Photo: Korea Ministry of Food and Drug Safety

Misutgaru Scones

Name: Misutgaru Scones
Cuisine: South Korea
Ingredients: 40 g butter; 90 g cake flour; 90 g bread flour; 70 g misutgaru (Korean multigrain powder); 10 g baking powder; 66 g milk; 50 g egg (1 pc); 20 g dried cranberries; 20 g walnuts

미숫가루 스콘

Other

OtherCourse

376kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Misutgaru Scones

Not spicyVegetarianGluten-freeContains: egg, dairy, nuts

Ingredients Tap an ingredient to check it off

Servings1

butter버터
40 g
cake flour박력분
90 g
bread flour강력분
90 g
misutgaru (Korean multigrain powder)미숫가루
70 g
baking powder베이킹파우더
10 g
milk우유
66 g
egg달걀(1 pc)
50 g
dried cranberries건크랜베리
20 g
walnuts호두
20 g

Nutrition per serving

376kcal

55.8gCarbs

9.53gProtein

12.73gFat

8.1mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Using a bench scraper, cut the butter into small pieces and mix it with the sifted bread flour, cake flour, misutgaru, and baking powder. * Mixing with a cutting motion minimizes gluten formation and gives a crisp texture.
Mix the egg and milk together, add them, and blend in with the scraper using a cutting motion.
When a little dry flour is still visible, add the dried cranberries and walnuts and mix them in.
Wrap the dough in plastic and rest it in the refrigerator for at least 1 hour.
Roll out the rested dough with a rolling pin, fold it in thirds about 5 times to build up layers, then cut evenly with the scraper.
Place on a baking pan, brush thinly with egg wash for a glaze, and bake in an oven preheated to 180°C for about 20 minutes.

💡 TipWe left out the sugar and added dried cranberries so you taste a natural sweetness.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.