Superficial touch! I made scones that are deep-fried in butter and have a rich flavor. Scones are delicious to eat as they are, but when they are fried in melted butter once more, the flavor of the butter is stronger and the outside is crisper, so it is delicious and different. The scones seem to come out well when you knead them lightly in a ball, knead them on a flat surface, cut them in half and press them repeatedly several times. When frying in butter, it does not fry as much as I thought it would be like frying in oil. Tempura dishes are delicious, but there is always a lot to clean after tidying up. I just went through the process one more time, but it feels like a special and new scone.
200g Cake flour
7g Baking powder
80g Cold unsalted butter
80g Cold milk
200g Unsalted butter
1. Add sugar, salt, and baking powder to the soft flour and mix evenly.
2. Add the cold butter cut into small pieces and mince it with a scraper to the size of a grain of rice.
3. Add cold milk, mix lightly, place on a mat, cut in half, stack and press 7 to 8 times.
4. Wrap with cling film to flatten it and harden in the freezer for 1 hour.
5. Cut the edges and cut them into 6 pieces, put them on the oven pan, grease the top with milk, and put them in the freezer while preheating.
6. Bake in an oven at 190 degrees for 17 minutes (preheated to 210 degrees)
7. Put butter in a frying pan and melt it over low heat. When it starts to boil, add scones and fry.
8. Remove the scones and let them cool.