Hi Brian, I have made the scone today!! It was a great success. Love your recipe. I would like to ask if i want to make chocolate chip scone. Can i use this same recipe but replace the raisins with some chocolate chips? If Yes, may i know the amount of chocolate chips (in grams) to be use? Do i need to reduce the amount of sugar to a certain amount, if i am using semi-sweet chocolate chip?
+Toki Tu 部分網友也有你的現象,但部分又是正常,我猜想應該是奶油在室溫高溫(標準應該是保持在22~24度間)下所造成的。攪拌過度倒是不會變黏,是出現明顯筋性反倒該不黏才是。我想應該要控制奶油的溫度。這份配方不是傳統的司康口感,如果希望是那樣的口感就只能用非常冰涼奶油切拌法,故意讓它不夠均勻,且不能攪拌(只要能成團)就切模整型入烤箱。