Birthday Party...
Yipppeee it's the 4th year......
So glad that I made it through the years....Never once miss the assignment.
For me..It's an achievement, because I'm the kind of person that is easily bored in committing and tends to stop when things are no longer interesting to me.
A friend of mine suggest that if I want to learn to improve myself and be better, I have to be committed and to learn commitment I better take on something that I love....
At that time things I love are English and baking/cooking...
So for English : I join Toastmasters Club and try to be committed on every roles that given to me
For Baking : KBB is the club I joined..
Both activities really require strong commitments but because of the friends in the clubs, I become better and learn so much more than I've ever expected. I feel so blessed....
Well back to the assignment, which is Scone , English Scone to be exact....
The recipe I'm using was taken from Joy of Baking, because I found it more simple than the other recipes...
Cream Scone
(Joy Of Baking)
Ingredients :
2 cups (260 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/4 teaspoon salt
1/3 cup (75 grams) cold unsalted butter, cut into pieces
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk or heavy cream
Glaze:
Cream or Milk
Method :
Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a baking sheet with parchment paper.
In a large bowl, whisk or sift together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender, two knives, or with your fingertips. (The mixture should look like coarse crumbs.) In a small measuring cup whisk together the milk or cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.
Transfer to a lightly floured surface and knead the dough gently four or five times and then pat into a 7 inch (18 cm) round. Then, using a lightly floured 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream. (This helps to brown the tops of the scones during baking.)
Bake for about 15 - 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool. Serve with 
Frankly speaking I don't really like the scone with cream and jam, but want to try the savoury version.
As for the picture....Big Thank You for Empat Rana's book.... it really helps a novoice photographer like me that have no sense of art. I'm glad that I can finally produce a quite decent picture.
Till We Meet Again
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