Pahang MFF: Cream Scones with Strawberry Jam

This is going to be a nutter of a week for me. 3 gigs in a week (2 on Friday) and the rest is filled with rehearsals and various events. Silly season has well and truly arrived!

It’s Pahang month for Malaysia’s Food Fest, hosted by Wendy. Read more about Pahang and its local delicacy here. Pahang is a rather large state and there are quite a few districts with their own special dishes, which is why this is a great month to experiment with new recipes. I’ve bought Durian for the first time in my life (usually my dad buys them and I just stay away… haha) and considering doing some desserts with them. But before that, a very traditional recipe (surprisingly, of British origin), a popular dish enjoyed by tourists and locals alike at Cameron Highlands: Scones with Strawberry Jam.

Cameron Highlands is one of the most popular tourist destinations in Malaysia. It’s also blessed with a lovely cool climate which enables the farming of strawberries. The name came from a British surveyor William Cameron who made the discovery of these mountains. In the past it has been heavily populated by the British, which explains the afternoon tea culture.

I’ve used a recipe from Martha Stewart (it happens to be her month for Cook Like A Star Blog Hop, two birds one stone heh), although I did have to alter it a little by adding a little bit of extra milk. The original dough looked a little too dry for my liking. Unfortunately, I didn’t have access to Cameron Highlands strawberries so I had opted for a jar instead. If you can get nice strawberries, it’s worth making your own jam since it’s super easy and will taste better too.

All we need is a nice cuppa.
All we need is a nice cuppa.

Recipe adapted from www.marthastewart.com

2 cups all-purpose flour, plus more for work surface, hands, and cutter
3 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1/3 cup heavy cream, plus more for brushing
1/4 cup milk (I’ve added this because the cream didn’t seem enough)
2 large eggs, lightly beaten
Strawberry jam, for serving
Softly whipped cream (with Vanilla Beans), for serving

Preheat oven to 200C. Line a baking sheet with parchment paper; set aside.
Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.
Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix).

This is where I did differently from Martha. Turn out dough onto a lightly floured work surface. With floured hands, gently roll the dough into a log.

Like this.
Like this.

Divide and cut into 8 pieces, and transfer them to lined baking sheet.

Make sure they are quite uniform in size.
Make sure they are quite uniform in size.

Brush tops with cream, and sprinkle with sugar. Bake scones until golden brown, 16 to 20 minutes. Transfer scones to wire rack, and let cool.

Of course, I didn't wait that long and dug in when it was still warm.
Of course, I didn’t wait that long and dug in when it was still warm.

I added a dusting of icing sugar too. The way I like it.

Mmmmm… happiness!

The texture was good, flakey and just dense enough as a good transport for some delicious vanilla whipped cream and strawberry jam.  Ultimate enjoyment!

I am submitting this post to Malaysian Food Fest, Pahang Month hosted by WendyinKK of Table for 2….. or More

Also submitting this to the “Cook Like Martha Stewart” bloghop hosted by Baby Sumo, Zoe of Bake for Happy Kids and Jocelyn of Riceball Eats. Check out the rest of the entries below!

32 Comments Add yours

  1. Stella says:

    I love love love scones!

    1. kellysiew says:

      Yayyy me too! I like savoury ones too. With soft butter. Yum yum!!

  2. WendyinKK says:

    There are many outlets offering scones in Camerons, so called best from Tcafe, of which I find a bit over-rated. Hehehe, Doesn’t taste that buttery to me, and it has wintermelon strips in it.

    1. kellysiew says:

      Wintermelon?? That sounds very….fusion and a little strange. The best scones I’ve ever tasted was actually in a mansion in small suburb in Melbourne set up as a afternoon tea cafe. They have a massive doll collections too (which can be creepy looking).

  3. wah, lovely-looking scones. i managed to have scones recently at cameron, but honestly, yours look more appealing! 😀

    1. kellysiew says:

      Oh wow that’s quite a compliment! Thank you so much! *shy*

  4. You make me missed the scones I’ve eaten on a little town on the way to Canberra, a quaint country cafe serving warm scones with freshly made jam and a cuppa, the best ever on chilly winter. I’ve never tried scones in Cameron, so no comments.. 🙂

    1. kellysiew says:

      I miss being able to pick strawberries in Melbourne! Hahaha I actually am a bit skeptical about scones in Cameron. But then again, I suppose it can’t be bad since it’s supposedly the specialties, right? I like savoury scones too. Olive and cheese is my favourite!

  5. Ken says:

    0.o I am a big fan of scones, i have had the best scones in my entire life at Perth, Australia. The ones at Boh Tea Garden, Cameron Highlands can’t be compared….

    1. kellysiew says:

      Yeah the best scones I’ve had was in Melbourne. I’ve never been to Cameron so I wouldn’t know about the quality. But making them at home is safe! It’s important to use good ingredients especially the butter.

  6. Zoe says:

    Hi Kelly,

    I’m slightly different from you. Instead of icing sugar, I like my scones to dust with flour before baking so that they have the floury rustic look.

    Most importantly, I reckon freshly baked scones are always the best and yours look extra heavenly with a good serve of fresh and strawberry jam. Yum!

    Zoe

    1. kellysiew says:

      Ah. The scones are brushed with milk before baking. The best scones I had came with icing sugar so I’ve been always making them with icing sugar, well except for the savoury ones of course.

  7. The Yum List says:

    I’ve been spoilt by my mum for scones – she truly is the best scone baker. I’m yet to find a recipe that compares – childhood sometimes spoils you for taste. 😉

    1. kellysiew says:

      Lucky you! When it comes to scones homemade is always the best!

  8. how lovely… its really nice to savor the scones hot and fresh from the oven… I love mine with loads of clotted cream… hehehe… 😉

    1. kellysiew says:

      I haven’t tried making clotted cream at home. But the process kinda scares me a little, whipped cream is much easier haha!

  9. Baby Sumo says:

    Hi kelly, thanks for joining us! Love scones, love whipped cream, love strawberries… perfecto!

  10. Emily says:

    Oh My Kelly!
    These are delightful! Thanks for the reminder…. have not had scones for some time!

    1. kellysiew says:

      Hehehe time to bake some?

  11. scone with strawberry jam, sound so good!

  12. Phong Hong says:

    I say, I haven’t eaten scones yet 😦

    1. kellysiew says:

      Have some! Better still, bake some!

  13. Jeannie says:

    Hi Kelly, I made this too using another similar recipe and they were delicious! Yours look so much better! So puffy!

    1. kellysiew says:

      I saw yours, look really good too! 😀

  14. KIT says:

    Looks tasty & love the soft texture of these scones! Perfect combo with jams! YUM! 🙂

  15. Love that photo with jam and cream, makes me crave for scones.

  16. Lena says:

    they are lovely! you know, i never tasted the scones in camerons before, i cant even remember if i’ve been to the smokehouse there ..at least not in the last 20 years. all i know they have everything strawberry there, strawberry bolsters, umbrellas, clothes..etc..!

    1. kellysiew says:

      Strawberry bolsters, my mom has those!! Hahaha I love strawberry shaped items, I have a strawberry measuring tape! hehe

  17. Mel says:

    I happened to loves scones very much! And yours makes me tempted to bake it!

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