Scones | 司康餅

Soft and fluffy scones that go perfectly with jam, cream cheese and almond cream!

Ingredients | 材料 :
  • Yield: 6 pieces | 6個

(A) 125g  Cake flour (or Self-raising flour) | 低根麵粉 (或自發粉)
  30g  Unsalted butter (see tips below) | 無鹽牛油
pinch of salt | 小許鹽
      1  teaspoon baking powder | 泡打粉
  12g  Caster sugar | 砂糖
  25g  Egg, beaten | 雞蛋
  30g  Whole milk | 全脂鮮奶

(B) Scone top:
egg glazing thinly the top of the scones before baking

Steps | 做法 :

  1. Preheat oven to 220°C 20 minutes before baking.

  2. Line the baking tray with baking parchment, sprinkle little bread flour on the baking parchment.

  3. Sieve flour and fold into a large mixing bowl, keep 3g for use later. Fold baking powder in the bowl.

  4. Cut the butter in 1cm cubes, fold into the flour, use a plastic palette to cut the butter cubes and make them as small as possible.

  5. Then rub the flour and butter together with both hands to create a breadcrumb-like mixture.

  6. Add sugar and beaten egg, use the plastic palette to turn the mixture gently, make sure all the ingredients are well incorporated.

  7. Add 1/2 portion milk and keep turning the mixture gently with the plastic palette to combine. Add remaining milk little by little and bring together to form a soft wet dough. (you may not need to add all the milk!)

  8. Sprinkle most of the remaining flour on the working counter, tip the soft dough out onto the counter and sprinkle the rest of the flour on top.

  9. Use both hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture incorporates remaining flour and add air. Do this a few times until a smooth dough is formed. Not to overwork the dough.

  10. Pat flat and round until it's about 2.5cm height. Sprinkle some bread flour on baking parchment and wrap the dough up, chill it in the fridge for about 30 minutes.

  11. Take the dough out and use palm and fingers to slightly press it to around 2cm thick (alternatively use a rolling stick). Dip the edge of the pastry cutter in flour to make it easier to cut out the scones.  Place them onto the baking tray with baking parchment. Once worked for about 4 scones, re-work and re-roll the leftover dough to make it easier to cut out the remaining rounds. Leftover dough would be less fluffy. (Alternatively cut the dough evenly with a knife into 4~6 portions, no need to round them up).

  12. Let them rest for about 10 minutes. Thinly glaze the top of the scones with beaten egg, but not on the sides, else will stop them rising evenly.

  13. Bake the scones in the preheated oven and adjust it to 200°C for about 15 minutes, or until the scones are risen and slightly golden brown.

  14. Take out from oven and let cool on wire rack, split in half to add jam, clotted cream or almond cream (Steps).

Tips :
  • Cut butter into 1 cm cubes and freeze for at least an hour to ensure they are hard enough, else they would easily melt! I usually have cut butter cubes stored in my frozen compartment. I saw other recipes using 125g butter on 250g cake flour, i.e. 62.5g in 125g cake flour. In this recipe, I only used 30g butter!

  • Double the ingredients and make a double.

  • After baking, thinly glaze melted salted butter on top of scones and put in preheated toaster (upper heat only) for about 2 minutes to get them more brownish and shiny.

  • Great to go with clotted cream, almond cream or jam.

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