材料 Ingredients
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做法：
| 1. | 烤箱預熱到400°F(205°C)。將麵粉﹐泡打粉，鹽和2大匙糖過篩到攪拌缸裡。將冰牛油切成1cm小塊，加入麵粉料內略拌，確定每塊牛油都裹有麵粉。如果牛油已經開始融化，放進冰箱凍硬後再拿出使用。 |
| 2. | 攪拌機裝上漿狀腳，用最速度2打到牛油變成青豆大小，大約5分鐘。倒入冰鮮奶油，繼續用低速攪拌均勻。切忌過度攪拌。 |
| 3. | 葡萄乾加1大匙麵粉拌勻後放進攪拌缸用低速与麵糊拌勻。 |
| 4. | 轉移麵團到撒了麵粉的工作檯，擀麵桿也撒上麵粉。將麵團趕成7.5cm x 30cm長片，等切成四份，每份再對切成兩個三角型。 |
| 5. | 蛋加1大匙水打散後均勻塗在司康表面，再均勻撒撒上1大匙糖。把司康放進鋪了烘培紙的烤盤，進烤箱中層烤到金黃，約16分鐘。司康宜現烤現吃，不要放超過2天。 |
PROCEDURE
| 1. | Preheat the oven to 400°F(205°C)。Sift the flour, baking powder, salt and 2 tbs. of sugar in a mixing bowl. Cut the butter into 0.45" cubes. Add the butter in the flour mixture and gently mix. Make sure that each butter cube is coated with flour. If the butter is melting, put the bowl in the fridge until the butter is hard again. |
| 2. | Install a pedal attachment to the mixer. Mix the flour and butter over speed 2 until the butter becomes pea size, approx. 4 minutes. Add the cold heavy cream and continue to mix until combined. Do not over-mix. |
| 3. | Mix the raisins with 1 tbs. of flour. Add them into the mixing bowl and mix over low speed until combined. |
| 4. | Transfer the dough onto a lightly floured work space. Also flour the rolling pin. Roll the dough into 12"x3" rectangular sheet. Cut it into 4 equal squares then diagonally cut each square into two triangles. |
| 5. | Beat the egg with 1 tbs. of water. Place the scones onto a lined baking pan. Brush the tops with the egg wash and sprinkle with 1 tbs. of sugar. Bake on the middle shelf until golden brown, approx. 18 minutes. Serve the scones immediately. The taste becomes awful after 2 days. |
最後更新 (Last Update): 02/11/2016
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