Scone with clotted cream and strawberry jam! Perfect breakfast, tea, lunch, dinner, supper, whatever.. The person who invented this is brilliant.

Scones (adapted from The Guardian)

  • 175 grams all-purpose flour
  • 2 tsp baking powder
  • 50 grams butter, cold and cut into cubes
  • large pinch of salt
  • 50 – 60 ml of milk
  1. Preheat oven to 190 C. Line a small baking tray with baking paper.
  2. Mix flour, baking powder and salt in a bowl.
  3. Rub butter into flour mixture until it resembles breadcrumbs. Work fast as the mixture should be as cold as possible.
  4. Pour milk into the mixture. Start with 50 ml and if not enough, gradually add more. When it comes together into a dough, it is ready. Knead for 1-2 minutes.
  5. Roll or pat out to 1.5 cm thick. Cut with a 6 cm fluted cutter.
  6. Bake for 15-20 minutes until golden and well risen.
  7. Cool till warm, then serve with clotted cream and strawberry jam.



savarin cake


This is naked savarin cake. 🙂

I’ve always been fascinated with cakes made with yeast as the rising agent. It just adds a different flavor to the cake. To me, the cake smells so good!

This cake was shown in The Great British Bake Off, as a technical challenge as well as chosen by contenders to bake as a show-stopper challenge. It’s not difficult to make, but I imagine when under pressure, what seems easy at home can be quite different during competition.

Savarin cake (adapted from BBC – Paul Hollywood)


  • 175 grams all-purpose flour
  • 50 grams caster sugar
  • 5 grams instant yeast
  • 1/4 tsp salt
  • 1 1/2 tbsp milk
  • 3 eggs
  • 90 grams unsalted butter, cubed and at room temperature
  • zest from 1/2 orange
  • zest from 1/2 lemon


  • 75 grams caster sugar
  • 75 ml water
  • 50 ml Grand Marnier
  • juice from 1/2 lemon
  1. Mix flour, sugar and yeast in a bowl. Set aside.
  2. Mix salt, milk and egg in a jug.
  3. Add wet mixture into the dry ingredients. Lightly mix until combined.
  4. Add in butter and beat until smooth.
  5. Fold in orange and lemon zest.
  6. Cover and proof for 1 hour.
  7. Grease a savarin cake tin or 6 cup bundt pan well.
  8. Scrape batter into prepared tin.
  9. Cover and proof for 45 minutes.
  10. Preheat oven to 180 C (170 C if pan is dark colored).
  11. Bake for 20 minutes.
  12. 5 minutes before the cake is ready, make the syrup by mixing everything except lemon juice in a saucepan and simmering for 2 minutes. Add in lemon juice and stir well.
  13. Once cake is ready, remove from oven and poke holes all over the cake as it is hot. Slowly pour the hot syrup on the cake. Set aside to cool for 10 minutes, then turn out the cake on a plate and let cool completely before slicing.

The smell and taste is amazing. The texture is interesting and inside looks like soft cake with slightly bigger holes than usual.



fruit scones

fruit scone

These are simple, fluffy scones with dried raisins. I had a hankering for scones lately and was trying to do tall ones but ended up with these instead.

These looked more like drop scones, though I did cut them with a 2.5″ cutter. I probably did not work them enough. I always have this worry of over-working the dough when making scones. In the end I mostly end up under-working! Still delicious though. 🙂

Fruit scones (makes about 4-5)

  • 140 grams all-purpose flour
  • 2 tsp baking powder
  • 40 grams caster sugar
  • pinch of salt
  • 50 grams unsalted butter
  • 70 grams milk
  • 1 medium egg
  • 100 grams raisins
  1. Line a baking tray with baking paper. Preheat oven to 200 C.
  2. Mix flour, baking powder, sugar and salt together.
  3. Rub butter into the dry ingredients until it resembles breadcrumbs. Alternatively, you can process the dry ingredients with butter in a food processor. Just pulse for a couple of times.
  4. Mix milk and egg in a small jug. Set aside 1 tbsp for glazing.
  5. Pour wet ingredients into dry ingredients. Using a fork, mix well. Batter will be sticky.
  6. Add raisins. Mix until combined.
  7. Scrape batter onto a floured work board and pat out into 1 1/2 inch thick disc. Cut with a 2.5″ round cutter. Arrange on prepared baking tray, leaving about 1 1/2 inches space between each scone. Glaze scone, being careful not to let the glaze drip to the sides.
  8. Bake for 15 minutes until golden brown.

I made this to be eaten as it is. It was a last minute bake and I didn’t have any clotted cream. This scone is sweet enough but of course you can still add jam, butter and clotted cream if you like.