Chef Nun successfully worked as a Cook and Chef De Partie in various 5 Star Hotels throughout Bangkok and joined Schmidt Co., Ltd. as Technical Advisor in 2009. He has been sent several times to Germany for specialized training.
Mix all Ingredients with a beater except milk and butter for one minute. Then add milk and butter and mix for a further 2-3 minutes, until all the liquid has been absorbed.
Once mixed, cover the bowl and start the bulk fermentation for 60 minutes in the refrigerator.
Roll the dough out to a thickness of 15 mm – 20 mm and cut with a scone cutter with a of 6cm diameter.
Place the scones on a baking tray and brush with egg yolk.
The oven should have a temperature of 220º C when you put the scones in.
