puan aida scones

8/3/2019 PUan Aida Scones

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PUan Aida scones!

y 125g plain flour

y a little plain flour, for dusting

y 1/2 tsp cream of tartar

y 1/2 tsp bicarbonate of soda

y 1 tbsp sunflower oil

y 50 ml semi-skimmed milk

For the garnish

y 75g clotted cream

y 100g 'Streamline' reduced sugar strawberry jam

y 25g icing sugar

y a few strawberries, sliced thinly to garnish

Pre-heat the oven to 200 degrees.

Sift together the flour , cream of tartar and bicarbonate of soda into a large mixing bowl. Pour the oil into the mixture,

then gradually add the milk and mix with a wooden spoon until a dough starts to form.

Knead the dough gently on a floured surface a few times until even, then roll out to 1 inch thickness. Use a 7cm

circular cookie cutter to cut rounds of dough. Line and grease a baking tray and arrange the dough spaced out on it.

Bake for 10-12 minutes until cooked and risen. Remove and allow to cool on a wire rack. Cut in half once cool and

spread the clotted cream evenly on the bottom halves. Arrange the halves on serving plates and spoon a tablespoon

of the jam on top.

Dust the top halves of the scones with the icing sugar and place on top of the jam. Garnish with the

sliced strawberries before serving.

y oba Macintyre

o pn aida, i want to do your scones for my blog. traditional with the strawberry and cream. just want to ask you. if dont have

semi-skimmed milk can just use fresh milk?

y

23 August

Aida Mahmor

o YUPP. NO PROB.

y

15 minutes ago



Shoba Macintyre

o puan, sos, supposed to make your scones today. i bought the semi-skimmed milk but in powder form...so mix with milk

joy of baking

The traditional way to eat cream scones is to split them in half and then spread each half with jamand clotted cream. To make them more convenient, I decided to fill the scones with the jam beforebaking, and then top each baked scone with a dollop of cream (clotted or softly whipped).These arethe perfect 'take along' food, either with or without the dollop of cream.

The lovely golden brown color comes from coating the tops of the just baked scones with powderedsugar and then placing them under the broiler until the sugar melts. Although I have filled the sconeswith raspberry jam you can use any flavored jam or preserves you like. As I have said before,scones are at their best freshly baked, when the outsides are wonderfully crisp and the insides aresoft and flaky. Storing them for a few days still keeps their flavor intact, the only difference being thatthe outside crust does soften.

For more information on the history and making of Scones.

Preheat oven to 375 degrees F (190 degrees C) and placerack in middle of oven. Line a cookie sheet with parchmentpaper.

In a large bowl, whisk together the flour, sugar, bakingpowder and salt. Cut the butter into small pieces and blend

into the flour mixture with a pastry blender or two knives.The mixture should look like coarse crumbs. Stir in thelemon or orange zest. In a small measuring cup combinethe whipping cream, beaten egg and vanilla. Add thismixture to the flour mixture. Stir until just combined. Do notover mix.

Transfer to a lightly floured surface andknead dough gentlyfour or five times and then divide the dough in half. Pat or roll each half of the dough into a circle that is about 8inches (20 cm) round. Spread the jam on one round of thedough and then place the second layer of dough on top of the jam, gently sealing the edges. Cut this circle in half,

then cut each half into 4 pie-shaped wedges (triangles).Place the scones on the baking sheet. Make an egg washof one well-beaten egg mixed with 1 tablespoon milk andbrush the tops of the scones with this mixture. This helpsto brown the tops of the scones during baking.

Bake for about 15 minutes or until lightly browned and atoothpick inserted into the center of a scone comes outclean. Remove from oven and then turn your broiler on

Recipe:

2 cups (280 grams) all-purposeflour

1/4 cup (50 grams) granulated whitesugar

2 teaspoons (10 grams) baking powder

1/8 teaspoon salt

1/3 cup (76 grams) cold unsaltedbutter

Zest of 1 lemon or orange

1 large egg, lightly beaten



Read

more:http://www.joyofbaking.com/SconesfilledwitheJam.html#ixzz1XKU1puoN

high. Sift confectioners (powdered or icing) sugar heavilyover the tops of the scones and place them under thebroiler. Broil for just a few seconds, turning the pan asnecessary, until the sugar has melted and turns goldenbrown. Make sure to watch the scones carefully as thesugar will burn very quickly. Transfer to a wire rack to

cool. Before serving, garnish with a dollop of Devoncream or softly whipped cream.

These scones freeze very well.

Makes 8 scones.

1 teaspoon pure vanilla extract

1/2 cup (120 ml) heavy whipping cream

1/4 cup jam or preserves

Egg mixture for brushing tops of scones:

1 large egg, lightly beaten

1 tablespoon heavy cream

Garnish:

Devon Cream or lightly whipped heavycream

puan aida scones

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