This means that I can create and bake any recipes that I want... Just like how I baked these yummy Milo Dinosaur scones. These are not too sweet and yet maximally loaded with Milo! Just the way I want!
Proudly presenting my latest creation...Milo Dinosaur Scones!YUM YUM YUM!!!
Melbourne Spring is erratic. It was nice warm on the last Saturday and Sunday but the following a week are cold and chilly like winter. On a cold day like these, I was craving for a cup of hot Milo and a freshly baked buttery scone. And, I had an idea!"I can bake some Milo scones!" LOL!
Although I couldn't find any Milo scone recipe via the internet or cookbooks, I knew exactly what to do!
So I added Milo into my favorite cream scone recipe at here and it works! PERFECTLY!!!
Since Milo contains 44g sugar in every 100g, I have not added any sugar into my scones and so they are not sweet at all. Instead, I chose to sprinkle the scones with a mixture of Milo and demerara sugar and created a 3D-Milo-dinosaur-like topping which made my Milo scones super awesome!
Milo-dinosaur?
Accordingly to Wikipedia, Milo Dinosaur is a Singaporean / Malaysian favorite beverage, composed of a cup of iced Milo (chocolate malt drink) with undissolved Milo powder added on top of it.
Sound yummy? Hey, you must bake them and you will see what I mean...
See these a-little-crumbly a-little-sticky Milo-Dinosaur-like toppings...
They make my Milo scones extra yummy!
These maximally Milo-loaded scones are so moist, tasty and not too sweet!
I called these perfectly YUMMY!!! LOL!
I will definitely bake these perfect Milo-loaded scones again. And they are so quick and easy to bake. Watch my video and you'll see...
Music: Bensound
I hope that you will like my quick and easy Milo scones recipe. It's so easy that I think anyone can bake these yummy scones... Agree?
If you like my family-friendly recipes, please support me and let me know. After my recent comeback Cottony Soft Black Sesame Swiss Roll post at here, I received several lovely comments and I want to thank all of you for your encouragement. There was a combination of reasons that made me unmotivated and depressed but I have been feeling better and will try my best to share at least one recipe in every two weeks.
So, please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids Your support means a lot to me. Thank you!!!
If you like Milo and wants to bake more Milo food, please stay tune as I will create more Milo-related in the near future. By the way, I would like to clarify that I'm not paid by Milo and not promoting this product. I just like Milo and enjoy baking with Milo...
Here's the recipe.
Makes ten to eleven 6-cm round scones
For the scones:300g (2 cups) self-raising flour*, plus extra for dusting if required but I didn't need to use any extra
1/4 tsp salt
60g unsalted butter, cold and cut into cubes
70g (1/2 cup) Milo or any chocolate malted milk powder
80 ml (1/3 cup) milk, cold
125 ml (1/2 cup) cream with 35% fat, cold
1/2 tsp vanilla paste or 1 tsp extract
For the Milo dinosaur topping:15g (2 tbsp) Milo or any chocolate malted milk powder
20g (2 tbsp) demerara or any coarse sugar to sprinkle
extra cream, for brushing
*Please DO NOT replace self-raising flour with plain flour (or all purpose flour) plus baking powder so that the scones can rise optimally with no metallic aftertaste.
Preheat the oven to 200°C / 400°F or 180°C / 350°F fan forced.
Line a baking tray with baking paper.
Sift flour and salt into a large mixing bowl. Using your fingertips, break and rub butter into flour mixture until mixture resembles pea-sized breadcrumbs and the butter is evenly incorporated. Then, make a well in the center.
Add Milo into milk. Use a fork to whisk vigorously until the milk turns brown and it's ok if the Milo is not completely dissolved.
Combine Milo-milk, cream and vanilla. Add the milk mixture to the flour mixture and use one or two blunt round-edged knife/knives to mix with a cutting action until the dough comes together in crumbs.
Use your hands to gather all crumbs to form a dough. Do not overwork dough.
Transfer dough onto a lightly floured non-stick surface. Use a lightly floured or non-stick rolling pin to flatten the dough into a flat round with about 2-3 cm (1 inch) thickness. Using a lightly floured 6 cm round cookie cutter, cut the dough into 10-11 rounds and place them on the prepared tray, about 2 cm (3/4 inches) apart. It's ok that the scones are not neatly shaped because they should not be over-worked.
Combine 15g Milo and 20g demerara sugar. Use a pastry brush to lightly brush the top of each scone with cream. Sprinkle about 1/2 tbsp Milo-sugar mixture generously and evenly on each scone or until the Milo-sugar mixture is completely used up.
Bake in the middle of the preheated oven for 15 mins, or until the scones are lightly golden and cooked through. They are ready if they sound hollow when you tap them on the base. It is important NOT to under-bake scones!
Transfer scones immediately onto a wire rack to cool slightly.
Enjoy these warm freshly baked scones with whipped cream or simply enjoy them on their own with a glass of milk or tea. These scones are best eaten warm on the day that they are freshly made.
Store scones in zip-lock bags and in a freezer for up to 2 weeks. To reheat, arrange the frozen scones (no thawing required) on a lined baking tray and bake them in a preheat oven at 180°C for about 10 mins or until the scones are biscuity and warm again.
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