Apple Scones
苹果司康 · pan chinese cuisine
Ben OkaforCollege senior with a tiny dorm kitchen and big ambitions. Ramen, jollof rice experiments, and everything with too much garlic. Learning as I go, mostly burning toast.Nutrition & allergens
Contains:EggMilkWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 350.5(Main ingredients only; seasoning not counted)
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- 52.1(Main ingredients only; seasoning not counted)
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
ping guo苹果
5.29 oz — diced
butter黄油
1.76 oz
milk牛奶
2.47 oz
cake flour低筋面粉
7.05 oz
caster sugar细砂糖
1.06 oz
apricot kernels/almond slices大杏仁/杏仁片
as needed
egg鸡蛋
as needed — yolk beaten for brushing
0.18 oz
Techniques you'll use
- Sugar caramelizing (chao tang se) ↗
Melt sugar into amber caramel to color and flavor braises.
Steps
Cook the diced apple with butter and sugar until the apple softens. In a separate bowl, stir together the low-protein (cake) flour, sugar, and baking powder, then add the butter.
✅ Done when: The apple pieces are cooked soft and the flour mixture is evenly combined.
- 2
Step 220 min
Medium heat
Rub the butter into the flour mixture until it resembles coarse crumbs. Add the diced apple and milk, and fold everything together just until a dough forms. Wrap in plastic wrap and freeze for 1 hour. Cut the chilled dough into pieces, brush with egg yolk, and sprinkle with sliced almonds. Bake at 180°C (350°F) for 20 minutes.
✅ Done when: After 20 minutes at 180°C, the scones are baked through and the almond topping is toasted.
- 3
Step 3
This step in the source contains only a photo with no written instructions.
✅ Done when: No actionable cue is provided in the source for this step.