Dalgona Scone

Dalgona Scones

I'm a huge believer in paying money for desserts.

However, these dalgona scones are super easy, even for someone who dislikes working with sugar. They were all the rage last year on Instagram in Korea. To those who don't know what dalgona is, think of it as a crossbreed between honeycomb and toffee. It's airy and sweet, with a slight hint of burnt caramel flavor that makes you crave more. 

Also, this scone recipe is one I've been using for years. It has a sweet little trick to give it an extremely crumbly top that looks like.. fried chicken. 

(Yields 6 scones)

Ingredients

**Scone**

230g AP Flour

55g sugar

2g salt

5g baking powder

90g cold unsalted butter

1 large egg

50mL milk

**Dalgona**

200g white sugar

100g water

10g baking soda

Directions

1. In a large bowl, add flour, sugar, salt, and baking powder together. Mix to combine. 
2. Prepare the wet mix. Whisk the egg and milk together. Reserve 1 tbsp to brush the scones before going into the oven. Place in the refrigerator while preparing the butter. 
3. Cube the cold butter into small "pinky-sized" pieces. If the butter starts to soften at any point, put it in the freezer.
4. Add the cold cubed butter into the dry mix. Using a pastry scraper, break apart the butter into pea-sized pieces. 
5. Slowly drizzle in the wet mix together until it forms a shaggy dough. Depending on the humidity, you may not need to use all the wet mixture. 
6. Put the dough in a plastic bag and flatten it. Place in fridge for at least 1 hour or overnight. You can also freeze this dough whenever you want fresh scones!
7. Preheat your oven to 190C /375F. 
8. Divide the dough into six equal pieces. 
9. This is my tip for beautiful crumbly scones: Tear the dough and layer the pieces on top to form a rough shape. Do not press on the dough too hard; the scones should just bearly hold together. 
10. Place the scones on a parchment-lined baking tray. 
11. Brush with the reserved egg wash and place it in the oven. Drop the oven temperature to 180C and bake for 20 minutes or until golden brown. 
12. Take out the scones once ready and cool until the dalgona is ready. 

**Dalgona**

1. Mix sugar and water in a large pot. The mixture will almost become ten folds the original size, so make sure to have a large pot. 
2. Heat the pot on medium. Leave the saucepan and do not agitate it. 
3. Let the sugar melt and simmer until it turns into a pale golden color. This should take around 8 minutes. Do not leave the pot unsupervised as it will turn dark very quickly. 
4. Add the baking soda into the pot and whisk quickly using a spatula. This process is to break apart the baking soda and aerate the dalgona to have large air bubbles similar to a honeycomb structure. 
5. Scoop the dalgona mixture on top of the scones. Let it cool. I like to eat the dalgona scones when they haven't been completely set and has a slight chewiness, but you can also let it cool further for a crisp finish. 
6. Scoop excess dalgona and cool in room temperature or in the fridge for 30 minutes. Break it apart using a hammer. You can also find a dalgona coffee recipe here! 

Dalgona Scone

4 from 74 votes

Recipe by Doobydobap Course: Snack, Tea Time, Baked GoodsCuisine: Korean, FusionDifficulty: Medium

Servings

6

scones

Prep time

30

minutes

Cooking time

30

minutes

These dalgona scones are super easy, even for someone who dislikes working with sugar. They were all the rage last year on Instagram in Korea.

Ingredients

• Scone

• 230 g AP Flour

• 55 g sugar

• 2 g salt

• 5 g baking powder

• 90 g cold unsalted butter

• 1 large egg

• 50 mL milk

• Dalgona

• 200 g white sugar

• 100 g water

• 10 g baking soda

instructions

• In a large bowl, add flour, sugar, salt, and baking powder together. Mix to combine. 
• Prepare the wet mix. Whisk the egg and milk together. Reserve 1 tbsp to brush the scones before going into the oven. Place in the refrigerator while preparing the butter. 
• Cube the cold butter into small "pinky-sized" pieces. If the butter starts to soften at any point, put it in the freezer.
• Add the cold cubed butter into the dry mix. Using a pastry scraper, break apart the butter into pea-sized pieces. 
• Slowly drizzle in the wet mix together until it forms a shaggy dough. Depending on the humidity, you may not need to use all the wet mixture. 
• Put the dough in a plastic bag and flatten it. Place in fridge for at least 1 hour or overnight. You can also freeze this dough whenever you want fresh scones!
• Preheat your oven to 190C /375F. 
• Divide the dough into six equal pieces. 
• This is my tip for beautiful crumbly scones: Tear the dough and layer the pieces on top to form a rough shape. Do not press on the dough too hard; the scones should just bearly hold together. 
• Place the scones on a parchment-lined baking tray. 
• Brush with the reserved egg wash and place it in the oven. Drop the oven temperature to 180C and bake for 20 minutes or until golden brown. 
• Take out the scones once ready and cool until the dalgona is ready. 
• Dalgona
• Mix sugar and water in a large pot. The mixture will almost become ten folds the original size, so make sure to have a large pot. 
• Heat the pot on medium. Leave the saucepan and do not agitate it. 
• Let the sugar melt and simmer until it turns into a pale golden color. This should take around 8 minutes. Do not leave the pot unsupervised as it will turn dark very quickly. 
• Add the baking soda into the pot and whisk quickly using a spatula. This process is to break apart the baking soda and aerate the dalgona to have large air bubbles similar to a honeycomb structure. 
• Scoop the dalgona mixture on top of the scones. Let it cool. I like to eat the dalgona scones when they haven't been completely set and has a slight chewiness, but you can also let it cool further for a crisp finish. 
• Scoop excess dalgona and cool in room temperature or in the fridge for 30 minutes. Break it apart using a hammer. You can also find a dalgona coffee recipe here! 

Recipe Video

Notes

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