𝕊𝕨𝕖𝕖𝕥 𝕒𝕟𝕕 ℂ𝕙𝕚𝕝𝕚 𝕊𝕔𝕠𝕟𝕖𝕤

Tangzhong: - 15 g flour - 30 g milk - 45 g water

Dough: - 473 g flour - 290 g butter at room temperature - 37 g milk at room temperature - 4 eggs at room temperature - 55 g sugar - 15 g yeast - 10 g salt - 20 g raisins - 10 g zereshk - 1 tbsp chili flakes

Prepare the tangzhong by heating flour, milk, and water over low heat, stirring until a smooth white paste forms. Let it cool.

Place all dough ingredients in a stand mixer and mix until well combined.

Cover the dough and let it ferment in the refrigerator for at least an hour.

Remove the dough and shape it as desired.

Bake the scones in a preheated oven at 180°C for 25-30 minutes until golden brown.