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.
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.
Divide and cut into 8 pieces, and transfer them to lined baking sheet.
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.
I added a dusting of icing sugar too. The way I like it.
The texture was good, flakey and just dense enough as a good transport for some delicious vanilla whipped cream and strawberry jam. Ultimate enjoyment!