Side Pannel
Perfect - Winter Scones.
Perfect - Winter Scones.
- Recipe Submitted by Cornbread on 12/01/2014
Category: Summer, Holiday, Desserts, Eggs
Ingredients List
- 3.7 oz (105 grams or 5~6 large) dried figs + 1 tbsp of whole milk
- Chestnuts puree:
- 6.3 oz (180 grams or 1 1/4 heaping cup) of roasted and peeled chestnuts (the weight DOES NOT include shells, and PLEASE trust the weight not the cup because I apparently have big cups)
- Seeds from 1 vanilla bean
- 7 ~ 8 tbsp of whole milk
- 1 3/4 cups (228 grams) of all-purpose flour
- 1/4 cup (50 grams) of sugar
- 1 tbsp of baking powder
- 1/4 tsp of salt
- 9 1/2 tbsp (135 grams) of very very cold unsalted butter, cubed
- 1/4 cup + 2 tbsp of whole milk
- 1 large egg, separated
- Turbinado sugar for sprinkling
Directions
Use a scissor to cut the dried figs into tiny bite-size pieces, then combine with 1 tbsp of whole milk and microwave on high for 1 minute to plump up (pause the microwave and give it a stir at 30 seconds). Chill in the fridge for 15 min or until cooled down.
Split open the vanilla bean and scrape out all the black seeds. Process the seeds with roasted and peeled chestnuts in a food-processor, gradually adding in 7 ~ 8 tbsp of whole milk until it”™s pureed as COLD peanut butter-consistency (should be stiff and holds its peak). Set aside.
This is my first time using a stand-mixer for biscuits/scones, but you can of course just use a pastry blender. So, in a stand-mixer with paddle-attachment, stir flour, sugar, baking powder and salt together just to combine. Add the cubed unsalted butter and mix on low, until the butter is mostly incorporated into the flour mixture, like the texture of coarse meal with larger butter pieces looking like flat disks about 1/2”³ wide (slightly smaller than a penny). If you are using a pastry blender, the largest butter bit should be the size of small peas with the rest of the mixture looking like coarse meal. Now add the dry figs from the fridge and mix on low until they are separated from each other (they can stick) and evenly spread out. Add all of the chestnuts puree, 1/4 cup of whole milk and 1 large egg yolk (save the egg white for egg wash!). Mix on low for a few seconds to bring the dough together. You may need to add 2 tbsp more of whole milk in order to do so. DO NOT over-mix. Stop just when the dough seems to have come together, then dust the working surface lightly with flour and transfer dough on top, press all the “loose ends” together with your hand to bring it together.
Pat the dough into a flat disk and plastic-wrap it. Chill in the fridge for AT LEAST 2 hours! This is important NOT ONLY to re-chill the butter inside the dough for puffing, but also to give time for the flour to absorb the moisture in order for the scones to be moist, and not dry and “floury-tasting”.
30 minutes before baking, preheat the oven on 400ºF/200ºC. Whisk the egg white with 1 tsp of water until frothy.
Lightly dust the working surface with flour. Unwrap the dough and roll it out into a 1”³/2.5 cm thick rectangle. I like my scones with straight edges”¦ call me anal, so I trim the uneven edges off and cut the rest into squares, then piece the edges back again to re-cut. You don”™t have to. Whatever shape works really. Line a baking sheet with parchment paper and bake AS MANY AS YOU ARE GOING TO EAT. Scone is at its highest value when it”™s fresh. Plastic-wrap the rest and keep in the freezer. Scones on demand. Nothing better.
Brush the top of the scones with egg white-wash and sprinkle with turbinado sugar. Bake in the oven for 17 ~ 20 minutes until golden browned on top (add 2 ~ 3 minutes for frozen scones
Split open the vanilla bean and scrape out all the black seeds. Process the seeds with roasted and peeled chestnuts in a food-processor, gradually adding in 7 ~ 8 tbsp of whole milk until it”™s pureed as COLD peanut butter-consistency (should be stiff and holds its peak). Set aside.
This is my first time using a stand-mixer for biscuits/scones, but you can of course just use a pastry blender. So, in a stand-mixer with paddle-attachment, stir flour, sugar, baking powder and salt together just to combine. Add the cubed unsalted butter and mix on low, until the butter is mostly incorporated into the flour mixture, like the texture of coarse meal with larger butter pieces looking like flat disks about 1/2”³ wide (slightly smaller than a penny). If you are using a pastry blender, the largest butter bit should be the size of small peas with the rest of the mixture looking like coarse meal. Now add the dry figs from the fridge and mix on low until they are separated from each other (they can stick) and evenly spread out. Add all of the chestnuts puree, 1/4 cup of whole milk and 1 large egg yolk (save the egg white for egg wash!). Mix on low for a few seconds to bring the dough together. You may need to add 2 tbsp more of whole milk in order to do so. DO NOT over-mix. Stop just when the dough seems to have come together, then dust the working surface lightly with flour and transfer dough on top, press all the “loose ends” together with your hand to bring it together.
Pat the dough into a flat disk and plastic-wrap it. Chill in the fridge for AT LEAST 2 hours! This is important NOT ONLY to re-chill the butter inside the dough for puffing, but also to give time for the flour to absorb the moisture in order for the scones to be moist, and not dry and “floury-tasting”.
30 minutes before baking, preheat the oven on 400ºF/200ºC. Whisk the egg white with 1 tsp of water until frothy.
Lightly dust the working surface with flour. Unwrap the dough and roll it out into a 1”³/2.5 cm thick rectangle. I like my scones with straight edges”¦ call me anal, so I trim the uneven edges off and cut the rest into squares, then piece the edges back again to re-cut. You don”™t have to. Whatever shape works really. Line a baking sheet with parchment paper and bake AS MANY AS YOU ARE GOING TO EAT. Scone is at its highest value when it”™s fresh. Plastic-wrap the rest and keep in the freezer. Scones on demand. Nothing better.
Brush the top of the scones with egg white-wash and sprinkle with turbinado sugar. Bake in the oven for 17 ~ 20 minutes until golden browned on top (add 2 ~ 3 minutes for frozen scones
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