檸檬司康 Lemon Scones

材料

低筋麵粉：150-200g

泡打粉：3-5g

細砂糖：10-25g

鹽：1g

冷藏黃油：40-50g

檸檬皮屑：1 個量

檸檬汁：15ml

冰牛奶/淡奶油：50-80ml

Ingredients：

Low-protein flour: 150-200g

Baking powder: 3-5g

Sugar: 10-25g

Salt: 1g

Cold butter: 40-50g

Lemon zest: 1 pc

Lemon juice: 15ml

Cold milk/cream: 50-80ml

(Optional glaze: 20g powdered sugar + 14g lemon juice)

製作步驟 | Steps

1️⃣ 混合乾粉類，加入檸檬皮屑拌勻。

Mix all dry ingredients and fold in the lemon zest.

2️⃣ 加入冰冷黃油丁，用指尖快速搓成粗砂狀，務必保持低溫。

Add cold butter cubes and rub with fingertips until coarse sand-like. Keep everything cold.

3️⃣ 混合檸檬汁與冰奶液，倒入乾粉中，輕拌至無乾粉即可，切勿畫圈攪拌。

Combine lemon juice with cold milk/cream. Pour into the dry mix and fold gently until no dry flour remains.

4️⃣ 將麵團對半切開，疊加並按壓，重複此步驟 2-3 次以形成層次，不可過度揉搓。

Cut dough in half, stack, and press down. Repeat 2-3 times to create layers. Do not knead.

5️⃣ 密封冷藏 30-60 分鐘，取出擀至 1.5-2cm 厚度，壓模或切塊，表面刷上蛋液。

Wrap and chill for 30-60 mins. Roll to 1.5-2cm thickness, shape as desired, and brush with egg wash.

6️⃣ 烤箱預熱 180-190°C，烤 15-20 分鐘，出爐後微溫淋上糖霜風味最佳。

Preheat oven to 180-190°C. Bake for 15-20 mins. Drizzle with glaze while warm.

💡 製作重點 |  Tips

• 黃油全程需保持冰涼，手溫高可先放回冰箱。

Keep butter cold at all times; chill if needed.

• 麵粉吸水性各異，液體請分次加入，觀察麵團狀態。

Add liquid gradually, as flour absorption varies.

• 空氣炸鍋可調整為 165-170°C 烤 15-18 分鐘，中途翻面。

Air fry at 165-170°C for 15-18 mins, flipping halfway.

• 若需冷凍保存，吃之前復烤 5 分鐘，口感如剛出爐。

Freeze for storage; reheat for 5 mins to refresh.