Injeolmi Scone (Soybean Powder & Rice Cake Scone)

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.

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.

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.

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.

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.

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.