It must has been a much awaited update and finally it’s here! My apology for all the delay as it has been a roller coaster ride for me and hubby for the past few months. Anyhow, let’s bygone be bygone. Let’s be happy now and live every moment to the fullest.
For this time round, I am planning to bake the English scone which is different from the previous Cranberry Scone (American biscuit) that I made previously in terms of the following:
- Shape - the English scone is round while the American biscuit is triangular.
- Texture - the English scone is denser while the American biscuit is lighter and fluffier especially when it is hot.
The English scone recipe is introduced to me by my dearest sister and the recipe is as shown below. In addition, my sister also introduced me to clotted cream which is a perfect match for scone. Clotted cream can be found easily in UK but not in Canada. After some search, I finally manage to get it from Pete's (our favourite grocery store in Halifax).
The scone turns out perfect in terms of taste but not the shape as I wasn’t able to shape it nicely with my hand. Anyhow, I have learnt the right way now by watching How_To_Make_English_Scone in YouTube. I would recommend anyone who wants to try this recipe to watch the video before trying it out. It will give you a better idea on what to expect. Oh ya, the clotted cream tastes good too. I find the uniqueness of the cream in the sense that it gives a nice blend to the scone without overpowering the taste of scone. For those of you who are unable to find the clotted cream, you can always eat it with butter. Enjoy!