Moist and Sweet Nunettine Scones
Moist and Sweet Nunettine Scones
Unlock the Charm of Crispy Nunettine and Soft Scones All in One! Butter Scone Base Recipe
Experience a delightful fusion of Nunettine, loved by everyone, with soft butter scones! This recipe offers both eye-catching visuals and delicious taste, allowing you to easily recreate this charming treat at home. Perfect for a delightful afternoon tea or a special dessert.
Butter Scone Dough- 200g cake flour (low-gluten flour)
- 95g cold unsalted butter, cubed
- 30g granulated sugar
- 8g baking powder
- 1g salt
- 90ml cold milk
Nunettine Style Icing- 50g powdered sugar (For homemade: 50g sugar + 5g cornstarch)
- 1/2 egg white
- 2 Tbsp strawberry jam
- 50g powdered sugar (For homemade: 50g sugar + 5g cornstarch)
- 1/2 egg white
- 2 Tbsp strawberry jam
Cooking Instructions
Step 1
First, let’s make powdered sugar easily at home. Combine 50g of granulated sugar and 5g of cornstarch (or potato starch) in a blender and grind until very fine. This will create a smooth powdered sugar comparable to store-bought. This step is crucial for achieving a smooth icing texture.
Step 2
In a large bowl, sift together 200g of cake flour, 8g of baking powder, 30g of sugar, and 1g of salt. Sifting them 2-3 times will ensure a fine and evenly distributed mixture. Lightly mix the sifted dry ingredients with a whisk or spatula.
Step 3
Add 95g of cold cubed unsalted butter to the bowl. Use a pastry blender or a spatula to cut the butter into the flour mixture until it resembles coarse breadcrumbs or small peas. Continue pressing and cutting until the butter pieces are about the size of small peas.
Step 4
Once the butter is pea-sized, make a well in the center of the dough and pour in the 90ml of cold milk. Gently mix using a spatula or your hands until just combined and a rough dough forms. Be careful not to overmix, as this can result in tough scones. Knead lightly until the dry ingredients are incorporated.
Step 5
After forming a rough dough, divide it in half. Stack one half on top of the other, then gently press down with your palm to flatten it slightly. Repeat this folding and pressing process about 3 times. This technique helps create flaky layers in your scones.
Step 6
Place the dough on a piece of plastic wrap, then wrap it tightly. Shape the dough into a rectangular form with your hands. Refrigerate for at least 1 hour to allow the butter to firm up. This chilling step is essential for creating crispy scones.
Step 7
While the dough is chilling, prepare the icing. In a bowl, combine 50g of homemade (or store-bought) powdered sugar with about 1/2 of an egg white. Whisk until smooth and lump-free. If the icing is too thick, add a tiny bit more egg white; if too thin, add a bit more powdered sugar until you reach a spreadable consistency.
Step 8
Remove the dough from the refrigerator and cut it into your desired shapes and sizes. You can cut them into squares, rectangles, or any other shape you prefer. Use a sharp knife or a bench scraper for clean cuts.
Step 9
Place 2 tablespoons of strawberry jam into a clean plastic bag. Snip off a tiny corner to create a makeshift piping bag for detailed decorating.
Step 10
Using a brush, generously spread the prepared powdered sugar icing evenly over the top of each scone. Ensure a good coating to mimic the Nunettine look.
Step 11
Using the strawberry jam piping bag, draw a checkered pattern (crosshatch design) over the icing to complete the signature Nunettine appearance. Aim for thin, consistent lines.
Step 12
Bake in a preheated oven at 180°C (350°F) for approximately 25 minutes, or until golden brown on top. Adjust baking time and temperature based on your oven’s performance.
Step 13
Your moist and sweet Nunettine scones are ready to be enjoyed! Serve warm or at room temperature with your favorite coffee or tea for a delightful treat.
