Butter scones

Hello ppl! I'm back with a good recipe to make scones :) actually I tried to make it 3 times already and this is the most successful attempt. The previous experience included uneven temperature oven which burned the bottom of the scones and shivery hands that pour way too much milk into the mixture which I tried to fix the problem by adding flour. Well, as expected, the final products look more like a Chinese shao bao than scones @.@

The first batch of scones look like this lol.

And this, my friend, is the successful batch :) it does look like scone right? (Please say yes lol.)

Anyway I adapted a recipe which I found online and I made the self raising flour myself by mixing normal flour and baking powder. As I was using the salted butter, I omitted all the salts required for the recipe. The substitution of self raising flour with normal flour is: 1 cup of self raising flour 130g is equal to 1 cup of normal flour plus 1 1/2 teaspoon of baking powder plus 1/4 teaspoon of salt.

Recipe is as below:

1 cup 130g of self raising flour

30g salted butter

25g caster sugar

Around 65-75mL milk

Little bit of egg liquid

Very easy busy. Rub in the butter into the flour and make it looks like crumbles. Basically u can cut the butter into very small pieces first or for me I just scope in enough butter and cut them in the flour using the wooden spatula. The crucial point here is that u have to keep the butter cold so that it won't melt. Then, just stir in the sugar.

To make the dough, I added the milk very gradually thanks to the precious experience. U just have to add the minimum amount of milk to combine the crumbles to become a dough.

Lastly, cut the dough using the cutter or like me I just used my hand to separate the dough to make the size I want. However make sure u have enough height for each scones around 2.5cm so that the final product is thick enough. Glaze the scones with the egg and start baking it! The oven is set to 220 degree Celsius to bake the scones around 15 minutes. 

I tried to taste the scones when they first come out from the oven and they are soft inside. I thought I did it wrong again. But after they cool down, their texture changed so I know I make it right this time :)