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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 maize max, wheat flour, sugar and baking powder for 1 minute on a medium speed. Then add milk and butter and mix for a further 2 -3 minutes on a medium speed or until the liquid has been absorbed.
Once mixed, cover the bowl and start the final proof for 30 - 45 minutes in the refrigerator.
Then roll the dough out to a thickness of 15 mm – 20 mm and cut with a scone cutter (6cm diameter).
Place the scones on a greased baking tray and brush with egg yolk.
The oven should have a temperature of 220° C when you put the scones in.
