Saturday, February 6, 2016

Scones are a Joke

Sorry, after going through the laborious, but delicious croissant creation process, the manufacturing of scones seems like a complete joke.  I could make 16 batches of scones in the same time required to make one batch of croissants.  Crazy.

But that doesn't mean scones suck.  The croissants were delicious, but scones are tasty even though the process to make them is so trivial in comparison.

I find putting on some good, driving or jamming music in the kitchen accelerates the process further, which really takes only about 10 minutes of active time and 25 minutes of baking.   The recipe that I follow is from the same book that the croissant recipe is from, Making Dough: Recipes and Ratios for Perfect Pastries by Russell van Kraayenburg.   I don't always use recipes from books.  The internet is fine for the most part, but this is a well thought, and well written compilation of recipes.

Ingredients

  • 6 oz. bread flour
  • 2 oz. cake flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 2 oz. granulated sugar
  • 6 oz. chocolate chips
  • 3/4 c. heavy cream
  • brown sugar for dusting

Directions

  1. Preheat oven to 375F with rack in center of the oven.  Prepare music for quick scone making.  For this batch of scones, I was still honoring Maurice White of Earth, Wind & Fire and I had heard ELO while in the grocery store getting flour earlier so the tunes were Getaway and Turn to Stone during the mixing process.
  2. Mix flours, baking powder, salt and sugar in a mixing bowl till combined.
  3. Add chocolate chips and stir.
  4. Add heavy cream and continue to mix on low speed until the dough starts sticking and forms around the flat paddle.
  5. Take dough out and kneed a bit on a lightly floured surface or a silpat (my preference).
  6. Form the dough into a 4"x8" rectanguloid.  Cut in half to form 2 4"x4" squares.  Cut each square along the diagonals to create 2 sets of 4 triangular scone shapes (8 total).
  7. Place scones on parchment or silpat lined baking sheet with at least 1" between each scone.
  8. Bake in oven for 25-30 min depending on oven heat consistency and desired brownness.  The scones shown in the picture cooked for 25 mins.
  9. Let cool and eat until full.
...only minutes later...

No comments:

Post a Comment