simple scone recipe | スコーンレシピ | plain scone - hanami
- 3 years ago
It is believed that historically scones were round and flat, usually as large as a medium-sized plate. It was made and baked on a griddle and then cut into triangular sections for serving.
When baking powder became available to the masses, scones began to be oven-baked, Modern scones are widely available in bakeries, grocery stores, and supermarkets.
Scones sold commercially are usually round, although some brands are hexagonal as this shape may be tessellated for space efficiency. When prepared at home, they may take various shapes including triangles, rounds squares, and hearth shapes, baking scones at home is often closely tied to heritage baking. They tend to be made using family recipes rather than recipe books since it is often a family member who holds the "best" and most-treasured recipe.
Ingredients:
cake flour (薄力粉 100g) - strong flour (強力粉 100g) - sugar (砂糖 50g) - unsalted butter (無塩バター 50g) - baking powder (ベーキングパウダー 7g) - pinch of salt (塩 ひとつまみ) - Milk (ミルク 80ml) - egg half (卵 1/2) - one egg yolk (卵黄 1)
When baking powder became available to the masses, scones began to be oven-baked, Modern scones are widely available in bakeries, grocery stores, and supermarkets.
Scones sold commercially are usually round, although some brands are hexagonal as this shape may be tessellated for space efficiency. When prepared at home, they may take various shapes including triangles, rounds squares, and hearth shapes, baking scones at home is often closely tied to heritage baking. They tend to be made using family recipes rather than recipe books since it is often a family member who holds the "best" and most-treasured recipe.
Ingredients:
cake flour (薄力粉 100g) - strong flour (強力粉 100g) - sugar (砂糖 50g) - unsalted butter (無塩バター 50g) - baking powder (ベーキングパウダー 7g) - pinch of salt (塩 ひとつまみ) - Milk (ミルク 80ml) - egg half (卵 1/2) - one egg yolk (卵黄 1)