英式传统:英式司康|British Scone

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40分钟| mins 10-15分钟| mins 10 司康圆形磨具(6cm直径)|Scone cutter, 筛子(干原料过筛用)|sieve
英式司康和美式司康有着不同的形状,口味和口感。英式司康通常呈小圆柱状,口感轻些,口味淡些,总体外酥内软。美式司康一般是三角形,表面粗糙且带一层糖粒,口感比英式司康甜腻,且中间通常夹有水果。
在英国,司康分为微甜味和微咸味两种。咸味的司康在制作过程中会加入芝士。如果你到正宗的英式下午茶茶馆,会发现普遍放在三层架上的是原味或者葡萄味。
好吃的司康品尝起来奶香浓郁,外酥内软,令人回味无穷!最传统的吃法是:用手掰开两半,一半涂上草莓酱,一半涂上凝脂奶油(clotted cream)!
British scones and American scones have different shapes, different flavors and different textures. A proper British scone is round and tall, tastes lighter with a crusty exterior but a soft interior. While American scones are frequently triangular shaped with a rustic, craggy exterior. Compared with a British scone, it is richer and contains fruit in the center and topped with a sprinkling of sugar.
In Britain, scones are often lightly sweetened and savoury. In an authentic English afternoon teahouse, the scone is always original flavour or includes raisins. For the savoury flavour we will add cheese instead of dry fruit and sugar.
A good scone tastes rich with a milky crust outside and soft inside. The traditional way of serving a scone is to split it into half and on one half spread with strawberry jam and the other spread with clotted cream.
40分钟| mins 10-15分钟| mins
10 司康圆形磨具(6cm直径)|Scone cutter, 筛子(干原料过筛用)|sieve
食谱营养信息
英式传统:英式司康|British Scone
能量 203kcal / 849kj
其中脂肪提供的能量 63kcal / 263kj
每份量61g % NRV Per 100g*
总脂肪 7g 19%
饱和脂肪 4g 33%
胆固醇 17mg 9%
总碳水化合物 31g 17%
糖4g
膳食纤维1g 7%
蛋白质 4g 11%
维生素 A 7%
维生素C 0%
5%
15%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
英式传统:英式司康|British Scone
能量 203kcal / 849kj
其中脂肪提供的能量 63kcal / 263kj
每份量61g % NRV Per 100g*
总脂肪 7g 19%
饱和脂肪 4g 33%
胆固醇 17mg 9%
总碳水化合物 31g 17%
糖4g
膳食纤维1g 7%
蛋白质 4g 11%
维生素 A 7%
维生素C 0%
5%
15%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
食谱营养信息
英式传统:英式司康|British Scone
能量 203kcal / 849kj
其中脂肪提供的能量 63kcal / 263kj
每份量61g % NRV Per 100g*
总脂肪 7g 19%
饱和脂肪 4g 33%
胆固醇 17mg 9%
总碳水化合物 31g 17%
糖4g
膳食纤维1g 7%
蛋白质 4g 11%
维生素 A 7%
维生素C 0%
5%
15%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
英式传统:英式司康|British Scone
能量 203kcal / 849kj
其中脂肪提供的能量 63kcal / 263kj
每份量61g % NRV Per 100g*
总脂肪 7g 19%
饱和脂肪 4g 33%
胆固醇 17mg 9%
总碳水化合物 31g 17%
糖4g
膳食纤维1g 7%
蛋白质 4g 11%
维生素 A 7%
维生素C 0%
5%
15%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
  • 预热烤箱200°C/425°F/Gas 7|Preheat the oven 200°C/425°F/Gas 7
    预热烤箱200°C/425°F/Gas 7|Preheat the oven 200°C/425°F/Gas 7
  • 黄油切粒, 鸡蛋打匀,牛奶加入香草精并搅拌均匀,备用。
    Cut the butter into cubes, beat the egg and add one teaspoon of vanilla extract into the milk .
    黄油切粒, 鸡蛋打匀,牛奶加入香草精并搅拌均匀,备用。
    Cut the butter into cubes, beat the egg and add one teaspoon of vanilla extract into the milk .
  • 干材料过筛后加入黄油|Sieve all the dry ingredients and add butter
    准备一只大碗,将面粉,泡打粉和糖放到筛上过筛后,加入切好的黄油粒。用指尖轻轻捏碎黄油至面包糠的碎屑状(没有大块黄油为准)。
    注意:切忌用掌心揉搓面粉,原因是掌心温度较高。
    Prepare a big bowl, sieve over the self raising powder, baking powder and sugar; put in the butter. Rub in lightly and quickly with your fingertips until the mixture looks like fine breadcrumbs.
    butter
    scone1
    4D285777-3062-4BD7-8773-2484176B91AF
    干材料过筛后加入黄油|Sieve all the dry ingredients and add butter
    准备一只大碗,将面粉,泡打粉和糖放到筛上过筛后,加入切好的黄油粒。用指尖轻轻捏碎黄油至面包糠的碎屑状(没有大块黄油为准)。
    注意:切忌用掌心揉搓面粉,原因是掌心温度较高。
    Prepare a big bowl, sieve over the self raising powder, baking powder and sugar; put in the butter. Rub in lightly and quickly with your fingertips until the mixture looks like fine breadcrumbs.
    butter
    scone1
    4D285777-3062-4BD7-8773-2484176B91AF
  • 加入干葡萄,蛋液和牛奶|Add the raisins, egg liquid and milk
    加入干葡萄,拌匀;倒入100毫升牛奶(剩下的备用)和蛋液(留下约2汤匙的蛋液备用),用汤匙轻轻粗略混合液体和面粉即可,不需要揉搓至面粉顺滑,切忌切忌过度揉搓!如果面粉太干,可以稍稍加入小量牛奶,但切忌面粉太湿稠。
    Pour 100ml of the milk and all but 2 tablespoons of the beaten egg into the flour mixture. Mix together with a spoon, but don't create too sticky a dough, add a bit more milk if needed to mop up any dry bits of mixture in the bottom of the bowl.
    scone2
    这时候,面团应该是手感柔软且偏干的。 A55CFCD9-869F-4A3C-8410-4780A0AAA2F6
    加入干葡萄,蛋液和牛奶|Add the raisins, egg liquid and milk
    加入干葡萄,拌匀;倒入100毫升牛奶(剩下的备用)和蛋液(留下约2汤匙的蛋液备用),用汤匙轻轻粗略混合液体和面粉即可,不需要揉搓至面粉顺滑,切忌切忌过度揉搓!如果面粉太干,可以稍稍加入小量牛奶,但切忌面粉太湿稠。
    Pour 100ml of the milk and all but 2 tablespoons of the beaten egg into the flour mixture. Mix together with a spoon, but don't create too sticky a dough, add a bit more milk if needed to mop up any dry bits of mixture in the bottom of the bowl.
    scone2
    这时候,面团应该是手感柔软且偏干的。 A55CFCD9-869F-4A3C-8410-4780A0AAA2F6
  • 将面团放到冰箱冷藏后,制作草莓酱|Put the dough back in the fridge and make jam
    将面团放到冰箱冷藏30分钟,这样可以使面粉中的谷蛋白更好释放,使司康会发得高一些,成品会更加蓬松。
    在冷藏期间,洗净草莓并对半切开后,小锅上开小火,放入草莓,糖,柠檬汁和柠檬屑后充分搅拌;煮至沸腾后继续煮10分钟直至浓稠。
    Putting the dough back in the fridge will allow the gluten in the dough to relax and produce taller and lighter scones.
    To make the jam, add the split strawberries to a pan over a low heat. Add the sugar, lemon juice and lemon zest to the pan and continue simmering for 10 minutes, until the strawberries have broken down and the mixture is thick.
    将面团放到冰箱冷藏后,制作草莓酱|Put the dough back in the fridge and make jam
    将面团放到冰箱冷藏30分钟,这样可以使面粉中的谷蛋白更好释放,使司康会发得高一些,成品会更加蓬松。
    在冷藏期间,洗净草莓并对半切开后,小锅上开小火,放入草莓,糖,柠檬汁和柠檬屑后充分搅拌;煮至沸腾后继续煮10分钟直至浓稠。
    Putting the dough back in the fridge will allow the gluten in the dough to relax and produce taller and lighter scones.
    To make the jam, add the split strawberries to a pan over a low heat. Add the sugar, lemon juice and lemon zest to the pan and continue simmering for 10 minutes, until the strawberries have broken down and the mixture is thick.
  • 擀面团并压出圆饼|Knead the dough and cut it
    从冰箱取出面团,在桌上撒上一层面粉,倒出面团,面团表面和擀面杖也抹一层干粉避免沾粘;准备一只足够大的烤盘,在烤盘上铺一张油纸。
    首先,用手将面团压成较厚的长方形,切忌揉搓!面团成型不散开就可以了。
    Take the dough out from the fridge and dust the board with a layer of flour; Place the dough on the board, dust some flour on the surface of the dough as well as the rolling pin.
    scone3
    然后,用擀面杖将面饼擀成2-3cm厚(有一定厚度的面团非常重要!很多时候司康烘烤过程中不发高是因为面饼擀太薄了),用磨具快速垂直向下切出圆饼,切压过程中不要扭动磨具,否则司康烤出来的形状会很奇怪。
    With the floured rolling pin, lightly roll it out to a thickness of about 2-3cm. (This thickness is vital. The reason scones don’t rise enough is because they are rolled too thin.)
    Then take the pastry cutter and tap it sharply so that it goes straight through the dough – do not twist or the scones will turn out a strange shape!
    0FA19237-235A-4C68-8604-7754C20F12E1
    切压出5个后,将面团重新捏成圆形后再用擀面杖压成同样2-3cm厚的面饼,用同样的方法用磨具压出圆饼(第二次面团可以压出2个);剩下的面团再捏再擀再压(每次压出1个)。将所有切出的圆饼放到烤盘油纸上。
    After cutting the first 5 from the original rolling of the dough, gather the remaining dough together again and repeat. Make sure each dough when rolled is about 2-3cm thick. The second dough can cut 2 out and the last three dough can cut 1 each time.
    擀面团并压出圆饼|Knead the dough and cut it
    从冰箱取出面团,在桌上撒上一层面粉,倒出面团,面团表面和擀面杖也抹一层干粉避免沾粘;准备一只足够大的烤盘,在烤盘上铺一张油纸。
    首先,用手将面团压成较厚的长方形,切忌揉搓!面团成型不散开就可以了。
    Take the dough out from the fridge and dust the board with a layer of flour; Place the dough on the board, dust some flour on the surface of the dough as well as the rolling pin.
    scone3
    然后,用擀面杖将面饼擀成2-3cm厚(有一定厚度的面团非常重要!很多时候司康烘烤过程中不发高是因为面饼擀太薄了),用磨具快速垂直向下切出圆饼,切压过程中不要扭动磨具,否则司康烤出来的形状会很奇怪。
    With the floured rolling pin, lightly roll it out to a thickness of about 2-3cm. (This thickness is vital. The reason scones don’t rise enough is because they are rolled too thin.)
    Then take the pastry cutter and tap it sharply so that it goes straight through the dough – do not twist or the scones will turn out a strange shape!
    0FA19237-235A-4C68-8604-7754C20F12E1
    切压出5个后,将面团重新捏成圆形后再用擀面杖压成同样2-3cm厚的面饼,用同样的方法用磨具压出圆饼(第二次面团可以压出2个);剩下的面团再捏再擀再压(每次压出1个)。将所有切出的圆饼放到烤盘油纸上。
    After cutting the first 5 from the original rolling of the dough, gather the remaining dough together again and repeat. Make sure each dough when rolled is about 2-3cm thick. The second dough can cut 2 out and the last three dough can cut 1 each time.
  • 顶部擦上蛋液|Brush the top with egg
    取出之前留下的蛋液,用刷子在圆饼表面涂一层蛋液(注意只涂表面,不要让蛋液流到司康四周,会影响发高)。
    Brush the tops of the scones with the reserved egg (only brush the top and don't let the egg drop to the side, otherwise will affect raising).
    21E43ABA-CAFC-4A63-9A70-409796A29CB7
    放进烤箱烤10-15分钟
    Put in the oven for 10-15 mins
    顶部擦上蛋液|Brush the top with egg
    取出之前留下的蛋液,用刷子在圆饼表面涂一层蛋液(注意只涂表面,不要让蛋液流到司康四周,会影响发高)。
    Brush the tops of the scones with the reserved egg (only brush the top and don't let the egg drop to the side, otherwise will affect raising).
    21E43ABA-CAFC-4A63-9A70-409796A29CB7
    放进烤箱烤10-15分钟
    Put in the oven for 10-15 mins
  • 烤好的司康应是这个样子的|They should be like this
    中间会有一条明显的裂痕,享用时沿着裂痕轻轻用手即可掰开。
    There is an obvious mark in the middle, you can easily split apart when eating.
    BBD0C710-CE71-4FB6-9B1C-D8894051D554
    顶部和底部都呈金黄色,表面质感便硬。
    Golden of the top and the bottom and texture is light and crumbly.
    9F4B364F-76F6-407B-B981-2189F313D202
    A8163BCB-513D-4735-B831-2D8069DFCB82
    烤好的司康应是这个样子的|They should be like this
    中间会有一条明显的裂痕,享用时沿着裂痕轻轻用手即可掰开。
    There is an obvious mark in the middle, you can easily split apart when eating.
    BBD0C710-CE71-4FB6-9B1C-D8894051D554
    顶部和底部都呈金黄色,表面质感便硬。
    Golden of the top and the bottom and texture is light and crumbly.
    9F4B364F-76F6-407B-B981-2189F313D202
    A8163BCB-513D-4735-B831-2D8069DFCB82
  • 司康烤好后在烤架上放凉10分钟|Let the scones cool on a rack for 10 mins.
    不要放凉太久,司康正确的享用温度应该是微温的。
    Don't let it cool completly, scone should be warm when serving.
    司康烤好后在烤架上放凉10分钟|Let the scones cool on a rack for 10 mins.
    不要放凉太久,司康正确的享用温度应该是微温的。
    Don't let it cool completly, scone should be warm when serving.
  • 享用|To serve
    享用时用手沿着裂痕轻轻掰开,一半抹上凝滞奶油 (Clotted cream),另一半抹上自制草莓酱 !Yummy!!!
    Simply use your hand to split two parts, one spread with clotted cream, the other with home made strawberry jam! Yummy!
    享用|To serve
    享用时用手沿着裂痕轻轻掰开,一半抹上凝滞奶油 (Clotted cream),另一半抹上自制草莓酱 !Yummy!!!
    Simply use your hand to split two parts, one spread with clotted cream, the other with home made strawberry jam! Yummy!
  • Enjoy!
    Enjoy!

制作完美司康的最大秘诀

The secrets of making perfect scones

1. 面团尽量冰冷,这要求:

a. 黄油冰冷,从冰箱拿出来后直接使用,不要放置室温;

b. 因为掌心温度高,捏碎黄油时用指尖,而非掌心;

c. 面团弄好后,放进冰箱冷藏30分钟后再用磨具切开。

The dough needs to be chilled. Therefore, make sure: a. the butter is chilled, not room temperature, when you use it; b. use your fingers tips, not palm, when you touch it; c. put the dough in to the fridge for 30 mins before cutting it.

2. 接触面团的时间越短,司康越酥软。所以,无论用手还是机器,切忌过度揉搓面团!司康外酥内软的口感关键在于要避免面粉起太多筋度,过度揉搓面团会使面粉起筋,司康口感会偏硬。

The less you touch the dough, the shorter and crumblier your scones will be. Therefore, touch it as little as possible.

制作完美司康的最大秘诀

The secrets of making perfect scones

1. 面团尽量冰冷,这要求:

a. 黄油冰冷,从冰箱拿出来后直接使用,不要放置室温;

b. 因为掌心温度高,捏碎黄油时用指尖,而非掌心;

c. 面团弄好后,放进冰箱冷藏30分钟后再用磨具切开。

The dough needs to be chilled. Therefore, make sure: a. the butter is chilled, not room temperature, when you use it; b. use your fingers tips, not palm, when you touch it; c. put the dough in to the fridge for 30 mins before cutting it.

2. 接触面团的时间越短,司康越酥软。所以,无论用手还是机器,切忌过度揉搓面团!司康外酥内软的口感关键在于要避免面粉起太多筋度,过度揉搓面团会使面粉起筋,司康口感会偏硬。

The less you touch the dough, the shorter and crumblier your scones will be. Therefore, touch it as little as possible.

西厨网上便利店提供部分材料和用具(在正文点击调料/用具即可直接转入网上商店),菜谱中涉及的其余用品可在以下超市购买(以广州为例):

以广州超市为例)

自发粉|self raising flour, 泡打粉|baking powder, 白砂糖|caster sugar,牛奶|milk, 无盐黄油|unsalted butter, 鸡蛋|egg, 干葡萄|rasin, 香草精|vanillar extract, 筛子(干原料过筛用)|sieves永旺超市/Ole超市
司康圆形磨具(6cm直径)|Scone cutterOle超市

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