1.Crispy Scones
Ingredients:
180 g of Unsalted Butter
80 g of Powdered Sugar
50 g of Eggs
220 g of Low-gluten Flour
20 g of Milk Powder
Directions:
Step 1. Softened the unsalted butter. Next, add the sifted sugar powder and beat them until turn into a fluffy white batter.
Step 2. Add the eggs in with the batter and mix well.
Step 3. Sieve the low-gluten flour and milk powder. Next, add them to the batter and mix well.
Step 4. Spread a baking sheet on the baking tray. Next, pour the batter into a pastry bag and squeeze several equal portions neatly on the baking sheet
Step 5. Place the tray into the oven and bake at 180℃ for about 20 minutes. After that, the pastry is ready to be served.
2.Egg Yolk Scones
Ingredients:
60 g of Eggs
55 g of Egg yolk
110 g of Caster Sugar
1 g of Salt
120 g of Low-gluten Flour
Powdered Sugar
Directions:
Step 1. Mix the eggs, egg yolks and caster sugar together. Beat well until the batter becomes thick and grainy.
Step 2. Slowly add the sieved low-gluten flour to the batter and stir evenly.
Step 3. Pour the batter into a pastry bag with flat opening. Then, squeeze the batter onto the baking pan in a round shape. Next, cover the top of the batter with a layer of sieved powdered sugar and place the tray into the oven. Bake the crispy cakes for about 8 minutes at 210°C.
Step 4. It is recommended to add an appropriate amount of whipped cream before eating to enhance the flavour of the cakes.
3.Crunchy Scones
Ingredients:
120 g of Unsalted Butter
100 g of Powdered Sugar
50 g of Eggs
200 g of Low-gluten Flour
50 g of High-gluten Flour
Directions:
Step 1. Soften the unsalted butter. Next, mix the sifted sugar powder with the butter and beat until they become fluffy white batter.
Step 2. Crack the eggs mix well with the batter.
Step 3. Next, sieve the high-gluten flour and low-gluten flour. Then, add them in with the batter and mix evenly. They will become a brittle and hard dough.
Step 4. Place the dough into a plastic bag and flatten it with a roller. Next, place the flatten dough into the refrigerator until they harden.
Step 5. Use a biscuit stamper on the flat surface to form the shape of the cakes/
Step 6. Place them neatly on the baking tray before placing the tray into the oven. Bake them for about 20 minutes at 180°C.
4.Honey Lemon Scones
Ingredients:
70 g of Butter
60 g of Powdered Sugar
1 Egg
120 g of Low-gluten Flour
2 teaspoon of Honey
1 tablespoon of Lemon Juice
Lemon Skin
Directions:
Step 1. Beat the butter with powdered sugar until it becomes a loose white batter.
Step 2. Beat the eggs; Sieve the low-gluten flour. Add into the batter and mix well.
Step 3. Mix the honey and lemon juice in with the batter.
Step 4. Place a baking paper over the baking tray. Next, pour the batter into a pastry bag, and slowly squeeze the batter on to the baking paper with a flat nozzle.
Step 5. Squeeze the batter out into about 20 equal portions. Then, place a little lemon skin on the top of the cake as decoration.
Step 6. Bake them in an oven at 180°C for about 15 minutes.
5.Orange Scones
Ingredients:
100 g of Unsalted Butter
50 g of Caster Sugar
30 g of Eggs
30 g of Orange Juice
150 g of Low-gluten Flour
30 g of Candied Orange Peel
1 tablespoon of Minced Orange Skin
Directions:
Step 1. Mix the sifted sugar and butter together. Beat them until they turn fluffy white.
Step 2. Beat the eggs and mix them well with the sugar butter mix from earlier. Then, add orange juice in and mix well.
Step 3. Sift the low-gluten flour and add to the batter and mix well. Next, add the candied orange peels and the minced orange skin to the batter.
Step 4. Pour the batter into a pastry bag with a flat nozzle.
Step 5. Squeeze the batter onto a baking sheet that is on a baking tray. Next, place the tray into the oven and bake at 170°C for about 25 minutes. The crispy cakes are now ready.
