Scone with astringent peel

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Scone with astringent peel

Cook Time30 minutes
Total time30 minutes
Servings: 6 scones
Author: Yuko Asano@Kuracooking
Cost: 300 yen

Ingredients

  • 100 g Flour
  • 8 g Sesame powder
  • 1/2 tsp Baking powder
  • 20 g Cane sugar
  • 1/4 tsp Salt
  • 30 g Butter
  • 50 ml Milk
  • 2 Chestnuts boiled in astringent skin
  • A lot Love

Instructions

  • Sift flour, sesame powder and baking powder well.
  • Add the sugar and salt to 1.
  • Add butter to 2 and mix well with 1.
  • Add milk to 3 and knead to desired softness.
  • Roughly chop the chestnuts into large pieces.
  • Add 5 and love to 4, and mix without crushing the chestnuts.
  • Die cut 6 with a scone cutter and bake at 150℃ for10 minutes and at 190℃ for 5 minutes.

Notes

*With the arrival of autumn, it is the season for chestnuts to be delicious.It is delicious as it is, but when added to scones, it makes a luxurious scone.  ©2023 Yuko Asano
Author：Yuko Asano / Kuracooking
浅野優子
I run a cooking school "Kura Cooking" in Iwakura City, Aichi Prefecture. I love "eating," "searching for delicious food," "making delicious food," and "creating new dishes," and I love to entertain people with my cooking ideas. If you are interested in Kura Cooking. Please contact us and we will be waiting for you in our classroom which is renovated warehouse built more than a century ago.