Ingredients (12 scones)
|
|
【A】
S&B Spicy Citrus Paste
|
20 g |
|
White chocolate |
60 g |
| White chocolate |
60 g |
| Butter (1 cm of stick) |
50 g |
|
【B】
Flour (sifted) |
250 g |
|
Baking powder (sifted) |
2 tsp |
|
Salt |
1/4 tsp |
|
Sugar |
1 Tbsp |
| Milk (chilled) |
1 Tbsp |
Directions
- Make spicy citrus paste chocolate.
Mix S&B Spicy Citrus Paste into 60 g of white chocolate, spread the mixture out thinly onto baking paper, and wait until it cools and hardens.
- Add chilled butter to【B】, and while covering the butter with the flour mixture, use your fingers to rub the butter and flour together, making sure you are working quickly enough not to melt the butter. Use your palms to knead the butter and flour together until the mixture is smooth.
- Break the remaining 60 g of white chocolate into small pieces and together with the spicy citrus paste white chocolate from (1), mix into the mixture from (2).
- Pour chilled milk into the mixture and mix it with a spatula until no dry bits of flour remain and the dough comes together. Turn the dough out onto a floured surface.
- Sprinkle flour all over the dough and roll it into a log. Divide the log into 12 pieces and roll each piece into a ball.
- Place the pieces onto a baking pan lined with baking paper and bake for 20 minutes in an oven preheated to 200℃ until the scones are golden brown.
*If the scones are browning too quickly, reduce oven temperature to 190℃.
