Nostalgic Dalgona Scones
Easy Dalgona Scone Recipe for Beginners / How to Make Scones
Recreate the trendy Dalgona scones that were once all the rage! This recipe is based on a simple cream scone method, making it incredibly easy for beginners to follow. Enjoy this delightful treat that combines the soft texture of scones with the sweet crunch of Dalgona candy.
Soft Cream Scone Dough- 300g cake flour (low-gluten flour)
- 300g heavy cream
- 60g granulated sugar
- 6g baking powder
- 3g salt
Nostalgic Sweet Dalgona Topping- 200g granulated sugar
- 100g water
- 3g baking soda
- 200g granulated sugar
- 100g water
- 3g baking soda
Cooking Instructions
Step 1
Before you begin baking, it’s essential to accurately measure and prepare all your ingredients. You can combine and weigh the dry ingredients together if you prefer.
Step 2
Sift the cake flour and baking powder into a bowl. Add the granulated sugar and salt, then lightly mix them together. This ensures an even distribution of the dry ingredients.
Step 3
Pour in the measured heavy cream. Use a spatula or scraper to gently mix until no dry flour remains visible. Overmixing can affect the scone’s texture, so handle the dough minimally.
Step 4
Wrap the dough tightly in plastic wrap and refrigerate for 1 hour. This chilling period allows the dough to stabilize, which helps the scones maintain their shape during baking.
Step 5
Remove the chilled dough from the refrigerator and place it on a lightly floured work surface. Gently fold the dough in half, lightly dust with flour again, and use a rolling pin to carefully roll it out. Avoid rolling it too thinly.
Step 6
Repeat the folding and rolling process two more times, for a total of three folds. This technique, similar to making puff pastry, creates flaky layers for a crispier scone.
Step 7
After the third fold, cut the dough into your desired shapes and sizes. You can use a knife to cut them into squares or triangles, or use cookie cutters for decorative shapes.
Step 8
Arrange the shaped scones on a baking sheet lined with parchment paper. Brush the tops with an egg wash or milk for a beautiful golden-brown finish. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown.
Step 9
Your delicious cream scones are ready! Now, let’s prepare the nostalgic Dalgona topping to complement them.
Step 10
To make the Dalgona, combine the granulated sugar and water in a saucepan. Heat over medium-low heat, ensuring the flame doesn’t climb the sides of the pot. Crucially, do NOT stir the sugar mixture at this stage, as it can cause crystallization and make the Dalgona hard.
Step 11
As the sugar syrup boils, you’ll notice the edges gradually turning a light caramel color. Once it starts to color, let it boil for about 5 more seconds. Then, remove from heat quickly and immediately stir in the baking soda with a chopstick or whisk.
Step 12
Continue stirring vigorously. The mixture will foam up and become lighter as the baking soda reacts.
Step 13
Prepare a baking sheet or flat surface lined with parchment paper. As soon as the Dalgona is ready, carefully pour it onto the parchment and quickly spread it thinly, or pour it directly onto the prepared scones. Work fast, as Dalgona hardens very quickly!
Step 14
Your sweet and crunchy Dalgona scones are complete! They are best enjoyed while still slightly warm.
