Ever since I started baking, I’ve grown to realise that one of my favourite breakfasts and tea-time treats to eat and make are scones. Nothing quite hits the spot like a soft and tender bake enjoyed quietly alone on a lazy day, and to have this comfort food on your plate in under an hour, without the hassle of butter softening, or yeast proofing (yes, I’m looking at you, yummy-yet-time-consuming cinnamon rolls), is surely an added bonus, if not an impetus. Yet, each time I blog or tweet on scones;– I must admit I bake them more than I can blog;– I will almost always receive either laments on differing results, or questions on my ‘secrets’ to baking them. This post certainly is a long time coming, but here’s sharing some of my tips on baking perfect scones, and pssst, even if you’re not interested, there is a great recipe awaiting at the end of the post, in celebration of Nutella Day last Sunday.
Call me boring and unadventurous (though I’d much prefer somewhere along the lines of safe), but I am the sort who finds a great recipe, and sticks by it. In itself it might sound contradictory given that I’m a food blogger, and the very essence of a food blog pivots on the testing and sharing of a plethora of recipes. Well in case you’ve lost me, what I am more specifically referring to is the fact that I have my chosen repertoire of turn-to recipes I’ve been using as bases, or point of reference, for certain bakes. The way I see it, if a said recipe is tried and tested over countless of times, and have proven its worth amongst differing palates, it must surely has earned itself a spot for tweaking and variations.
A favourite base recipe I’ve used countless of times in experimenting new flavours and combinations has to be the much-loved and understated fudgy cocoa brownies, which has lent itself to some yummy peanut butter blondies, and snickerdoodle blondies, just to name a few. Then there is my most oft-used base muffin recipe, which I can never seem to get tired of, and have made variations with other ingredients such as different chips (butterscotch yum!), fruits (strawberries, blueberries) and spreads (Nutella, jam, peanut butter). Hence it would only seem natural that when I was craving for bread pudding the other morning, I turned to my favourite Nutella chocolate bread pudding recipe for a little tweaking.
I am well aware that it has been slightly over a month since my last post, and thanks to the kind thoughts and concern by some of my readers and blog friends who dropped me a note (you know you are), I reckon a slight nudge was all it took to get me off my rear and resume sharing my bakes. You could call it a long writer-cum-baker’s block of sorts, I guess. Anyway, adhering to the mantra ‘better late than never’, here’s wishing all my Muslim readers a blessed and joyous month of Ramadhan! It has already been well into the second week of the holy fasting month now here in Singapore, and if my Twitter timeline is anything to go by, it seems that more people are keen on baking their own sweet treats for Eid, and have already begun their own oven experiments.
It appears to be the most opportune time then to kickstart this year’s edition of Ramadhan Baking, where I share some of my own ‘Eid-bakes’ experiments, as well as household favourites.