Shall we bake scones that are fluffy and moist and melt in your mouth? Sweet and sour lemon tea scones
Other posts are here.
[Material] Diameter 7 cm (Round 7) Thickness 2.5 cm 7 pieces
Cake flour 250g
50 g (1 egg)
70 g butter
Sugar 30g (this time millet etc.)
55 ml milk
50 ml unsweetened yogurt
13 g baking powder
Black tea (Earl Grey) 5g
Zest of 1 lemon
You don't have to put it in if you like
10 g buttermilk powder
※ Available with whole milk powder or skim milk
If you don't have it, don't put it in
A little Earl Grey essence
Glass Citron
⚪ ︎ Powdered sugar 100g
⚪ Lemon Juice 10g
⚪ water
If your hand is hot or the room temperature is high, make it with a hood cutter
① Sift flour and sugar together in a bowl
② Add the chilled butter and lemon zest and make it into a rag.
③ Add milk, yogurt, egg and essence mixed well
④ Cut and mix so as not to knead
⑤ Put it on a stand, cut it in half on the dusting powder and stack it 3-4 times
⑥ Stretch to 2.5cm height, pull out 7 pieces with cercle, round the rest and align the height
⑦ Arrange them on the top plate at intervals and let them rest in the refrigerator for about 30 minutes.
It can be stored in the freezer for 1-2 weeks.
Please adjust the baking time as it depends on the thickness and size of the cut
Brush milk on the surface and bake in a preheated oven 15 minutes at 200 ℃
※ When not icing, apply milk + a little egg only on the surface with a brush
* When baking, at 180 ℃
When baked, check with a bamboo skewer and take off the heat
~ Glass Citron ~
Add lemon juice to the sifted powdered sugar, mix with a rubber spatula and add water after checking the hardness
* This time it was a homemade lemon with less acidity, so I adjusted it with lemon juice instead of water
Warm to about 35 to 40 ℃ and spread on the surface
Dry in an oven at 160 ℃ for 2 minutes
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