Thursday, September 17, 2015

Chocolate Pots de Creme ( William Sonoma )

If you are looking for some easy make ahead desserts, you can try making some pots de creme, just like this one here. Easy here means simple, no mixer required, no complicating or confusing steps, no beating of egg whites ..etc. We just need to melt some chocolate together with some cream and milk and then blend them into the egg mixture... that's probably all...goes into  the oven.

This is a custard type of dessert, it is cooked by using the water bath method  Making pots de creme reminds me of making creme brulee in one of our bake along session long time ago. I remember when i did my first creme brulee, i had some calculations made worrying that my custard wont set properly but here i didnt bother, it sets beautifully. The texture is neither too solid or runny, i'm just very pleased with the outcome. I must confess though half way thru the baking, i was on the phone and totally forgotten about the custard in the oven after that. So my pots de creme actually sat in the oven 30 mins more after the heat went off! It didnt do any harm to the pots de creme luckily, the custard is very smooth and the surface didnt get rough...could be also due to the pan has been covered with some foil paper, phew!

can be kept for several days before serving. Serve chilled!

So if you are keen on some make ahead chocolate desserts, do consider trying out this and get some good quality chocolate or make some this weekend and join JoyceZoe and myself in this bake along.

Recipe ( from Williams Sonoma Baking Book )
this is half of the original recipe
170ml heavy cream
170ml milk
3oz bittersweet chocolate ( i used dark choc with 50% cocoa) finely chopped
1/2 tbsp expresso powder/instant coffee powder
3 large eggs yolks
25gm sugar

Get ready 3 180ml ramekins and a shallow roasting pan. Preheat oven to 150C

In a small saucepan over medium heat, combine the cream, milk, chopped chocolate, coffee powder and cook, whisking frequently until the chocolate has melted and the liquid is hot. Do not let boil. Remove from heat.

In a bow, whisk the egg yolks and sugar together using a hand whisk until well blended. While whisking constantly, gradually pour in the hot chocolate mixture into the egg yolk mixture. The pour the custard over the sieve into a glass measuring jug. Skim off any foam and bubbles from the top.
Divide the custard evenly among the ramekins. Place them in a shallow roasting pan and pour hot water to come halfway up the sides of the ramekins. Cover the pan with aluminium foil.

Bake the custards until they are set but centers still jiggle slightly when  the ramekin is slightly shaken, about 55-60 minutes. ( after 55 minutes, i left the custards in the oven for another 30 mins with power off ) . Remove the pan from the oven, cover the ramekins and refrigerate until well chilled. at least 2 hours or overnight.

Thursday, September 3, 2015

Salted Pretzels - Auntie Anne's Pretzel's Copycat Recipe

With this copycat recipe, we can now make these very similar auntie anne's pretzels at home! Pretzels can be very addicting. Flavours aside, the soft , the fluffiness and the chewiness of the pretzels are loved by many. I have tried pretzels from another chain outlet but i personally like Auntie Anne's more...

..and so to bake this, i began searching for a recipe. Wow,  there are actually Auntie Anne's copycat version of pretzels in the internet, quite a number of them, each with almost similar recipes. So i settled for this recipe here for my bake along with Joyce and Zoe. The dough was easy to form and handle though i read from the reviews that the dough is a bit sticky but mine was alright . No additional flour was needed..everything works well. The harder part was forming a balanced long rope at both ends before shaping them. Noticed how long it takes for the workers at the mall to shape pretzels? Probably just 2 seconds for each pretzels.....genius!

This recipe makes 6 regular size pretzels. It comes with a sauce, i didnt make the sauce. I just made some simple salted plain ones. If we do not want to shape them like pretzels, we can turn them into nuggets.  Yes, these pretzels are comparable to Auntie Anne's :D

Recipe ( from cooking classy, )
1 cup milk
2 tsp / 6gm instant yeast
3 tbsp brown sugar
280gm bread flour
2 tbsp melted butter
1tsp fine salt
1/3 cup baking soda
kosher salt/coarse salt for sprinkling

8 tablespoons of melted butter ( for dipping the warm pretzels ) - i didnt do this. I brushed the pretzels with some egg wash and sprinkled some kosher salt just before baking.

Combine milk, instant yeast and sugar in the mixing bowl and using a dough hook, whisk till well mixed. Stir in the 2 tbsp of melted butter. Using low speed, gradually mix in the four and salt . Increase the speed and let it knead till the dough is smooth. Shape into a ball and transfer the dough into a lightly greased bowl, cover with plastic and let it proof till almost double its size.

Deflate the dough and divide into 6 pieces. Roll and stretch each piece of dough into a long rope, about 25-30 inch , holding the ends and slapping the dough as you stretch. Shape each dough into a pretzel shape.

Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzelin the soda solution and arranged on a baking sheet, sprinkle with salt and bake for 10-12 mins.After baking, dip the warm pretzels into the 8 tbps of melted butter, turning to coat. Let excess butter drip off.  ( i changed the method here : Prepare a pot of boiling water ( 8 cups of water ) and let it simmer . Dissolve the baking soda and it gently transfer the pretzels into the pot ( i do 2 at a time ) and let it boil in the soda water mixture for 30 seconds. You can use a slotted spoon to gently press the pretzels down as it is boiling ( cos i did not flip over the pretzels ) . Drain and place the pretzels onto a prepared baking sheet. Brush with egg wash, spinkle a generous amount of kosher salt onto each pretzels and bake in a preheated oven at 230C for 10-12 mins or till golden brown.  

Saturday, August 29, 2015

Chinese Triangle Sugar Buns ( 糖三角包 )

Triangle sugar buns as its name implies, are chinese steamed buns basically made up of sugar as its main filling. These chinese buns i believe are kind of traditional type of buns in china as i read ( frm here ) that eating these buns bring back childhood memories and when there are additional wrappers, people will just use sugar to make these buns. It is also one of those popular dim sum found in China.

On the internet, i see some using brown sugar as filling and some using black sugar. The filling appears to be quite dark in colour and to get something close to that and a deeper flavour, i have used molasses sugar here.

One suggestion when sealing these buns, seal them real tight and better to give the seal a wider pinch as when the bun is proving, it will expand and bound to open up the seals if not sealed properly. It happens to some of my buns during the proving process and because there are 3 seals on the bun, the buns opened up all. So i had to slowly pinched it back as not to disturb the shape and the puffiness of the buns. I have made them a little smaller than common, each dough weighing around 25gm, anything between 25gm to around 40gm should be fine.

Dough Recipe ( from @kokken )
Hk flour 150gm  ( i used pau flour )
Instant yeast 1 tsp /2gm
Baking powder 1tsp /2gm
Sugar 28gm
Milk 75-85ml ( replaced with water )
Shortening 2gm

Filling ( from chinasichuan food )
1/2 tbsp roasted sesame seeds
1 tbsp flour ( fry over pan ) *
3 tbsp brown sugar powder ( i used molasses sugar )

* The source suggested frying the flour till it appears a little brown as this gives more aroma. You can have the option to fry or not to fry the flour. 

Some vegetable oil for sealing the buns

Method :
Combine flour, yeast, baking powder and sugar in a mixer bowl and using a fork, mix and stir them together. Add in milk /water and shortening and using a dough hook, mix and knead till smooth.
Let it rest for 10 mins, covered in the mixer bowl. After 10 minutes, knead again for another 5 mins.

Divide the dough into desired sizes, here i have made mine at 25gm each or ( between 25-35gm ). Roll out each dough to a circle and scoop some filling to the center of the dough.  Use thumb and index finger to fold the sides into a triangle and seal the edges with oil. Place a small parchment paper at the bottom of each bun.

Arrange the buns on a steamer rack and let it proof for about 45 mins and steam on high heat for about 12 mins.

This post is linked to Little Thumbs Up event ( August 2015 : Brown Sugar and Molasses ) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious

Also linking to Best Recipes for Everyone ( August 2015 : Dim Sum ) organised by Fion of Xuan Hom .s Mom Kitchen Diary and hosted by May of 厨苑食谱

Thursday, August 20, 2015

Chocolate-Strawberry Marble Pound Cake with Chocolate Glaze

Here's a fun twist on a marble pound cake, the book says. What's the fun twist? Some berry jam is stirred into part of the batter to create a subtle fruity flavour , drop dollops of different batter to create marbling effects, coat the cake with more jam and glaze with chocolate . That's the cake I'm baking along with Joyce and Zoe today. The recipe from the book uses raspberry jam , i have used strawberry jam for mine.

I do have mixed feelings regarding the cake. I could hardly taste the fruity jam flavour of the cake, even it's meant to be subtle.'s more like a chocolate cake to me especially it comes with the ganache. Otherwise it is still a not too bad chocolate pound cake. However i do have to highlight that this cake gets extremely hard when it sits in the fridge. I put it in the fridge right after i covered it with ganache and took pictures the next day. From the pic, you can see that the the crumbs looks a bit hard. If keep in the fridge, we will have to bring it out and let it sit for a while before serving for the cake to return soft. Alternatively, after baking , just leave the cake at room temperature for 2 days before storing it in the fridge. oh ya, i did add a drop of red colouring to the jam batter...even tho it didnt taste any fruity, can psycho the people a bit la, it is a strawberry chocolate cake..hee hee..

Recipe ( from the book, Cake Keeper )
For The Cake
3 oz semisweet or bittersweet chocolate, finely chopped
4 large eggs, room temperature, lightly beaten
2 tsp pure vanilla extract
190gm cake flour
3/4 tsp baking powder
1/4 tsp salt
225gm unsalted butter, softened
1 1/4 cup sugar( i used 180gm )
1/4 cup raspberry jam ( i used 1/2 cup strawberry jam)

For The Glaze
1/4 cup raspberry jam / strawberry jam
6 tbsp heavy cream or a little bit more for pourable consistency
2 tbsp light corn syrup ( i used 1 tbsp golden syrup )
4 oz bittersweet chocolate
1 tbsp raspberry liquer ( omitted )

Preheat oven to 165C. Grease and line a 9inch by 5 inch loaf pan and dust with flour
Place the chocolate in a bowl and melt completely over a pot of simmering water. Set aside to cool.
Combine the eggs and vanilla in a bowl and lightly beat. Combine the flour, baking powder and salt in another medium mixing bowl.

Combine the butter and sugar in a mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 mins, scraping down the sides of the bowl as necessary
With the mixer on medium low speed, pour in the egg mixture in slow stream, stopping the mixer once or twice to scrape down the bowl. Add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed.

Scrape half of the batter in a bowl and whisk in the raspberry jam. Whisk the melted chocolate into the remaining batter. Scrape 1/2 of the raspberry batter into the prepared loaf pan, smooth the top then add 1/2 of the chocolate batter. Repeat the layers with remaining batter ( or drop dollops of each batter into the pan ) then run a knife blade through the batter to create marbling. Do not overmix.

Bake the pound cake until it is golden and a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. Let the cake cool in the pan for 10 minutes before inverting it onto wire rack to cool completely.

Make the Glaze
Heat up the 1/4 cup of jam until loose and brush the warm jam all over the top and sides of the cake. Combine the heavy cream, corn syrup and chocolate in a small pot and heat over medium , whisking until smooth. Stir in the liquer if using. Let stand until thickened, about 30 minutes ( i only let it sit for about 10 minutes before it gets too thick ) , spoon the glaze all over the cake, smoothing it over the top and sides of the cake with a small spatula. Let stand until glaze firms up about 1 hour before slicing.

Can store at room temperature for 2 days, wrap loosely in plastic or keep in the fridge. Thaw before serving.

Wednesday, August 19, 2015

Lo Mai Kai ( 糯米鸡 ) Steamed Glutinous Rice with Chicken

Lo Mai Kai or Lo Mai Gai, as called in Cantonese is one popular dim sum dish. Not only we can get them at dim sum restaurants, some very small dim sum stalls at coffee shops do sell them too. They normally come in small portion, like in a bowl but even so, normally when we order Lo Mai Kai , we share. Hardly i eat the whole Lo Mai Kai by myself. You know, the after effect of eating Lo Mai Kai can be very filling! Everyone orders his or her favourite dim sum, everyone eats a bit of this and that is what all about dim sum eating. Sharing. Even egg tarts, some they cut into half and even quarters, unless it is a teeny mini egg tarts, sorry then cannot share.

So Lo Mai Kai is basically steamed glutinous rice with chicken, mushroom and chinese sausages.  They are steamed in small aluminium or stainless steel bowls, so to do it at home if you do not own any of those bowls, you can use those foil packed ones or heat resistant rice bowls. Here, i have used the common small aluminium bowls and made 4 portions.

makes 4 portions
Ingredients A
150gm chicken meat/ boneless chicken thigh, cut into small bite sized**
Marinate with :
1/2 tsp salt
1 tsp oyster sauce
1/4 tsp dark soya sauce
1 tsp ginger juice

Method : Marinate the chicken and keep in the fridge overnight.

** instead of weighing, you can just cut out 12 pieces of bite sized chicken, ie 3 pieces for one portion

Ingredients B
220gm glutinous rice, rinse and soak overnight
1 tbsp light soya sauce
1/2 tsp oyster sauce
3/4 tsp sugar
1/2 tbsp garlic oil
1/8 tsp chicken powder

Drain the glutinous rice and steam the rice on a shallow pan for 20 mins. Sprinkle some water over the rice once during the steaming process. After steaming, add the seasonings to the hot glutinous rice and mix till well combined with a wooden spoon and fork. Taste and adjust seasoning if needed. Set aside.

Ingredients C
1 clove garlic, minced
1 shallot, minced
8 mushrooms, soaked and stem removed ( if mushroom is big, cut into half )
approx 2/8 cup of water
1/2 tsp light soya sauce
1/8 tsp dark soya sauce
10 slices chinese sausages

In a wok, saute the garlic and shallot till aromatic and add in the mushrooms. Stir fry the mushrooms and for a while and add in the marinated chicken plus all the juices. Stir fry for about one minute and add in about 2/8 cup of water and let it boil. Add n dark soya sauce if necessary for darker colour. and cook on medium heat for several minutes till the chicken is cooked. Taste and see if more seasoning is needed. The gravy will be lesser after cooking. Off the fire and reserve the gravy.

On each steaming bowl, allocate 3 pieces of chicken, 2 pieces of mushroom and 2-3 slices of sausages and layer them in between the cooked glutinous rice and fill them up to the rim of the bowl. Then use a spoon to flatten the surface. Spoon some reserved gravy on top of that, do that for each bowl and steam the rice again for 15mins. Remove from heat, invert the bowl onto a plate and serve immediately.

This post is linked to Best Recipes for Everyone August 2015 ( Theme : Dim Sum ) organised by Fion of Xuan Hom's Mom Kitchen Diary and hosted by May of 厨苑食谱  

Friday, August 14, 2015

Green Tea Hokkaido Chiffon Cupcakes

The idea of making these green tea hokkaido cupcakes came up when i saw those cute little green tea chocolates at the supermarket. Well, actually i do have in mind of making another batch of cupcakes earlier, just not sure about the flavours, so when i happened to see those chocolates, green tea cupcakes it shall be and use those chocolates to complement the topping, ..ta dah!

I have used the same recipe as in the Chocolate Hokkaido Cupcakes only with a small increase of sugar in the cupcakes. As for the filling, it's just plain whipping cream with some sugar. Happy baking and happy weekend!

3 egg yolks
25gm casster sugar
35ml oil
50ml milk
60gm cake flour
10gm green tea powder
3 egg whites
25gm caster sugar

Preheat oven to 170C. Sift cake flour and green tea powder together. Using electric mixer, beat egg yolks and sugar till pale, this takes about 4-5 mins. Add in oil and half amount of milk and whisk. Add in the sifted flour and green tea powder and and rest of the milk and whisk till well combined.

Whisk egg whites till foamy and gradually add in sugar and whisk till soft and firm peaks. When the beaters lift up, it shows a droop but firm. Mix 1/3 of the meringue into the egg yolk batter to loosen up and fold i the rest of the meringue into the batter. Scoop batter into cupcake liners till 34 full and bake at middle rack for about 20-25 minutes. Let cupcakes cool before putting in the filling.

Whip 150ml dairy whipping cream and 3 tbsp castor sugar together till firm. Fill piping bag with filling fitted with a rounded tip . Poke the tip into the centre of the cupcake and fill in the cream into the cupcakes.

Thursday, August 6, 2015

Chocolate Hokkaido Chiffon Cupcake with Strawberry Cream ( 巧克力北海道蛋糕 )

Hokkaido cupcakes are so popular that many of my blogging friends have already made them many times and are still making it every now and then, trying out new flavours. I can understand why. Besides its soft and light texture that may of us like,  hokkaido cupcakes do not really need any fancy decoration , just some simple whipped cream coupled with some cute or the proper hokkaido cupcake cases, it looks pretty enough, at least thats what i think!.

The irony thing is that even though they are called Hokkaido Cupcakes, they did not come from Hokkaido or Japan. From where then? I dont know. There's a bakery near where i stay named their Hokkaido cupcakes as Osaka Cupcakes . Just like Ogura Cakes which sound very much like a Japanese thing right? ..but originated from a bakery in Batu Pahat.

Hokkaido Cupcakes, a chiffon cupcake that is center filled with cream. 

Here i have made some chocolate hokkaido cupcakes with simple strawberry whipped cream using frozen strawberries. I have thawed them for quite a while before blending it in a food processor, then add them into some whipped cream.  Yes, Hokkaido Chiffon Cupcakes is our theme for bake along up till Aug15, 2015, that's me baking along with Joyce and Zoe , do link with us if your are baking some or a new flavour to try out.

Chocolate cupcake recipe ( from Cuisine Paradise )
makes around 8-9 cupcakes ( depending on cupcake size )
3 egg yolks
20g castor sugar
35ml oil
50ml milk
1/2 tsp vanilla extract ( omitted )
60gm cake flour/ superfine flour
10gm dutch cocoa powder
3 egg whites
25g castor sugar

Preheat oven to 170C. Sift cake flour and cocoa powder together. Using electric mixer, whisk egg yolks and sugar till pale, this will take around 4-5 mins. Add in oil and half amount of milk and whisk. Then put in the sifted cake flour and cocoa powder and rest of the milk and whisk till well combined. Leave aside.

Whisk egg whites till bubbly and gradually add in sugar and whisk till soft and firm peaks. When the beaters lifted up, it shows a droop but firm. Mix 1/3 of the meringue into  the egg batter to loosen up and fold in the rest of the meringue into the batter. Scoop batter into prepared cup liners till 3/4 full and bake at middle rack for about 20-25 mins ( my cupcake liners are smaller than normal, i baked for about 20mins) Let cupcakes cool completely before putting in the filling.

Strawberry cream
100ml dairy cream
2tbsp castor sugar or a little bit more
2.5 tbsp strawberry puree

Whisk chilled dairy cream and sugar together till firm and add in the strawberry puree. Whisk till well combined . Using a rounded tip, poke in the tip into the cupcakes to fill up and decorate.

Thursday, July 23, 2015

Devil's Food Cupcakes with Chocolate Frosting

What is a devil's food cupcake if you ask me? Hmm..a chocolate cupcake. So is the same as a normal chocolate cupcake? Almost..hehe..i cant really distinguish the difference between a devils food cake or cupcake and a chocolate cake and no idea why they are named devil's food cake. From what i read, traditionally , it usually comes with a rich chocolate frosting.

...and if being compared to the angel food cake, this is probably just the very opposite. While the angel food cake is light and airy, this devil cake is rich. One is white and the other is black..i mean dark. The former will make you eat with less guilt while this devil cake will give you all the unwanted calories. That is also why some people call them Heaven and Hell cake.

Ok, so it is a chocolate cupcake ..and this recipe will give you good chocolate cupcakes. They are chocolatey, they are moist . I also ate them straight from the fridge next day , still incredibly moist.

It has been quite long ago when JoyceZoe  and myself made cupcakes together. On our next bake along on the Aug06, 2015, we will be making cupcake again, Hokkaido Cupcakes will be our theme. We know hokkaido cupcakes has been a while on the internet here and perhaps you have your favourite choice of flavour or a new flavour or variation, share with us.  

Recipe ( from the book Bon Appetit )
makes 8 cupcakes
1/4cup natural unsweetened cocoa powder
1 oz high quality milk chocolate ( such as Lindt ) chopped
1/4 cup boiling water
1/4 cup buttermilk
65 gm cake flour
1/2tsp baking soda
1/4tsp salt
1/3 cup dark brown sugar
1/4 cup canola oil
1/4 cup sugar
1 large egg
1/2 tsp vanilla extract ( skipped )

Preheat oven to 177C and line muffin cup with paper liners. Combine cocoa powder and milk chocolate together and pour boiing water over it and whisk till smooth. Whisk in the buttermilk.

In a separate bowl, mix cake flour, baking soda, salt together. Set aside. Using electric mixer, beat brown sugar, oil, sugar, egg and vanilla until light and creamy. Beat in the flour mixture, alternating with chocolate mixture in additions. Scoop batter evenly among paper liners. Bake for about 18mins or until tester inserted comes out clean. Let cupcakes cool in pan and clet cool completely before frosting it.

2 oz bittersweet or semisweet chocolate ( do not exceed 61% cacao) ,chopped
1 oz milk chocolate, chopped
1 tbsp whipping cream
15gm/ 1 tbsp butter
1/4 cup sour cream
1/2 tsp vanilla extract
1/8 cup icing sugar

Stir both chocolate, cream and butter in medium bowl over simmering water until melted and smooth. Remove from water and whisk in sour cream and vanilla, then icing sugar. Let stand until thick to spread or put in the fridge to fasten the process .

Thursday, July 9, 2015

Lemon Bars

If you like citrusy dessert, i have a feeling that you will going to like these too and if you are one of those who gets obsessed with lemon desserts, please make these..haha.. These lemon bars are tangy, and can be super tangy but hey, they are meant to be tart and tangy. It comes with a shortbread kind of base and a luscious lemony top filling.  Maybe because they are tart and tangy, i dont really feel heavy eating these tart bars,

These bars  can be gooey when they are freshly baked out of the oven but will firm up after refrigerating. Which ever way, they are simply good. Just ensure they are baked till the filling is firm to touch and not underbaked. Too gooey can be very messy and if underbaked, i think it will taste a little eggy too.

I remember  Phong Hong made some lemon bars sometime ago, she couldnt help herself from not eating one after that shall be the recipe that i'm going to follow, thanks PH!

Recipe ( from Phong Hong Bakes and Cooks, whom adapted from Joy Of Baking )
made in 8"x8" pan
Ingredients for base
113gm unsalted butter, room temperature
30gm icing sugar
130gm plain flour
1/8 tsp salt

Preheat oven at 177/180C. Cream the butter and icing sugar till creamy and add in the plain flour and salt. Beat till the dough just comes together . Transfer the dough onto a greased pan and press onto the bottom of the pan. Bake for about 20-25mins or the edges just become lightly brown. Remove from oven and let it cool
while you make the filling.

Lemon Filling
200gm sugar
2 large eggs
80ml freshly squeezed lemon juice ( approx 2 lemons )
zest from 1 lemon or 2 if you like
2 tbsp plain flour

Using a hand whisk, beat the egg and sugar together until mixture is smooth. Add in the lemon juice and lemon zest. Mix well and fold in the flour. Pour over this lemon filling over the shortbread crust and bake for 20-25 ins or until filling has set and firm to touch.  Remove from oven and let cool in pan. Dust with icing sugar upon serving.

Lemon Bars is the theme with me, Joyce and Zoe  baking along together starting 9thjuly till 18thJuly. If you are keen to make some tangy lemon bars, come join us and post it up at your blog within that dates. Thanks!

Thursday, June 18, 2015

Bacon and Cheese Scones ( Thomas Keller )

I usually prefer sweet or plain scones over savoury ones but these bacon and cheese scones are really very tasty.  I remember myself making ham and cheesy scones long ago but i didnt find them as good as this. Perhaps it's the bacon thing. These scones are light and incredibly tasty. I did not use cheddar cheese here as i have some dutch buffalo cheese in my fridge so i just use that before they get expired. There is also some creme fraiche which added to the ingredients list for making the dough. I'm glad that i can get the small pack of creme fraiche here, also my first time using this.. taste very similar to sour cream.

These scones  are a little different from all my previous scones whereby these scones were baked from frozen. After shaping the scones, we put that in the freezer until they are solid firm and bake them straight out of the freezer. Since i still have some creme fraiche left from making the first batch, i made them another few days later, just to quickly use up more of the creme fraiche, I do suggest to space the scones well apart for better heat circulation when baking them as the 2nd time i made them, i used a smaller tray, resulting them to place closer to one another and they took much longer to cook especially the sides. Do give this a try if you love savoury scones, get some nice bacon and some tasty cheese.

Recipe ( from here )
plain flour /rose flour 150gms
baking powder 4gm
baking soda 1/4tsp
sugar 1tbsp
kosher salt 3/4 tsp
unsalted butter 66gms, cut into cubes
dairy cream 35gms, plus 2 tbsps more for brushing
creme fraiche 45gm
bacon 100gm  ( 50gms cooked weight )
chives 1/8cup(i didnt put this)
cheddar cheese, grated 65gm for dough, ( i used dutch buffalo cheese )
cheddar cheese, grated  15gm for sprinkling on top
ground black pepper

Sift flour, baking powder, baking soda in a mixing bowl and add in the sugar and salt. On the mixer  with paddle attachment with low speed to combine. Put in the butter and mx again to combine with the paddle still running on slow. Increase the speed and mix about 2-3 minutes to break up the butter to incorporate it into the dry mixture. You may use your hands to break up the lumps.

With the mixer still running pour in the dairy cream, creme fraiche and mix till all moistened and dough comes together. Do not overmix the dough. Scrape the sides of the bowl if necessary. Put in the bacon and 65gm of grated cheese and chives and mix till they are just well combined.

Remove the dough from the bowl and transfer it to between 2 sheets of plastic wrap and pat it into a rectangle block, about 6" by 4.5". You can use your hands to press the sides to straighten them. Wrap it up and refrigerate for 2 hours or until firm. After they become firm,, cut the block into 6 small rectangles. Arrange them in a lined pan, spaced well apart . Cover the pan with plastic wrap and freeze till frozen solid, for at least 2 hours, preferably overnight. The scones can be kept in the freezer for a month.

Preheat oven to 155C fan forced or 177C. Arrange the frozen scones about 1 inch apart, brush the top with some cream and sprinkle the cheese and black pepper and bake for 33-35mins in a standard oven and till they are golden brown.  (I baked for 155C fan forced for about 30mins. )

If you are in for some savoury scones, come join me, Joyce and Zoe in our bake along event from today up till June27th 2015. Thank you!