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1
Cut the cold butter into small cubes.
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2
Sift and combine the ingredients into a bowl.
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3
Add the sugar and salt and mix a little.
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4
Add the butter from Step 1.
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5
Use your fingers to mix the butter and flour mixture until smooth.
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6
Add the milk and heavy cream.
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7
Mix well with a scraper to blend in the liquid with the mixture from Step 3.
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8
If it's difficult to mix, you can use your hands to press the dough to mix together.
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9
Bring the dough together on a sheet of cling film.
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10
Wrap with the cling film and let cool in the fridge for about 1 hour.
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11
When the dough has cooled, roll it out with to a thickness of 1 cm.
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12
Fold the dough into thirds.
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13
Turn it 90 and repeat this folding step two more times.
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14
(3 times in total.)
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15
Once you have done the folding step 3 times, wrap in the cling film again and transfer to the fridge.
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16
Leave the dough in the fridge to rest for 1~2 days.
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17
(At least for 1 day.)
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18
Roll the dough out to a thickness of 2 cm and use a round mold of about 5 to 6 cm to cut out the shapes.
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19
Place on a baking tray and brush milk (not listed) on the surface.
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20
Preheat the oven to 200C, then lower to 190C and bake for about 25 minutes.
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21
They are done .
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22
They are sweet enough and delicious as they are, but if you eat with maple syrup, they are incredibly tasty.
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23
These are my usual scones.
