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Buttery Scones Recipe

 
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coconutbun
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PostPosted: Tue Mar 22, 2005 7:16 pm    Post subject: Buttery Scones Recipe Reply with quote

Here's a buttery scone recipe for Small Cookie. I got this recipe from a Japanese cookbook.

Buttery Scones (makes 8-10)

200g self raising flour
1 tbsp baking powder
2 tbsp sugar
80g butter, chilled and cut into small cubes
70cc milk plus a bit extra for brushing on top of scones before baking

1. Sift flour and baking powder into a bowl.
2. Rub butter into the flour and baking powder until the mixture resembles coarse breadcrumbs
3. Add sugar
4. Add milk and mix until you get a soft dough
5. Roll out the dough on a floured surface and cut into rounds
6. Brush the tops of the scones with some milk
7. The book says to bake the scones at 190 C for 20-25 minutes. But I bake them at 220 C for 10-15 minutes.
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makan_kaki
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PostPosted: Wed Mar 23, 2005 9:02 am    Post subject: Reply with quote

I love scones. Thanks a bunch!
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Gina
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PostPosted: Wed Mar 23, 2005 9:10 am    Post subject: Reply with quote

can I ask why you need baking powder when u are already using Self Raising flour which has baking powder in it? double rising?

Del, me tempted to try too. I love scones..! Razz
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coconutbun
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PostPosted: Wed Mar 23, 2005 11:08 am    Post subject: Reply with quote

I think the baking powder just helps it to rise more. You can leave it out if you wish.
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small cookie
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PostPosted: Wed Mar 23, 2005 3:30 pm    Post subject: Reply with quote

Thanks Coconutbun! Will attempt this soon.
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vack
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PostPosted: Mon Feb 06, 2006 1:23 pm    Post subject: Reply with quote

I'd like to try out this receipe. Could I be a pain and ask : Hom many ml is 70cc equal to ?? Thanks.

vack
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vack
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PostPosted: Mon Feb 06, 2006 1:25 pm    Post subject: Reply with quote

I'd like to try out this receipe. Could I be a pain and ask : Hom many ml is 70cc equal to ?? Thanks.

vack
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alyssa
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PostPosted: Mon Feb 06, 2006 1:38 pm    Post subject: Reply with quote

It's 70ml. Wink
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vack
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PostPosted: Mon Feb 06, 2006 1:43 pm    Post subject: Reply with quote

Thanks for such prompt reply. Now, I can go off and bake this scones, ready for the kids to come home from school for avo'tea. Thanks again. Greatly appreciated.

cheerio,
vack
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Reena
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PostPosted: Sat Feb 18, 2006 3:44 pm    Post subject: Reply with quote

Can I throw in some raisins? Embarassed
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small cookie
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PostPosted: Sat Feb 25, 2006 2:46 pm    Post subject: Reply with quote

Thanks Coconutbun,

I have finally attempted this long over due recipe.

It is nice but kind of lack the heavenly smell of butter from my favourite scones shop even though I used the best available.



Reena, you can add raisin to it. This is what I am going to do too for my next experiment.
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Linda
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PostPosted: Wed Mar 22, 2006 11:28 pm    Post subject: Reply with quote

Coconutbun

Thanks for this recipe. Tried it this evening and added raisins. My ds ate it with whipped cream.

Small Cookie

I agree with you about the buttery taste, especially when my dh loves the taste of butter. Perhaps you could try increasing the amount of butter slightly, although it will make handling it a tad difficult. I intend to try it the next time round.
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coconutbun
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PostPosted: Thu Mar 23, 2006 5:57 am    Post subject: Reply with quote

Hi

I'm glad you liked the recipe! I think if you add more butter to it, the dough becomes softer and stickier and so it's a bit more difficult to roll out and cut.

I made some Double Chocolate Chip scones the other night and they tasted really delicious. I will post up the recipe and pic soon.
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Linda
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PostPosted: Thu Mar 23, 2006 9:58 am    Post subject: Reply with quote

Coconutbun

It is true, adding more butter would definitely make the dough softer and stickier and overall harder to manage. But ... for recipes like this (I also increased butter in my pineapple tarts pastry), I always freeze the pastry for a while before rolling between 2 baking sheets and of course coating the sheets, round cutter with flour.
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connie
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PostPosted: Sat Jul 15, 2006 6:56 pm    Post subject: Reply with quote

This has been in my to do list for long time. Annie's (Greengem) Cream Scone photo reminded me to try this.

My 1st scones which I tried baking 12 years ago turned out to be "rock"! :lol: After that, I was very disappointed and never attempt again. I am very happy that it turned out nice this time!

By the way, I increased the butter to 90g and had no problem handling the dough. It is very nice.

Coconutbun, thanks for sharing.



Rgds, Connie
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Reena
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PostPosted: Tue Jul 25, 2006 11:09 pm    Post subject: Reply with quote

When do I throw in the raisins?
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er
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PostPosted: Thu Jul 27, 2006 10:23 am    Post subject: Reply with quote

Just had this freshly out of the oven....yummy!
Mine was very buttery and definitely not for those on a diet as I used 100g of butter :lol:
Handling it was not a problem as you just have to pat it on a well-floured surface and hands.I did not rolled it out as suggested as I've found that minimal handling in scones makes for the best texture!Crumbly and soft inside...However would use unsalted butter with this amt(100g)as I found it a lil'on the salty side.Also,use a good,creamy butter like Lurpak as it really smells heavenly while baking.
I added raisins after the sugar and milk.
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ChocMuffin
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PostPosted: Sun Jul 30, 2006 5:03 pm    Post subject: Reply with quote

Thanks for sharing this lovely recipe. I made this yesterday and found it simple enough to make. The taste is nice and buttery too. Will be making it again cos this first batch tasted good but looked ugly :lol: Need to practice :lol:
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Reena
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PostPosted: Sun Aug 20, 2006 12:29 am    Post subject: Reply with quote

er,
You mentioned you didn't use cutter, so how do you do it?
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splim74
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PostPosted: Fri May 11, 2007 8:26 pm    Post subject: Reply with quote

Thanks for sharing this recipe. The scones are yummy.
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lazymine
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PostPosted: Sun Feb 01, 2009 6:47 pm    Post subject: Reply with quote

Hi..In my kitchen I do not have a self raising flour, can I use my bread flour? or Top Flour?
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Bella
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PostPosted: Thu Feb 05, 2009 2:52 pm    Post subject: Reply with quote

for step 3 and 4, do we use a mixer to mix the sugar and milk or just use a spatula to mix them together will do? and how thick do we roll the dough before cutting? thanks for replying.
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May May
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PostPosted: Tue Mar 17, 2009 8:56 pm    Post subject: Reply with quote

I made scones once and due to the past failure, I never dared to try again until now.

Hehe, so happy...my scones succeeded. But I made some modifications though...Instead of 80gm butter, I used around 100gm...Replaced the milk with half cup of emborg whipping cream (did not whip it)...Added in some raisins...And lastly, added in just a slightly more flour to avoid the mixture from getting too wet.

Outcome....Buttery, flaky....crumbly scones...

I love it....

Regards...May
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Bella
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PostPosted: Wed Mar 18, 2009 3:02 pm    Post subject: Reply with quote

Hi May May, what difference does it make to the texture and taste by replacing milk with whipping cream?
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May May
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PostPosted: Thu Mar 19, 2009 9:10 am    Post subject: Reply with quote

Honestly Bella

I'm not too sure. You see, I actually found another recipe from a fellow blogger, which is quite similar, so I decided to copy half from here and half from there....haha

Regards...May
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