Monday, January 7, 2013

Yogurt Scones/优格司康饼/요구르트스콘

Yogurt Scones/优格司康饼/요구르트스콘 Bakery
2013/01/07 18:11  

Scones are great with clotted cream, jelly ,jam or just their own...
司康饼配上忌廉,果酱,很可口 或者就只慢慢细嚼,品尝其原味。。。

A scone is a single-serving cake or quick bread, originally hailing from Scotland. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans. They are often lightly sweetened and are occasionally glazed
The original scone was round and flat, usually the size of a medium size plate. It was made with unleavened oats and baked on a griddle (or girdle, in Scots), then cut into triangle-like quadrants for serving. Today, many would call the large round cake a bannock, and call the quadrants scones. In Scotland, the words are often used interchangeably.
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 take various shapes including triangles, rounds and squares.
British scones are often lightly sweetened, but may also be savoury. They frequently include raisins, currants, cheese or dates. In Scotland and Ulster, savoury varieties of scone include soda scones, also known as soda farls, and potato scones, normally known as tattie scones, which resemble small, thin savoury pancakes made with potato flour. Potato scones are most commonly served fried in a full Scottish breakfast or an Ulster fry.
The griddle scone (or "girdle scone" in Scots) is a variety of scone which is fried rather than baked. This usage is also common in New Zealand where scones, of all varieties, form an important part of the traditional cuisine.
Other common varieties include the dropped scone, or drop scone, like a pancake, after the method of dropping the batter onto the griddle or frying pan to cook it, and the lemonade scone, which is made with lemonade and cream instead of butter and milk.
Also, there is the fruit scone or fruited scone, which contains currants, sultanas, peel and glace cherries, which is just like a plain round scone with the fruit kneaded into the dough.
In some countries one may also encounter savoury varieties of scone which may contain or be topped with combinations of cheese, onion, bacon, etc.

苏格兰语中,烘烤架被理解为平底的浅锅(girdle),因此架烤的司康饼被叫作girdle scone(平底锅司康饼)。

( source : wikipedia )

Today, I bake the scones with yogurt and raisins...

Wrap dough in plastic wrap. Chill in refrigerator for 30 minutes...

Cut out scones with a lightly floured round cookies cutter...

Place the scones on the baking pan...

Brush the top of the scones with the beaten egg before baking...

Cool on a wire rack...

Ingredients :

cake flour 500 g
salt 5 g
sugar 30 g
baking powder 4 g
baking soda 5 g
raisins 70 g
plain yogurt 400 g
1  egg yolk ( for brushing the top of the scones )

Method :

1. Preheat the oven for 190 degree C.

2. Line a baking pan with parchment  paper.

3. In a large mixing bowl, sift the flour, baking powder and baking soda together. Add in the salt and sugar and whisk it well.

4. Pour the plain yogurt and raisins into the mixture and knead the dough gently until it comes together and is a smooth dough.

5. Wrap dough in plastic wrap. Chill in refrigerator for 30 minutes.

6. After 30 minutes, remove dough from refrigerator.

7. Roll out dough to about 2.5 cm in thickness.

8.  Cut out scones with a lightly floured round cookies cutter or other shapes, depending on your preference.

9. Place on prepared baking pan and brush the top of the scones with the beaten egg.

10. Bake for 15 - 20  minutes or until the tops are golden brown.

11. Cool on a wire rack.

No comments: