How to make black tea chestnut scones:

Ingredients: 225g low-gluten flour or plain flour, 2g black tea powder, 4g baking powder, 50g butter, 25g white sugar, 25g egg liquid, 43ml of milk, 2g of salt, 80-100g of chestnut kernels (cooked), brush the surface with some egg wash.

Preparation steps:

1. Boil chestnuts: Boil the chestnuts in small openings until they are soft and waxy (about 20 minutes), then peel the shells, cut the chestnut kernels a few times and let them cool for later use. Be careful not to overcook them. broken.

2. Mix the dry powder in the ingredients (flour + baking powder + white sugar + salt + black tea powder) evenly, put the ice butter directly into the mixed powder, and cut it into 2-5mm pieces with a spatula Small particles, cutting and mixing with a spatula is more efficient than kneading by hand and will not melt the butter (remember not to let the butter melt during the making process).

3. Add milk and egg liquid, stir it with a spatula, be careful not to press or knead hard, just mix it into a ball, then cover it with plastic wrap and put it in the refrigerator for 1 hour. Pay attention when making scones. Try to keep the temperature of the dough as low as possible. If the room temperature is too high, refrigerate the liquid in the ingredients (egg liquid and milk) before use. This is also a good way to cool down.

4. Sprinkle some flour on the chopping board to prevent sticking. Take out the dough and press it into a thick round shape with your palms. Sprinkle half of the chestnut kernels into the dough, then press it into the dough, then cut it into two halves and stack them together. Make it into a round cake shape, press in the remaining chestnut kernels, cut it in half again, press it into a round cake again, press-cut-fold this action and repeat 4-5 times. Be careful to fold it, otherwise the scone will take longer to bake. Not too high, and don’t knead the dough to prevent the dough from getting gluteny.

5. Use a rolling pin to roll the folded dough into a 2 cm thick round cake. Use any round mold such as a muffin or biscuit with a diameter of 4-5 cm to cut out a scone shape and leave the remaining scraps. Use your hands to push the dough together in the middle, roll it out again into 2 cm dough and then cut it. Remember not to knead the dough.

6. After finishing the shaping, brush a layer of egg yolk liquid on the surface of the scone. During this step, you can preheat the oven to 180°.

7. Place the scones in the middle rack of the oven and adjust the upper and lower heat to 170° for about 20-25 minutes.