I love scones but I do not know why I don't usually make scones to indulge it. Some scones after baked, they are quite dry and you need to spread some jam or butter to go with it. But if you have searched for a good scones that uses fresh fruits like blueberries or jam to mix in in the batter, it will be soft and moist. I love those recipes that uses heavy cream in it too but if you do not have cream, you can always use fresh milk.
I have made Blueberries Scones many years ago and I absolutely love that especially if you ate it while it is still warm.
Alright then, anyway, hope you wouldn't mind of my Kumquat Scones post here as I thought wanted to give it a miss but I want put this recipe into my blog here.
KUMQUAT SCONES
Ingredients
280g
all-purpose flour
40g brown
sugar
1 tsp
cinnamon
1 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
salt
113g
unsalted butter, cut into cubes
1/2 cup kumquat
jam
3 tablespoons
milk
1 large
egg
2 tsp
vanilla extract
Instructions
Preheat
oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone
baking mat; set aside.
In a
large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger,
nutmeg, baking soda and salt. Add cold butter, using your fingers to work the
butter into the dry ingredients until it resembles coarse crumbs.
In a
large glass measuring cup or another bowl, whisk together kumquat jam, milk,
egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula
until a soft dough forms.
Working
on a lightly floured surface, knead the dough 3-4 times until it comes
together. Using a rolling pill, roll the dough into a 10- by 7-inch rectangle,
about 1-inch thick.
Using a
large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut
into 2 even pieces crosswise, making four rectangles. Then cut each each
rectangle into two triangles, making 8 triangles.
Place
scones onto prepared baking sheet. Place into oven and bake for 10-12 minutes,
or until a tester inserted in the center comes out clean.
* This recipe sourced from DamnDelicious.net where Chung-Ah baked is her "Almost" Starbucks Pumpkin Scones which the pumpkin puree I changed to kumquat jam instead.
Just don't overbaked the scones or else it will be too dry.
