Wednesday, November 3, 2010

Devonshire Scones

I was halfway through my assignments battle, and the best way for me to de-stress is to bake. Since I was craving so badly for Churinga's devonshire tea, and I just don't have the time to travel all the way up Mt. Dandenong, I decided to try to replicate their scones. ;)

Devonshire Scones
Recipe by Gary Mehigan from Masterchef & modified by The Bakeanista

150ml milk
150ml cream
1 egg

3 cups self-raising flour
2 tbs caster sugar
1 cup dried cranberries
2 tbsp of finely grated orange rind

1) Preheat oven to 200°C. Line large flat oven tray with baking paper.

2) Whisk milk, cream and egg together until well combined.

3) Combine flour, sugar, dried cranberries and orange rind in a large bowl. Add milk mixture and stir gently to a soft dough. Turn onto a lightly floured surface and knead gently until dough comes together.

4) Press dough out to 2cm-thick. Cut scones from dough and place onto tray flat-side up. Press dough together gently and repeat using the remaining dough.

5) Brush the tops with milk and sprinkle with a little sugar. Bake 12-15 minutes until golden and well risen.

6) Serve hot with jam and cream. Oh, so delicious~

You can cut them into any shapes you desired. :)
I chose a heart-shaped cookie cutter, just because.

Ah, perfect with a cuppa tea, either for breakfast, lunch or tea. Yums!

Just take a look at the crumbly fluffy texture! :D

And there's nothing better than a generous dollop of clotted cream and strawberry jam to go with 'em scones. ;)

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