These are essentially British, delicious and simple to make… Get baking and fill your home with the smell of freshly baked scones!
It is no secret that I have always wanted to open my own cafe. And this is the sign that I will put up at the storefront when a batch of scones are hot and ready (Yes! I stole the idea from Kripsy Kreme’s neon sign!!).
Ingredients (serves 8):
Plain flour, for dusting
1.5 cups self-raising flour
40g butter, softened and cubed
3/4 cups milk
1 cup dried fruit, e.g. cranberries/ raisins (optional)
Preheat oven to 200°C. Sift self-raising flour into a large bowl.
Rub butter into flour using your fingertips, until mixture resembles breadcrumbs.
Make a well in the centre. Add milk and mix until mixture forms a soft dough. Add in dried fruit if any.
Knead gently until smooth (don’t overwork the dough or scones will be tough).
Pat dough into 2cm-thick. Cut out 8 rounds using a 5cm round cutter.
Place scones onto baking tray, 1cm apart. Sprinkle tops with a little plain flour.
Bake for 20 to 25 minutes or until golden and well risen.
As much as I love pizza, tell me any pizza recipe that requires a rolling pin and I’ll probably respond with an eye roll. Tell me I have to let the dough rise for an hour after a long day of work and I’ll probably say, “Nope, not happening.” The truth is… an amateur chef with a full-time job can’t afford spending two hours on making her dinner!
Are you looking for yummy and instant pizza recipes just like me? If yes, you have come to the right place. This recipe needs no kneading or rising time. You can make this pizza in less than the amount of time it would take for pizza delivery. Voilà, dinner is ready!
1 sheet store-bought puff pastry, thawed
1 cup chicken (diced and seasoned with salt and pepper)
1 cup mozzarella cheese, shredded
1 teaspoon finely chopped spring onions
1 Tablespoon sake
2 Tablespoons soy sauce
2 Tablespoons brown sugar
2 Tablespoons water
Preheat oven to 210 degrees Celsius. Place defrosted sheet of puff pastry onto the parchment.
Sauté chicken slightly, for 2min, under medium heat.
Combine Teriyaki sauce ingredients in a bowl. Add the teriyaki sauce to the chicken, cook until the sauce is thickened and glossy, stirring occasionally, for around another 3 minutes.
Remove the chicken from the sauce.
Spread the teriyaki sauce onto the puff pastry, leaving a ½ ” border around the edges.
Distribute chicken evenly over teriyaki sauce then top with shredded mozzarella.
Bake for 15-20 minutes until the cheese is bubbly and just beginning to brown and the pastry crust is golden brown.
Remove from oven and let cool for 2 minutes before sprinkling with chopped spring onions.