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05/03/2013

Chef Jaq O'Donnell freezes her scone mixture prior to baking. What do you think of that? How do you make yours?

1 hour, 30 minutes

Last on

Tue 5 Mar 2013 10:30

Chef Jak's scone recipe

The secret to good scones is not to handle them too much before baking, and to make the mixture on the wet, sticky side.
450g (1lb) self-raising flour
2 rounded tsp baking powder
75g (3oz) butter
50g (2oz) caster sugar
2 large eggs
about 225ml (8fl oz) milk (warm with juice of lemon or white vinegar until curdled)

Preheat the oven to 220°C/425°F/gas mark 7. Lightly grease two baking-sheets.
Put the flour and baking powder into a bowl. Add the butter and rub it in until the mixture resembles lumpy breadcrumbs. Stir in the sugar. Pop in the Freezer for 10-15 minutes Beat the eggs together then with the milk, then. Mix eggs & milk together Gradually add the egg mixture to the dry ingredients, stirring gently in until you have a soft dough. It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better.
Turn the dough out on to a lightly floured surface and flatten don’t roll! it to a thickness of 1-2cm (½-1in). Use a 5cm (2in) straight cutter to stamp out the scones by pushing it straight down into the dough (as opposed to twisting it), then lifting it straight out. This ensures that they rise evenly. Gently push the remaining dough together, knead lightly, reroll and cut out more. I prefer them shaped into 8-10” round and cut into wedges


Heat up baking tray until warm Arrange on the baking tray you can glaze them if you have any egg left Bake for 10 to 15 minutes, until well risen and golden, then transfer to a wire rack and leave to cool, covered with a clean tea towel to keep them moist.
Only bake what you need clingfilm & pop in the fridge until you need to bake more.

2 cups King Arthur unbleached, all-purpose flour (9 ounces)
0-6 tablespoons sugar (none for savory scones and 4-6 tablespoons for sweet scones)
1 tablespoon baking powder
½ teaspoon baking soda, ONLY IF acidic liquids are used, such as buttermilk, yogurt, sour cream, or crème fraiche
½-1 easpoon fine sea salt (½ teaspoon for sweet scones and 1 teaspoon for savory scones)
Butter
8 tablespoons very cold, unsalted butter, cut into 16 equal-size pieces
Liquid Ingredients
1 large, very cold egg (or ¼ cup additional liquid)
¾ cup very cold buttermilk, cream, or half of each (or thinned yogurt, sour cream or crème fraiche)
Additional Ingredients (choose one)
2 ounces grated cheese, optional
½-1 cup dried fruit, such as currants, raisins, cranberries, blueberries, or cherries, optional
½-1 cup fresh or frozen blueberries, raspberries, or blackberries, optional
Finishing
Buttermilk, cream, or beaten egg, for brushing on tops prior to baking, optional
Demerara sugar, sanding sugar, sesame seeds, poppy seeds, or chopped nuts, optional
Serving
unsalted butter, optional
favorite jam, optional


1.In a mixing bowl, add and then whisk together the flour, sugar (if using), baking powder, baking soda (if using) and salt. Dump out onto a clean work surface.


2.Distribute the butter over the dry ingredients and toss lightly to coat the pieces with flour. Using a large, heavy rolling pin, roll over the mixture to flattened the butter. Using a dough scraper, push the mixture together, and then repeat the rolling process. Repeat two more times, scraping off the rolling pin between each process.

3.Scoop the mixture into a mixing bowl, cover with plastic wrap, and frig for at least ½ hour to chill the butter.


4.Meanwhile, in a glass measuring cup with a pouring spout, whisk the egg and then whisk in the liquid. Cover and frig until needed.


5.Remove the bowl from the frig and add the very cold liquid. Use a large, flexible spatula to gently fold the liquid into the developing dough so that the dough becomes uniformly moistened. Do not stir the dough!


6.Turn the dough out onto the work counter and very gently move it around a bit to ensure that all portions are uniformly moistened. Do not knead the dough!


7.If desired (for extra flakiness), after the dough is formed, flatten somewhat and gently make 2 letter folds (as for flakey pastry or croissant dough) in opposite directions. This will help to build flakey layers in the baked scone.


8.Pat the dough into the desired shape and then cut 8 equal-size scones. If there are scraps, push them together gently, pat into shape, and cut into the desired shape.


9.Put the scones onto a lightly oiled baking sheet and either bake or cover with plastic wrap and frig until ready to bake, as much as a day later.


10.Just before baking, brush the tops (but not the sides) of the scones with buttermilk, cream, or beaten egg. Sprinkle with Demerara sugar or other garnish of choice.


11.Ten minutes before baking, set an ovenproof dish filled with ¼ cup water on a rack in the bottom third of the oven. (The steam will enhance the scone’s rise.)


12.Bake at 375° in the upper third of the oven for about 15-16 minutes, depending on scone size, or until the scones are light brown on the bottom and just golden on top. Do not overbake! Overbaking produces dry scones.


13.Remove scones to a wire rack to cool for 5 minutes before devouring them. Scones are at their absolute perfection within an hour out of the oven.


14.To store, let the scones cool completely, then seal in an airtight Ziploc bag for as long as a day before eating. Otherwise freeze the scones and later reheat in a 350° oven for 5 minutes or in a microwave for 10-15 seconds.

Broadcast

  • Tue 5 Mar 2013 10:30