300g all-purpose flour
7g baking powder, 2g salt, and 20-30g sugar
Sift the dry ingredients into a large bowl
55g unsalted butter (diced, cold)
Use your fingertips to rub butter and flour together
It is important that the butter is very cold before this process
Continue doing this until you achieve the texture that resembles bread crumbs
Mugwort (Yomogi in Japanese) is a plant/herb which is frequently used for making yomogi mochi in Japan
It is known for providing several health benefits such as supporting your digestive system
6g mugwort powder (I'm using a fiber type)
Combine mugwort powder with the mixture well
100g whole milk, 1 egg, and a splash of vanilla essence
Mix well
Make a well in the center like so
Then pour the wet ingredients into the well
Gradually mix until just combined
It is important to not overwork the dough to achieve the light texture
Lightly dust the work surface before transferring the dough
Fold the dough a few times just to ensure it is well incorporated
Then shape the dough into a square like so
Wrap and chill the dough for at least 30 minutes
Dust the work surface as well as the dough
Roll out the chilled dough into a 2.5-3.0cm thickness, depending on how thick you want your scones to be
Please don't forget to dust your cutter with flour prior to the cutting
Here I'm using a 6cm cutter
For the rest of the dough, just roughly combine into a dough as before (don't knead)
Brush the top with the egg and milk mixture reserved from the wet ingredients
Bake in a preheated oven (190°C) for 15-20 minutes
Let the scones cool down on a wire rack
The texture inside is soft while it's still warm, while the outside is crispy
I didn't have clotted cream so I used cream cheese instead (it's also good!)
I thought I couldn't eat all by myself so I packed some for my friends too
Strawberry jam is also packed inside this tiny bottle
