I really don’t want to do anything lately ^^”.
Well, the weather is too hot, and there is a lot of rain. As I shoot the video in my kitchen (I use natural light), so when it’s raining it will be too dark to shoot the video. When I take a photo on a cloudy day, I can use a tripod and set the shutter speed to control the light, but it’s not easy for video.
Well, I think the real reason is I just want to play the game and read the book as always, haha.
Anyway, if the weather is good, I will try my best to share the recipes (that I think it’s delicious) with you ^^.
Today it’s a scone. I have so many scone recipes in my blog, but I think there are still a lot of recipes that I will post in the future. Because it’s easy to make and yes, it’s delicious too.
This time, our scone comes with a good thing, as we put rye flour into the scone, so it has more fiber and interesting texture.
I love to eat scones with a load of butter (and jam) but you can eat it the way you want ^^, it’s your scone anyway, hehe.
English: Rye scones
สูตรภาษาไทย: สโกนแป้งข้าวไรท์
日本語のレシピ：ライ麦スコーン
Youtube: สโกนแป้งข้าวไรท์/ Rye scones/ ライ麦スコーン
150 g ………………. Cake flour
………………………. Pinch of salt
2 1/2 tsp …………. Baking powder
25 g ……………….. Granulated sugar
50 g ……………….. Rye flour
50 g ……………….. Unsalted butter
65 g ……………….. Milk
1 …………………….. Egg (50 g)
Put the cake flour, salt, baking powder, sugar, and rye flour into a bowl, whisk to combine.
Put the butter into the bowl.
Mix with fingertips, until resembling breadcrumbs.
Put the egg and milk into the bowl.
Mix with a spatula until combine.
Remove from the bowl, and press lightly.
Then fold the dough 6-8 times.
Or until the skin formed.
Cut with 4.5 cm. cutter.
About 6-7 pieces.
Freeze for at least 30 minutes.
Preheat an oven to 200℃
Bake for 15 minutes.
Ready to enjoy!
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