英式鬆餅 - 提子&車厘子 Raisin & Cherry Scones

 

小時候，香港還有很多英式麵包店，司康是我最喜歡的糕點之一。 不是現在我們在下午茶自助餐中享用的那種小圓形……它是一個像麵包一樣大，中間畫了個十字，所以我們稱它為帶十字包。 只有一個味道-葡萄乾的。 讓我們開始製作這個我改編自烘焙樂趣的烤餅食譜。

栽料：

260克                      中筋麵粉

50克                        蔗糖

1 1/4 茶匙               泡打粉

1/4茶匙                   小蘇打

1/4茶匙                   鹽

113g                        凍牛油切丁

85克                        葡萄乾

75克                        櫻桃乾

1茶匙                       香草精

1/4 杯                       酸種

1/2-2/3 杯                 酸牛奶

預熱焗爐200度

做法：

1/ 在一個大碗裡，倒入麵粉/蔗糖/泡打粉/小蘇打/鹽和凍牛油塊，用2把叉子或糕點攪拌器將凍牛油切至碎，與粉類混合粗粒，然後拌入葡萄乾/櫻桃乾；

2/ 將酸奶/香草精分幾次加入混合物中，混合成柔軟而不太濕的麵團；

3/ 把它轉移到撒了麵粉的桌面上，把麵團稍微揉成7英寸（18厘米）的圓形，高2厘米，不要揉太多；

4/ 將麵團切成4份，每份對半（8個三角形），放在烤盤上，掃雞蛋液後放入焗爐烤焗18-20分鐘或至金黃色。

享受;）

During our childhood, there were still have many British style bakeries in Hong Kong, the scone is one of my favourite pastry.  It was not a small round shape as now a day that we enjoy in the afternoon tea buffet...  on the middle there was a cross in bigger size like a bread, so we called it a bread with a cross.  And there was only one favour which was with raisins.  Let us start to make this scones recipe which I adapted from Joy of Baking.

Ingredients:

260g                      All purpose flour

50g                        Cane sugar

1 1/4 tsp                Baking powder

1/4 tsp                   Baking soda

1/4 tsp                   Salt

113g                      Cold butter cutting in dice

85g                        Raisins

75g                        Cherries

1 tsp                      Vanilla extract

1/4 cup                  Sourdough starter

1/2-2/3 cup            Buttermilk

Preheat the oven in 200c

Procedure:

1/  In a large bowl, pull the shift flour/cane sugar/baking powder/baking soda/salt and cold butter, cold butter, cutting with 2 forks or a pastry blender until they become crumbles, then stir in the raisins/cherries;

2/  Pull the buttermilk/vanilla extract into the mixture in few additions, mix them in a soft dough;

3/  Transfer it to the floured tabletop, just form the dough slightly in 7" (18cm) round and in 2 cm height, don't knead it too much;

4/  Cut the dough in 4 portions, and each portion in half (8 triangle shapes), place them on the baking sheet, egg washed them before put into the oven and bake for 18-20 mins or until golden brown.

Enjoy;)