Injeolmi Scone (Soybean Powder & Rice Cake Scone)
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. The soybean powder lends the crumb a warm, toasted nuttiness that plain flour cannot achieve, while the tteok bits soften in the oven and create chewy pockets scattered throughout. Keeping the butter cold and cutting it into the dry ingredients in small pieces ensures the scone develops flaky layers that crack open at the surface and stay tender inside. A light glaze of honey or a side of sweetened condensed milk echoes the traditional way injeolmi is enjoyed, reinforcing the sweet-nutty pairing. Served alongside warm tea, these scones make an appealing afternoon treat. The key technique is minimal mixing: overworking the dough develops too much gluten and produces a tough, dense result instead of the desired crumbly softness.
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Instructions
- 1
Preheat the oven to 190°C and combine cake flour, soybean powder, baking powder, sugar, and salt in a large bowl.
- 2
Add cold butter cubes and cut them in with a scraper until the mixture resembles coarse sand.
- 3
Add heavy cream and honey, mixing just until combined without overworking the dough.
- 4
Pat dough into a 2 cm thick round, cut into 8 wedges, place on a tray, and dust tops with soybean powder.
- 5
Bake at 190°C for 20–22 minutes until lightly golden, then cool for 5 minutes before serving.
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