tag:blogger.com,1999:blog-26314417.post4412710503353358383..comments2023-11-30T19:36:42.880+08:00Comments on Baking Mum: Cream SconesHugbearhttp://www.blogger.com/profile/10399145863585104295noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-26314417.post-36795632836592353502009-11-10T00:14:53.755+08:002009-11-10T00:14:53.755+08:00Hi Charlene, the scones are not supposed to turn h...Hi Charlene, the scones are not supposed to turn hard when cooled. It will remain flaky and crumbly. If it becomes hard, that means you have handled the dough too much.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-55472031522373868982009-11-09T17:18:48.971+08:002009-11-09T17:18:48.971+08:00Hi Lee Lee, I've read your blog for some time ...Hi Lee Lee, I've read your blog for some time and managed to try the scones recipe last weekend !<br /><br />The scones turn out great except that when it cools, it turns hard. Err...Is it supposed to be like that ? Ended up we felt like we are eating cookies !<br /><br />But taste-wise it was superb ! Thanks for the recipe !charlenenoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-26504577688616137412009-10-28T19:11:35.107+08:002009-10-28T19:11:35.107+08:00Hi Angela, if you want to use cheese you can just ...Hi Angela, if you want to use cheese you can just sprinkle shredded cheddar cheese on top after brushing the scones with the cream and omit the sugar and the raisins.<br /><br />Also the folding part, if it suits you better to turn the dough to horizontal position you just go ahead and do it. The reason why it was folded as instructed in the recipe is to avoid overmixing of the dough. In fact I don't follow exactly on the folding part. I just gather it into a dough after adding the cream without mixing it too much and roll it out with rolling pin. It is perfectly ok if some parts are very crumbly or flaky. I just use my palm and pat it back into the dough. As long as I can roll it out and cut, I am ok.<br /><br />I will try to do a video on how I do it to show you if I can.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-84650120330503213772009-10-28T09:40:57.068+08:002009-10-28T09:40:57.068+08:00Dear Lee Lee
I have question on the rolling part....Dear Lee Lee<br /><br />I have question on the rolling part. I understand the first part about folding the dough like a business letter than subsequently I will have a rectangular shaped that is in vertical position but we are required to fold again like a business envelope. So do I need to turn the dough from vertical position to horizontal position? <br /><br />Greatly appreciate your help.<br /><br />Love <br /><br />AngelaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-78797995010624092432009-10-28T09:26:27.622+08:002009-10-28T09:26:27.622+08:00Hi Lee Lee
My sis loves scones and has been askin...Hi Lee Lee<br /><br />My sis loves scones and has been asking me to bake some. One question, can i replace currents with cheese ? If yes, what is the quantity ? <br /><br />Love<br /><br />AngelaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-70629530955875447192009-09-25T17:31:48.252+08:002009-09-25T17:31:48.252+08:00Hi bear bear,
may i know where can I get the &quo...Hi bear bear,<br /><br />may i know where can I get the "currants"? From Phoon Huat?<br />Is there any chance i can get it from Carrefour? <br />It's a powder-form? Sorry that if i ask weird question as I'm newbie in baking, never use this before.D4Dhttps://www.blogger.com/profile/11622615517840180676noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-58962202268256955102008-12-06T19:28:00.000+08:002008-12-06T19:28:00.000+08:00Thanks, dear!You're right in your assessment, my d...Thanks, dear!<BR/><BR/>You're right in your assessment, my dough was wet. I shall cut down the usage of cream next round.<BR/><BR/>Appreciate your advice.Amy Gohhttps://www.blogger.com/profile/07817230080676949461noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-47321700205888914712008-12-06T09:25:00.000+08:002008-12-06T09:25:00.000+08:00Amy, I know your problem now. You have used too m...Amy, I know your problem now. You have used too much cream. Even though the recipe calls for 1 cup of cream, I usually don't use up all, in fact you can try with half a cup first. If it is not enough, you add little by little. The end product should be something that holds together crumbly and not a wet dough.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-28335599621473266012008-12-05T16:57:00.000+08:002008-12-05T16:57:00.000+08:00Hi, Lee!Thanks for making time to reply, I used 25...Hi, Lee!<BR/><BR/>Thanks for making time to reply, I used 250ml of Millac cream from Phoon Huat. Should I cut down?<BR/><BR/>Thanks again!Amy Gohhttps://www.blogger.com/profile/07817230080676949461noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-79670169281932262462008-12-05T14:58:00.000+08:002008-12-05T14:58:00.000+08:00Hi Amy, I think you may have too much liquid in th...Hi Amy, I think you may have too much liquid in the dough. The dough is supposed to be flaky and dry. I suspect if it is too wet, the scones will spread during baking.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-21659716551730636092008-12-05T14:10:00.000+08:002008-12-05T14:10:00.000+08:00Hi, Lee!I tried your cream scones, it's really YUM...Hi, Lee!<BR/><BR/>I tried your cream scones, it's really YUMMY! The only problem I had was, though my I made it thick and high but the pastry spread side way after baking. <BR/><BR/>Any advice/solution for me?<BR/><BR/>TIAAmy Gohhttps://www.blogger.com/profile/07817230080676949461noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-92164095300197228912008-09-22T20:34:00.000+08:002008-09-22T20:34:00.000+08:00Hi Sandie, you can pour and whip, President's Bran...Hi Sandie, you can pour and whip, President's Brand of thickening cream, PH's Millac cream, Nestle cream, etc. For diary cream you need to use it up asap. The most you can keep is probably a week.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-55089841673213381972007-10-28T18:51:00.000+08:002007-10-28T18:51:00.000+08:00thanks alot leelee for your reply. :)thanks alot leelee for your reply. :)HK Choohttps://www.blogger.com/profile/16802403428198185849noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-52661962891681381132007-10-26T16:54:00.000+08:002007-10-26T16:54:00.000+08:00hi lee lee. maybe i know any common brands for cre...hi lee lee. maybe i know any common brands for cream? also, how do i store leftover cream? how long do they keep?<BR/>-sandieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-61280062378899284052007-10-26T09:32:00.000+08:002007-10-26T09:32:00.000+08:00hi choo, for the size that I make, I can get abt 1...hi choo, for the size that I make, I can get abt 11-12 pieces.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-82600593965903042072007-10-26T08:25:00.000+08:002007-10-26T08:25:00.000+08:00thanks for sharing, lee lee. got a question, so h...thanks for sharing, lee lee. got a question, so how many one recipe yields for the size you made? sorry if it's too troublesome a question for you, i would like to know coz it's just 2 of us at home, would have a problem finishing if i make too much. wiith your answer, i can see if i should go for half recipe or just go ahead, thanks heaps ya. :)HK Choohttps://www.blogger.com/profile/16802403428198185849noreply@blogger.com