Kimchi Cheddar Scones

Preheat the oven fully to 200C and line a tray with parchment.

Squeeze 90 g of finely chopped kimchi firmly by hand first, removing loose moisture so the dough does not turn heavy or sticky.

In a bowl, mix 240 g flour, 10 g baking powder, 12 g sugar, and 3 g salt until even.

Add 80 g cold unsalted butter, keeping it chilled until the moment it goes in.

Rub the butter into the flour mixture with fingertips until most pieces are pea-sized.

Stop before the butter softens or melts, breaking only the largest chunks so flaky layers can form.

Add the squeezed kimchi and 80 g cheddar, then toss lightly so the dry mixture coats them.

Separate any clumped cheese, but do not press the dough yet or the scones may bake dense.

Beat 110 ml milk with 1 egg, pour it in, and fold with a spatula.

Stop as soon as the dry flour nearly disappears and the dough holds together, avoiding kneading that makes it tough.

Pat the dough to 2.5 cm thickness, cut into 8 pieces, and space them on the tray.

Brush the tops with milk, bake for 20-22 minutes until golden, then cool briefly before serving warm.