Perfect Classic Scones
Crispy on the outside and Fluffy on the inside! Not too dry!
Equipment
- 1 container
- 1 measuring cup
- 1 small whisk
- 1 cookie cutter 5cm diameter
- 1 scraper
- 1 pastry brush
Ingredients
- 220g g cake flour or all-purpose flour (1/2 pound)
- 8 g baking powder (2 teaspoons)
- 35 g powdered sugar (1.25 oz)
- A pinch of salt
- 50 g unsalted butter 2oz
wet ingredients
- 50 g yogurt 2oz
- 50 g whole milk
- 1 egg yolk
Yogurt whipping cream
- 1 tablespoon yogurt
- 2 tablespoons heavy cream
- 1 teaspoon sugar
Instructions
Wet ingredients
- Combine egg yolk, yogurt and whole milk. Whisk together well.
Dry ingredients
- Shift together the flour, baking powder, powdered sugar, and salt into the container.
- Cut the butter in that dry ingredients into small pieces using a scraper.You can do this in a food processor, But be careful; the food processor will have heat around the motor, So it's possible to melt the butter.When the butter becomes smaller than the Azuki Beans; put them in the freezer or fridge to chill.The butter should not be soft or never melt at this point.
Combine the dough
- Take that out from the fridge, And then pour the what's the ingredient in three stages. Combine it little by little like this, with a tapping motion. Do not knead to make layers.Give me the pressure to hold together.
- Shape into a rectangle ten by 15 cm.Chill again in the fridge for 10 minutes or 15 minutes until it's chilled.Meanwhile, preheat the oven to 190°C (374℉)
- Cut that five or six scones with a dusted round cookie cutter, 5 cm in diameter.You can gather the rest of the dough and cut out another three or four scones, But the second dough does not rise high like the first dough, so I'm going just to shape it into balls and line them on a baking tray with the first dough.
- Blush with the whole milk or leftover wet ingredients on top.Put them in the preheated oven for 15 minutes and rotate the pan halfway through.
Serving
- Serve with yogurt whipping cream and fruit jam.