Scones --- finally nailed it !!!
These have been my baking archilles heel for years now, I can never seem to get the right - it turns out too stiff or too rubbery and I end up with rock of a pastry that ends up in the thrash. I had completely given up on ever getting this right, then I went to Boston and had breakfast at Simons coffee - I had the maple oat scone and it was amazingly good - I was convinced to try my hands at making scones again.
So last saturday night - I decided to try my hands at scones again. Got my ingredients out, had my trusty recipe on hand. Before getting to it, I pulled out my Cooking cookbook (James Peterson) to get some insight on how to get this scone thing right --- I figured it, I did not knead my dough at all - that was the problem ! - Such a lightbulb moment.
So I kneaded the dough for about 15 minutes - did not change any of my ingredients and finally got scones as I like them - I acheived scone perfection (too much ?)
Amateur scone baking mistake - I did not add salt - I will suggest adding a 1/2 teaspoon of salt. Also, I prefer serving scones same day, but you can freeze leftovers up to a week and reheat at 300 F for a few minutes.
- 3 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup cold unsalted butter, cut into small bits
- 3 tablespoon sugar
- 5 tablespoon maple syrup
- 1/2 cup walnut, finely chopped
- 1 egg, lightly beat
- 1/3 cup buttermilk
Preheat oven to 400 F. Line baking tray with foil or parchment paper and set aside to prep the dough.
Sift flour, baking soda, baking powder into a bowl. Add in the butter and light combine until you have a coarse texture and butter looks pea sized. Add in the walnuts and set aside.
In a seperate bowl , lightly whisk egg and buttermilk together. Add to the flour and walnut mixture, then mix lightly with a fork to combine. Add in the maple syrup and stir until you have a soft dough.
Turn dough onto lightly floured surface, gather the dough together and knead for 12 to 15 minutes. Pat out into a disk of about 3/4 to 1 inch thickness. Cut the rounds into 10 to 12 wedges. Line the wedges up on an ungreased baking sheet - about 1 inch apart.
Whisk egg and 1 to 2 tablespoon sugar together. Lightly brush the egg and sugar mixture over the scones. Drizzle lightly with remainder maple syrup. Bake for 18 to 20 minutes or until the top is golden brown.