Scones : The Daring Baker’s Challenge Jan 2012

When someone is given 26 days for a recipe, and that too one which takes less than twenty minutes to prepare from beginning to end and requires less than five ingredients, you would expect it to be ready as soon as possible. But no, not me.

Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens! 

I kept postponing it, thinking worriedly about the last time I made these. Hubby nearly broke his tooth and kiddo used it as paper weight and I ended up throwing them in the dust bin. They went down make a huge ‘clink’ sound, like a stone would have made.

I finally pushed my worries aside and made these sweet fruit scones this afternoon, on the day it has to go live! But the recipe was short, sweet and had crystal clear instructions that even I couldn’t mess it up! But if I had paid a bit more attention, I wouldn’t have forgotten to fold the dough to get some layers and height. But still, I am happy with the batch I made.

Even though I made it in the last minute, all of us enjoyed this treat immensely. Thanks Audax, you really rock!


  • All Purpose Flour           :       1 cup
  • Baking Powder                 :       2 tsp
  • Butter,cold                        :        30 gms (2tbsp)
  • Cold Milk                            :        1/2 cup
  • Salt                                        :        1/4 tsp
For sweet version
  • Raisins                                :        1/3 cup
  • Sugar                                   :        1 tbsp


  1. Pre heat the oven at 240C.
  2. Sift the flour, baking powder and salt three times together.
  3. Cut the cold butter into small pieces and rub it into the flour till it resembles fine bread crumbs.
  4. Make a well in the center and add all of the milk in one go and mix with a spatula or flat knife to bring it all together.
  5. In a floured surface, take this dough out and kneed for 4-5 times. Fold the dough from both ends to the center and press and do it once again.
  6. Flatten the dough and cut it into squares or cut out the desired shape using a biscuit cutter.
  7. Bake for 10 minutes, keeping an eye on the scones once it reaches the 6 minute mark.
  8. Serve hot with jam and butter.
  9. Step by step pictures and the entire recipe can be viewed here.

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26 thoughts on “Scones : The Daring Baker’s Challenge Jan 2012

  1. It seems like I am in good company. Of course, unlike me, you got them to go live on 27th:).
    Glad yours turned out well this time. I would love to try a raisin scone. Sign me up for one!


  2. its really is challenging to meet up a challenge….normally I plan ,but somehow this time just cud’nt get the posts ready till the last day..but then thats the beauty of it..u still made it n beautifully…love the scones:)


  3. So glad your scones turned out so well for you this time! It’s always a gamble when you have to make something that you aren’t sure how it will turn out. Nice job on the challenge!


  4. Those look and sound delicious! And don’t feel bad about procrastinating… I procrastinated until the evening before the post was to go live and made my hubby photograph them at 9pm in the evening while I wrote my post. :) Glad to be part of the Daring Bakers with you. Happy Baking!


  5. my firat experience with scones was as good as ur first time :). I have never dared to attempt it ever again. ur courage and outcome has made me gather some more wind under the wings…will give it a shot ;) they look good , you can also link them to my ongoing bake fest event – have a look


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