Additional notes:
- Baked for 17 min and the scones were well cooked.
- Used a 2 inch cutter. Best to dust with flour and cut straight down. How about dipping in hot water?
- The dough was knead for around 6 times.
- Icing sugar was dusted on top of the cooled scones.
Taste
- Texture: between bread and cake. Island Shangri-la is more on the bread side. The dough is rough then Island Shangri-la because of hand mixing. Less chewy then IS. Mixing with kitchen aid will produce smoother dough. Texture a little like "kwong so bang"
- A little after taste from baking powder.
- Smell like usual dough/butter - can add lemon/orange zest next time.
- Sweetness is good.
