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Sunday, 2-Apr-2006 17:02 Email | Share | Bookmark
Strawberry & Bitter Orange (Daidai) Scone

Today, before heading off for part time, sempat gi dapur and made some scones for breakfast. Plus, ever since yesterday I wanted to test out and see if strawberries go with bitter orange ( here in Japan, ppl panggil bitter orange tu Daidai. I don't know if this kind of orange is only available in Japan sbb tak pernah jumpa pon limau ni before coming to Japan ). The basic recipe for the scone was another great-reviewed scone recipe I found from my beloved called Grandma's Johnson Scones. I did omit the amount of sugar because I didn't want the scone to be too sweet. Anyways, here's my version of the scone:

200 g sour cream
5 g baking soda
500 g all-purpose flour ( I used bread flour )
175 g white sugar
8 g baking powder
0.8 g cream of tartar
5 g salt
200 g butter
1 egg
1 1/2 tablespoon of bitter orange juice
strawberries, cut into halves
bitter orange zest
walnuts, crushed

How to make:
1. In a small bowl, blend the sour cream and baking soda, and set aside.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
3. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the bitter orange zest,walnuts and bitter orange juice. Mix well. Make sure to add the strawberries last.
4. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet. I used a round cutter instead.
5. Bake 15 to 20 minutes in the preheated oven, until golden brown on the bottom.

I like to eat them while they're still warm from the oven. Sedapppp...hehehe Bleh sapu with jam or extra butter if you want..and sedap makan dgn tea or coffee.

And some people asked me about the consistency of the dough bila buat scone. I guess in this recipe, instead of using milk ( which will make it more like muffins rather then scones ) the sour cream does the trick. Kekerasan adunan scone ni is between a cookie dough and bread dough(?). I used my hands masa mixing so that I know how 'keras' or 'lembut' the dough should be. It should be a weeee bit sticky. but not TOO sticky

Planning on making carrot cake esok sbb nak mengabeskan carrot yg terlebih parut masa buat dinner td

** Mama >> haah,baguette tu roti. I like to eat those yg jual kat DeliFrance. the mini size made the baguette look cute so it wasn't really the arrangements pon Will try Tembosa Turkey soon I once ate turkey masa kat US dulu,but tak hingat rase die camne

** Sid >> Haha..baru bape ketul je resipi yang ade Sid. Taleh lawan lagi tu

** K.yan >> Masak2 ni bukan ape. saje nak lepaskan boring dok umah tak buat ape..since tak balik msia Pastuh makin gemuk dan gemuk dan gemuk dan gemukkkkk!!!

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