cream cheese scone
By ZoieParisian
Scone is a traditional British dim sum. If classified, it should belong to the category of simple bread. However, Sikang is a snack suitable for afternoon tea. With a cup of black tea, it feels wonderful. The most primitive shape of Sikang is a triangle. Roll out the dough, cut it into triangles and place it in the oven to bake. Later, Sikang's taste continued to develop and improve, and the shape was no longer a simple triangle. It could be made into various shapes such as round, square and even lace.
Recipe Recommendations
- high powder 100 grams
- low powder 100 grams
- cream cheese 120 grams
- sugar 60 grams
- butter 60 grams
- baking powder 1 and a half teaspoon
- milk fragrance
- baking
- ten minutes
- ordinary
Steps for cream cheese scone
1
Prepare the materials.
2
Sift together flour, baking powder and sugar.
3
Soften the cream cheese and rub it into flour until crumbled. Dip butter in flour and cut into dices, place on the flour and rub until crumbled.
4
Add milk little by little, stir until dry powder, and knead into a ball (do not knead it repeatedly).
5
Roll out the dough, fold it a few times, and press it to a thickness of 2 centimeters.
6
Use a mold to press out the mold. I still use mooncake molds.
7
Coat the surface with egg liquid at 180 degrees, medium medium, and bake for 15-20 minutes.
8
Bake it out of the oven.cream cheese scone Make Tips
You can spread jam and cream in the middle to eat, or just enjoy them plain. The texture is soft and crumbly, not hard at all. Freshly baked scones paired with a pot of English black tea make for a simple yet chic family afternoon tea.