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Thursday, August 25, 2011

My beloved mini scones

I miss eating scones, especially when you consume it fresh from the oven, oooomph, it's just yummy!
Can you able to spot the odd one? It's kneaded by Gab.

Mini Scone Recipe: Same as Cream scone recipe
2 1/2 cups (330 grams) all-purpose flour
1/4 cup (100 grams) granulated white sugar (1/2 cup if you would like to eat it without any jam and cream)
2 teaspoons (10 grams) baking powder
¼ teaspoon salt
1/3 cup (75 grams)cold unsalted butter,
(I was running out of egg, I skipped this round, not much difference is made)
lightly beaten1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk or heavy cream
1/2 cup milk powder (Optional) I liked to add this to give more sweetness
(I did not glaze with egg this round)


Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper. 
In a large bowl, whisk together the floursugarbaking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. 

In a small measuring cup combine the heavy cream, beaten egg and vanilla. Add this mixture to the flour mixture slowly. Stir just until combined. Do not over mix.

Pastry doughs should be handled as little as possible and kept cool.  Chill mixing bowl into the refrigerator for 30 minutes beforehand.
It's good to dip your hands in a cold water and dry thoroughly before kneading. 
Pastry doughs should always be rested in the refrigerator before rolling out. 

Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round. Then, using a 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream. This helps to brown the tops of the scones during baking.

Bake for about 15 - 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam.

Makes about 15 -18 of 2 inch mini round scones.

Recipe for Devon Cream is here.

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