今早早起出席线上会议。
会议结束后，这边厢有股冲动想爬回床上来个回笼觉，那边厢又想趁着假日给老公做个早餐。
偷偷打开房门看，老公还睡得很香。
既然已经起床了，他也难得地迟起，我就有时间慢慢地准备早餐。
好吧，就来一份他昨晚说想吃的司康吧！
这是我第二次做司康。
之前之所以会做司康，是因为姐姐去澳洲旅行时，吃过很好吃得司康，叫我学做。
这款司康确实很好吃。
外酥内软。
带着奶油香的司康，涂上酸甜的果酱，再配上一杯英式红茶。
就这样，一份简单又带有仪式感的早餐就完成了。
材料（约9个司康）:
A料
中筋（普通）面粉- 210g
细砂糖- 40g
双倍发粉（泡打粉）- 8g
盐- 1g
B料
冷无盐牛油- 50g（切小丁，冷藏备用）
C料
冷牛奶- 约80ml
冷鸡蛋（45g）- 1/2颗 + 1/2颗刷面用
做法:
1. 将A料过筛后，混合均匀。
2. 把牛油加入面粉中，用指腹搓揉至面粉呈面包糠那样松散的状态即可。（切记要确保皮肤不直接接触到牛油，免得体温让牛油融化了。）
3. 将面粉冷藏约5分钟。
4. 把半颗冷蛋液和约2/3的冷牛奶倒入面粉中，轻轻地将湿料和干料混合均匀。必要时，酌量倒入冷牛奶，直到面团成型。（不一定要将牛奶全部倒完。）
5. 在工作台上撒上少许面粉，把面团取出，杆成约2.5cm的厚片。
6. 于圆模边缘沾上面粉后，在面团上按压出形状。
7. 把面团排好在烤盘中，表面刷上蛋液。
8. 送入已预热了190C的烤箱中层，上下火烤约25分钟或面团涨起兼上色。
备注:
1. 各个牌子的面粉吸水量不一样，所以请酌量添加牛奶，至面团成团即可。
2. 尽量轻柔地搓揉面粉与牛油，以免牛油融化。
3. 切勿过度搓揉面团，以免影响司康的松软口感。
Ingredients (Approx. 9pcs):
A
Plain flour- 210g
Castor sugar- 40g
Doube acting baking powder- 8g
Salt- 1g
B
Cold unsalted butter- 50g (cut into small cubes, refrigerate)
C
Cold milk- Approx. 80ml
Cold egg（45g）- 1/2 nos for dough + 1/2 nos for egg wash
Method:
1. Sift ingredients A and mix until homogenous.
2. Add butter into the flour, gently rub in with your fingers until the mix looks like fine breadcrumbs. (Try to avoid your skin getting into direct contact with the butter to prevent it from melting).
3. Refrigerate the mix for approx. 5 min.
4. Pour half of the egg and approx. 2/3 of the milk into the mix, gently mix the dry and wets. You may add more cold milk if necessary until it forms a dough. (Do not need to add in all the milk.)
5. Sprinkle some flour on the working station, tip the dough out and roll it into an approx. 2.5cm thick sheet.
6. Dip a round cutter into some flour and cut the dough into several scones.
7. Arrange the scones on a baking tray, brush the surface with egg wash.
8. Bake at pre-heated oven at 190C, mid-rack for approx. 25min or until risen and golden on the top.
Remarks:
1. The water binding capacity of flours varies from brand to brand. Therefore, please adjust the amount of milk to be added accordingly.
2. Rub the flour and butter gently to minimize the chance of butter starting to melt.
3. Do not over-work the dough so that you will get a fluffy texture.
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