Scones
Japanese laminated scones
A light, layered scone with clean vertical rise and a tender interior. The repeated lamination keeps the butter cold and creates a delicate, bakery-style texture.
- Makes: 6 to 7 scones
- Prep: ~20 minutes
- Chill/Rest: 1 hour + 15 to 30 minutes
- Bake: 18 to 20 minutes
- Oven: 180 °C (preheat to 220 °C, then reduce)
Ingredients (metric)
- Plain flour — 200 g
- Unsalted butter, very cold, cubed — 50 g
- White sugar (vanilla sugar works well) — 40 g
- Baking powder — 6 g
- Whole egg — 1
- Egg yolk — 1
- Full-fat milk — 20 g
- Plain unsweetened yogurt — 10 g
- Sultanas — 20 g
- Extra egg yolk — for glazing
Method
1. Rub in butter
Sieve the flour into a large bowl. Add the cold butter and rub it into the flour with your fingertips until the mixture forms fine crumbs, lifting and aerating as you work to incorporate as much air as possible.
Add the sugar and baking powder and mix gently and evenly with your fingers.
2. Add liquids
Lightly whisk together the whole egg, egg yolk, and milk, then pour into the bowl. Fold gently into the flour with a spatula for about 30 seconds.
Add the yogurt and continue folding very gently with a spatula or knife. Using your fingers, stir in a gentle circular motion until a soft dough forms.
Transfer to a lightly floured surface and gently press or roll into a thick slab, taking care not to overwork the dough. Wrap in cling film and refrigerate for 1 hour.
3. Laminate the dough
Place the chilled dough on a lightly floured surface and roll it out slightly. Gently press the sultanas evenly into the surface.
Cut the dough in half and place one piece on top of the other, brushing away excess flour between the layers. Roll out slightly again.
Repeat this folding and rolling process three more times (four laminations in total).
Finally, roll the dough to 2 cm thickness and cut out 6 to 7 scones with a round cutter.
4. Second chill
Place the cut scones on a lightly floured tray or plate and chill in the refrigerator or freezer for 15 to 30 minutes while the oven fully preheats.
If your oven is not a very hot oven, preheat it to 220-240 °C, and then reduce it right down to 180 °C once the scones are inside.
5. Glaze
Lightly brush the tops with egg yolk.
6. Bake
Bake at 180 °C for 18 to 20 minutes, until well risen and lightly golden.
7. Cool
Cool to room temperature, then serve with cream and jam.
Notes
- Cold butter is essential for clean lift and layering.
- Do not overwork the dough or the scones will become dense.
- The second chill improves shape and height during baking.
Storage
- Keeps: Up to 2 days in an airtight container.
- Freeze: Freeze baked or unbaked; reheat at 160 °C until warm.
Baker’s percentages (optional)
Using 200 g flour = 100%:
- Butter — 25%
- Sugar — 15%
- Baking powder — 3%
- Whole egg + yolk — ~37%
- Milk — 10%
- Yogurt — 5%
- Sultanas — 10%