The Peninsula is such a landmark, not to mention, gorgeous gorgeous gorgeous. Imagine having hi-tea with a serenade of the classic melodies by an amazing classic string performers.
I fell in love with everything that day... everything on our table is just amazing and they don't take hi-tea lightly, it was all served in real silver cups and saucers, the whole nine yards is in silver! So, I had a sudden urge of gluttony... most especially the scones.
Since then, every time I think about it, I literally drool. Then I found this super easy recipe... it is true, it doesn't have to be complicated to make glorious food.
Tip 1: Don't work out the dough too much, just press them together until they're well connected
Tip 2: If you want your scones shiny and pretty, brush the top with beaten egg white and sprinkle with castor sugar before baking. If you don't like it too sweet, then omit the sugar.
Tip 3: Don't bake too many, bake just enough because scones are best served warm.
Tip 4: Bake them side by side, this helps the scones to rise
280 grams cake flour
1 tbsp baking powder
3/4 tbsp salt
3/4 tbsp cream of tartar
65 grams sugar
125 grams butter
75 grams seedless raisins or grated cheese or chocolate chips
1 extra large egg, separated
100 ml milk
3 tablespoon caster sugar
Sift first 5 ingredients. Using your finger, rub butter until the mixture resembles breadcrumbs. Add raisins or grated cheese or chocolate chips.
In a separate bowl, whisk egg yolk and milk. Make a well in the centre of the flour mixture and pour the egg and milk mixture in it. Mix to form a soft dough.
Turn dough onto a lightly floured surface and press out to 2cm thick. Cut with a 6cm scone cutter.
Place scones on greased baking tray. Brush the top with beaten and foamy egg white.
Bake at 350F for 15-20 minutes until golden brown.
Enjoy your freshly made scones with butter and jam.