Coconut Yeast Scones

又有好吃的 !

British can't do without

Our group of chompers' infinite love for scones propelled me to strive for a perfect recipe that pleases everyone. Percentage of baking powder is very high in this wondrous pastry and some after eating them may get slight rashes the next day or a bitter lingering taste. However, without this raising agent , scones aren't going any further than a sight of a large stiff flat pancake.  We like the scones to be puffy high and a tender softness centre. 

Traditional bakers added yeast in this pastry. Likewise I did the same and adjusted my recipe. I reduced two teaspoons of baking powder and subsitituted with 2 tsps instant yeast. The baking soda is also omitted. To bring out a tropical-sun-lazying-by-beach flavour , coconut cream and rum are added to the dough. Golden raisins and candied gingers were soaked in Gin many days ahead till they are plump and soft. Make a tub of these beautifully-aged dried fruits ever ready available in the pantry, sprinkle a cup into any batter and there you get a flavoursome cake or muffins to everyone's delight. 

The method of preparation is similar to  that of Yorkshire Fat Rascals. Another fun recipe for beginners in baking. Since yeast is been used, the dough need to be proofed till double in a very light warm oven. Having to proof dough turned friends away from bread making. As I always tell them, "go grab a coffee and read the day's newspaper ". Next important pointer : knead out the air with hands before patting it flat on a lightly dusted pastry board. Use a large round cookie cutter to shape it and do not toss anymore flour on them. Handle them with lightly dusted hands. Leave them to proof for 10 mins before baking. Glaze the top with beaten egg - two coats.

let's go for coffee-break

Ingredients List:

300g plain flour
20g sugar
70g salted butter chilled
2 tsp instant yeast
1 tsp baking powder

100g milk
100g coconut cream
1 cup golden raisins mixed with candied ginger
1/2 tbsp Malibu rum 
1 egg for glazing

food quote:   I am not a glutton - I am an explorer of food.

― Erma Bombeck