Channel: SweetHailey

Category: Howto & Style

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Description: 📸 @sweethailey_ bit.ly/2zdyjxf ✉️ sweethiley@gmail.com / INGREDIENTS / 5 scones, each 각각 스콘 5개 분량 🍪클래식 스콘 / 잼스콘 / 얼그레이 스콘 / 오레오 스콘 🍪 classic scones / jam scones / earl grey scones / Oreo scones *베이스 스콘 base scones 150g(1cup + 1Tbsp) cake flour 박력분 30g(2Tbsp) sugar 설탕 6g(1tsp) baking powder 베이킹 파우더 Pinch of salt 소금 45g(3Tbsp) cold unsalted butter 찬 무염버터 50g(3+1/2Tbsp) yogurt 요거트 30g(3Tbsp) milk 우유 *잼스콘 jam scones Berry jam 베리잼 *얼그레이 스콘 earl grey scones 1 bag(2g, 1/2tsp) of earl grey tea 얼그레이 티 -얼그레이 아이싱 earl grey icing 80g(1/2cup) icing sugar 슈가파우더 15g(1Tbsp) heavy cream 생크림 7g(1/2Tbsp) milk 우유 1g(1/4ttsp) vanilla extract 바닐라 익스트랙 1g(1/4tsp) earl grey tea 얼그레이 티 *오레오 스콘 oreo scones 4 Oreos 오레오 -아이싱 icing 80g(1/2cup) icing sugar 슈가파우더 15g(1Tbsp) heavy cream 생크림 7g(1/2Tbsp) milk 우유 1g(1/4ttsp) vanilla extract 바닐라 익스트랙 3 oreos 오레오 1. Making the base scone: Put the cake flour, sugar, baking powder, and salt in a food processor and pulse for 10 seconds. Then add the cold unsalted butter and pulse until the unsalted butter is completely mixed with the dry ingredients. 2. Transfer the butter mixture into a bowl, add yogurt and milk, and mix with a spatula until it forms one dough. 3. After the scone dough rests in the refrigerator for 30 minutes (optional), use your hand or an ice cream scoop to make a round shape and place it onto the pan. 4. Bake the scones at 190 degrees Celsius (375 degrees Fahrenheit) for 15 minutes until golden brown. *Jam Scone -In step (3), use a spoon or your finger to make a hole in the center of the scone, and then fill it with jam. *Earl Grey Tea Scones -Make it by adding Earl Grey tea powder in step (2). -Put all the Earl Grey icing ingredients in one bowl and mix. When the finished Earl Grey Tea Scone is warm, and not hot, pour it on top to finish. *Oreo scones -Put the Oreos in a bowl and crush them, then add the crushed Oreos in step (2) and mix. - Put all the icing ingredients except the Oreo in one bowl and mix. Pour it over the finished Oreo scones while they are warm, and not hot. Then, top with crushed Oreos. 🍪말차 화이트 스콘 🍪Matcha white scones 150g(1cup + 1Tbsp) cake flour 박력분 7g(1Tbsp+1tsp) matcha powder 말차가루 35g(7tsp) sugar 설탕 6g(1tsp) baking powder 베이킹 파우더 Pinch of salt 소금 45g(3Tbsp) cold unsalted butter 찬 무염버터 50g(3+2/2Tbsp) yogurt 요거트 30g(3Tbsp) milk 우유 45g(1.6oz) chopped white chocolate 다진 화이트 초콜릿 -말차 가나슈 matcha ganache 100g(3.5oz) white chocolate 화이트 초콜릿 40g(2+1/3Tbsp) heavy cream 생크림 3g(1tsp) matcha powder 말차가루 1. Making the base scone: Put the cake flour, matcha powder, sugar, baking powder, and salt in a food processor and pulse for 10 seconds. Then add the cold unsalted butter and pulse until the unsalted butter is completely mixed with the dry ingredients. 2. Transfer the butter mixture into a bowl, add yogurt, milk, and chopped white chocolate, and mix with a spatula until it forms one dough. 3. After the scone dough rests in the refrigerator for 30 minutes (optional), use your hand or an ice cream scoop to make a round shape and place it onto the pan. 4. Bake the scones at 190 degrees Celsius (375 degrees Fahrenheit) for 15 minutes until golden brown. 5. Put the white chocolate and heavy cream in a microwavable bowl and microwave until the white chocolate melts. When the white chocolate is completely melted, add matcha powder and mix well. 6. Finish by pouring the matcha ganache on top of the completely cooled scones. 🍪더블 초코칩 스콘 🍪Double chocolate scones 140g(1cup) cake flour 박력분 20g(3Tbsp) cocoa powder 코코아 파우더 30g(2Tbsp) sugar 설탕 6g(1tsp) baking powder 베이킹 파우더 Pinch of salt 소금 45g(3Tbsp) cold unsalted butter 찬 무염버터 50g(3+1/2Tbsp) yogurt 요거트 30g(3Tbsp) milk 우유 45g(1.6oz) dark chocolate 다크초콜릿 -초코 가나슈 chocolate ganache 100g(3.5oz) dark chocolate 다크초콜릿 50g(3+1/3Tbsp) heavy cream 생크림 1. Making the base scone: Put 140g cake flour, 20g cocoa powder, 30g sugar, 6g baking powder, and pinch of salt in a food processor and pulse for 10 seconds. Then add the cold unsalted butter and pulse until 45g unsalted butter is completely mixed with the dry ingredients. 2. Transfer the butter mixture into a bowl, add 50g yogurt, 30g milk, and 45g chopped dark chocolate, and mix with a spatula until it forms one dough. 3. After the scone dough rests in the refrigerator for 30 minutes (optional), use your hand or an ice cream scoop to make a round shape and place it onto the pan. 4. Bake the scones at 190 degrees Celsius (375 degrees Fahrenheit) for 15 minutes until golden brown. 5. Put the 100g dark chocolate and 50g heavy cream in a microwavable bowl and microwave until the chocolate melts. 6. Finish by pouring the ganache on top of the completely cooled scones. All recipes belong to SweetHailey 스위트헤일리. All recipes are for non-profit use only. 모든 '스위트헤일리' 레시피는 무단 상업적 사용을 금지합니다 / MUSIC / Airport Lounge - Disco Ultralounge - Kevin MacLeod