Yes…I did it. At last, I managed to overcome my phobia of baking(Is there a thing called Bake-phobia?;). Some what, I have always stayed away from baking cakes or cookies. I have discovered that when things don’t work out the way I want, they really get to me. My first attempt of baking goes back to my teenage year which was a complete disaster, where I ended up almost setting the house on fire. Since then I have kept myself away from oven until now.
Eggless Rich Scones Few days back I watched cookery show where queen of baking Lesley Waters made these rustic looking scones. It looked quite simple and easy to make them and I had all the ingredients except eggs in my pantry which didn’t hinder my enthusiasm. First thing I did before I started baking was switch off the fire alarm;) Then with all courage and determination I started making scones from scratch. I omitted eggs and added more butter and lessened the amount of sugar the original recipe called for. Here is my version of Egg less Rich Scones.
Eggless Rich Scones
Eggless Rich Scones
Prep Time: 15 mins
Cooking Time: 20-30 mins
Serves: 4-5
Ingredients:
2 cups Self Raising Flour + extra for Dusting
¾ cup Butter, diced + extra for Greasing
¼ cup Caster Sugar (According to one’s taste)
½ cup Ground Almonds
¼ cup Raisins
¾ cup Warm Milk
2 tbsp Natural Yougurt/Curds
Pinch of Salt
Eggless Rich Scones
Method:
Preheat the oven to 225 degrees/Gas mark 7
Take flour and butter in a large mixing bowl and add pinch of salt to it.
Using your finger tips, rub the butter into flour till it looks like bread crumbs.
To this add caster sugar, ground almonds and raisins and mix well.
In another bowl mix the wet ingredients. i.e., warm milk and yogurt. (You can also add one egg) and mix them properly.
Make a well in the centre of dry ingredients and pour 2/3rd of wet ingredient and mix well.
Add the remaining wet ingredients to get the required consistency. Quickly mix together the ingredients to form a soft dough.
Transfer this dough into a floured surface and shape it into rough circular shape using your palm about 1 inch thickness. You can also use rolling pin for this.
Cut this into wedges using sharp knife(use some flour to stop the knife from sticking).
Place these wedges into greased baking tray and sprinkle them with little flour.
Bake the scones for 10-15 minutes until the scones are risen and golden.
Serve them warm with the fruits of your choice or thick clotted cream and jam.
Eggless Rich Scones
What are Scones?
Scones are a type of rich, slightly savory pastry which is often served at breakfast or tea, especially in Britain. Traditional English scones slightly resemble American biscuits, as both use a flaky, dense pastry, but scones tend to be a bit sweeter, and also incorporate ingredients like dried fruit. Delicious when eaten warm, scones are also served cold with a variety of toppings including clotted cream, marmalade, jams, honey, and butters. Scones are also made highly savory with ingredients like potato flour and cheese.
The term “scone” in reference to a pastry has been in use in Scotland since 1513, and is probably related to the Dutch word for bread. Scones are the most highly evolved in Scotland as well, suggesting that the food originates there. Scottish scones come in a number of guises including soda scones, made with a savory mixture of flour, buttermilk, baking soda, and salt. The Scottish also make treacle scones, potato scones, and griddle scones; scones cooked on a griddle rather than baked.
(Source: www.wisegeek.com)
Eggless Rich Scones
