I've never really enjoyed making scones because I think they're not technically demanding and the presentation is rather rough. But to my surprise, my son devoured them all! He loves all kinds of cookies—as long as they're rich in buttery flavor. With freshly made vanilla chestnut spread and a touch of citrus powder, they were incredibly tempting in both taste and appearance.
Materials
Steps for making pink chestnut jam scones
Combine cake flour, sago flour, granulated sugar, baking powder, salt, and softened butter.
Wearing gloves, knead the mixture into coarse granules;
Add milk and eggs and continue mixing until well combined;
Knead into a ball, seal and refrigerate for 30 minutes to relax;
Knead into a ball, seal and refrigerate for 30 minutes to relax;
Use two pieces of parchment paper to sandwich the dough and roll it out into a sheet about 0.6cm thick;
Squeeze the chestnut paste evenly over the top;
Use a rolling pin to roll up the dough sheet;
Cut into rings about 2.5cm wide;
Arrange them in a baking pan;
Place the baking tray in the middle rack of the preheated oven and bake at 200 degrees Celsius for 20 minutes.
◆◆◆The following is a display of the finished product◆◆◆
Finished product 1
Finished product 2
Finished product 3
Finished product 4
Finished product 5
Finished product 6
Tips for making pink chestnut jam scones for a girly look
△ To achieve a crumbly texture, the dough can be a bit rougher, not as smooth as shown in the picture; △ Chestnut paste is not easy to spread, so it's better to use a piping bag to squeeze it out evenly; △ Baking time should be adjusted to avoid over-browning, which would affect the appearance and taste.
