Hello Bakers,
Here is the recipe from Saturday's Show where I demoed how to make scones in the mixer. We also discussed customizing flavors - not only the scones but also the delicious flat icing that can be spread on top. This may seem a little over the top but I think it makes them extra delicious.
One last thing - these scones do not have to be made in a mixer - but if you have one use it - most cut in doughs can be made in the mixer - if the butter or other fat is cold and the speed is kept on low.
I encourage to whip up a batch. They can be made the night before and chilled and baked the next day. Have fun, be creative and tag me on IG @bakingwcolette. I love to see your beautiful bakes.
Scones: Yield 8 3”x 4”
Equipment:
Stand mixer fitted with the paddle attachment (large bowl and bowl scraper if mixing by hand), bowl scraper, pastry brush, ruler, rolling pin and a half sheet tray lined with a silpat mat or parchment paper, scale, knife or bench scraper.
Scone MEP
Ingredients:
300g all purpose flour
38g sugar
4g baking powder
3g baking soda
2g salt
113g butter (1 stick) - chilled cut into small cubes and refrigerated
201g heavy cream, buttermilk, plant based milk or regular milk
Note: lower in fat milks will impact the keeping quality of the scones but freezing leftover scones and then thawing and refreshing them in a 350 degree oven will bring them right back to deliciousness.
Additions can be any citrus zest, dried fruit, chocolate chips, frozen fruit
For pumpkin or banana scones I need to create a new formula as the water content in pumpkin and banana those off things off.
Show Flavors: I large orange zested, 85g dried cranberries.
1. In the mixer bowl fitted with the paddle attachment combine the flour, sugar, baking powder, baking soda and salt. Mix on low speed for 30 seconds.
2. Scatter the butter over the dry ingredients and mix on low speed until the butter is the size of corn flakes - as the butter is breaking down, turn the mixer off from time to time.
3. Add the cream and mix on low speed until the dough becomes a cohesive mass. It will be necessary to stop the mixer and scrap the paddle and the mixer bowl.
4. As the dough forms an almost cohesive mass, the sides of the bowl will be mostly clear - they might be a little power dust on the bottom of the bowl. Add the cranberries and mix briefly until they are dispersed evenly.
5. Dump the dough out on the work surface and fold over with a light touch a few times to make sure that everything is incorporated and any dry bits are worked into the dough.
Shaping in process
6. Roll the dough into a 4” x 12” rectangle. make sure the sides are straight and the corners squared off. On the long side, measure off 3” increments - cut into rectangles at the 3” mark and then cut the rectangles in half forming triangles. The desired thickness is about 3/4”.
7. Transfer the scones to the prepared sheet tray and brush with heavy cream or the milk you used to make them.
Brushed and ready for chilling
8. Chill for a minimum of 30 minutes to overnight.
9. Bake at 375 degrees for 18 minutes until they are a light golden brown.
Let the scones cool for a few minutes before serving. They are delicious served with this flat icing.
Flat Icing:
170g powdered sugar, sifted
28g melted unsalted butter
28g milk or fruit juice - in the show I used orange juice and some zest
4g vanilla (not for a citrus glaze) but great for the rest.
Combine all ingredients in a medium sized bowl and whisk until smooth.