Kimchi and Egg Scones recipe - ingredients, nutrition and when to eat it
These buttery scones are baked with sautéed kimchi and boiled egg for a savory bite.
These buttery scones are baked with sautéed kimchi and boiled egg for a savory bite. Crisp on the outside and tender inside, they’re lovely with coffee or tea for a morning snack.
Bread & brunch · 40 minutes to cook
Tips: Let the sautéed kimchi cool completely before adding it to the dough so it doesn’t make the dough too wet.
Tips: Avoid kneading the dough for too long to keep the scones light and crumbly inside.
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Ingredients (1 serving)
- Biscuit dough — 100 g
- Napa cabbage kimchi — 2 Tbsp
- Boiled egg — 1 pc
- Butter — 1 tsp