我家廚房 Christina's Kitchen

司康麵團 Scones Dough

材料 Ingredients

中筋麵粉 All-purpose flour	2杯 + 1 大匙	2 cup + 1 Tbs
泡打粉 Baking powder	1	大匙 Tbs
白糖 Granulated sugar	2	大匙 Tbs
鹽 Salt	1/2	小匙 tsp
冰無鹽牛油 Chilled unsalted butter	8	大匙 Tbs
餡料Filling	1/2	杯 cup
鮮奶油 Heavy cream	1	杯 cup

註：常用餡料有乾果(葡萄乾，越蔓梅乾…)，鮮果(藍梅，草莓丁，蘋果丁…)，起司絲，切碎堅果....等。
Note: The common fillings are dried fruits (raisin, dried cranberry…), fresh fruit (blue berry, diced strawberry, diced apple…), shredded cheese, chopped nuts…etc.

做法：

1.	烤箱預熱到400°F(205°C)。將麵粉﹐泡打粉，鹽和糖過篩到攪拌缸裡。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4分鐘。倒入冰鮮奶油，繼續用低速攪拌均勻。切忌過度攪拌。
3.	將餡料加1大匙麵粉拌勻後放進攪拌缸用低速与麵糊拌勻。
4.	將麵團用保潔膜包好放進冰箱備用。如果不立即使用，可放進冷凍庫內保存。

PROCEDURE

1.	Preheat the oven to 400°F(205°C)。Sift the flour, baking powder, salt and 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 filling with 1 tbs. of flour. Add them into the mixing bowl and mix until combined.
4.	Wrap the dough with a piece of plastic wrap and store it in the fridge. If not using right away, store the dough in the freezer.