Yogurt scones
Scones, which began in Scotland with oats and buttermilk, are divided into sweet and salty types, and yogurt powder makes them softer and more fragrant. Why don't we fill our snack time with English cafe moods with scones that are perfect to eat with cool iced tea?
2 serving
Within 60 minutes
CJ 제일제당
Ingredients
  • Soft flour
    200 g
  • Baking powder
    1/2 ts
  • a sun-dried salt
    1/2 ts
  • Twosome Yogurt Powder
    30 g
  • unsalted butter
    60 g
  • whipped cream
    120 g
  • Milk
    30 g
  • cranberry
    40 g
  • pecan
    30 g
  • Xylose sugar
    1 TS
  • Milk
    2 TS
  • Eggs
    1 ea
Cooking Steps
STEP 1/9
Mix the flour, baking powder, and salt evenly and sieve it twice.
STEP 2/9
Prepare butter in a cold state and cut it into 1cm squares, and chop pecans thickly by slightly baking them in a pan without oil.
STEP 3/9
Mix the ingredients evenly to make egg water.
STEP 4/9
Put 1, yogurt powder, and butter in a bowl and mix them as if cutting them with a spatula.
STEP 5/9
When the butter grains become smaller, mix them by hand so that they become soboro, and when the dough becomes soft, add cranberries and pecans, mix them well, and then add whipped cream and milk and knead them.
STEP 6/9
Push the scones dough into an oval shape of 3cm thick with a rolling pin and rest in the refrigerator for more than 30 minutes.
STEP 7/9
Tissue scones are divided into 10 triangular pieces.
STEP 8/9
Place a triangular scone dough on a pan, apply a thin layer of egg water, and sprinkle sugar.
STEP 9/9
Bake for about 20 minutes in an oven preheated to 180.
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