraps together and repeat until all the dough is used.
7. Place cut biscuits on baking sheet (lined with parchment paper). For soft-sided biscuits, place them close together on the baking sheet so that the sides are touching. For crisp-sided ones, place them 1 inch apart, these will not rise as high as biscuits that are baked close together. Brush the tops with some milk.
8. Bake at preheated oven at 200degC for about 13 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. The texture of the interior should be light and soft. Remove from oven and place on a wire rack. Serve warm.

Recipe source:adapted from 爱上做面包, 德永久美子