Easy scone recipe using pancake mix 次のページで日本語で説明しています(*ˊᵕˋ)♡‧₊
Hotcake mix Scones （ホットケーキミックススコーン）
This is a recipe for scones that you can easily make using pancake mix.
In Japan, pancake mix is called hotcake mix. Donuts made with hotcake mix are also delicious, so check out the recipe. 👉 Donuts made with pancake mix
What kind of dish is Scones??
A scone is a sweet made by mixing flour or oatmeal with baking powder, butter, and milk, kneading it for a short time, shaping it, and baking it.
The recipe is very simple and requires no special ingredients, so almost anyone can easily make it.
It is said to have originated from bannock (a sweet baked using coarsely ground barley flour) that originated in Scotland.
This is a photo of Bannock. Bannock is a little different from the image of scones we have. With the advent of ovens and baking powder, scones evolved into the shape we know today, and are now popular all over the world.
Types of scones
In the UK, scones are often eaten with jam or clotted cream, so the dough itself is kept simple in flavor.
It’s delicious enough on its own, but when eaten together, the taste becomes even more outstanding.
On the other hand, American scones use raisins, dried fruits, nuts, and chocolate. It is characterized by adding more sugar to the dough than British scones.
The first time I ate scones was at Starbucks. I was shocked by the unique texture and flavor of chocolate chunk scones, which you will never forget once you taste them.
Salty scones mixed with cheese, bacon, onions, etc. are also popular.
The sophisticated traditions of Britain and the casual style of America each create their own scones, showcasing their diversity.
Here I will show you how to make a traditional European recipe that is simple and timeless.
NUTRITION FACTS of Easy scone recipe
1661kcal Protein 24.4g Fat 69g Carb 241.7g Salt Equivalent 3.8g
INGREDIENTS for Easy scone recipe (10pieces)
- Pancake mix (300g)
- Butter (60g)
- Milk (90g)
- ☆ 1 Egg
COOKING INSTRUCTIONS
➀ Cut the butter into 1cm cubes.
② Rub the flour and butter together with your fingers until it becomes crumbly.
If the butter melts due to body heat, the texture of the scones will be ruined, so make sure you mash the butter rather than melting it.
③ Add milk in two parts. Gently mix each time with a rubber spatula.
④Form the dough into a ball.
If you knead too much, gluten will form and the texture will be bad, so be sure to press down to hold the dough together.
⑤ Wrap the dough in plastic wrap and put it in the refrigerator for 1 hour. If you don’t have time.
⑥ Sprinkle a little flour on your work surface to prevent the dough from sticking, then place the dough on it. Try to keep the amount of flour you use to a minimum.
⑦ Roll out the dough with a rolling pin to a thickness of 1cm, divide it into thirds and stack them together.
⑧ Roll out the dough to a thickness of 2cm and cut it out using a mold.
- Tip 1: Use a mold that is 4cm to 6cm in diameter.
- Tip 2: Pull out the mold straight.
- Tip 3: If the mold sticks to the dough, sprinkle a little flour on the mold.
Ideally, scones should puff up and have cracks on the sides. For this reason, do not touch the cross section.
⑨ Chill the dough in the refrigerator again for 30 minutes to an hour. You can skip this step if you don’t have time.
⑩ Use a brush to thoroughly coat the surface with beaten egg. Be careful not to get egg on the sides.
⑪ Bake in a preheated oven at 200°C for 10 minutes, then reduce the temperature to 180°C and bake for an additional 5 minutes.
ꕤ…˖*Of course it’s delicious freshly baked, but it’s also delicious the next day. You can enjoy the aroma of butter and flour by heating it in the oven for a few minutes just before eating.
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