How Strong Is Rena Mero

ScoOOoones Melters & Jam Express Cassis

The last time I told you about scones, I explained that moderate between my taste for that specialty and speed of their implementation, the choice is quickly made when it comes to finding a snack or breakfast almost improvised ... in other words almost daily or when it is disorganized or simply run out of ideas.

Of all the various recipes of scones I had the opportunity to test my home, there is one for which I have always had a wide choice: to Alice Medrich where the exclusive use of cream gives scones a tender texture and mellow, without a priori unbeatable competition ...

... But that was before adding butter in the dough .. before moving texture "soft and chewy" texture to a "tender and melting" ... before finding The New Best Recipe ie the "new improved recipe" scones, that makes you want to be always in a hurry or not very inspired to have the opportunity to make and remake.

As for scones previously published, this recipe is still drawn to the inevitable and reliable Cook's Illustrated appreciate that the quasi-scientific approach to the more traditional recipes - problem / goal / a solution - in this case by finding the recipe for obtaining the texture traditional scone: soft, light and delicate.

And for as many feasts, even the authors propose a more "pastry" where the scone not only has a close texture of the cake but also a shelf life longer.

I'm becoming a purist because after testing it (amounts [in brackets]) I came back without hesitation to the more traditional version.

And who says we mean a traditional jam or marmalade to enjoy these scones in (almost) the rules of art: I wanted purple, was the beginning of summer .. blackcurrant was my choice sooner said than done and just over 10 minutes of cooking, it was not an image but a reality!

(for 8 scones)

• 280g flour T55
• 1 teaspoon baking powder 50g sugar
• 1 / 2 teaspoon salt
• 70g cold butter or margarine [55g]
• 240g cream soy cooking liquid or [+ 1 egg 180g]

If you're in a hurry, I recommend using a robot equipped with the knife (double blade) that will quickly get paste too worked with pieces of butter visible. Without the robot, using 2 knives is ideal to get the same result.

Preheat oven thermostat. 6-7 (200 ° C). Garnish with one or two baking sheets with baking parchment paper.

In a large bowl, whisk together flour baking powder, salt and sugar for a few moments for a good distribution of ingredients and to aerate the flour.

In food, mix by brief pulse 5-6 times.

Add the cold butter cut into small pieces and stir into the dry ingredients or using 2 knives (knives cross chop the butter into the mixture) or with a potato masher or the end fingers like a pastry: the mixture should have a texture of coarse sand containing pieces of butter the size of a small white beans.

In food, distribute small pieces of butter into the dry mixture and cover with flour and incorporate them by short pulses (a dozen) to get the texture described above. Transfer the mixture into a bowl and continue as follows.

Pour the cream (or cream mixed with beaten egg) in 2 or 3 times by incorporating it with a spatula or a fork just enough to moisten the dough but without too much work.

Transfer the contents of the bowl on a work surface lightly floured surface and gather all Songs by pressing and kneading to form a ball of dough smooth and consistent (avoid adding flour: the dough should remain slightly sticky but just throw a veil of flour on the work plan and to wrap pulp).

Divide the dough into 2 pieces of equal weight. Form a ball with each piece into a disk and then crushed about 2 cm thick. With a pastry cutter or large knife, split each disk into 4 equal parts and place them in neighborhoods as and on the prepared baking sheet making sure to space them sufficiently.

Brush surface of scones with a little cream or milk and sprinkle lightly with powdered sugar.

Bake (grid placed in the middle of the oven) and cook about 15 minutes or as long as the surface takes a golden scones (scones bottom should be slightly brown).

Transfer Using a wide spatula to a rack and let cool at least 10 minutes before serving plain or served with butter and jam.

Cassis Compote Caramelized

(adapted from Mango & Tomato )

(for a 250g jar)

• 100g sugar 15g water
• 120g fresh blackcurrants in season or frozen

In season, the gin cassis removing all tail well, rinse quickly and drain well. Off season, thaw the blackcurrants in a Chinese or a sieve to remove excess liquid.

In a heavy bottomed medium saucepan, melt the sugar and water over low heat until a syrupy consistency.

Add currants, shake the pan gently to coat the beans and bring to a boil over medium heat. Cook for about 5 minutes, stirring gently from time to time (the seeds must remain whole in the majority, the juice is still a bit runny but will thicken during the hours).

Remove from heat and immediately pour into a glass pot boiled and dried beforehand. Let cool before closing. Keep cool.