English Scone dan doakan ayah umi

Assalamualaikum dan selamat pagi

English scone? apa la pulak ni ya...sebenarnya umi nak buat pengakuan...ini lah kali pertama umi makan scone ni...umi buat khas masa ayah umi datang ke rumah umi ujung minggu baru ni..katanya teringin makan scone macam kat itali tu...ayah umi suka makan scone ni dengan butter dan madu...tapi ayah umi tak boleh makan banyak sangat sebab nanti ayah umi sesak nafas sebab terlalu penat...ayah umi sakit kanser paru2...stage 4 dan telah menjalani rawatan kemo...TOLONG DOAKAN AYAH UMI ya....doktor kata ayah umi kuat semangat dan sebab itu, dia boleh bertahan...tapi bila umi tengok keadaan ayah yang tinggal kulit dan tulang tu...umi selalu doa biar umi je yang rasa derita tu..kesian sangat kat ayah

umi minta maaf kalau entry kali ini umi emosi sangat..tapi umi dah tak larat nak pendam je..umi harap sangat doa kalian...mana tau ada berkat doa2 yang makbul, ayah umi akan sihat semula...ayah umi selalu sesak nafas dan bergantung dengan oksigen..nak tido pun susah..kami anak2 susah hati sangat2 sebenarnya..

Ok la, buat yang tak tau makna scone tu, makna scone ialah

The scone is a small Scottish quick bread especially popular in the United Kingdom, the United States, Canada, Australia, New Zealand, Belgium and Ireland, but are also eaten in many other countries. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent. The scone is a basic component of the cream tea or Devonshire tea.

resepi ni umi ambil dari blog kak paty yang rajin tu, walaupun bekerja...masak tetap menjadi passionnya...umi salin semula resepinya di sini

Scones

• 260 g all-purpose flour
• 65 g granulated white sugar
• 2 tsp baking powder
• 1/8 tsp salt
• 85 g chilled, unsalted butter, cut into pieces
• 150 g fresh blueberries
• 1 large egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup (120 ml) milk or cream

Instructions:

Preheat oven to 205 degrees C.

In a large bowl, whisk together the flour, sugar, baking powder and salt.

Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.

In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together.

Do not over mix the dough or the scones will be tough.

Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough down.

Use a cookie cutter and cut out scones.

Place them on the baking sheet. Brush the tops of the scones with a little cream or milk.

Bake the scones until nicely browned, about 18 – 22 minutes or until a toothpick inserted in the center of a scone comes out clean.

Transfer to a wire rack to cool slightly.

Serve with cream and jam.