In high tea buffet, scone is one for the limelight item serve in a 3-tier stand. I have never try scone before until recently I bought one from four leaves bakery shop and have a taste. Hmm I find the taste is somehow dry, crumbly, not so flavorful and it will be better to serve with some whipped cream or jam. Is this what a scone suppose to be?
Anyway I bought a "Home Baking" book from popular and it come with a demo VCD for guide. The origin of the book is from Korean and the copy I bought is translated into mandarin chinese word from Taiwan. This is really a great book, is all about baking!
I used one of the recipe from the book and replace another ingredient to macadamia instead of chocolate chips. I still have remaining macadamia nuts to clear and no chocolate chips in my pantry.
I not sure is this how the texture suppose to be? Like what I mention earlier, dry and crumbly but with flavorful of cocoa aroma and chunky of macadamia nuts. I not sure if you will like this recipe, but I hope I can do a better one or I should have to try more confectioner scone and note down how is a good scone suppose to taste like.
Ingredient:
- 230gm plain flour
- 20gm cocoa powder
- 6gm baking powder
- 30gm sugar
- 50gm cold unsalted butter (Cut into small cubes)
- 1 egg yolk
- 110ml milk
- 2gm salt
- 80gm chocolate chips (I replace with macadamia nuts)
Method:
- Preheat the oven to 170°C.
- Mix the dry ingredients (flour, cocoa powder, baking powder and sugar) together in a large bowl.
- Using your finger and mix well with the cold butter and dry ingredients together.
- In another bowl, combine the egg yolk, milk and salt together and mix well.
- Using a spatula, mix step 4 and step 3 together until incorporated and add in the chocolate chips.
- Wrap the dough with cling wrap and refrigerate for at least 30 minutes or overnight.
- Use a cookies cutter and shape out the dough to 2 or 3cm in height.
- Bake the scone for 25 minutes and leave to cool on a wire rack before serving.
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