1.8 KiB
Scones
Adapted from Rich Cream Scones
30 min preparation, 1 hr total
12 pieces
Dough
- 140 g wheat flower type 405
- 280 g wheat flour type 550
- 80 g granulated sugar
- 10 ml teaspoons baking powder
- 2.5 ml teaspoon baking soda
- 8 g Salt
- 170 g sticks cold unsalted butter, cut into small pieces
- 300 ml cold heavy cream
- 2 vanilla beans
Rolling and Brushing
- 50 g wheat flour type 550
- 20 ml cold heavy cream
- 20 g granulated sugar
Preheat oven to 190 ºC degrees. Sift together flours, sugar, baking powder, baking soda, and salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.
Combine cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out into an 20 to 25 cm rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 3 cm thickness, and cut out as many rounds as possible with a floured 6 cm wide round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 12).
Place scones 5 cm apart on parchment-lined baking sheets. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.