Coffeehouse scone..

Scone ini aku ikutin ke event week weekannya ncc, yup event ke dua yg ku ikuti NCC Breadweek

Bisa dilihat di sini 

aku ambil resep ini dari web nya nyonya stephani jarowsky "joyofbaking.com" ini rujukan favoriteku, karena dah whole package deh, ya deskripsi makanannya, sejarahnya, cerita makanan tersebut, resep dan video nya dong. secara sayanya ini sedang belajaran dan yang paling efektif saat ini adalah belajar sambil lihat tutorialnya via video, not just a recipe. dan hasilnya mayan laaaah buat newbie.. hehehe #memujidirisendiri, eh iya lho saya pede banget bilang begini, bukan nyombong tapi emang begitu lah adanya, kenapa? pertama rasanya yang yummy dan kemudian ternyata meski bentuknya ga begitu indah tapi langsung ludes lho, hanya tersisa bagian saya ajah, karna setiap sarapan saya lah orang terakhir yang sarapan.
dan resepnya adalah..

Coffeehouse Scones:

2 cups (260 grams) all purposeflour

1/4 cup (50 grams) granulated whitesugar

1 teaspoonbaking powder

1/2 teaspoonbaking soda

1/4 teaspoon salt

1/2 cup (113 grams) unsaltedbutter, cold and cut into pieces

2/3 - 3/4 cup (160 - 180 ml) buttermilk

1 teaspoon vanilla extract (optional)

Preheat oven to 400 degrees F (200 degrees C) and place oven rack in middle of oven. Line a baking sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Add the buttermilk and vanilla extract to the flour mixture and stir just until the dough comes together. Do not over mix.

Transfer the dough to a lightly floured surface andkneadthe dough gently and form into a 7 inch (18 cm) round that is about 1 inch (2.5 cm) thick.Use a 2 1/2 inch (6.5 cm) round biscuit cutter to cut the dough into circles. Transfer the scones to the baking sheet and brush the tops of the scones with a little milk.

Bake for about18-20 minutesor until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool. Can be stored at room temperature for a few days.

Makes about 10 - 2 1/2 inch (6.5 cm) or 8 wedge-shaped scones.

Read more:http://www.joyofbaking.com/SconesCoffeehouse.html#ixzz2C61HEvYD
emang kok gabung di milist nya ncc ga rugi deh, selain nambah ilmu nambah motivasi juga karena gak mau kalah dengan member yang lainnya, selalu ingin bisa dan improve kemampuan baking and cooking kita.

semoga bermanfaat ..

love 2 bake, bake 4 my love..