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Crumbliest Scones 酥松司康饼

Monday, October 17, 2016 19:48
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I found Crumbliest Scones when a member of the Facebook baking group asked me for a recipe. To be honest, I’ve never heard this name before so I did a  Google search and found that this recipe was actually created by Jamie Oliver. I followed the recipe to a T (with some minor changes)  as it is easy and straightforward to follow. I love the end result especially when the scones come out of the oven. They are light and crumbly with a hint of orange fragrance as I had grated some orange zest into the flour before mixing it into a dough.  The scones are best served with clotted cream and jam with English tea.



Crumbliest Scones
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
Serves: 8 scones
  • 60g dried cranberries, (can use other dried fruit – apricots, blueberries or raisins)
  • orange juice for soaking
  • 75g cold butter
  • 250g selif-raising flour (I used 250g plain flour + 3.5 tsp baking powder) – sifted
  • 1 tsp baking powder
  • 1 heaped teaspoon raw sugar (15g) or caster sugar
  • ¼ tsp salt
  • orange zest from 1 orange
  • 1 large egg
  • 2 tbsp milk
  • 1 beaten egg for brushing
  1. Put the dried fruit into a bowl and pour over just enough orange juice to cover and set aside for 2 hours.
  2. Preheat the oven to 200 deg C. Drain your soaked fruit (I used dried cranberries and cut into small pieces)
  3. Put butter, flour, baking powder, sugar, orange zest and ¼ tsp salt into a mixing bowl and rub the butter and flour mixture together till crumbly.
  4. Add in egg and milk, and stir it up with a spatula. Add cranberries to the mixture. Move it around a little as possible to get it looking like a scruffy mass, do not over mix. (you can use hand to knead the dough lightly)
  5. Sprinkle over some flour, cover the bowl with cling film and pop it into the fridge for 15 minutes.
  6. Roll the dough out on a lightly floured surface until it’s about 2-3 cm thick. With a 6cm round cutter, cut out circles. Brush the top of each scone with beaten egg and bake in the oven for 12-15 minutes, or until golden.

    recipe adapted from here




  • 55克  蔓越莓干 (或其他干果 -杏铺,蓝莓,葡萄都可以)
  • 鲜榨橙汁
  • 75克 冷牛油
  • 250克 自发面粉 (我用250克普通面粉+3.5茶匙发粉)- 过筛
  • 1茶匙 发粉
  • 15克 原蔗金砂糖 (细砂糖也可以)
  • 1/4 茶匙 盐
  • 1粒 香橙皮屑
  • 1个 大鸡蛋
  • 2汤匙 牛奶
  • 1 个全鸡蛋,打撒刷表面


  1. 将蔓越莓放入小碗中,加入橙汁至盖过蔓越莓浸泡1-2小时。
  2. 预热烤箱至摄氏200度。沥干蔓越莓切小,备用。
  3. 将面粉,发粉,糖,香橙皮屑,盐及牛油放入碗中,用手将料类搓成沙粒状态。
  4. 加入鸡蛋和牛奶,用刮刀把料混合在一起即可。加入浸泡好的蔓越莓干再混合均匀至成面团。 (可以用手搓匀但不要过度的揉捏,这样烤出来的司康饼才会松)。
  5. 然后撒上少许面粉,用保鲜纸盖住,放入冰箱冷藏15分钟。
  6. 在桌面上撒上些面粉,放上面团,再撒上面粉,盖上一张朔胶纸,用擀棍轻轻擀成至2-3cm厚的面片。用直径6cm的圆形摸切出圆面片,放在烤盘上底部铺纸,在表面刷一层蛋液。放进预热烤箱,烤约12-15分钟至表面金黄色即可。
  • 司康饼非常适合抹上奶酪或果酱。趁热的时候吃又香又很松。最适合搭配一杯红茶享受一下的英式小点心。





The post Crumbliest Scones 酥松司康饼 appeared first on Anncoo Journal.


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