BM# 75: A-Z Bake Around the World: Day 19
Bake of the Day: S for Scones (British style Scones)
Scones are pastries or quick breads that use baking powder as leaving agent. They got their start in Scotland and were originally made with oats and griddle-baked. the modern version of scones are made with flour and baked in the oven.Scones can be savory or sweet and are usually eaten for breakfast. They are also served as pastries for tea time. They are served with traditional clotted cream in Britain.I make scones pretty frequently and I have a few scone recipes on the blog already. But my recipes are for American scones which are generally sweeter and richer than the British scones. American version of scones use more butter with small quantity of leavener (making them dense) and generous addition of add-ins and toppings.On the contrary British scones are lighter and fluffier; they have only a smattering of add-ins and a light milk and egg wash. This recipe for British style Scones is from America’s Test Kitchen. These are made with currants a very classic addition of scones.Using whole milk is preferred in the recipe, but feel free to use low fat instead. The dough is quite soft and wet, so it is very important to flour the work surface liberally. For a tall, even rise, use a sharp edged biscuit cutter and push straight down; do not twist the cutter.
Scones are best eaten fresh, straight out of the oven. But leftover scones can be stored in the freezer and reheated in a 300°F oven for 15 minutes before serving. Serve the scones with jam as well as salted butter or clotted cream.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75.
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British style Scones
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 1/3 cup sugar
- 2 tbsp baking powder
- ½ tsp salt
- 1 stick (8 tbsp) Unsalted Butter, cut into pieces and softened
- ¾ cup Dried Currants
- 1 cup Whole Milk
- 2 tbsp Egg replacer whisked in 6tbsp water (or use 2 large eggs)
- Preheat oven to 500°F. Line a baking sheet with parchment paper.
- In a food processor, pulse flour, sugar, baking powder and salt until combined.
- Add the softened butter and pulse till fully incorporated and the mixture resembles very fine crumbs, about 20 seconds. Transfer this mixture to a mixing bowl and stir in the currants.
- In a measuring cup, whisk milk and egg replacer mixture together. Set aside 2 tbsp of this mixture. Add the rest to the flour mixture and mix until there are no dry bits of flour in the bowl.
- Transfer the dough to a well floured surface and gather into a ball. With floured hands, knead until the dough is smooth with no cracks. Press into a disk and roll it out using a floured pin into a 9" round disk, about 1" in thickness.
- Cut the scones out using a floured 2½" round biscuit cutter. Arrange the scones on the prepared baking pan. Gather the dough scraps and form into a ball, knead gently, roll out more scones. You should be able to get about 12~14 scones out of this dough.
- Brush the tops of the scones with the reserved milk-egg replacer mixture.
- Reduce the oven temperature to 425°F and bake the scones until risen and golden brown, about 10~12 minutes, rotating the baking sheet half-way through baking. Transfer the scones to a wire rack and let cool for at least 10 minutes. Serve warm or at room temperature.