Let's make milk tea with whipped cream instead of milk today. Heat the whipped cream hot, add a large amount of black tea leaves, and serve milk tea with plenty of time. You can adjust the amount of tea leaves. If you just drink this, you might die of disgust.

Sift flour and baking powder in a bowl and mix with salt and sugar.

We add whipped cream milk tea to the batter and mix well. You can throw away the tea leaves you made. I just put it in. (I can hear you say save) Wrap the dough together and let it rest in the refrigerator for 30-1 hours.

Roll out the finished cold dough with a rolling pin and dip it in a cookie cutter. (Milk Tea's dark color:) There were only big cutters and small cutters, so I was wondering what to do, but the medium one was a mini size.

Place small dough on pan and spread milk water over top. Bake at 190'c for 25-30 minutes.

Dark, fragrant real milk tea scones are complete. Milk tea smells so good that it makes me feel good to smell it. I almost burned it because I couldn't tell whether the dough was yellow or yellow on the top even when I baked it. Scones with butter, eggs, and milk and scones with whipped cream have a slight difference in texture. If the buttered scones are as dry as the doughless bread, the freshly baked fresh cream scones have a crispy texture like a snack. However, the kneaded scone with only whipped cream is sealed, and after a day, it contains moisture and emits a dryness that is incomparable to that of the buttered scone.