Recipe taken from King Arthur Flour’s website.

I find this really easy and quite nice(crisp outside and tender and soft within)

Only 2 ingredients if you are using self raising flour. Else, like me, make own self raising flour by mixing 230g flour(ie 2 cups) with 3 teaspoon of baking powder, and about 1 teaspoon of seasalt. I used salted butter as well, so the scone comes out salty enough :p

Baked in around 200 to 205 celcius for about 14 to 15 minutes.

Ingredients all laid out

mix flour and butter with pastry cutter bought from Ace Hardware which i hardly use.

till it become breadcrumb like texture

add in milk and dump the whole mixture into greaseproof paper/baking sheet

roughly push the whole mixture into one whole piece of dough, light mixing is key of making a tasty scone

Cut into rounds

As read from some online site, baking scone in a cake tin will result in higher scone, due to heat trap inside the cake tin or what not… i am not so sure that it works for me as mine doesn’t rise too high 😛

Done

Yummy when warm

Hoi Kee originally in Jalan Sambanthan Brickfields have finally reset their restaurant near KL city, ie Taman Desa, opened around September 2012, last year.

Their default sauce for steamed fish is with  little ginger paste and lots of oyster sauce. Since we are not fan of oyster sauce, thus specifically ask for ginger paste only, yummy!

When we visited last year during their opening, mee sua heng hwa style, ie with oyster and seaweed is not yet available, thus was served the above fried mee sua which doesn’t taste nice.

Address: Hoi Kee Heng Hwa

No 16, Jalan 1/109E, Desa Business Park,

Taman Desa,

off Jalan Klang Lama,

58100, Kuala Lumpur

Telephone: 03-7981 8878

Business hour: 12noon till 3pm & 6pm – 10pm