绝对适合当早餐的酵母版葡萄干司康 Yeast Raisin Scone

这个司康食谱不用发粉而是用酵母，所以可以把面团收在冰箱一晚慢慢发酵。隔天一早起身只需分割送烤箱，15分钟后就有新鲜出炉的司康当早餐，所以如果不想特别早起身做早餐这个食谱绝对是个很好的选择。

这是我第一次做司康，做了食谱的双倍，成品是外脆内软的，但是还没有达到我的要求。我喜欢的司康是每咬一口都感觉包含着牛油，我想我应该是在rub in 牛油到面粉里时操作过度，造成这司康的口感有点干，还有分割时我把面团压得太扁，烤好的司康高度不够，所以感觉比较脆。

尽管如此，这司康还真好吃，我喜欢涂牛油和果酱。这是爸爸妈妈第一次吃司康，尽管爸爸已经吃了一包椰浆饭，他还是一连吃了几个。我跟他们说这是英国人爱吃的饼干，搞到他们饼干面包傻傻分不清楚。

食谱的份量蛮小的，建议做双倍。如果像Angel一样切成三角形的话，建议把面团分成两份，每一等份一分为八，那么面团压扁后切出来的形状才会是大小适中的三角形。我把双份的面团一分为十六，瞧，就是长长窄窄的三角形。当然如果你想用cookie cutter来分割也行。司康新鲜出炉时最好吃，吃不完的用锡纸和塑胶袋包好收入冷冻库，要吃前拿出来150C烤几分钟就行了（不需解冻，烤箱也不需预热）。

这个食谱简单方便，Angel在这里推荐给大家。我连续做了两回，下一篇会分享第二次做的成品，也是更好吃，另我更满意的成品。

食谱取自君之，Angel翻译成英文，中文食谱请看原著。

This is a very convenient and easy recipe because you can prepare the dough the night before and just cut/bake it the next day morning.

Enjoy freshly baked scones as breakfast without waking up extra early, what are you waiting for?

Recipe adapted from 君之, hop over for step-by-step picture illustration.

Yeast Raisin Scone

Ingredients: (yield 8 wedges)
125g bread flour
30g cold butter (cut into small cubes)
¼ tsp salt
15g castor sugar
½ tsp instant yeast
60g milk
1 tbsp whole egg mixture (keep the balance for egg wash)
15g raisins

Method:
1) Pre-soak raisins in water (I soak in rum), drain and pat fry with kitchen paper towel.
2) In a large mixing bowl, mix flour with salt, add cubed butter, rub-in butter to the flour mixture with finger tips (I rub-in with a help of a fork and scraper, try not to overwork in this step).
3) Combine milk, instant yeast, sugar and egg, mix well.
4) Add the liquid mixture to the flour mixture, knead until a smooth dough is formed (do not over knead).
5) Flatten the dough, sprinkle half of the raisins on top, fold the dough into half and roll into a round ball.
6) Repeat step 5 (add the remaining raisins). Cover the dough with cling wrap and keep in the fridge overnight.
7) On the next day, remove dough from the fridge, flatten the dough and cut into 8 wedges, apply egg wash. Bake in preheated oven at 185C for about 15mins or until golden brown, centre rack.

Note:
1) I doubled the recipe.
2) Omit the raisin to make plain scones or you may play with other variations, such as replacing raisin with walnut, dried cranberries etc.
3) Wrap leftover scones in aluminum foil and plastic bag, store in freezer. Toast before served. If using oven, bake at 150C for a few minutes.

Apron Giveaway by My Kitchen Snippets

At the end of this post, I would like to share with all readers this apron giveaway event from My Kitchen Snippets. Those aprons are really very sweet and cute. So hurry up if you wish to be the owner of one of these aprons. Closing date is on 17th May 2011 at 6.00pm (Eastern Time). To participate, please refer to this Link.