Bake-Along #27 - Fruit Scones

I had baked this scones tonight and pre-post this. Browsing through a few scones recipes, I decided to opt for this recipe as it was the easiest one, plus no refrigeration was needed. We do not realy fancy those fanciful scones, just purely plain scones or the ones with chocolate chips do just fine for us:-p

Joining along for the Bake Along #27, let's find out the recipe for this chosen recipe:-D

I had replaced the fruit with chocolate chips instead, as if I used raisins or cranberries, none will eat them.. This is the 3rd time I had made scones, and this recipe wasn't not too bad but it would be have better if I made the scones thicker. And also if I had watched the heat of the oven... hehehe.. Otherwise texture of the scones will be soft & crumbly, which will make it very delicious.

 These chocolate chips scones do go very well with the jam, or even perhaps with butter or cream cheese.

 Having half of the portion of the recipe, it yields about 10 small little mini scones.

 Here is Mimi, having her fair share of her food tasting the moment she sees these scones... hahaha....

Ingredients:

200g self raising flour

50g caster sugar

50g margarine (I used butter)

1/4 tsp of salt

100g raisins (I used chocolate chips or simply palin scones)

1 medium egg

5 tablespoon of milk

Method:

 Step 1. Preheat oven at 220C.

Step 2. Sift the flour into a large bowl, mix well with the sugar. Cut the butter into small little cubes. Using fingertips to rub the butter with the flour mixture into crumbles.

 Step 3. Add the chocolate chips, mix well.

 Step 4. Beat the egg, and take out a spoonful out for brushing the scones later. Beat the egg and mix well with the milk. Pour it into the flour mixture.

 Step 5. Mix well and knead it into a dough.

 Step 6. Roll it out flat, about 1.5-2cm thick. Using a round cuuter to cut out the shape for the scones.

 Step 7. Place the shaped dough on the tray and brush them with egg wash. Bake in the oven for about 10 mins or until they are golden brown.

Note: Do try to bake at the recommended heat and timing as indicated.

Do click on the following links to find out what the Bake-Along hosts had done for their bakes, and the wonderful bakes from other bakers too:))

Pear Pinwheel & Hazelnut Cake

I was browsing Joyce's blog, Kitchen Flavours that day, and I came across this little badge on her blog.

THB - The Home Bakers , a bakers group created by Joyce. And we will be baking all the recipes from a chosen book on every 3 weeks. For this time, they had chosen "Coffee Cakes" by Lou Seibert Pappas.
Each member from the group will be selecting one recipe from the book and only the host for the selected recipe will be allowed to post the recipe, while the rest will try to bake it and link on the host's page. Giving tips and advices on the bake, will allow everyone to learn something new. That's all:))

So here I am, joining them in this group, to try out all the recipes from this book. I ordered mine from Fishpond. So far I had baked 2 of the recipes, and I do quite like the cakes. Pretty unusual ones and yet delicious.

For this post, this is actually the 4th bake for this book, and I managed to bake in just in time before the deadline.. Hmmm, school holidays will be over by this weekend, and I think I am trying to bake as much as I can within this week. Schools start and I will have lesser time to bake as I need to supervise Nic's homework, and plus the girls need to go for the enrichment class. Good bye holidays and back to the hectic school life... :-p

Alright, back to the main point... The Pear Pinwheel Hazelnut Cake will be host be Zoe, Bake for Happy Kids. Do click on her link for the recipe.

I had used almond meal instead of hazelnut. As for the pears, I had bought them from the supermarket, and it was called "Blush" Pears?? Not too sure, but the pretty colors on the pears did caught my attention, so here they are with me, ready to be baked into this lovely cake.

Batter's all ready, with the sliced pears arranged as pinwheel. I had used a 20cm round pan, coated with butter. Well, in fact, this is my 2nd time coating my pan with butter. And then only I realised that, it was so much easier to do so, plus it is definitely cheaper than using the parchment paper. :-p

As my cinnamon powder had longer expired, I did not get any new ones. So what I have now is the ginger powder. So with a dash of the ginger powder + the confectionery sugar, I tossed them up with the pears before arranging the on the batter. Taste wise still ok... hehehehe....

I had made a half portion of the original recipe. Do refer to Zoe's blog for the exact recipe.

Overall about this cake : it was really tasty. A soft, moist, nutty texure.

It does reminds me of the Pear & Frangipane Pie I made last year, using the almost same ingredients, but the difference was that it was on a "pie" version. It tasted as good as this Pear Pinwheel & Hazelnut Cake too:))

Hope you do have fun trying out this recipe.:))