English Scones 

Hi! I've missed posting last week because I was really dread tired from the schooling and working. I appreciate all my followers and readers for being patient with me 💕 you all are such a darling!!

I tried to make some easier bakes today so I could get back to my personal shopping on taobao for all the preparations for my engagement. Yes! I'm getting married! It would be something simple but yet there's so much to do! Oh, I got excited and got carried away. Let's get back to the recipe for scones! Haha~

Scones are pretty common for breakfast in the western countries, just like our bread with gu you (butter) and kaya lah~ but somehow, scones looks and sounds more atas, probably because of the appearance, somewhat crispy on the outside but soft and fluffy on the inside.

Most scones are pretty dry, but I like mine soft and wet. Trust me! You will have a different feel about scones after trying mine 😋



300g self raising flour
1/4 tsp salt
1 tsp baking powder
85gm cold butter, cut into small cubes
4 tbsp castor sugar
150gm dairy whipping cream
4 tbsp milk
1 tsp vanilla essence
1 egg with milk beaten for glazing

  1. Preheat oven at 200C.
  2. Combine flour, sugar, salt, butter (cubed) into a processer and do a few pauses to combine the mixture OR you could use the rub in method to do this.
  3. Combine whipping cream, milk, vanilla essence in a bowl.
  4. Transfer the flour mixture into a big bowl, dig a well in the middle. Pour in the whipping cream mixture.
  5. Using a spatula or hands, gently fold in the mixture until it comes together in a ball.
  6. Flour your work surface, put the dough into your workplace and gently knead a few times then shape it into a round shape.
  7. Prepare your baking tray. Line your baking tray with baking baking.
  8. Dip your cutter into a bowl of flour and cut out the dough into shapes, put directly onto your baking tray.. I use a 5cm round cookie cutter and makes about 14 pieces of scones.
  9. Beat an egg and add some milk. Brush it onto the top of the scones. This is give he scones a very beautiful golden colour.
  10. Bake in the oven for about 12-15mins.
  11. Remove from oven. Transfer each scones onto a wire rack and let cool.
  12. Serve with butter and jam!

I have some left-over cranberries, so i add them in during the 2nd re-kneading of dough.
I did not want to waste any single bit of dough, and i put in the last left over too!thumbnail_img_0584


Do tag me or #hashtag #Judybakez if you have tried my recipe ^_^

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Blueberry & Cranberry Muffins

Back to basics. Muffins are usually the first type of bake that any baker or a beginner would learn because it’s usually the easiest of all kinds of bakes. My first lesson was banana muffins and chocolate chip muffins probably about 5 years ago, a lesson at a baker’s home. Man! You can imagine how happy and excited i was for my first successful bake. However, when i bring back home for my mum to try, it wasn’t as fantastic as i thought. The muffin was too crumby that after taking one bite, bits and pieces starts falling off. Nah.. not good!

Hence, i went around buying and tasting muffins to know how should a muffin taste like, how does the texture feels in your mouth. Thus.. recipes after recipes.. tries after tries.. Here is one, which i feel i like best =D

Muffins 26.07.2016 (2)



120g cake flour (you could use all purpose flour)
1/2 tsp baking powder
1/4 tsp of salt
1 large egg (I use 55-60g)
1 tsp vanilla extract
80g sugar
57g butter
60ml milk + 1/2 tsp of lemon juice/white vinegar (Let it stand for 5-10mins)
A handful of blueberries/cranberries (you can use either fresh or dried)
Some almond slices (optional)



Pre-heat oven at 190°C

Sift flour, baking powder and salt together. Take a spoonful and coat your berries evenly with flour.

In a large bowl, cream butter and sugar till light and fluffy. Probably about 3-5mins depending on your mixer.

Add in an egg. Mix together evenly.

Next, add in your flour and milk alternately starting with flour, then milk, then flour again and so on.

Fold in your berries with a spatula.

Muffins 26.07.2016 (1)

Scoop into your muffin liners, topped with some almond slices and bake for about 20mins or until a skewer comes out clean.

Serve warm. Enjoy!

(Muffins can be kept at room temperature for up to 3 days or a week in the fridge. Heat it up in the microwave for the best results)

Muffins 26.07.2016 (4)


*Note that each oven works differently. It is best to experiment on your oven with the baking time and temperature of your oven.