Classic English Scones

I actually love to eat scones but I seldom buy it. The most unforgettable scone's eating experience was once I went for a day trip with my sister family and we stop by "Pie in The Sky" restaurant in Victoria selling their hand made scones, it was fluffy, light yummy scones!! Is very hard to find such a perfect scones! 

Today, I swing into my kitchen to make these lovely fluffy light scones just because I lugged back a good baking book from Switzerland! The name of it is "Mastering the Art of Baking" by Anneka Manning. There are so many recipes which I love to try out immediately and making scones is so easy because it doesn't use the electric mixer! 

I gives the recipe a twist by adding orange juice into the scones so I can link this post to Little Thumbs Up Event month April hosted by Anncoo Journal. 

This recipe produces light and fluffy scones with a golden brown top and it attracts my son to eat and said "I want another one, I love it!" This is how good the scones is! 

Note: Tip of making a successful scones, rubbing the mixing with a flat bladed knife and knead the dough as gentle as you can. 

Recipe adapted from Anneka Manning "Mastering the Art of Baking" with changes
2 1/2 cups self raising flour (used 310g)
1 tsp baking powder
pinch of salt
2 1/4 oz chilled butter, chopped (used 70g)
1 cup milk (I used 130ml milk + 100ml store bought orange juice)

glaze:
30ml milk + 1 tsp golden syrup 

Method:
1. Preheat oven to 220C.

2. Sift the flour, baking powder and salt in a medium mixing bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the center.

3. Gradually add in the milk and orange juice (leave some for later), mix with a flat bladed knife using a cutting action, until the dough comes together in a clumps. Mix to a soft dough and adding the remaining liquid if necessary. 

4. Use lightly floured hands to gently gather the dough and lift it onto a lightly floured work surface and knead very lightly and briefly to bring it together into a smooth ball. Pat the dough out to 1 inch thick. Use a floured round cutter to cut out the scones.

5. Place the scones on the baking tray and brush lightly with milk and golden syrup mixture. Dust lightly with extra flour, if desired.

6. Bake the scones for 10~12 mins or until they are well risen, golden brown top and sound hollow when tapped on the base. Serve warm with butter and jam. 

I'm submitting this post to Little Thumbs up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal 

and also linking to 'Cook Your Book #11', hosted by Joyce from Kitchen Flavours