Injeolmi Scone (Soybean Powder & Rice Cake Scone)

Quick answer

Total time: 42 min
Level: Easy
Servings: 4 servings
Ingredients: 9

About this dish

This scone folds roasted soybean powder and small pieces of glutinous rice cake into a classic British scone dough, capturing the flavor of Korean injeolmi in a handheld baked form.

Soybean powder mixed into the dough lends the crumb a warm, toasted nuttiness that plain flour alone cannot produce, and the tteok pieces soften and melt in the oven, leaving behind chewy, stretchy pockets scattered throughout the crumb. Cold butter cut into small pieces and worked into the dry ingredients without fully melting is what allows the scone to develop distinct flaky layers that crack at the surface while the interior stays tender and moist. Minimal mixing is the central technique: working the dough only until the ingredients just come together prevents gluten development that would produce a tough, dense result instead of the desired crumbly tenderness. A drizzle of honey or a small bowl of sweetened condensed milk served alongside echoes the traditional way injeolmi is eaten and reinforces the sweet-nutty pairing that defines the dish. Warm green tea or pu-erh makes a natural companion for the afternoon. Cutting the tteok into pieces no larger than one centimeter ensures they melt evenly through the bake rather than leaving undercooked chunks in the center.

Ingredients

servings

IngredientAmountUnit

cake flour180 gg

roasted soybean powder40 gg

baking powder6 gg

sugar35 gg

salt2 gg

cold unsalted butter70 gg

heavy cream85 mlml

honey15 gg

soybean powder for topping10 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Preheat the oven to 190°C and prepare a tray with enough space between pieces.

In a large bowl, whisk together 180 g cake flour, 40 g roasted soybean powder, 6 g baking powder, 35 g sugar, and 2 g salt until evenly blended.
2

Season

Add 70 g cold unsalted butter in small cubes.

Cut it into the dry mixture with a scraper until most pieces are pea-sized, leaving visible butter bits so the scones can bake with flaky layers instead of turning dense.
3

Step

Stir 85 ml heavy cream with 15 g honey, then pour it into the bowl.

Fold with a spatula just until the dry flour nearly disappears, stopping before kneading so gluten does not make the scones tough.
4

Prep

If using rice cake pieces, cut them no larger than 1 cm and fold them in gently so they spread through the dough.

If the dough feels warm or the butter looks shiny, chill it for 10 minutes before shaping.
5

Prep

Press the dough into a 2 cm thick round with your palms, handling the edges as little as possible.

Cut it into 8 wedges, transfer them to the tray, and dust the tops with 10 g soybean powder for topping.
6

Heat

Bake at 190°C for 20-22 minutes, until the tops crack lightly and turn pale golden.

Cool on the tray for 5 minutes so the crumb sets, then dust with extra soybean powder while warm if you want a stronger flavor.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Injeolmi Scones fold chewy glutinous rice cake pieces and roasted soybean powder into the dough.
Finish cue: Bake at 190°C for 20-22 minutes, until the tops crack lightly and turn pale golden.
Avoid this: Fold with a spatula just until the dry flour nearly disappears, stopping before kneading so gluten does not make the scones tough.
Substitution: Minimal mixing is the central technique: working the dough only until the ingredients just come together prevents gluten development that would produce a tough, dense result instead of the desired crumbly tenderness.