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香蔥雲腿鹹司康scones

香蔥雲腿鹹司康scones的做法
3 人做过这道菜收藏
米二乔的厨房
米二乔突然想吃云腿酥皮月饼，就买了很棒的1年新腿。虽然不如陈年腿名贵，但做个西点用足够了。而且新腿质地比陈年的软些，咸度也低些，香气迷人的要史。~\(≧▽≦)/~实在忍不了了先切下一块拿来做司康。果然北方妞还是喜欢咸味的早餐啊，咸香酥软，好吃的不要不要的。没有加盐，整个小饼完全依靠云腿的咸度，妙不可言~喜欢请關注微博：米二乔

用料

普通面粉	255g
細砂糖	20g
泡打粉	6g
無鹽黃油（冷藏）	75g
全蛋液	40g
牛奶（冷藏）	100g
香蔥（切成蔥花）	15g
雲腿（1年新腿）（切成細小的丁或絲）	50g
刷面蛋液（與上面全蛋液同屬1只蛋）	適量

香蔥雲腿鹹司康scones的做法

將面粉、糖、泡打粉混合均勻後，將冷藏無鹽黃油切成小方塊放到幹粉混合物裏。（提前說下，這是晚上回到家在燈光下拍的，所以泛暖黃調，習慣了看賣家圖忍不了色差的勿噴）
用雙手以搓的方式，搓成這種粗屑狀。盡量搓勻，偶爾留下個別略微大坨的也OK，大體均勻即可。（PS：這配方裏不放鹽的原因是雲腿的鹹度已經足夠）
加入全蛋液，冷藏的牛奶，用矽膠刮刀輕巧攪勻，到看不到幹粉的狀態，再加入雲腿碎和香蔥碎拌勻。別太使勁也別拌太久，做司康最忌諱的就是使傻勁兒。不聽話依舊使傻勁兒的童鞋，你將會烤出一盤石頭。（話說二喬之所以把配方編成40g蛋液是因爲後面還有刷面的環節，而通常正常尺寸雞蛋去殼重都大約爲50g~55g左右，這裏用了40g，剩下的量刷面剛剛好。這樣一來，你就不必再准備另1顆蛋刷面了。不必贊我貼心，就是醬嬸兒的性格
~(￣▽￣)~
這時面團會有些濕，那是正常的。千萬不要狂往裏加面粉，要的就是濕面團。這時若你是新手，擔心不好操作，最省力的辦法就是取一張烘焙紙，之後雙手沾滿面粉然後將面團轉移到烘焙紙上整圓，然後用手輕輕壓扁成餅狀，厚度大約在1cm左右。然後保鮮膜蓋好，放冰箱冷藏松弛30分鍾。（順便說下，雲腿最好用1年的新腿，沒有那麽鹹，質地也比較軟，更適合用來做點心。陳年老雲腿比較硬，也更香醇更鹹，價值也比新腿金貴，所以老腿還是用來蒸菜、吊湯比較好。）
冷藏過後取出。用矽膠刮刀均分8份三角形，切開。
放在烤盤上，每個之間請留有充足的距離。表面刷上剩下的蛋液。
放入預熱好上下火180℃的烤箱烤20~25分鍾即可。具體時間請根據自己烤箱調整，不要因爲hold不住自己烤箱脾氣最後跑來問爲什麽按你配方，最後還是______bulabula諸如此類的句型，我只能說，這種情況下還是要檢查與自己烤箱相處的和諧程度，看是它不愛你還是你不愛它，實在不行就分手吧。。。。
（順便，總有人問，這裏說下，我的烤箱內容積爲72L。）
烤好後趁熱吃最美味。不立即吃的，放冷卻架上冷卻到室溫，裝袋保存。轉天再吃的時候要放回烤箱加熱，大概就是180℃，加熱到剛有香味飄出就可以拿出來次了。╰(￣▽￣)╭

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