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We tried baking scones on a Tabletop Pancake Cooker!
Did you know scones originated in Scotland? ✨
Thanks to the growing popularity of afternoon tea and their versatility—tweaked in countless ways—scones have recently been gaining a following in Japan, with specialty shops popping up everywhere.
This time, we decided to see if we could bake scones on a Tabletop Pancake Cooker!
We shaped them into bite-sized mini scones so they’d cook quickly!
Difficulty：★★★★☆
Ingredients
- Unsalted butter (MORINAGA MILK INDUSTRY CO., LTD.)：440g
- Powdered sugar：165g
- Cake flour Violet (Nisshin Seifun)：1100g
- Baking powder：33g
- Salt：28g
- Egg：275g
- Milk：209g
How to make the dough
Mix the sifted cake flour, powdered sugar, and baking powder together.
In another bowl, combine the eggs, milk, and salt, and stir.
Add the room temperature unsalted butter to the bowl and beat with a mixer.
Once the butter is smooth with no lumps, add the flour mixture from the other bowl and blend with the mixer until incorporated.
Finally, add the eggs, milk, and salt mixture from the other bowl and blend with the mixer.
*Be careful not to overmix, or the gluten will develop too much.
How to cook the dough
Set the Tabletop Pancake Cooker to 180℃.
Lightly wipe the copper plate. No oil needed.
Fill a piping bag with the dough and use a metal spatula to cut it.
Cover with the lid and bake for about 3 minutes.
Flip the scones and cook for another 3 minutes (a total cooking time of 6 minutes).
Use a piping bag fitted with a flat sheet nozzle,
like those used for roll cakes, to pipe the dough easily.
Press it down with the serrated side facing the dough for a beautiful browned pattern.
The dough may stick a bit, so cutting can be tricky.
Using the serrated side of the nozzle gives the scones a more delicious, browned finish.
Although scones take longer to bake than dorayaki or pancakes, we were able to make them on a Tabletop Pancake Cooker!
This time, we made bite-sized mini scones, but be careful; baking time will vary depending on their size.
We also learned that the dough’s firmness changes with temperature, so managing it carefully is important.
We’re excited to try making other treats in the future!
Serving Ideas
Difficulty：★★★★☆
Bonus: Pancake-Style Scones
We added 110 g of milk to the scone dough to make scones that look and feel like pancakes!
How to cook the dough
Set the Tabletop Pancake Cooker to 180℃.
Lightly wipe the copper plate. No oil needed.
Scoop the dough and drop it onto the copper plate.
Place a parchment paper on top, flatten the dough, cover with the lid, and cook for about 1 minute.
After 1 minute, remove the parchment paper, cover again, and cook for about 3 minutes.
Flip the pancakes, cover, and cook for another 4 minutes until done (a total cooking time of 8 minutes).
You can reuse the parchment paper.
*Removing the paper too early may cause the dough to stick and be difficult to remove, so be careful.
It was tricky to make the dough perfectly round and flat, but the pancakes baked to the same crispy texture as the mini scones!
Serving Ideas
