Yuja Ginger Scones
Quick answer
- Total time
- 38 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Yuja ginger scones are made by rubbing cold butter into a flour mixture, then adding yuja marmalade, minced fresh ginger, and yuja zest.
Read more
Cut 70 g unsalted butter into small cubes and keep it cold until it is added to the dry ingredients. Mix 250 g all purpose flour, 8 g baking powder, 40 g sugar, and 2 g salt evenly in a large bowl. Rub in the cold butter quickly with your fingertips and stop when the mixture resembles coarse crumbs with a few pea sized butter pieces. If the butter softens or smears into the flour, chill the bowl before continuing. Add 8 g minced ginger, 45 g yuja marmalade, and 1 teaspoon yuja zest and stir lightly. Beat 90 ml milk with 1 egg in a separate bowl, pour it into the dry mixture, and fold only until no dry pockets remain and the dough has just come together. Pat the dough into a 2.5 cm thick round and cut it into 8 wedges. If the dough has softened from hand warmth, chill it for 10 minutes. Arrange the pieces with space between them and keep them at 200°C for 16 to 18 minutes. Move the scones to a rack when the tops are golden and the side layers have opened, cool them for 10 minutes, and serve warm.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Season
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.
- 3Prep
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.
- 4Step
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.
- 5Prep
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.
- 6Heat
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Cut 70 g cold butter into small cubes and keep it refrigerated until it is added to the flour.
- Finish cue
- Remove them when the tops are golden and the side layers have opened, then cool on a rack for 10 minutes before serving warm.
- Avoid this
- Mix minimally to avoid tough scones.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
38min, 10 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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