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Top 5 dishes made from Cold Regular Butter *Not the unsalted butter!
1 . Blueberry & White Chocolate Scones
Blueberry & White Chocolate Scones
Today I was organising my old recipes that I wrote many years ago, then I came across this ‘Blueberry & White Chocolate Scones’ recipe. It was nearly 20 years ago, I fell in love with a Blueberry & White Chocolate Scone that I bought from a local bakery. Because it was quite expensive, I tried to make a similar scone using Auntie Lorna’s Scone recipe.
Ingredient
2 cups
Self-Raising Flour
1/4 cup
Caster Sugar
1 pinch
Salt
2/3 cup
Milk
1 punnet (125 g)
Fresh Blueberries *Frozen Blueberries can be used. See ‘Step 4’
Cooking instructions
* Step 1
Preheat oven to 220℃. Line a baking tray with baking paper.
* Step 2
Place Flour, Sugar and Salt in a large bowl. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs.
* Step 3
Add Milk and stir until a sticky dough forms. Knead gently until just combined, then add coarsely chopped White Chocolate and Blueberries, and mix evenly.
* Step 4
*Note: Frozen Blueberries can be used, but do not thaw. If you use Frozen Blueberries, it might take longer time to bake. Alter the baking time. If top gets too dark, cover with a sheet of foil.
* Step 5
Divide the dough in half. On a floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces.
* Step 6
Place scones on prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.
Note: if there is a photo you can click to enlarge it
2 . Chocolate & Coffee Scones
Chocolate & Coffee Scones
Here is another variation of Auntie Lorna’s Scone. All my scone recipes are based on Auntie Lorna’s Scone recipe, because that’s the first and the only recipe that I have learned. According to the amount of dry ingredients and other wet ingredients, the amount of Milk needs to be altered. Once you know the texture of the dough, it is quite easy to do.
Ingredient
2 cups
Self-Raising Flour
2 tablespoons
Cocoa Powder
1/4 cup
Caster Sugar
1 pinch
Salt
2/3 cup
Milk
1/2 cup
Icing Sugar
1 tablespoon
Espresso OR Strong Coffee
Cooking instructions
* Step 1
Preheat oven to 220℃. Line a baking tray with baking paper.
* Step 2
In a small bowl, mix Instant Coffee Granules and Hot Water. Set aside to cool. *Note: The amount of Instant Coffee can be increased.
* Step 3
Combine Flour, Cocoa Powder, Sugar and Salt in a large bowl. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs.
* Step 4
Add Milk and Coffee stir until a sticky dough forms. Knead gently until just combined, then add chopped Dark Chocolate and mix evenly.
* Step 5
Divide the dough in half. On a lightly floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces.
* Step 6
Place scones on prepared tray. Bake for 12 to 15 minutes or until slightly browned and hollow when tapped on top.
* Step 7
To apply Coffee Icing on top, the scones need to be cool. To make Coffee Icing, mix Icing Sugar and Espresso (OR Strong Coffee) until smooth. Place it in a piping bag or tough plastic bag, and pipe it out on the cooled Scones.
Note: if there is a photo you can click to enlarge it
3 . Lemon & White Chocolate Scones
Lemon & White Chocolate Scones
Our next-door neighbours are very kind and they regularly share their garden harvests with us. Now I have a bucketful of Lemons! I am so grateful because our lemon trees have never produced fruit and I always have to buy them. Today I baked these Lemon flavoured scones based on Auntie Lorna’s Scone recipe. I added White Chocolate. Delicious!!!
Ingredient
2 cups
Self-Raising Flour
1/4 cup
Caster Sugar
1 tablespoon
Lemon Juice
150 ml
Milk
1/2 cup
Icing Sugar
Cooking instructions
* Step 1
Preheat oven to 220℃. Line a baking tray with baking paper.
* Step 2
Place Flour and Sugar in a large bowl. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs.
* Step 3
Add Lemon Zest, Lemon Juice and Milk and stir until a sticky dough forms. Knead gently until just combined, then add chopped White Chocolate and mix evenly.
* Step 4
Divide the dough in half. On a lightly floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces.
* Step 5
Place scones on prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.
* Step 6
To apply Lemon Icing on top, the scones need to be cool. To make Lemon Icing, mix Icing Sugar and Lemon Juice until smooth. Place it in a piping bag or tough plastic bag, and pipe it out on the cooled Scones.
Note: if there is a photo you can click to enlarge it
4 . Matcha & Chunky Chocolate Scones
Matcha & Chunky Chocolate Scones
Based on Auntie Lorna’s Scone recipe, my Japanese original ‘Matcha & Chunky Chocolate Scones’ are naturally delicious! If you like Matcha flavour, add extra Matcha powder. I used dark chocolate this time, but white chocolate is also very nice for this Matcha scone.
Because baking time is only 10 minutes or so, these scones can be made very quickly and easier than pancakes!
Ingredient
2 cups
Self-rising Flour
1/4 cup
Caster Sugar
1-2 tablespoons
Matcha Powder
2/3 cup
Milk
Cooking instructions
* Step 1
Preheat oven to 220C. Line a baking tray with baking paper.
* Step 2
Place Flour and Sugar in a large bowl. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs. Then add Matcha Powder and mix well.
* Step 3
Add Milk and stir until a sticky dough forms. Knead gently until just combined, then add chopped Chocolate and mix evenly.
* Step 4
Divide the dough in half. On a lightly floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces.
* Step 5
Place scones on prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.
Note: if there is a photo you can click to enlarge it
5 . Lorna’s Scones
Lorna’s Scones
Lorna is one of my husband’s great-aunties, his grandfather Theo’s young sister. My husband lived with her and her husband Ern when he was at Uni. They were lovely people. They say Lorna was a good baker.
Ingredient
3 cups
SR (Self Rising) Flour
1 tablespoon
Caster Sugar
Cooking instructions
* Step 1
You need a hot oven. Preheat oven to 220℃. Line a baking tray with baking paper.
* Step 2
Place Flour and Sugar in a large bowl. Cut the Butter into small cubes and add to the flour mixture. Now you’d better cool your hands if your hands are warm. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles breadcrumbs. Do not over do it.
* Step 3
Add Milk and stir until a sticky dough forms. Knead gently until just combined and smooth.
* Step 4
Using your palm (I have never used a rolling pin for scones), gently flatten the dough to 2cm thick. Using a round cutter or a drinking glass which I use always, cut out scones. (My drinking glass is 7cm in diameter and I made 12 scones.)
* Step 5
Place scones on the prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.
* Step 6
Serve with jam and cream. Or you can enjoy them with ‘Tsubu-an (Sweet Red Bean Paste)’ and cream OR Sour Cream.
Note: if there is a photo you can click to enlarge it
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