The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Scones

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Wingnut's picture
Wingnut

Scones

Made some Chocolate and Walnut Scones for my Wife's workmates

Cheers,

Wingnut

Comments

isand66's picture
isand66

Wow those look amazing!

what formula did you use?

Wingnut's picture
Wingnut

I feel scones fall under that grey area between baking and cooking, so cups and messuring spoons rule.

1 3/4 c    KAAP Flour

1/3 c       Sugar

2 t.         Baking Powder

1/2 t.      Salt

6 T         Cold Cubed Butter (unsalted always)

1 ea        Egg, beatedn with enough milk add to make 3/4 of cup total

1/2 c       chopped nuts

1/2 c       bittersweet dark chocolate, chopped or chips

Method:

Sift dry ingredients together, cut in butter, add nuts and chocolate, then add half the wet and mix gently, add some more liquid until mixture holds together (I always have a little wet left over to brush on top of the scones before baking). Shape into a circle then cut into 8 wedges, brush tops with left over liquid. I like to bake on a Silpat mat, east clean up and they release better. 

400F 12-15 minutes

Cheers,

Wingnut

 

dabrownman's picture
dabrownman

I see you don't also use this dough for soda bread since it doesn't have any soda and no buttermilk.  Bet it would make some good powder bread though.

Happy baking.

dabrownman's picture
dabrownman

to get some panettone out of the freezer - I'm hungry for desert for some reason.   Nice baking!  Got the old dough and levain dough in the fridge for their 24 hour retard.   The old dough has better gluten structure but the levain dough seems to be rising better in the fridge and came out a little wetter.  Can't wait to taste them.

I'd like to taste the scones too.   Do you use the same dough for Soda Bread?

jimrich17's picture
jimrich17

I am assuming that your photo is of a double batch

Jim

Wingnut's picture
Wingnut

You are correct Jim. I would hate for some of her workmates to have been left out.

Cheers,

Wingnut