A scone mix made with wheat flour from Hokkaido. It bakes into scones that are crisp on the outside and soft inside. Enjoy them with cream or jam, or customise the dough by adding cocoa, matcha or chocolate chips.

Instructions

Makes 6 scones (6 cm cutter)

Preparation time: about 40 minutes

Ingredients

Mix 200g

Unsalted butter 50g

Whole egg 50g (about 1 medium egg)

Milk 15mL

Tools

Mixing bowl, spatula, rolling pin, cutter, baking paper, oven

Preparation

Bring the butter and egg to room temperature.

Instructions

1. Place the butter and mix in a bowl and combine using a spatula.

2. Add the beaten egg and milk and mix to form a dough.

(If adding chocolate chips or other ingredients, add them at this stage.)

3. Gather the dough into one piece and roll it to about 1.5 cm thickness. Cut out circles with a 6 cm cutter.

(If you do not have a cutter, divide the dough into 6 portions and shape them by hand.)

4. Place on a baking tray lined with baking paper.

(For a golden finish, brush the tops with beaten egg or milk.)

5. Bake in a 210°C preheated oven for about 15 minutes until nicely golden.

Baking temperature and time may vary depending on the oven.