Coffehouse Scones by Dita Rachmah

Bismillah..

 Dearest nyonya nyonya roti, 

mau ikutan meramaikan breadweek ncc dwonk..hehehe

Semoga bisa lolos dan dapet badge ncc week week an lagiiiii, 

Kali ini saia bikin scone, yg ini termasuk dalam flat bread, resep saia ambil dari  http://joyofbaking.com.

Ceritanya nih minggu lalu baru dibeliin suami tercinta oven mungil, nah ditagihlah hasil si oven ini dan jadinya adalah sarapan pagi ini nih dia menu nya, suami seneng banget, padahal saianya dah ketar ketir, berhasil gak yaaaaa.. 

And tataaaaa.. Itu dia bisa dilihat di photo attachment nya, yaaaa ga sebagus camera pro tapi yang pernah kuingat gunakan cahaya pagi or sore hari, nah karna pas sarapan jadi setelah matang langsung jepret di teras depan.

Rotinya keras dan krispi gitu luarnya tapi lembuutttt didalem, kami nikmatin roti ini hangat-hangat dengan siraman SKM dan olesan butter. Dicelup teh hangat juga enyak.. Pilih scones ini karna bosen juga ya tiap hari pancake hihihi, jd diberanikan diri nih bikin roti rotian begini. 

Resep dan cara udah plek ketiplek dari sumbernya, kecuali bp krn lg abis jd ga pakai, vanilla extract nya diganti bubuk vanili.

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

Terima kasih buat nyonya nyonya roti sekalian yg sudah mengijinkan rotiku mejenk di ncc bread week, smoga bisa nambah badge ncc di blog baru ku, blog yg isinya hasil belajaranku baking. Hehehe 

Salam scones,

Dita rachmah