Jujube Scon

Jujube Scon

by Fengyi Painting

4.9 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

Scone is one of my favorite British desserts. It is simple and delicious. The failure rate of making is basically zero. You can add your favorite fillings, and you can also make plastic surgery at will!
The recipe uses wheat flour for Arowana bread, 100% imported wheat as raw material, strong water absorption, higher gluten, and fine flour. The resulting scones is rich in flavour and has a soft taste. Also, this flour comes in a small package of 500 grams, so you don’t have to worry about not using it up in a short period of time after opening and getting damp. "

Ingredients

Jujube Scon

1. Prepare the ingredients you need.

Jujube Scon recipe

2. Add yeast powder to the milk and mix well.

Jujube Scon recipe

3. Then add the whole egg liquid and powdered sugar and mix well.

Jujube Scon recipe

4. Pour arowana high-gluten flour and salt into a large bowl, mix and mix well.

Jujube Scon recipe

5. Add the chopped butter and knead it into crumbs with your hands.

Jujube Scon recipe

6. Add the liquid in two batches and mix well.

Jujube Scon recipe

7. Knead into a smooth dough with your hands.

Jujube Scon recipe

8. Roll the kneaded dough into a round crust shape, and put on the 1/2 red dates chopped in advance.

Jujube Scon recipe

9. Then fold it in half and place the remaining red dates.

Jujube Scon recipe

10. Fold in half and knead into a circle, cover with plastic wrap and ferment at room temperature until it doubles in size.

Jujube Scon recipe

11. Press flat after fermentation and cut into 8 equal portions.

Jujube Scon recipe

12. Place Scon on a non-stick baking pan, brush the surface with egg wash and sprinkle with black sesame seeds.

Jujube Scon recipe

13. Put it into the preheated oven and heat it up and down at 170 degrees for about 16 minutes.

Jujube Scon recipe

14. Finished picture.

Jujube Scon recipe

15. Finished picture.

Jujube Scon recipe

Tips:

Please adjust the baking temperature and time according to the respective oven conditions.

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