Instead of baguettes, I made jambonborg scones by sanding scones with jambong and butter. The scones are crispy and savory than baguettes, so I think the combination of ham and butter is much better. Scones tend to break, but if you hold them well, you can eat them like a sandwich in one bite. I used unsalted butter and sprinkled salt on the butter, but if you use salted butter, you can omit it. The savory and savory taste spreads in your mouth and is so delicious, I hope you try it once! It’s so easy to make that it’s so good to make at home.
150g Cake flour
5g Baking powder
50g Cold unsalted butter
50g Cold milk
Jambon (Sliced ham)
1. Add baking powder, salt, and sugar to the soft flour and mix. Add cold unsalted butter and mix as if cutting with a scraper.
2. When butter is mixed with flour and becomes small, add cold milk and mix. Put the dough on a flat surface to form a lump, cut in half and fold 3 times, wrap in plastic wrap and harden in the freezer for 1 hour.
3. Cut the dough into 4 pieces, put it on the oven pan, apply a mixture of egg yolk and milk on the top, bake in an oven preheated to 190 degrees for 17 minutes, and cool.
4. Cut the cooled scones in half, top with unsalted butter, sprinkle with salt, top with jambong, and cover with scones.