Scones are originally from Scotland and are single-serving cakes or quick bread. Scones are the basic component of the cream tea or Devonshire tea. Traditionally, they are made from wheat, barley or oatmeal with baking powder as the leavening agent, unlike tea cakes and other sweet buns, which are made with yeast. They are often lightly sweetened and occasionally glazed. A recent interaction with Shangri-La’s Rasa Sayang Resort & Spa’s Executive Pastry Chef, Chef Nazeri Ismail, has shed some light into how scones are made and served fresh daily for their high tea at their Spice Market Café.
Their specially customised scone recipe was concocted by Chef Nazeri and his team to suit the preferences of their customers who return to the lush tropical ‘rainforest’ paradise filled with melodised birds chirping, shaded by a 225 year old rain tree and cooled by the ever refreshing sea breeze. The simple yet tantalizing recipe was shared with us during one of our visit to their café:
- 700gm – flour
- 300gm – milk powder
- 300gm – icing sugar
- 25gm – baking powder
- 10gm – salt
- 250gm – butter
- 2 – whole eggs
- 200ml – fresh milk
- 1tbsp - concentrated Vanilla extract
- Preheat oven to 220 degrees C.
- Rub icing sugar into butter with fingers until crumbly.
- Add egg whites, first, in the icing sugar and butter mixture then the yokes.
- Tip baking powder and salt into the flour.
- Then add the butter, icing sugar and egg mixture into the flour and baking powder and salt mixture.
- Then add milk powder, and mix well before pouring in the fresh milk.
- Add concentrated Vanilla extract.
- Gently knead the whole mixture until it holds but still crumbly with some air trapped inside.
At this stage you may want to add the fillings that you may desire, here we have walnuts and raisins that will be kneaded into separate dough. The walnuts must not be chopped too fine to prevent overly excretion of oil. Cut the dough with a dough cutter into 4-5cm in thickness. Place cut dough onto a baking tray, brush it with egg wash and bake in the pre-heated oven for 10-12minutes until risen and golden on top.
The “Scones High Tea” is available 24/7 from 2:30pm to 5:30pm daily at an affordable price of RM28++ and RM35++, from 15th December 2012 onwards.. The sets consist of a pot of tea and any two selections of scones that one could choose from either vanilla, vanilla with raisins, vanilla with walnut or Parmesan cheese variants. With each different choice, there are different accompanying condiment selections like jam, butter, cream cheese or blueberry cream cheese, and clotted cream, all equally great when smothered on the warm, light and crumbly pastries.
Shangri-La’s Rasa Sayang Resort & Spa will be celebrating their 40th Anniversary in 2013, and in conjunction with the festivities, they have come up with a limited edition charm bracelet and key chain souvenir series. To collect each charm, just spend RM400 on a single receipt at their Spice Market Cafe to get them. Collect all 4 and head on to Amee Philips for them to be attached to their specially designed chain to make it whole, for free. With all 4 charms you will be entitled to enjoy discounts from the various outlets in Rasa Sayang Resort & Spa with savings ranging from as low as 10% to 33%, for more details please refer to their staffs.
During the special event to introduce and the charm bracelet and keychain and a sampling of their scones, a small and simple fashion show was organized by Amee Philips that showcased some of their latest creations.
For more details of the “Scones High Tea” and the 40th Anniversary Charm Bracelet/Keychain and promotions, please make your inquiries at Shangri-La’s Rasa Sayang Resort and Spa’s Spice Market Cafe or call 04 8888788.