There is something about the comforting taste of a scone. They promise a beautiful start to leisurely mornings or are perfect for your afternoon tea. They require a light touch so they are tender in texture.
Serve with confitures or lemon curd.
Yield 12
Mis en Place
Scones
125g Unsalted Butter (cold & cubed) 480g All Purpose Flour 4g Salt 110g Sugar 25g Baking Powder 90g Buttermilk 90g 35% Cream 100g Whole Egg
Zest of 1 Meyer Lemons
Egg Wash
50 g Egg Yolk
35 g 35% Cream
1 g Salt
Method
Step 1
Sift flour, salt, sugar, and baking powder and zest of 1 lemon into a mixing bowl.
Step 2
Add the cold cubed butter to the dry ingredients and mix with a paddle attachment until the butter is a crumbly texture.
Step 3
In a mixing bowl, combine buttermilk, heavy cream and whole eggs.
Step 4
Add the liquid ingredients to the dry ingredient and mix until just combined, dough will look slightly dry still.
Do not over mix.
Step 5
Finish mixing the dough by hand and shape into a rectangle about 2” thick.
Wrap the scone dough in plastic wrap and let it rest in the refrigerator for a minimum of 1 hour or up to 24 hours.
Step 6
Pre heat convection oven to 350 degrees.
Once chilled, unwrap dough and roll the dough to 1” thick.
Step 7
Depending the shape you prefer, using a 3” round cutter for round scones or for triangles, cut the scones into 3” squares and then cut each again diagonally across.
Place scones on a baking sheet.
Step 8
Whisk egg wash ingredients together and brush over scones, sprinkle with coarse sugar.
Bake for 10-15 minutes or until golden.
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