STEP 1/7
ï
First, measure the ingredients. I measured flour, sugar, salt, and baking powder in one bowl.
And the butter was cut into small cubes and prepared.
Prepare eggs, butter, and buttermilk (milk) in a very cold state stored in the refrigerator.
ï
STEP 2/7
ï
Add butter to the prepared powder and cut it into small pieces with a scraper.
When the cube-shaped butter becomes as small as a bean while wearing flour, touch it with your hands as if you are coating each strand of flour with butter.
ï
STEP 3/7
When the flour and butter are somewhat united, add the eggs and buttermilk and mix well with a spatula.
STEP 4/7
When the dough is ready, rest the wrap in the refrigerator for 30 minutes to 1 hour.
STEP 5/7
After finishing the tissue, scoop the dough with an ice cream scoop and pan it.
ï
If you don't have an ice cream scoop, pan it to a certain size with a spoon or spatula, and then apply egg water.
You can separate the egg yolk and mix about 1t of water before using it
ï
STEP 6/7
Bake for 25 minutes in an oven preheated to 180C.
STEP 7/7
Cool the scones taken out of the oven in a cooling net and eat them when they are hot :)
ï
I put it on a pretty plate like this
If you cool it down in the oven and eat it right away when it's hot, it's crispy on the outside and moist on the inside.
Especially, using homemade butter, a biscuit full of butter was made Haha
It's so convenient and nice to store it in the freezer and bake it in a microwave or oven for a busy morning
ï