Scones are incredibly easy to make especially when you have a food processor! But even if you don’t you can certainly count on your trusty fingertips to get the job done.
R had scones for the first time in his life at a fellow-mommy S’s place earlier this year and exclaimed “OMG! These are awesome!” and proceeded to hound me to hound S for the recipe so that I could make them for him at home. THIS only happens for one other baked good – Choc Chip Cookies.
Anyways, all of us in this mommy’s group have this recipe saved in our phones so we always have it with us. Since we had the really awesome scones at S’s place I decided to modify them a little and made some with Earl Grey Tea and they were a hit! Earl Grey Tea is really one of my favourite teas – what’s not to like about it? It’s got such an addictive aroma – you cannot refuse it And with such a masculine name like Earl – it’s hard to resist.
So here’s sharing it with you (thanks S for letting me share your recipe!):
Mr. Earl Grey Scone
250g Self Raising Flour*
30g Caster Sugar
½ tsp salt
60g unsalted butter (cold and cubed)
150ml milk (set aside 25ml for glaze)
1 Earl Grey Tea Bag
1. Preheat Oven to 220°C.
2. Pour Earl Grey tea leaves into milk and heat until just simmering. Allow tea to steep in milk and cool milk in an ice bath. (Milk has to be cooled down.)
3. Place flour and butter in a food processor and process until you achieve a golden breadcrumb consistency./ Rub in butter into flour with fingertips, lifting as you rub in to incorporate air.
4. Mix in sugar and salt.
5. Add earlgreyed-milk in batches and work into a soft dough. (Can be done in the food processor or folded in with a spoon.)
6. Turn out onto a floured surface and knead lightly. Roll out to approx. 2.5cm/ 1 inch thick and cut into rounds (or whatever shape you like really – ransack your cookie cutter drawer!).
7. Place cut rounds onto a lined baking tray and brush lightly with milk that was set aside.
8. Bake for 10 -15 mins or until golden brown on the top.
9. Remove from oven and eat IMMEDIATELY with butter and clotted cream and/or jam.
If you want regular scones, you can omit the tea steeping step and follow through on the steps above.
I can’t wait to try this out with different types of tea – just got a new bag of Caramel and Rum Rooibos tea from Lupicia – Excited!!!
* Combine 250g All-purpose flour with 1.25 tsp of baking powder and you get 250g and a bit of Self Raising Flour)
You only need to cook the pasta. Seriously? Yes, seriously. Salty, ocean-y goodness in 15 minutes.
Lumpfish Caviar Spaghettini
1. Boil 1 portion of spaghettini or Angel Hair Pasta in plenty of water until it is al dente.
2. Toss cooked pasta in olive and dish onto serving plate.
3. Snip about 2 or 3 chives over pasta.
4. Sprinkle over a pinch or 2 of sea salt.
5. Place a dollop (a teaspoon and a lil more) of Lumpfish Caviar on top of the pasta.
6. Just like toss it up and Dig in!
Monochrome Nero Spaghetti
Earthy Wild Mushroom Soup with Truffle Oil
Primary Colour Burst Calamari with Salsa and Greens
Bright & Pale Mexican Eggs
Who knew that we would have a big b(r)unch of colours on our table? And I’m glad it turned out that way that Saturday afternoon at Kith Cafe (Sentosa Cove)! Continue reading
ODP oh ODP oh how I love you so. ODP (Open Door Policy) is a little urbanised/ deconstructed/ grungy looking restaurant by the Spa Esprit Group in hipster central(a.k.a Tiong Bahru) in Singapore – a spin off concept of Tippling Club (at more affordable prices) by the same chef Ryan Clift. They’ve been around for a while (2 years? i think) and it’s our go-to place for date nights whenever we have no idea what new place to try or what we want to eat – ODP is the place because we know we’ll have a good time On our latest Date Night No.-Dunno-What (it’s nice that we’ve lost count – either we’ve been on so many or they have been so far apart you lose track haha!) we had from ODP’s latest menu:
Roast Quail with Ginger and Spring Onion
The lil one had finished his meal (a whole serving and a half) but he wanted more! “Give him some apple.” everyone chimed. So the lil one gets ¼ of a Japanese Fuji Apple, and amazingly finishes it.
What does one do with ¾ of an apple, 3 adults to feed for dessert, vanilla ice cream in the freezer, a still-warm oven and 20 mins to lil one’s wind-down time? *lightbulb appears over head* Continue reading
Had the opportunity to have a lunch date with R one day and knowing my *obsession* with Ramen he brought me to Nantsuttei at Parco (Millenia Walk). Continue reading
Don’t look if you cannot control yourself. The Kouign Amann (pronounced: kween amahn) in the picture is indeed as good if not better than it looks.
Flakes of pastry fall to the ground with the first bite, and you won’t care because you’ve got one of the best things on earth in your mouth – with a gentle hint of saltiness, sweetness brought about by its stickiness, culminating in the richness of the surprisingly light yet buttery pastry. You won’t be able to hear your friends sniggering at the bits of pastry around your mouth, cos it wouldn’t matter, you have your Kouign Amann and they don’t. And when you’re through with your 1st Kouign Amann, before you get up to get your 2nd one, you can have the last laugh.
I want to be selfish and not tell you where to get it but I’m sure you’ll have your ways and they are making it easier to get your hands on one of these what with 2 shops now, so I’ll just make it easy for you and tell you:
Tiong Bahru Bakery
There. Knock yourselves out.
Thailand is really just a hop and a skip away from Singapore and I honestly do not remember how many times I’ve been there. Well, you can never get enough of Thailand! Even after so many visits (so much so you know exactly where to turn on the streets to get to your favourite shopping/ food haunt – you know how you get w countries to go to often? you just make a beeline for your creature comforts?), there’s always something new to see/ try! And that’s wai (pun intended) you’ll never tire of Thailand! And despite this trip being a work trip, my eyes were opened to new found delicacies and tummy was comforted to revisit old favourites! Let’s count them:
Kuay Teow Soup (Spicy)
This is really just like Singapore’s Fish Ball Noodles with a light and savoury broth and thin rice noodles. Very refreshing for a light morning meal
We all love eggs ben don’t we? Show me someone who doesn’t like eggs ben (and I’ll make him like it! hahaha jkidding) but really, I’ve not found someone who doesn’t like it! and a month ago i declared Saturdays as ‘Eggs Ben Saturdays’ *cheer* and we made ‘Eggs Ben’ 3 weeks in a row! and the reason why it’s ‘Eggs Ben’ and not Eggs Ben is cos it’s our very own Cheaterbug Eggs Ben – for when you dont know how to poach an egg, have got all the ingredients you want in an Eggs Ben (anything goes) and you have *drumroll* (cos it’s the most important ingredient of all – HOLLANDAISE SAUCE. No sauce no talk. Capisce? Continue reading
Autumn Hash – Mushrooms, Cavelo Nero and Poached Hens Egg on Sourdough
Are you like us when we travel – always heading back to your favourite haunts each time you visit the place? R and I are like that with the places we travel to often. In Hong Kong we always have a sunset dinner overlooking the harbour from Kowloon to Hong Kong at Hutong. join the line to have a bowl of Beef Curry Noodles at Kau Kee or have Dim Sum at Luk Yu Tea House. When in Sydney we most definitely head to Bills at Surry Hills (touristy I know, but I can’t help it!), Bourke Street Bakery (my absolute must-go bakery, wish there was one in Singapore! thankfully I got their cookbook :)) and there’s Single Origin Roasters (SOR), our new found breakfast haunt. Continue reading