Chive cheese scone full of exotic aroma

Overview

Scone is a British quick bread (Quick Bread). Its name comes from the place where the Scottish royal family was crowned, a stone with a long history and called the Stone of Scone or the Stone of Destiny. Traditional scones are shaped into triangles, made with oats as the main ingredient, and the dough is baked in a shallow pan used for pancakes. Nowadays, flour has become the main material, and like ordinary pasta, it is baked in an oven. The shape is no longer a fixed triangle, but can be made into various shapes such as round, square or diamond. Scones can be made into sweet or salty flavors. In addition to being used as breakfast, they can also be used as snacks. There are a lot of cheese cheese sticks at home, as well as freshly frozen chives, and the combination of cheese and chives is also a delicious combination, so Hua'er made this chive cheese scone.

Tags

• baking
• cake
• baking powder
• butter
• cheese cheese slices
• chives
• egg
• low gluten flour
• milk powder
• sugar
• salt
• water

Ingredients

Steps

1. 1 You can also use ordinary flour here. The butter needs to be softened for a while until it can be easily poked with your fingers.

   

2. 2 You can use cream cheese or cheese slices that can be bought in supermarkets. If you don’t have milk powder, you don’t need to put it in.

   

3. 3 grams of butter. Because this recipe is salty, you can use salted butter. If it is unsalted butter, you need to add salt.

   

4. 4 Mix milk powder and baking powder, sift together with flour, add to softened butter, then add 3 grams of salt and 20 grams of sugar. Now start making it by hand. Start kneading the mixture slowly with your hands. You can wear disposable gloves, but you have to knead it with your hands. This cannot be made with a bread machine. The key is to let the heat in the palm of your hand slowly soften the butter and slowly mix the various ingredients together into crumbs. This process takes about 7-8 minutes.

   

5. 5 Then cut the 3 cheese slices into small pieces. I used 15 grams of chives. If you like to eat more, you can add 20 grams, but not more, because there is more water and it will be more difficult to shape in the end.

   

6. 6 Put the cheese slices and chives into the basin and continue to knead with your hands until evenly mixed. During this process, you can constantly smell the aroma released by the butter and cheese, mixed with the flavor of chives, which is quite delicious.

   

7. 7 Beat an egg, add 70 grams of water, pour it into a basin, and stir gently with a spatula until there is no flour. Do not over-mix, otherwise the gluten will affect the taste, especially when baked, it will become hard, so be sure not to over-mix.

   

8. 8 The mixed batter is particularly sticky. Place a plastic wrap or plastic bag on the baking pan, pour the batter into it, smooth it out slightly, then cover it and place it in the refrigerator for half an hour.

   

9. 9 You can buy fixed molds for scones, or you can use a scraper to make triangles, circles, and semicircles yourself. The batter after refrigeration is also relatively sticky. It is best to put a plastic bag to fix the shape, so as to prevent the batter from getting on the silicone mat and making it difficult to take care of.

   

10. 10 Spread an egg yolk onto the surface and place on a baking sheet lined with greaseproof paper. Preheat the oven to 180 degrees and turn the heat up and down for 20 minutes. The surface of the baked scone is slightly cracked, golden in color, and exuding a rich aroma of cheese and chives. This flavor is salty and delicious. Even after it cools down, it is relatively soft. You can also put it in the microwave and heat it on high for 20 seconds to restore the fluffy texture immediately.