司康可以說非常具代表性的英國傳統美食之一，每每吃到司康就會讓基尼回想起在倫敦那段每麗的時光~ 在台灣，以往大家因為肯德基的
關係稱呼它為”比司吉”，美國人是這麼稱呼它的! 但在英國，大家都叫它”司康 scone”。 不過，不管怎麼稱呼它，它的香味都令人無法抵抗!
既然如此，為何不動手做做呢?!
A scone is one of the most traditional food in UK, it remindsme a lot of the time being in London.
In Taiwan, we used to call it “biscuit” under the influence ofKFC- that how the American call. In UK, on the other hand,
people call it “scone”. Anyway, it is resistible no matter howwe call it! Why don’t we start making them?!
好der~ 咱們需要準備的食材有:
Here’s the ingredients we need:
低筋麵粉 self-raising flour 350 g
鹽 salt 1/4 茶匙(tsp)
泡打粉 baking powder 1 茶匙(tsp)
無鹽奶油 unsalted butter 85g (切成小塊狀 cut into cubes)
糖 caster sugar 3大匙(tbsp) -> 1 tbsp = 14.3 g
鮮奶油 cream 175g
香草精 vanilla extract 1茶匙(tsp) -> 可加可不加 optional
蛋 egg 1 顆
打散的蛋 beaten egg 1 (最後塗在司康用 to glaze )
耐烤巧克力 chocolate chips (可使用葡萄乾或蔓越莓乾代替 could be replaced by raisins, dried cranberries)
接下來，基尼名言” 工欲善其事，必先利其器”，請準備好工具就能開工嘍! 我們將需要一個電子秤、數個小容器、食物調理機
(沒有的捧友別擔心，雙手萬能)、刷子、桿麵棍、篩子、模型以及刮刀。
A workman must sharpen his tools if he is to do his work well, let’s get our tools in hand!
The tools in need are, a scale, containers, a food processor ( optional, we can always use our hands),
a pastry brush, a rolling pin, a sieve, a cookie cutter and a spatula.
要開始嘍! 首先，先將所有乾材料(麵粉、鹽、泡打粉及糖)過篩後攪拌均勻。
Let’s get started! First of all, sieve all the dry ingredients (self-raising flour, slat, baking powder and sugar) then mix.
將過篩好的材料放入食物調理機，TIP又來嘍!基尼喜歡先放一層乾材料在調理機中後再放入三分之一的奶油塊，接著再放一層乾材料，重覆
這個動作直到所有材料都放到調理機中，這樣一來，乾材料和奶油比較容易混合均勻，而且奶油不太會沾黏調理機。沒有調理機的朋友，別
擔心!只要用手輕輕搓揉麵粉與奶油，一樣可以成功哦!不過要特別注意，奶油一定要夠冰，而且手也要是冰的哦!
Dump the dry ingredients into a food processor. Here’s the tip, I always like to dump 1/3 of the ingredients first then
layer some butter before dumping another layer of dry ingredients, repetitively doing this until all dry ingredients
and butter are inside of the food processor. By doing this, all the ingredients will be mixed evenly in no time. For those
who doesn’t have a food processor, add the butter into the dry ingredients then rub in with your cold fingers until the mix
looks like fine crumbs.
當麵粉呈現麵包屑的樣子就可以了哦~
When the mix looks like fine crumbs, it’s done!
這是基尼將麵粉從調理機倒出來的樣子，幾乎沒什麼沾黏，輕輕的用刮刀一刮就可清理乾淨。
This is how the food processor looks like right after the ingredients poured out, you can barely find butter sick on it.
You may easily clean it up with a spatula.
司康可以有許多種口味的變化，可以加葡萄乾、蔓越莓乾也可以什麼都不添加搭上果醬及奶油，這次刁嘴先生指定要吃巧克力口味的!
先將耐烤巧克力(或任何的果乾)放入麵粉中拌勻。
Scones could be really versatile, you may add raisins, dried cranberries or you could just add nothing and have them
with jam & cream. This time, chocolate ones win! Add some chocolate chips and mix with the ingredients.
接著放入鮮奶油及蛋，怕胖的女孩兒們也可以用牛奶取代，但先前基尼有試過，司康會比較乾哦~ 基尼也看過用優格取代鮮奶油的食譜，
但還沒嚐試過，有興趣的朋友可以試試! 基尼沒有添加香草精，想加的朋友，請和鮮奶油一併加入。
Make a well in the dry mix, then add the liquid (cream and the egg). You may also replace the cream with milk make
yourscones lighter. However, I tried it before, it’s too dry for me. Apart from milk and cream, I’ve seen people use
yogurt instead.You may give a try if you wish~ BTW, I didn’t add any vanilla extract, but if you’d like to, please add
it with the cream.
用刮刀將所有材料拌勻。
Combine all the ingredient well with a spatula.
將麵團取出，用手稍微將它定型。千萬不要用力或反覆的揉麵團，導致麵團出筋就不妙了!將定型的麵團以保鮮膜包好放入冰箱!~
嘿嘿! 這個時候別偷懶，趕快清洗所有的工具吧!
Once it looks like you have a dough on hand, you are ready to get it out. Don’t over mix your dough otherwise you will
end it up have a tough scone. Now wrap your dough in a plastic wrap before popping it in the fridge. Now, let’s cleaning
up all the tools to kill some time.
半小時後，有請麵團出場!~ 將桌面、桿麵棍撒滿麵粉，模型也要沾一點麵粉哦!
After 30 minutes, we can take out the dough and dust some flour on your working place, rolling pin and the cookie cutter.
將麵團也均勻的撒上一點麵粉!
Don’t forget your dough!
將麵團桿開直到麵團大約4公分厚。
Roll the dough out to about 4 cm thickness.
拿出模型由上往下壓，取出小麵團後平放在盤子上，反覆此動作直到無法為止，剩下的麵團可以再合併起來利用，但因邊緣沾了麵粉，
做出來的司康會比較不漂亮哦! 當然，也可以使用方形的模型或直接用刀子將麵團切塊~ 就不會有多餘麵團的擾人問題唷!~
Then you will cut out your scone with a cookie cutter, repeat the same process until you couldn’t. You may roll the rest of
the dough, however, it will be harder to work with. Of course, you may also cut your scones with a square-shaped cutter
or just cut your sconces with a knife. So you won’t have any dough leftover.
在麵團上塗上一層薄薄的蛋液會讓司康看起來更口味哦!
此時，千萬不要急著把他們送進烤箱。在我們反覆搓揉的過程中，麵團的溫度又變高了，所以請將他們再放入冰箱大約15分鐘。
Lightly brush each of your scone with the egg will make them looks even more delicious!
Now, do not bake them right away. It is important to make sure they are well refrigerated before baking.
So, put them back to the fridge for another 15 minutes.
15分鐘後將他們從冰箱取出放入預熱至200℃之烤箱烘烤12-15分鐘至表面呈現金黃色即可。
Take them out from the fridge after 15 minutes and pop them into a 200℃ pre-heated oven bake for
12-15 minutes until the surface is golden brown.
待待過程中來準備個下午茶道具吧?! 準備的過程中可以聞到香噴噴的味道從烤箱傳出來~ 好不迷人啊!!
Let’s set your table for our scones! The sweet smell greets my nose, so indulgent!
完成嘍! 從烤箱取出後稍微放涼即可食用!
Done! Take the scones out, let them chill for a bit!
是不是充滿了濃濃的英國風呢!
What a typical English afternoon tea!
基尼要提醒大家，泡打粉絕對不能加太多，否則烤出來的司康會有苦藥味哦!
最後，不同食譜中時常會出現不同的測量單位搞昏頭，直到發現了這個很棒的網站:
https://www.exploratorium.edu/cooking/convert/measurements.html
A reminder, moderate baking soda would be enough, too much of it will make your scones tasted bitter!
The last, have a hard time with those complicated measurement? Check this out:
https://www.exploratorium.edu/cooking/convert/measurements.html
基尼的烘培器具哪裡買 Where to buy my tools:
Joseph Joseph 量杯打蛋盆9件組 @ Hola 特力和樂 Joseph Joseph 9 piece compact mixing bowl @ Hola
刮刀 + 刷子 @ Le Creuset Spatula + Pastry brush @ Le Creuset
食物調理機 @ Electrolux Food processor @ Electrolux
I Love London tray @ London
Royal Doulton 英倫風馬克杯 @ Hola 特力和樂 Royal Doulton mugs @ Hola
小碎花桌巾 @ GreenGate Tea Towel @ GreenGate
▍基尼愛胡鬧 since 2015 ▍ ★按圖片直達粉絲團★ My facebook page-click the pic
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