Basic Perfect Scones using 100% strong bread flour

Name: Basic Perfect Scones using 100% strong bread flour
Cuisine: American
Ingredients: 250 g Strong bread flour; 40 g Unsalted butter, cut into cubes; 10 g Baking powder; 40 g Granulated sugar; 1 g Salt; 1 Egg, large size, about 60g; 110 g Soy milk or Milk; Egg wash; Bake at 220℃ / 428 F for 5 minutes, then 190℃ / 374 F for 13 minutes, for a total of 18 minutes. (Preheat to 220℃.); 40 g Cream cheese, room temperature; 30 g Salted butter, room temperature; 150 g Frozen blueberries; 70 g Granulated sugar; 1/2 Tbsp Lemon juice

Fumie's Recipe @cook_WSLB

These scones have a satisfying chew, made using only strong bread flour. The dough is soft with plenty of moisture to make the scones fluffy. The key is to handle the dough gently, as overworking it will prevent it from rising properly. These basic delicious scones, it's a very easy recipe, please give them a try!

Fumie's Recipe @cook_WSLB

Saved

Ingredients

Scones
250 gStrong bread flour
40 gUnsalted butter, cut into cubes
10 gBaking powder
40 gGranulated sugar
1 gSalt
1Egg, large size, about 60g
110 gSoy milk or Milk
Egg wash
Bake at 220℃ / 428 F for 5 minutes, then 190℃ / 374 F for 13 minutes, for a total of 18 minutes. (Preheat to 220℃.)
Cream
40 gCream cheese, room temperature
30 gSalted butter, room temperature
Jam
150 gFrozen blueberries
70 gGranulated sugar
1/2 TbspLemon juice

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Steps

1

My You tube Recipe Channel→ Fumie's Recipe
https://youtu.be/k7snspWdNmA
2

☆Preparation:
Line your baking sheet with parchment paper or a silicone mat.
Cut the well-chilled butter into 1cm cubes.
Mix the beaten egg and soy milk well.
3

In a large bowl, put the diced butter and strong flour, and rub the butter with your fingers to mix well with the flour. Be careful not to melt the butter.
Add baking powder, granulated sugar, and salt, and mix well by hand.
Add the egg and milk mixture, fold it with a spatula, and loosely gather it.
4

Take it out on a floured work surface, knead it gently for only 1-2 minutes, and gather it. Be careful not to knead it too much.
Press it flat, cut it in half, and stack it. Repeat this process 5 times.
Roll it out to about 2cm thick with a rolling pin. Since the dough is soft, gently stretch it.
5

Put it in the freezer for 30 minutes. Preheat the oven to 220℃/ 428 F during that time.
6

Cut it with a 6cm round cutter. Dust the cutter with strong flour to cut cleanly. Roughly gather the dough scraps and fold until comes together. Roll out to 2 cm thick. Let it sit in the freezer for a few minutes and then cut it out.
Be careful not to touch the cross-section, and transfer a baking sheet.
7

Brush the top with beaten egg, being careful not to let it drip on the sides.
Bake at 220℃ / 428 F for 5 minutes, then 190℃ / 374 F for 13 minutes, for a total of 18 minutes, until well-risen and golden brown.
Transfer to a rack and cool well.
★When completely cooled, store them in an airtight container to prevent them from drying out. Best eaten within 2-3 days. They are also delicious when warmed up just before eating.
8

Jam:
Put blueberries, granulated sugar, and lemon juice in a small saucepan.
Cover and heat over medium heat for about 3 minutes.
9

Remove the lid and simmer over low heat for 10-15 minutes until lightly thickened, stirring occasionally to prevent burning.
Transfer to a container and let it cool. (It will cool faster if you put it in the refrigerator after cooling it with ice water, etc.)
10

Cream:
Smooth the cream cheese and butter with a spatula.
Mix on low speed with an electric hand mixer for 4-5 minutes until whitish and fluffy.
Split the scone in half and generously spread cream and jam on it. It's very delicious!