Brunch with scones

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I like brunch. It is something that I can hardly do in a normal working day so weekends are usually my brunch day. Brunch has always been associated with relax and pleasant memories as most of my brunches were done with L and my bff. Brunches with bff were the times when we were just sat in the cafe for hours, tried to be more adventurous with our food choice and caught up with each other’s life.

Brunches with L are different. They are usually at home and prepared by me. Those were the times when both of us sat down and “really talked” to each other after a busy week. We basically talked about anything for hours before we headed to do our groceries shopping. Candle-light dinner and movie are never something we used to do as a couple and it is somehow amusing that we’ve got to date each other more regularly after married in a brunch-groceries shopping weekend.

However, not every brunch with L is with an intention of dating. Some of them are just due to a very practical or unromantic reason: I get up late and I am too lazy to cook two meals before evening. This is exactly the case for our first home-made brunch after 3 months apart. I baked the scones the night before and reheat them again in the oven before serving because i think scones are best eaten when they are still warm. As both of us aren’t a fan of either jam or clotted cream, I made some baked avocados and baked eggs to serve with the scones. Baked eggs are my preferred brunch options because L likes the meat (ham or bacons) while I like the spinach with runny yolks.

 

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A brunch that took 30-45 minutes to prepare was really good enough for me when I was lazy. Even the scones were done within 45 minutes as well the night before. If one day, you are feeling lazy to go out for a brunch, why not just get some flour, butter, milk and eggs together and you’ll get some really nice stuffs at home. Really.

Scones

Serves 2
Prep time 25 minutes
Cook time 12 minutes
Total time 37 minutes
Dietary Vegetarian
Meal type Breakfast
Misc Serve Hot
Region European
From book The Photo Cookbook (Iphone App) by ditter.projektagentur GmbH

Ingredients

  • 225g all purpose flour
  • 25g cold butter
  • 1 tablespoon fine sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 125ml milk

Directions

Step 1
Preheat the oven to 220C or 425F. Sift the flour, baking powder and salt into a mixing bowl.
Step 2
Cut the cold butter into small pieces and add them to the flour mixture. Rub in the butter with fingertips until the flour mixture resembles fine breadcrumbs or fine sands.
Step 3
Add in sugar and milk. Use hand or a spatula to bring the mixture together to make a soft dough. Roll out the dough on a lightly-floured surface until it is about 1 cm thick. Cut out the scones using a round biscuit cutter (5-6cm in diameter).
(I used my measuring cup here to cut the scones)
Step 4
Place the scones on a baking tray lined with parchment paper. Brush a little milk on the surface of the scones and baked for 10-12 minutes, or until golden and well-risen.

Note

This recipe is to make 8 scones

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