먼저 결과물 부터!

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어제의 실패를 바탕으로 가스오븐 대신 컨벡스오븐에 재시도
참고로 하는중에 엄마도 엄마레시피로 가스오븐에 하니깐
조짐 ㅋㅋㅋㅋ 버터 호수생기더라. 가스오븐이 오래된 빌트인이라
온도가 오락가락하는듯.

그리고 오늘은 어제거랑 달리 레시피 변형해봄.
베이스 레시피는 유투브 하다엣홈 레몬스콘 레시피.
거기에서 중력분 300을 중력분 200+박력분 100으로 하고,
아이싱을 레몬즙+슈가파우더 60g이 아닌, 슈가파우더 100넣음.

아래는 과정

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오늘은 버터를 좀 다져서 어제보다 살짝 질퍽하다.

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암튼 잘 구워짐!

굽는것도 변형했음. 우리집 오븐이 주방베란다에 있어서
원래는 180도 10분 예열후 170도 15분 인데,
180도 10분 예열후 175도 15분 + 180도 5분 함.

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조금 식혀서 아이싱.

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커피내려서 냠냠냠.
오늘의 스콘 만들기는 성공적이였다!

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- 고민은 배송만 늦출뿐.