scones & muffins

milk tea scones

apple walnut muffins

cream cheese scones

cornflour muffins

raspberry muffins

oatmeal scones

Milk Tea Scones

October 6, 2013

200 x 10-15 min.

4cm x 8

1 tbp sugar
100g unsalted butter
200g flour
1 pinch salt
1 tbp baking powder
100g cold milk tea

1. Shift the flour, baking powder and salt together ;set aside.
2. In a mixing bowl, mix the butter,sugar,and flour.
3. Blend in the butter by hands until the dough is crumbly.
4. Add the 100g cold milk tea into the batter.
5. Roll out the dough thick, cut out 4cm diameter rounds.
6. Turn the dough upside down on the tray.
7. Bake until golden brown approximately for 15 minutes.

Apple Walnut Muffins

October 5,2013

<< recipe >> on ubiquitous

Cream Cheese Scones

September 22, 2013

<< recipe >> on ubiquitous

Cornflour Muffin

June 2,
2009

scones
muffins

190 x 35 min.

150g cornmeal yellow
130g cake flour
80g granulated sugar
2g baking powder
1g baking soda
1 pinch salt
50ml milk
2 eggs (100g)
60g butter, melted
140g plain yogurt
200g blueberry(frozen)

1. Line muffin pans with paper cups.
2. Sift together the dry ingredients.
3. Mix the milk, yogurt, eggs and melted butter.
4. Add the dry ingredients into the liquid and fold gently.
5. Fill the tin using an ice scoop and drop the blueberries.
6. Bake until lightly browned and baked through.

notes
:Do not thaw the frozen blueberry.
Thawed berry may break and
discolor the batter.
:Do not overmix.

Raspberry Muffin

June 1,
2009

scone
muffins

180 x 30 min.

1 1/2cups flour
1/2 rice flour
2 teaspoon baking powder
1/4teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
50g unsalted butter, at room temperature
1/2 cup milk, at room temperature
1/2 yogurts, at room temperature
1 egg (50g), at room temperature
1 egg yolk (20g), at room temperature
80g blue berries,frozen
80g raspberries, frozen

1. Sift together the dry ingredients.
2. Mix the sugar, butter, milk, yohgurt, eggs and egg yolks until
   well combined.
3. Pour the liquids into the dry ingredients,and fold gently
   with a spatula just until the dry ingredients are mostly moistened.
4. Fill the tin using an ice scoop and drop the raspberries
   and blue berries.
5. Bake until the muffins are golden brown.
   

notes

The butter will solidify if the wet ingredients are not room temperature.
Do not overmix to make the muffins tender. The batter should be lumpy.
Rice flour makes chewy texture.

Oatmeal Scones

May 26,
2009

scones
muffins

180 x 15 min

50g sugar
50g unsalted butter
30g oatmeal
170g flour
50g bread flour
1 pinch salt
4 tsp baking powder
1 eggs
70g milk
50g yogurt

1. Shift the flour, baking powder and salt together ;set aside.
2. Cream the butter and sugar until light and fluffy.
3. Fold the flour under the batter.
4. Add the egg, the milk, the yogurt and the oatmeal into the batter.
5. Roll out the dough thick, cut out 4cm diameter rounds.
6. Turn the dough upside down on the tray.
7. Bake until golden brown approximately for 15 minutes.

notes:
Don't over-knead the dough.

Too much kneading makes tough scones.