After trying my colleague's scone, it reminded me of my trip to the organic market in Collingwood in Melbourne. Scones made well just tasted so good.
This hols I said to myself I have to try to make them just as good if not better. My previous attempt was as my mum used to say, good for pelting at attackers. Or chewing into a frisbee. This time I told myself, I will get it right. So I got the recipe from my colleague and tried it with lemonade, cream and flour. Result? I had to empty the lot in the bin or run the risk of going for some major dental reconstruction.
This morning after researching on the net,watching how it was done on Youtube and also gettting hints from Women on the farm club, I decided I should give it another go. With tips from English kitchens, American Irish and also a Japanese site, I think I've got it this time.
But as usual I thought I might deviate from the recipes. As I reached for the flour from the pantry, I realised that the previous attempt was made with plain wholemeal flour and that might have explain the flatness of the scones if I can call them that.
So this time I just feel it is going to be good....
My Scone.
3 cups of SR flour
1 cup of lemonade
3/4 cup of milk (I think if I am using cheese, cream will be a bit too much)
1 handful of low fat cheddar cheese
10 stalks of chives chopped finely
1 egg
Sift the flour, add in the cheese and chives.
Fold the flour with the beaten egg and milk and then add the lemonade.
Instead of patting the dough, I scooped them with a ladle onto a tray with grease proof paper. I remember the tip was not to "play" with the dough too much cos then it gets hard.
Put into a preheated oven of 190 C and bake for 10 minutes and turn the tray around for another 5.
Yummy scones!!!
