亲尝了几家英式下午茶茶馆的英式司康；
尤其对金马仑烟屋(Smoke House)的奶香司康，
更为回味无穷。
尤其对金马仑烟屋(Smoke House)的奶香司康，
更为回味无穷。
网上再访几轮谷哥(Google)和油管(YouTube)
安家厨房终于成功烤出外酥内松的英式司康了。
瞧！这外层多酥！
这内体却又松软，充满奶香气，
安家父女俩说，
一点都不输外面英式下午茶茶馆的水准哦。
一点都不输外面英式下午茶茶馆的水准哦。
司康外酥内软的口感关键在于要避免过度揉搓面团，
以免面粉过度起筋，造成司康口感会偏硬。
上图司康出自“烟屋” （Smoke House）的厨房；
下图司康出自“安迪漾” （Aunty Young）厨房。
单看外貌，还不赖吧？
味道与口感倒是赢得家人的认可。
小小的待进步空间，就是改次再烤司康，
面团可以搓更厚一些，出来的卖相就更像了。
面团可以搓更厚一些，出来的卖相就更像了。
英式司康
供做8个
原料：
面粉250g
黄油65g
鸡蛋1个，
泡打粉3茶匙，
盐一小撮，
细砂糖20g，
葡萄干50g，
牛奶100ml
做法：
1. 面粉加泡打粉，盐和糖过筛。
2. 加入黄油搓匀。
3. 将牛奶鸡蛋打匀，加入面粉成团，留少许牛奶蛋液上色用
4. 加入草莓干，随意揉两下就好。
5. 将面团从轻轻压扁成大约2cm ~ 3cm厚的圆饼，撒上少许面粉防粘
6. 用饼干模具将面团切成8份小圆饼，将烤箱预热至220度
7. 刷上牛奶蛋液，送入烤箱中层，烤12-15分钟
制作完美司康的要点:
~ 确保面团处于低温状态。
~ 黄油最好从冰箱拿出来后直接使用，不要放置室温；
~ 因为掌心温度高，捏碎黄油时用指尖，而非掌心；
~ 司康外酥内软的口感关键在于要避免过度揉搓面团，以免面粉过度起筋，造成司康口感会偏硬。
English Scone
Yield 8 pcs
Ingredients:
250g flour
65g butter
1 egg
3tsp baking powder
Pinch of salt
20g caster sugar
50g dried raisins
100ml milk
Method:
1. Sieve the flour, baking powder, salt and caster sugar together.
2. Add in the butter and knead until even.
3. Mix the egg and milk until even, then add it to the crumbs from (2). Keep some of the egg-milk mixture to use as eggwash later.
4. Add in the dried raisins and knead briefly.
5. Gently flatten the dough until about 2cm ~ 3cm thick, then sprinkle some flour on the surface to prevent sticking to hands.
6. Use a biscuit cutter to shape 8 scones. Preheat the oven to 220°C.
Method:
1. Sieve the flour, baking powder, salt and caster sugar together.
2. Add in the butter and knead until even.
3. Mix the egg and milk until even, then add it to the crumbs from (2). Keep some of the egg-milk mixture to use as eggwash later.
4. Add in the dried raisins and knead briefly.
5. Gently flatten the dough until about 2cm ~ 3cm thick, then sprinkle some flour on the surface to prevent sticking to hands.
6. Use a biscuit cutter to shape 8 scones. Preheat the oven to 220°C.
7. Brush egg wash over the scones and bake them for about 12 to 15 minutes.
The Tips of making perfect scones~ Do your best to keep the dough at low temperature.
~ Use chilled butter right out of the fridge; do not let it warm to room temperature.
~ Use your fingertips rather than your palms to knead the dough, since the palm is a lot warmer than the fingertips.
~The less time the dough is in contact with skin, the softer and crumblier the scones will be. Try to avoid touching the dough as much as possible. Over-kneading the dough can lead to the scone texture become tougher and "flatter".
The Tips of making perfect scones~ Do your best to keep the dough at low temperature.
~ Use chilled butter right out of the fridge; do not let it warm to room temperature.
~ Use your fingertips rather than your palms to knead the dough, since the palm is a lot warmer than the fingertips.
~The less time the dough is in contact with skin, the softer and crumblier the scones will be. Try to avoid touching the dough as much as possible. Over-kneading the dough can lead to the scone texture become tougher and "flatter".
在英国，司康分为微甜味和微咸味两种。
咸味的司康在制作过程中会加入芝士。
如果你到正宗的英式下午茶茶馆，
会发现普遍放在三层架上的是原味或者葡萄味。
好吃的司康品尝起来充满奶香气，
外酥内软，令人回味无穷！
最传统的吃法是：用手掰开两半，
一半涂上草莓酱，一半涂上凝脂奶油（clotted cream）。
@@@@@@ Enjoy ! @@@@@@
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