Basic Perfect Scones Using 100% Strong Bread Flour Recipe by Fumie's Recipe
Cooking Instructions 1 My You tube Recipe Channel→ Fumie's Recipe 2 ☆Preparation: Line your baking sheet with parchment paper or a silicone mat. Cut the well-chilled butter into 1cm cubes. Mix the beaten egg and soy milk well. 3 In a large bowl, put the diced butter and strong flour, and rub the butter with your fingers to mix well with the flour. Be careful not to melt the butter. Add baking powder, granulated sugar, and salt, and mix well by hand. Add the egg and milk mixture, fold it with a spatula, and loosely gather it. 4 Take it out on a floured work surface, knead it gently for only 1-2 minutes, and gather it. Be careful not to knead it too much. Press it flat, cut it in half, and stack it. Repeat this process 5 times. Roll it out to about 2cm thick with a rolling pin. Since the dough is soft, gently stretch it. 5 Put it in the freezer for 30 minutes. Preheat the oven to 220℃/ 428 F during that time. 6 Cut it with a 6cm round cutter. Dust the cutter with strong flour to cut cleanly. Roughly gather the dough scraps and fold until comes together. Roll out to 2 cm thick. Let it sit in the freezer for a few minutes and then cut it out. Be careful not to touch the cross-section, and transfer a baking sheet. 7 Brush the top with beaten egg, being careful not to let it drip on the sides. Bake at 220℃ / 428 F for 5 minutes, then 190℃ / 374 F for 13 minutes, for a total of 18 minutes, until well-risen and golden brown. Transfer to a rack and cool well. ★When completely cooled, store them in an airtight container to prevent them from drying out. Best eaten within 2-3 days. They are also delicious when warmed up just before eating. 8 Jam: Put blueberries, granulated sugar, and lemon juice in a small saucepan. Cover and heat over medium heat for about 3 minutes. 9 Remove the lid and simmer over low heat for 10-15 minutes until lightly thickened, stirring occasionally to prevent burning. Transfer to a container and let it cool. (It will cool faster if you put it in the refrigerator after cooling it with ice water, etc.) 10 Cream: Smooth the cream cheese and butter with a spatula. Mix on low speed with an electric hand mixer for 4-5 minutes until whitish and fluffy. Split the scone in half and generously spread cream and jam on it. It's very delicious! 1 My You tube Recipe Channel→ Fumie's Recipe 1 My You tube Recipe Channel→ Fumie's Recipe 2 ☆Preparation: Line your baking sheet with parchment paper or a silicone mat. Cut the well-chilled butter into 1cm cubes. Mix the beaten egg and soy milk well. 2 ☆Preparation: Line your baking sheet with parchment paper or a silicone mat. Cut the well-chilled butter into 1cm cubes. Mix the beaten egg and soy milk well. 3 In a large bowl, put the diced butter and strong flour, and rub the butter with your fingers to mix well with the flour. Be careful not to melt the butter. Add baking powder, granulated sugar, and salt, and mix well by hand. Add the egg and milk mixture, fold it with a spatula, and loosely gather it. 3 In a large bowl, put the diced butter and strong flour, and rub the butter with your fingers to mix well with the flour. Be careful not to melt the butter. Add baking powder, granulated sugar, and salt, and mix well by hand. Add the egg and milk mixture, fold it with a spatula, and loosely gather it. 4 Take it out on a floured work surface, knead it gently for only 1-2 minutes, and gather it. Be careful not to knead it too much. Press it flat, cut it in half, and stack it. Repeat this process 5 times. Roll it out to about 2cm thick with a rolling pin. Since the dough is soft, gently stretch it. 4 Take it out on a floured work surface, knead it gently for only 1-2 minutes, and gather it. Be careful not to knead it too much. Press it flat, cut it in half, and stack it. Repeat this process 5 times. Roll it out to about 2cm thick with a rolling pin. Since the dough is soft, gently stretch it. 5 Put it in the freezer for 30 minutes. Preheat the oven to 220℃/ 428 F during that time. 5 Put it in the freezer for 30 minutes. Preheat the oven to 220℃/ 428 F during that time. 6 Cut it with a 6cm round cutter. Dust the cutter with strong flour to cut cleanly. Roughly gather the dough scraps and fold until comes together. Roll out to 2 cm thick. Let it sit in the freezer for a few minutes and then cut it out. Be careful not to touch the cross-section, and transfer a baking sheet. 6 Cut it with a 6cm round cutter. Dust the cutter with strong flour to cut cleanly. Roughly gather the dough scraps and fold until comes together. Roll out to 2 cm thick. Let it sit in the freezer for a few minutes and then cut it out. Be careful not to touch the cross-section, and transfer a baking sheet. 7 Brush the top with beaten egg, being careful not to let it drip on the sides. Bake at 220℃ / 428 F for 5 minutes, then 190℃ / 374 F for 13 minutes, for a total of 18 minutes, until well-risen and golden brown. Transfer to a rack and cool well. ★When completely cooled, store them in an airtight container to prevent them from drying out. Best eaten within 2-3 days. They are also delicious when warmed up just before eating. 7 Brush the top with beaten egg, being careful not to let it drip on the sides. Bake at 220℃ / 428 F for 5 minutes, then 190℃ / 374 F for 13 minutes, for a total of 18 minutes, until well-risen and golden brown. Transfer to a rack and cool well. ★When completely cooled, store them in an airtight container to prevent them from drying out. Best eaten within 2-3 days. They are also delicious when warmed up just before eating. 8 Jam: Put blueberries, granulated sugar, and lemon juice in a small saucepan. Cover and heat over medium heat for about 3 minutes. 8 Jam: Put blueberries, granulated sugar, and lemon juice in a small saucepan. Cover and heat over medium heat for about 3 minutes. 9 Remove the lid and simmer over low heat for 10-15 minutes until lightly thickened, stirring occasionally to prevent burning. Transfer to a container and let it cool. (It will cool faster if you put it in the refrigerator after cooling it with ice water, etc.) 9 Remove the lid and simmer over low heat for 10-15 minutes until lightly thickened, stirring occasionally to prevent burning. Transfer to a container and let it cool. (It will cool faster if you put it in the refrigerator after cooling it with ice water, etc.) 10 Cream: Smooth the cream cheese and butter with a spatula. Mix on low speed with an electric hand mixer for 4-5 minutes until whitish and fluffy. Split the scone in half and generously spread cream and jam on it. It's very delicious! 10 Cream: Smooth the cream cheese and butter with a spatula. Mix on low speed with an electric hand mixer for 4-5 minutes until whitish and fluffy. Split the scone in half and generously spread cream and jam on it. It's very delicious! 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