Making savory corn scones
Scones that go well with tea time, such as black tea and coffee Using cornmeal and canned corn It's an upgraded corn scones recipe^^
5 serving
Within 60 minutes
심술이네집밥이야기
Ingredients
  • Strong flour
    90g
  • Soft flour
    90g
  • corn flour
    90g
  • unsalted butter
    80g
  • Salt
    1/2TS
  • Baking powder
    6g
  • Sugar
    60g
  • whipped cream
    120ml
  • canned corn
    100g
  • egg
    1ea
Cooking Steps
STEP 1/10
Strong flour, soft flour, corn flour
Add salt and baking powder and sieve it down.
STEP 2/10
Put sugar and chopped salt-free butter into the sieve.
STEP 3/10
Use a scraper or spatula
Chop the butter into small pieces like a knife
Mix it evenly with the powder.
STEP 4/10
Add 120ml of whipped cream and mix.
STEP 5/10
Sieve in drained corn canning and mix.
STEP 6/10
The concentration of the scones dough is very dry when viewed with the naked eye
It's good enough to stick together as a whole.
STEP 7/10
Put the dough in a plastic pack
Press it with both hands and make a lump of scones
Rest in the refrigerator for about 30 minutes.
STEP 8/10
Roll the finished corn scones dough 1.5 to 2 cm thick with a rolling pin
Use a mold to cut.
STEP 9/10
Beat in the egg yolk
Use a brush to apply to the top of the corn scones.
STEP 10/10
Bake in a preheated oven at 180 degrees for about 20 minutes.
When kneading scones, use a scraper or spatula to mix them as if cutting them with a knife!!! If you knead the dough for too long, it becomes a tough scone When you make scones, you can use frozen butter or whipped cream^^
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