Scone | recipe transcript by hide`s kitchen

Cut the butter into small pieces and chill in the refrigerator until used.

Sprinkle cake flour, cake flour, sugar and baking powder into a bowl, add a pinch of salt and mix.

Mix the chilled butter and flour with your fingers.

Knead with the palm of your hand and crush the butter into small pieces until it becomes finely grained.

Mix the chilled milk with a fork and add it little by little, and knead it by hand until it remains a little powdery.

Stretch it a little, wrap it in plastic wrap, and let it sit in the refrigerator for about an hour.

Remove the dough from the refrigerator and stretch it with a cotton swab.

Cut the stretched dough in half, stack it, and stretch it again. Repeat this about 10 times.

Wrap it in plastic wrap again and chill in the refrigerator for 1 hour.

Take out the dough from the refrigerator, stretch the dough to a thickness of about 2 cm, and cut out the dough with a mold of about 8 cm.

Place a cooking sheet on the top plate, line up the dough, apply milk to the top, bake in an oven at 200 degrees for about 20 minutes, and when it is browned, it's done.