Scone Attempt #2


因為表妹最近對司康餅著迷,我們約好一起動手做
於是我又有了嘗試做司康餅的機會

上一次不太成功,司康餅偏硬質感像餅
這一次除了採用All Purpose Flour,也用sour cream取代牛奶
結果成果很不錯,終於好吃了
啊現在回想還會有垂延三尺的感覺,香噴噴的牛油味真的讓人難抗拒
司康餅看起來極其簡單,但網路上各種各樣的食譜,各有各的道理
找到合胃口的方式,還真不容易!

期待往後能夠對做司康餅這回事越來越上手

轉自firsthomelovelife,

  1. Mix 3 eggs, 1 full cap of vanilla, 1 cup of sour cream till well combined
  2. Mix and sift dry ingredients: all purpose flour (512g), baking powder (4tsp), sugar (150g), pinch of salt
  3. Add cold butter cubes (220g) and pulse dry ingredients together till it looks like crumbly damp sand
  4. Add cold ingredients until a dough ball forms
  5. Cut scones and glaze with egg wash (1 egg beaten with water) and sprinkle sugar
  6. Bake at 200C for 15-20 minutes

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