Korean scones

Korean scones

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E

Edward Soedjatmiko

Community member

Difficulty

Easy 👌

Preparation

15 min

Baking

18 min

Resting

60 min

Ingredients

2Servings
46â…ž g
Low protein flour
1â…ž g
baking powder
4Âľ g
sugar
â…ś g
salt
18Âľ g
Butter
18Âľ g
Milk
11ÂĽ g
Dark compound chocolate
â…›
Egg
â…› dash
Milk

Utensils

Mixing bowl, Dough scrapper, Bain marie, Oven, knife, Brush

Recipes made to your taste

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  • Step 1/ 8

    • 46â…ž g Low protein flour
    • 1â…ž g baking powder
    • 4Âľ g sugar
    • â…ś g salt
    • Mixing bowl

    Mix all the dry ingredients in a mixing bowl

  • Step 2/ 8

    • 18Âľ g Butter

    Add diced cold butter to the mixture, mix with hand

  • Step 3/ 8

    • 18Âľ g Milk
    • Dough scrapper

    Add milk, mix with dough scrapper

  • Step 4/ 8

    • 11ÂĽ g Dark compound chocolate
    • Bain marie

    Melt chocolate in a bain marie

  • Step 5/ 8

    Coat melted chocolate on top of the rolled dough. Fold into half. Repeat 3 times.

  • Step 6/ 8

    Wrap in cling wrap. Rest in freezer for 1 hour

  • Step 7/ 8

    • Oven
    • knife

    Preheat oven to 180 deg Celcius. Cut the dough into squares

  • Step 8/ 8

    • â…› Egg
    • â…› dash Milk
    • Brush

    Beat egg and milk. Brush the surface of the dough. Put to the dough into the oven for 18 minutes

  • Enjoy your meal!

    Korean scones

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