Scones

Name: Scones
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Arowana low-gluten wheat flour; 40g butter; 1 about 50g Whole egg liquid; 20g milk; 1 tsp (5g) Aluminum-free baking powder; 20g Caster sugar; 1/2 tsp (2.5g) salt

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Scones are a must-have snack for traditional English afternoon tea. It is said that afternoon tea without scones is not a real afternoon tea. This is a bit convoluted, and it seems that making scones is a bit high-end and difficult, but it is not. The making of scones is super simple. You don’t need to beat eggs or butter. Rub the flour and butter together, then add the milk and egg mixture, mix and knead, and then bake it in the oven. It is delicious and crisp. Scones are on the stage, so simple that even a few-year-old can help.
Make some adjustments to the basic scones recipe, you can make a variety of flavors, such as black tea flavor, coffee flavor. It is not only a delicious snack to relieve hunger, but also a snack for parent-child games. Eating Scone alone feels a bit monotonous or even a bit dry, so it is usually served with cream or jam to increase the moist taste and enrich the taste. A pot of fruit tea or coffee is a beautiful afternoon tea. Although we don't pay much attention to it, but to add a sense of ritual to life, this ordinary and ordinary day also seems a little delicate. "

Ingredients

150g Arowana Low-gluten Wheat Flour
40g Butter
1 about 50g Whole Egg Liquid
20g Milk
1 tsp (5g) Aluminum-free Baking Powder
20g Caster Sugar
1/2 tsp (2.5g) Salt

Scones

1. Prepare the ingredients: Scone is a biscuit, so use low-gluten flour; aluminum-free baking powder makes it fluffy and soft; the egg weighs about 65 grams with the shell, and the butter is refrigerated and does not need to be softened in advance;

2. First weigh the low-gluten flour into a bowl, then put the aluminum-free baking powder, fine sugar, and salt into the bowl and mix well;

3. Put on the baking gloves and put the butter cubes into the powder, and pinch it into fine particles with your hands, so that the butter and the powder are fully mixed;

4. Put the milk and eggs into the same bowl, beat them up with chopsticks, leave about 10 grams to brush the surface of scones, and pour the rest into the flour;

5. Use a spoon to stir from the middle, and then gradually expand to the outer ring, and finally pinch into a ball with your hands, do not knead, use your fingers to pinch until there is no dry powder;

6. Wrap the dough with plastic wrap, press it into a thick sheet with your hands, and keep it in the refrigerator for 30 minutes; a little trick: the plastic wrap is too thin to stick together, you can use a large plastic wrap to wrap the dough without opening it. Just use it directly, so that the inside of the bag is still clean and the food is not affected;

7. Take out the refrigerated dough. At this time, it has slightly expanded due to the baking powder; put the dough on the kneading mat, and then put the fresh-keeping bag used before on the dough, and roll it into a large piece about 1.5 cm thick with a rolling pin. ；

8. Use a biscuit mold with a diameter of 5 cm to carve out the cake shape; the remaining dough is then re-rolled into a ball, rolled into a thick piece, and then carve out the cake;

9. A total of 9 cakes were made, and after standing for 10 minutes, the surface was brushed with the reserved egg milk liquid; at this time, the oven can also be preheated, and the fire is 180 degrees;

10. Put the baking tray with the scones into the middle of the preheated oven; the upper and lower fires of the small oven I use cannot be controlled separately, so I used 180 degrees for 20 minutes; if it is a large oven and the upper and lower tubes can be separated The temperature can be controlled at 180°C and 160°C in 25 minutes. It can be baked immediately after baking. It can be transferred to a drying rack to cool, or it can be directly cooled in a baking tray. It can be served with jam or whipped cream, or yogurt.

11. Fluffy and crispy scones, women and children love it!

Tips:
1. You must use low-gluten flour to make scones, which has a fluffy taste; if you use medium-gluten flour or high-gluten flour, you don't have this taste;
2. There is no mold to cut into small pieces; the cake should not be too thin, some thickness can highlight its characteristics;
3. The baking time and temperature are adjusted according to the actual situation of the oven and the size and thickness of the scones;