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Natural Yeast Fruit Scone | 天然酵母フルーツスコーン

This is my scone using yeast (natural yeast). It is made exactly like a normal (baking powder) scone but  left in a warm environment for over 12 hours before it goes in the oven. The rise of the dough is helped by the yeast and produces a ‘bread-like scone’. To add flavour to the scone, I use rum soaked dry fruits and the amount of fruit can be varied according to each one’s taste. It may be time consuming but it’s different type of scone or maybe…it should not be called a scone but a ‘bread scone’.




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This is an experimental Chai Scone. The Chai aroma is yet to subtle….needs to be stronger as I’ve forgotten to pursue……oops. I think I tried Early Grey Scones as well.


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Natural Yeast Fruit Scone Recipe –

  • 200 g strong flour
  • 200 g cake flour
  • 4.8g salt
  • 64g sugar
  • 160 grams butter, cold and cubed
  • 104 ml milk
  • 24g egg yolk
  • 160g natural yeast liquid or 6g of dry yeast
  • 150 g rum soaked dry fruits(adjust to taste)
  1. Heat Preheat oven to 350F/180C.
  2. Combine the flour, sugar and salt. Using a food processor, blend the butter until mixture resembles a coarse sand. Remove the mixture from the food processor.
  3. In a separate bowl whisk together the natural yeast liquid, egg and milk until well blended. Blend until it comes together as a dough adding the fruit ingredients.
  4. Wrap the dough in a greased plastic wrap and leave it overnight (at least 12 hours) at a temperature of 27~30C.
  5. On a lightly floured surface, place the dough and form into a circle, flattening the top until dough is roughly an inch thick. With a knife dipped into flour, cut dough into 8 pie-shaped pieces and transfer to a baking sheet. Glaze the top with egg liquid.
  6. Bake for 20 minutes, or until scones are lightly browned.

Natural Yeast Fruit Scone Recipe | 天然酵母フルーツスコーン


  • 薄力粉・・・・・・・・・200g
  • 強力粉・・・・・・・・・200g
  • 塩・・・・・・・・・・・8g
  • 三温糖・・・・・・・・・64g
  • バター・・・・・・・・・160g


  • 卵黄・・・・・・・・・・24g
  • ミルク・・・・・・・・・104ml
  • 液体天然酵母・・・・・・・160ml か ドライイースト・・6g
  • フルーツ・・・・150g(好みで量は調整) *ラム酒漬けのフルーツを使用しています。
  1. オーブンを180℃/350Fに予熱しておく。
  2. ドライ系、液体系の材料をそれぞれのボウルに混ぜておく。
  3. ドライ系はフードプロセッサーに入れて、バターと一緒に攪拌する。細かい砂の様になったら別のボウルに取り出し、液体を混ぜ合わせる。この時、練らない様に注意する。
  4. 粉がある程度混ざったら、フルーツを入れて押す様に混ぜていく。
  5. 生地を油を塗ったサランラップに包み、27℃〜30℃の温度で長時間発酵をさせてます。最低でも12時間は発酵させると生地が膨らみます。
  6. 粉をふった台の上に生地のせて、形にしていきます。円形の形にして8等分します。
  7. 溶き卵を塗り、180℃のオーブンで20分ほど焼きます。
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