BUTTER SCONE | 葡萄干黄油司康

The butter scone is defined by its flaky and tender texture. Served with black tea，you can enjoy a British afternoon tea well.
黄油司康质地松软，口感酥脆。与红茶搭配，便可以好好享受简单的英式下午茶啦。

用料  

BUTTER SCONE | 葡萄干黄油司康的做法  

1. Prepare for the ingredients.
   称好原料备用。

2. Combine the milk, dry yeast, sugar, and half egg; stir until the sugar is completely dissolved; reserve.
   牛奶、干酵母、糖、半个鸡蛋混合，搅拌至糖溶解备用。

3. Combine the flour, salt, and butter in a mixing bowl; knead into a coarse powder.
   面粉、盐、黄油混合均匀，搓成粗粉状即可。

4. Add the liquid ingredients; mix to incorporation.
   倒入液体混合物，用手揉成团。

5. Add the currants; and mix to distribute evenly；set aside to fermentation (1hour).
   加入葡萄干混合均匀，盖上保鲜膜发酵1小时。

6. Flatten the dough.
   将面团压扁。

7. Cut out shapes as desired； brush lightly with remaining egg wash.
   切成想要的形状，在表面刷上剩余的蛋黄液。

8. Bake at 180C in a oven for about 15 to 17 minutes or until golden brown.
   放入预热好上下火180度的烤箱，烤15-17分钟直到表面金黄。

9. Ding！Made it.
   叮！出炉摆盘拍照片。

小贴士

Tips:
The butter scone can store well in the refrigerator for up to 18 hours or in the freezer well-wrapped for up to a week.
REFERENCE: Page 470 (Chapter 11) of Textbook 113 Advanced Bread and Pastry.
黄油司康可在冰箱中储存18小时，若包装好甚至可冷藏长达一周。
参考《113 面包甜点｜烘焙食谱》470页，第十一章。