Korean scones

Korean scones

Based on 0 ratings
E

Edward Soedjatmiko

Community member

Difficulty

Easy 👌
15
min.
Preparation
18
min.
Baking
60
min.
Resting

Ingredients

Servings2
46⅞ g
Low protein flour
1⅞ g
baking powder
g
sugar
g
salt
18¾ g
Butter
18¾ g
Milk
11¼ g
Dark compound chocolate
Egg
dash
Milk

Utensils

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

  • Step 1/8

    • 46⅞ g Low protein flour
    • 1⅞ g baking powder
    • g sugar
    • g salt
    • Mixing bowl

    Mix all the dry ingredients in a mixing bowl

  • Step 2/8

    • 18¾ g Butter

    Add diced cold butter to the mixture, mix with hand

  • Step 3/8

    • 18¾ g Milk
    • Dough scrapper

    Add milk, mix with dough scrapper

  • Step 4/8

    • 11¼ 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

    • Egg
    • dash Milk
    • Brush

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

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