Yuja Ginger Scones
Quick answer
- Total time
- 38 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 10
About this dish
The layers in this scone come from stopping before the butter is fully rubbed in, leaving pea-sized bits in the flour.
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Those bits melt in the oven and push the sides apart, so a good scone splits by hand into visible layers. Yuja preserve (yuja-cheong), yuja zest and minced ginger go into the dough.
Ingredients
Instructions
- 1
Preheat the oven fully to 200°C and line a baking tray with parchment.
Cut the 70 g unsalted butter into small cubes, then keep it cold until the moment it goes into the flour.
- 2
In a large bowl, mix 250 g all-purpose flour, 8 g baking powder, 40 g sugar, and 2 g salt until evenly blended.
Break up any small lumps with your fingertips so the leavening spreads evenly.
- 3
Add the cold butter cubes and rub quickly with your fingertips until the mixture has coarse crumbs with a few pea-size pieces.
If the butter softens or smears, chill the bowl before continuing.
- 4
Stir in 8 g minced ginger, 45 g yuja marmalade, and 1 teaspoon yuja zest.
Beat 90 ml milk with 1 egg separately, pour it in, and fold only until no dry pockets remain and the dough has just come together.
- 5
Pat the dough gently into a 2.5 cm thick round and cut it into 8 wedges.
If it feels soft from hand warmth, chill it for 10 minutes, then place the pieces apart on the tray.
- 6
Place the pieces apart on the tray and bake for 16 to 18 minutes.
Remove them when the tops are golden and the side layers have opened, then cool on a rack for 10 minutes before serving warm.
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