Yuja Saenggang Scone (Yuja Ginger Scone)
Cold butter is rubbed into flour to form coarse crumbs, then yuja marmalade and ginger juice are mixed in to create a dough that bakes into scones with a crumbly, flaky exterior and a moist, tender center. The yuja contributes a bright citrus fragrance that is more aromatic and floral than lemon, pairing naturally with the buttery richness of the scone. Ginger adds a subtle warmth that tempers the sweetness and leaves a clean finish. Minimal handling of the dough preserves the cold butter pockets that generate flaky layers during baking - if the dough warms, it should be returned to the refrigerator immediately. Shaping into rounds and brushing the tops with egg wash produces a golden, glossy crust. These scones are at their best served warm with clotted cream or yuja curd, where the citrus notes in the spread echo those baked into the scone itself. The combination of Korean citrus and British baking tradition makes this a distinctive cross-cultural pastry.
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Instructions
- 1
Preheat the oven to 200°C and line a tray with parchment paper.
- 2
Whisk flour, baking powder, sugar, and salt in a bowl.
- 3
Rub in cold cubed butter until the mix looks like coarse crumbs.
- 4
Add ginger, yuja marmalade, and zest, then mix in milk and egg until just combined.
- 5
Pat dough to 2.5 cm thick, cut into 8 wedges, and place spaced apart on the tray.
- 6
Bake for 16-18 minutes until golden, then cool on a rack for 10 minutes.
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