Korean scones

Step 1/8

• 46⅞ g Low protein flour
• 1⅞ g baking powder
• 4¾ g sugar
• ⅜ 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

• ⅛ Egg
• ⅛ dash Milk

• Brush

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