Scallion, Pork Floss, and Ham Scone

Put low-gluten flour, white sugar, baking powder, and salt into a bowl and mix evenly. Add the pre-softened butter (butter should be soft enough to be easily pierced with a finger), and use both hands to continuously grab, knead, and rub, mixing evenly until it forms a granular texture.

Add the milk and egg mixture, and use a spatula to fold it evenly until it forms a very soft, sticky batter.

Add chopped scallions, chopped ham sausage, and shredded pork floss, and use a spatula to press and mix evenly.

Knead into a ball, wrap it in plastic wrap, and place it in the refrigerator to rest for more than an hour, or it can be left overnight.

Take out the dough and roll it out directly into a sheet with a thickness of 1 to 2 centimeters, use a mold to cut out shapes, or cut it into pieces directly.

Place in the baking tray and brush a layer of egg yolk on the surface.

Preheat the oven in advance, set top and bottom heat to 175°C, bake for 20 minutes until the surface is colored to your satisfaction. The GaoBike 80S flat-air oven is an integrated oven suitable for both home and commercial use, provides even baking, supports multi-layer baking, and is very practical.

Fresh out of the oven, the crust is a bit crispy, the inside is soft, and with one bite, the flavor is incredibly rich.

The scone dough I made myself is very generous, with a rich meat floss flavor. It smells really amazing!