donderdag 21 november 2013

Scones (Kopie)

2 cups sifted, unbleached all-purpose low-protein flour (Gold Medal is a great option)
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1 cup + 1 tablespoon heavy cream

Devonshire clotted cream (available in most specialty grocery stores)
Strawberry Jam


Heat oven to 425°F.

Place flour, baking powder, sugar and salt in a food processor fitted with steel blade. Pulse six times for one second each.

Add the butter, covering the flour mixture with the butter cubes evenly. Cover and pulse 12 times for one second each pulse. Transfer dough to large bowl.

Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds. Don’t over mix!

Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Don’t over knead!

Form scones by forming a ¾ inch circle and using a small circle cookie or biscuit cut (I use a shot glass to achieve a bite size scone). Blend together scraps and continue cutting the scones until all of the dough has been used.

Place rounds on a quality, ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack. Serve warm with a dollop of clotted cream and jam.

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