Today I am bringing a crumbly scone recipe like a pastry dough.
In Korea, these textured scones are more popular than just ordinary scones.

Here are some tips for making your scones flacky.
Watch the video and follow along.
It will surely be delicious!


▶ Ingredients (for 8 pieces)
200 g of cake flour or pastry flour,
8g baking powder,
95 g of butter,
30 g of sugar,
1 g of salt,
90 g of milk,
A little bit of vanilla extract,
Egg wash


Keep all ingredients, including butter, milk and flour, cool until just before use.
Scone will never flaky if butter melts during operation. Be careful not to touch the dough too much with warm hands. Work quickly to finish the dough in cold condition.

1) Slice butter into cubes about 1cm in size and store in refrigerated.

2) Sift the flour, baking powder, sugar and salt together on the work surface.

3) Put the butter on the flour and chop it with two scrapers. Cut the size of the grain as a whole.

If you have a food processor, you can proceed quickly and easily. Start the machine for 2-3 seconds, stop and repeat. Mince the butter carefully so it doesn't get too small.

3) Dig a well and add cold milk and vanilla extract. Mix the flour with the milk by scrubbing a little with a scraper to prevent the milk from overflowing.

4) Press together with your palm and scraper and lump them together. At this time, you can see the butter grains in some places and the dough should be cool. Keep your hands to the minimum possible.

5) Make it roughly square, cut it in half and stack it on top.

6) Make a square shape like pressing with palm and scraper again, cut half and stack on top again.

Repeat this process 3 times.

7) Make the dough about 1.5cm high. Use plastic wrap and rolling pins.

8) Refrigerate for 30 minutes until the dough is cold and hard.

9) Divide the dough into 8 pieces with a knife and apply egg wash to the surface.

10) Bake 17-20 minutes at 180 degrees Celsius. (Unox Oven Standard)

Scones should be cooked until the surface is golden brown. And it's better to bake shorter at higher temperatures than to bake longer at lower temperatures.



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