【The Memory of English Afternoon Tea 。回味英式下午茶】

2011年10月15日 大熱天

Raisin & Cranberry scones ^.^V

這是第二次弄的鬆餅（或司康--Scone的譯音）。
第一次是迷迭香口味；
這一次是葡萄乾+蔓越梅（小妞不是很喜歡迷迭香的味道）。

之前在英國吃到生平的第一個鬆餅就愛上了。一直很想嘗試動手做，但很多食譜都把做法寫得很“恐怖”---很挑戰，好像一個不細心地捏就弄不出，所以一直下不了手。。。買現成的真的不便宜。。。

食譜是面子書的一位網友飄洋過海分享的。第一次試做成功後就認定了這個食譜 ^.^v 只因為它讓媽咪找回了那種味道和口感。。。和本地烘培店賣的比較，是有過之而無不及的！
。。。就是香，脆，不會太紮實，卻又不會鬆散
。。。只要跟足材料和做法！
。。。其實不會復雜，也不難^.^v

鬆餅食譜

Ingredients:
* yields 16 medium size scones

A) 2   cups (220g)   Self raising flour      
     1/2 cup (60g)     Plain flour (or all purpose flour) 


B) 1/2 tsp Baking powder
     1/2 tsp Salt
     1 tbsp  Icing sugar
     4 tbsp  Rosemary (dried) [I replaced with raisins and cranberries)

C) 1/2 cup (115g) Chilled unsalted butter (cut into small cubes)

D) 3/4 cup (180ml) Milk
    1pcs                   Egg (lightly beaten) 
For glazing:
1 egg, beated and add 1 tbsp milk


Let's do it!!
1. Preheat oven at 205C. Line baking tray.

2. Sieve together self raising flour & the plain flour. Add in (B)--baking powder, icing sugar, salt, and rosemary, mix well.

3. Use fingertips to rub the flour mixture and chilled butter until the mixture resembles breadcrumbs or lumpy.

4.  Make a well at the centre of the mixture, slowly add in (D)--milk and egg. Mix well very gently using spatula.
**DO NOTOVERMIX or the scones will turn out very hard!! >.<

5. Sprinkle some flour on the tabletop. Gently knead the dough on the flour; pat the dough to make it 1.5" thick. Divide the dough into 16 pieces. Shape each dough to become round. Arrange on the lined baking tray. Glaze with egg&milk mixture.

6. Bake in preheated oven at 205C for about 15min. (duration may vary from one oven to another).

DONE!! ;)