DRY
2 1/2 c ap flour sifted
2 TB sugar
1TB baking powder
1 tsp kosher salt
WET
2/3 cup buttermilk
or 2/3 cup milk or half and half with 1 TB Apple cider vinegar
2 eggs beaten
1/2 c /1 stick butter - cold! Dice ahead and freeze 15 minutes
I made 2 batches and different fillings
1) Montego cheese, thyme, green onion
2) feta, roasted tomatoes, green onion
375F pre heat / line a baking sheet.
In a good processor add the dry ingredients and pulse to soft.
If using dried herbs add them in with the dry ingredients to help distribute.
Add in the diced cold butter and pulse several times to help cut the butter in to smaller bits.
Add the beaten milk egg slurry to the food processor and give a few pulses to combine a shaggy sticky dough.
Turn out the dough onto a floured surface, with flour on standby if needed.
This is where I add in the different fillings.
Lay the dough down onto the floured surface, and start to add in the cheese/herbs/if sweet fruit and then fold in half and repeat the fillings:do small batches and repeat the fold x3
Once all the fillings are in and the dough is not overworked it is shaping time.
I patted the dough into an even circle trying to keep the dough level/same thickness and then cut into even pie shapes (the more even the better for baking a the same time).
I have also made scones with a circular scalloped biscuit cutter. Bakers choice. Changing sizes and wetter ingredients can alter baking time.
Let the shaped dough rest for ten minutes befor adding them to the oven - read that this helps the baking powder time to start to activate and give a big rise for the scones.
Mine never “browned” and I did brush them with cream.
Baking time 26 minutes/375F
for 1st batch of cheese/herbs & tomato/feta
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