Scone (Simple Version with Cream and Yeast)

Prepare all ingredients into the mixing bowl. Add salt last to avoid direct contact with the yeast, which could affect fermentation.

Mix at speed 3~6 for 30 seconds gradually increasing. Then knead for 3 minutes in kneading mode.

Remove the dough, place it in a bowl, cover with cling film, and let it ferment in the refrigerator at 5°C overnight (3 to 24 hours are acceptable).

The next day, take out the dough and divide it into 5 equal parts without further fermentation. Sprinkle flour on a kneading mat and on the dough surface, then roll it into a thick circular sheet about 1cm thick.

Cut into 8 pieces.

Brush the surface with egg yolk.

Preheat the oven to 180°C and bake for 20 minutes.

Take it out of the oven.

Crispy on the outside and tender inside with a rich creamy flavor.

For a flakier texture, bake at 120°C top and bottom heat for an additional 15 minutes.

Seal using mooncake bags for convenient carrying.