I think I've never been so disappointed that the time I tasted my first scone! Actually, I not sure what to expect: between images of Epinal English tables filled in the hour of tea time , photos of small golden balls filled with cream and jam served in porcelain and precious that the scones are among Anglo-Saxon classified in the category of quick breads (quick breads), I had imagined a soft texture and sweet rolls in the sweet smell of pastries!
Obviously once past the "disappointment" and especially better prepared, I have consistently resisted the temptation to put the scones on the menu at brunch or lunch, testing whenever new variants, new tastes nature, Apple , based cream with chocolate chunks in U.S. version ...
To be honest, is the speed of preparation I was most often motivated this summer with snacks daily to prepare for a handful of children on holiday always asking, I have more once jumped at the chance ... although sometimes worn by the enthusiasm of new recipes and new flavors I left a little surprise as the time for this recipe.
After preparing and particularly enjoyed combining blueberry muffins and white chocolate in the summer (another recipe in the drafts to be published!), I really wanted to find this association in another dessert and c is quite natural that I turned to the scones.
I was immediately drawn to the recipe for Cook's Illustrated partly because it uses a layering technique as for a puff but much more refined - a technique already tested and approved 2 years ago on scones - and secondly because it was unique in its approach to incorporate the blueberries, tender fruits that have a tendency to leave streaks in the dough and give it a bluish color not very engaging: the result, scones light, subtly laminated, rich in fruit and flavor.
Be especially not scared by the length of the text of the progress of the recipe: as usual, I give many details but they take longer to write and read the recipe to be done (the evidence, I have not hesitated to repeat blackcurrant dark chocolate version).
to 8 large scones
- 280g flour 70g sugar
- 2 teaspoons baking powder
- 1 / 2 teaspoon salt
- 1 / 4 tsp bicarbonate of soda 110g butter
- cold or frozen
- 120ml milk 120ml
- cold cream cold
- 1 tbsp lemon juice 65g
- blueberries fresh or frozen (Or currants)
- 70g white chocolate chips or chopped (or chocolate)
Note: This recipe for scones features a rather unusual method of using frozen grated butter. The goal is to incorporate it quickly into the dough evenly (hence the cheese) but without the mix completely so that it remains intact in the dough (hence the frozen) to give its slightly flaky texture. If you lack the time, you can also use cold butter straight from the fridge, cut into small pieces and incorporate with your fingertips into the dough by working as little as possible.
Place the whole butter and packed in freezer how long it has sufficiently cured and then grate it (preferably with large holes of a grater), place in a bowl and return it to freezer or freezer until use.
Weigh fruit (blueberries or currants choice) as well as chocolate chips or chopped into pieces, place in separate bowls and set aside in the freezer while you prepare the batter.
Combine milk, cream and lemon juice and book cool.
Preheat oven thermostat. 6-7 (200 ° C) and sprinkle a baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Add grated frozen butter and incorporate with your fingertips just until it is completely covered with flour.
Pour milk / cream into the bowl and mix roughly with a wooden spoon or rubber spatula just until the liquids are absorbed.
Transfer contents of bowl on a work surface generously floured surface, sprinkle the dough (which will stage is sticky and has no cohesion) and the excess work without bringing all the pieces to form a soft ball enough and heterogeneous (add flour in small quantities if the dough is too sticky and does not collect).
Flour plane again work, return the dough and flour over the surface and roll out to form a square about 30 cm. With the help of a pastry cutter to lift the dough if it sticks a little to the work plan, fold portfolio as a single round of pastry. Giving without spreading first a simple turn to the rectangle of dough thus obtained (from the short side): the dough is folded into a square about 10 cm. Place dough on a plate and place in freezer or freezer for 5 minutes to firm up a bit.
Flour the work plan, remove the pastry square and spread again in a thirty square cm. Pour frozen blueberries (or currants), the spread over the entire surface of the dough by pressing them lightly to push them roughly. Proceed in the same way with chocolate. Roll the dough on itself with the help possibly the pastry to enclose the fruit and chocolate, pressing as much as possible so as to form a strand of dough.
For long triangle scones (blueberry version here - white chocolate), roll the dough into a rectangle join below 30 cm to 10. Cut with pastry cutter or floured knife lengthwise into 4 equal rectangles and then cut each rectangle diagonally to form 2 triangles.
To round triangle scones (currant version here - dark chocolate), cut the sausage into 2 and form each piece into a rough ball. Flatten gently with the flat of the hand and cut out each disk of dough into 4 parts.
Transfer the scones on the baking sheet, spacing them a few inches, brush the surface with cream or melted butter and sprinkle with sugar.
Note: At this point, the scones wines can be refrigerated overnight to be baked the next day or frozen first on the plate and then transferred into a freezer bag once they are cured) for a subsequent cooking. In this case, cook right out of the freezer and lengthen the cooking time about ten minutes
Bake in center rack and cook for twenty minutes or as long as the surface and bottom are golden brown. Cool ten minutes on a rack before serving.
Like all scones, these are best eaten the same day but if any remain, just wrap them individually in foil and store in a airtight container in the refrigerator or freezer. For taste, the place cleaned aluminum foil in a preheated th. 6 (180 ° C) and let heat ten minutes or twenty depending on whether they have kept cool or frozen. The scones are crusty on the surface again.
Enjoy!
Good luck for the fast of Yom Kippur begins tonight.
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