Scone with astringent peel
Servings: 6 scones
Cost: 300 yen
Ingredient
- 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