Q: Can I use regular butter instead of frozen butter for the scones?
A: Yes, but frozen butter is recommended as it helps in creating a flakier texture in the scones.
Q: How thin should I roll out the dough in step 8?
A: Roll out the dough to about a 30*20 cm rectangle. This thickness is ideal for rolling and filling.
Q: Is it necessary to let the dough rest in the refrigerator?
A: Yes, resting the dough in the refrigerator for about 1 hour helps in relaxing the gluten, making the scones more tender.
Cinnamon Walnut Scones
Notes
- 250g low-gluten flour
- 6g baking powder
- 2g cinnamon powder
- 20g brown sugar
- 20g fine sugar
- 1g salt
- 60g frozen butter
- 70g milk
- 50g egg
- Filling: 20g brown sugar, 6g cinnamon powder, 10g coarse sugar, 35g crushed walnuts
- Extra: 1 egg yolk for glazing
- Sift together low-gluten flour, baking powder, and cinnamon powder.
- In a food processor, mix sifted flour with brown sugar, fine sugar, and salt.
- Add frozen (or chilled) butter and blend until uniform.
- Mix in milk and beaten egg until evenly combined. Use a spatula for better mixing.
- Press the batter evenly, shape into a flat form, wrap with plastic wrap, and refrigerate for about 1 hour.
- Bake walnut pieces in an oven at 150°C for about 15 minutes until fragrant, then chop and cool.
- Mix brown sugar, cinnamon powder, and coarse sugar together and set aside.
- Roll the rested dough into a 30*20 cm rectangle, spread the cinnamon sugar mixture, and sprinkle with crushed walnuts. Roll up the dough, starting from the thinner end.
- Cut the roll into 1-1.5 cm wide slices and place on a baking tray lined with parchment paper.
- Brush the surface of the scones with egg yolk for a beautiful color.
- Preheat the oven to 200°C with both top and bottom heat. Adjust to 190°C from the top and 170°C from the bottom, and bake for about 18 minutes.
- Cool the baked scones on a rack.
- Calories: Varies depending on serving size
- Rich in carbohydrates and fats
- Contains protein from eggs and walnuts
- Source of dietary fiber from whole wheat flour