Perfect Scones June 23, 2011

Fluffy Scones

Scones

• 250g self raising flour
• a good pinch of salt
• 50g butter, chilled and diced
• 50g caster sugar
• 1 medium egg
• 100ml buttermilk (I didn’t have buttermilk, so I mixed 100ml of milk with ½ tsp of white vinegar and let it sit for 5 mins)

Method

1. Preheat oven to 220C or 200C fan-forced.
2. Sift flour, salt and sugar into a mixing bowl. Add diced butter and rub in with fingers. For a lighter texture, lift fingers above rim of the bowl to incorporate as much air as possible. Mixture should resemble fine crumbs at this stage.
3. Beat egg with buttermilk in a small jug. Pour into flour mixture and stir using a round bladed knife to combine into soft dough. If there are dry crumbs at the bottom of the bowl, work in more liquid.
4. Turn dough out onto lightly floured surface and knead gently for couple of seconds, just to bring together. Do not overwork dough as it affect how the scones rise in the oven. The more you work it, the more air you lose.
5. Flour hands and pat dough to 3cm thick and cut out using 6cm round cutter. Press trimmings together and cut more rounds.
6. Set the rounds slightly apart on a greased baking tray and bake for 10-12 mins until a golden brown. Transfer to wire rack and leave to cool slightly.

Otah Baguette January 2, 2011

In my last post, months ago, I gave rave reviews to New Moon Muar Otah.

It is something I always have in my freezer.

Another item I always have in my freezer is bread. Bread rolls, bread loaves or baguettes.

On lazy afternoons, with no enthusiasm to whip up something complicated in the kitchen, I go to my trusty freezer and pull out a baguette and otah.

Just follow the instructions for each item on their packaging. Stuff otah into hot, crusty baguette with salad of choice (or none at all).

The husband reckons I could make money selling this.