Friday, June 15, 2012

Almond Milk Scones

Seemingly out of nowhere, I had a craving for warm, buttery, fresh-out-of-the-oven scones. Smeared with jam and cream, the idea of these paired with a strong coffee wouldn't leave my head. I blame the cold Melbourne winter for this craving, but obviously there are much worse cravings to be felt.

So it happened, I wandered the aisles of the supermarket looking for ingredients, and somehow walked away with a carton of almond milk instead of my usual full-cream choice. Subconciously, I must have decided a cooking experiment was in order and so the tweaking of a perfectly good recipe began. The result were light and perfectly formed scones that were just that little bit more interesting than your traditional scones.

This recipe begins in the usual way; preheat oven to 200°C. Lightly dust a flat baking tray with plain flour. Sift self-raising flour into a large bowl and add baking soda. (I added the extra baking soda to get a little more lift out of these scones. Don't worry, the baking chemistry gets fixed later on.)

Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.

Self-raising flour, butter and baking soda

Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough. 

Adding the Almond Milk

(At this stage, the mixture was a little too soft due to the watery nature of almond milk. So I improvised with the creme I'd reserved as a topping. The acidity of the creme also made the addition of the extra baking soda work.)

Add creme fraiche. Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough).

Adding the Creme Fraiche


Pat dough into a 2 cm-thick round. Using a 5 cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. 

Scone Dough

Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour. 

Scones ready for the oven

Bake for 20 minutes or until golden and well risen. Transfer to a wire rack. 
Serve warm with jam and cream.

Warm Scones



Almond Milk Scones 


Adapted from taste.com.au.  Makes 16

Ingredients:
  • Plain flour, for dusting
  • 3 cups self-raising flour
  • 1 tsp baking soda
  • 80g butter, softened and cubed
  • 1 cups almond milk
  • 1 tbsp creme fraiche
  • Jam and cream, to serve
Method:
  1. Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour. Sift self-raising flour into a large bowl and add baking soda.
  2. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
  3. Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough. Add creme fraiche. Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough).
  4. Pat dough into a 2 cm-thick round. Using a 5 cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. 
  5. Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour. Bake for 20 minutes or until golden and well risen. Transfer to a wire rack. 
  6. Serve warm with jam and cream (or the remaining creme fraiche as I did).

Almond Milk Scones served with Jam & Creme Fraiche



4 comments:

  1. yum yum! looks so delish, i might try that soon!
    anyway i love your food review in this blog <3
    i'm kinda wondering if you have suggestion of any nice cafe for brunch-ing? i'm arranging a blogger meet up & it would be great if you'd come & help me finding a cozy place to chat ;)


    if you're interested, email me at sarajosephinetobing@yahoo.com

    xx
    sartob
    http://sartobsibocahbadung.blogspot.com/

    ReplyDelete
    Replies
    1. Hi Sara,

      The choice of cafes will depend on the size of the group and which day you want to go.

      If it's something small, I quite like Di Bella's Coffee Roasting Warehouse but if you have a larger group, Seven Seeds has some big tables.

      Hopefully that helps!

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  2. followed recipe exactly - my scones tasted weird, almost chemically - anything to do with the almond milk?

    ReplyDelete
    Replies
    1. I've never had this issue before, but my guess is the chemical taste is because of the baking soda (which can often lead to a bitter taste). Almond milk is generally lighter in flavour than regular dairy milk, so perhaps the baking soda is coming through more.

      Sophie

      Delete