スコーン（パイ風スコーン）｜Emojoie えもじょわさんのレシピ書き起こし

Put (A) in a bowl.
Cut the unsalted butter (for dough) into cubes.
Chill in the refrigerator for 30 minutes.

Crush the unsalted butter from Step 1 with your fingers and mix with the flour to form a powder.
Add milk and mix with a scraper.
Collect by hand.

Take out 2 and roll it out with a rolling pin.
Place thinly sliced unsalted butter (for wrapping) in the center and wrap.
Roll out with a rolling pin, divide into 2 equal parts, and coat with water (not listed).
Roll out with a rolling pin, divide into 3 equal parts, coat with water (not listed), and repeat twice.
Roll out the dough to 16cm x 10cm.
Wrap in plastic wrap and chill in the refrigerator for 1 hour.
Remove from plastic wrap and roll out with a rolling pin.
Cut off the edge of the dough and cut it into 6 equal parts.
Arrange on the baking sheet.

Apply milk (not listed) on the surface of 3.
Bake in the oven at 200 degrees for 15 minutes, raise the temperature to 220 degrees and bake for 4-5 minutes to complete.