Wagyu Scone Recipe

Wagyu Scone Recipe

• 200g all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 100g cold unsalted butter, cubed
• 100g ground Wagyu beef
• 1/4 cup milk
• 1 egg
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• Egg wash (1 egg beaten with 1 tbsp milk) for brushing on top

1. Preheat the Oven:
   • Preheat your oven to 220°C (428°F). Line a baking sheet with parchment paper.
2. Prepare the Dry Ingredients:
   • In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.
3. Cut in the Butter:
   • Add the cubed cold unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
4. Add the Wagyu Beef:
   • Gently fold in the ground Wagyu beef into the flour mixture.
5. Combine the Wet Ingredients:
   • In a separate bowl, whisk together the milk and egg. Pour this mixture into the flour mixture and gently fold until just combined. Be careful not to overmix.
6. Add the Parsley and Cheese:
   • Fold in the chopped fresh parsley and grated Parmesan cheese until evenly distributed.
7. Form the Scones:
   • On a lightly floured surface, gently knead the dough a few times. Pat the dough into a circle about 3 cm (1 inch) thick. Use a 4-5 cm (1.5-2 inch) round cutter to cut out the scones. Place them on the prepared baking sheet.
8. Brush with Egg Wash:
   • Brush the top of each scone with the egg wash.
9. Bake:
   • Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and cooked through.
10. Serve:
    • Serve the Wagyu Scones warm, optionally with a side of jam or clotted cream.