Paul Zhang, sous chef at the Writers Bar, Raffles Beijing Hotel, shares his secret recipe for this English favorite.
Ingredients
30ml brandy (白兰地酒)
15g raisin (提子干)
a pinch of cinnamon (肉桂)
20g sugar (幼砂糖)
40g butter (黄油)
24g eggs (鸡蛋)
60g flour (低筋粉)
60g bread flour (高筋粉)
1.2g salt (盐)
20g milk (牛奶)
7g baking powder (泡打粉)
15g yogurt (酸奶)
Recipe (serves 1-2)
Boil 15ml of brandy together with the raisins and cinnamon. After it has boiled allow it to cool. Add the rest of the brandy. Leave it marinating for 8 hours, or as long as you can. To make the scone batter, mix the sugar and butter until it’s a smooth consistency. Mix in the eggs. Next, add sifted flour and bread flour. Blend in the remaining ingredients: salt, milk, baking powder, and yogurt. Once the dough is smooth, roll it out flat using a rolling pin, place on a tray and put it in the fridge to cool. Pre-heat the oven to 180°C. Once the dough is cool, mold it into your preferred shape. Place the scone onto a baking tray and put in the oven for 15 minutes or until the dough rises. Serve warm with jam and cream.
食谱 (1-2人）
15ml白兰地与葡萄干和桂皮一起煮,煮到沸腾,然后加入剩下的白兰地泡8个小时甚至更长时间,加入面包粉,盐,蓬松剂,牛奶和酸奶,拌入糖和黄油搅至稠状,然后加入鸡蛋搅拌均匀,做成烤饼面糊。将面糊擀平放在托盘置冰箱冷却。冷却后,用模具刻出自己喜欢的形状;将其放入预热至180°C的烤箱,烤15分钟或面团变蓬松状。沾果酱和奶油趁热吃最佳。
