Scones (and Why I Don’t Get Them in Bakeries)

Scones (and Why I Don’t Get Them in Bakeries) Adopted from Rose Levy Beranbaum's book "The Bread Bible" This is an affiliate link: https://amzn.to/3eHDmup Makes 16 scones Flour: For this recipe I like to use either 600g of bleached all-purpose flour or 400g King Arthur unbleached all-purpose mixed with 200g of cake flour. What if butter gets too soft: If at any point in the dough making process, the butter gets too soft, pop the dough in the fridge to cool for 15-30 minutes before continuing. 226g unsalted butter, cold (2 sticks) 600g bleached all-purpose flour 100g granulated sugar 2 tsp baking powder (10 grams) 1/2 tsp baking soda (2.5 grams -- only weigh on a high precision scale) 1/2 tsp Table salt or 1 tsp Diamond Crystal Kosher (2.8 grams of any salt -- only weigh on a high precision scale) 464g heavy cream (1 pint) 130g dry zante currants (that’s the tiny raisins, NOT the black or red currants you see in jams) Preheat the oven to 400F (200C). Cut the butter into 1/2 inch (13mm) cubes. Chill in the fridge while preparing the dry ingredients. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt twice. Add the butter and toss to coat in flour. Move all the butter to one side of the bowl. Flatten each cube with your fingers and move to the other side of the bowl. Stir in the cream using a large spoon. Add the currants and knead the dough in the bowl just until it holds together. It's better to under-mix than over-mix. If some clumps just don't want to join the big happy ball, don't worry -- you can add them later when shaping the dough. Turn the dough out on a lightly floured work surface. Lightly flour the top of the dough. Roll it out into a 12” x 8” rectangle (30cm x 20cm). Smoosh in the sides with a pastry scraper to end up with an even rectangle. Fold like a letter into thirds. Rotate the dough 90 degrees and repeat this roll-out-and-fold process 3 more times for a total 4 letter folds. Roll out the dough to a 12” x 8” rectangle (30cm x 20cm). Cut into 8 squares and cut each square into 2 triangles. Place the scones on parchment covered half sheets spacing them 1 inch apart. If the dough is soft, refrigerate for at least 15 minutes before baking. If more convenient, you can refrigerate for up to 12 hours. Bake the scones one sheet at a time, keeping the second sheet in the fridge while the first one bakes. Place the half sheet in the middle of the oven for 9 min, rotate front to back, and bake another 8-10 minutes or until internal temp is 195F-200F (90C-94C). Immediately wrap the scones in a cotton or a linen towel placed on a cooling rack. Cool for about 7 minutes and serve immediately. Cool leftovers completely. Wrap each scone tightly in plastic wrap and put them all together in a large freezer bag. To warm up, preheat the oven to 300F, place still frozen scones on a baking sheet or on a piece of foil, and pop in the oven for 20 minutes. They'll be as good as new. Support my channel https://www.patreon.com/helenrennie My Online Cooking Classes: http://www.helenrennie.com FACEBOOK: https://www.facebook.com/HelensKitchenCooking/ TWITTER: https://twitter.com/HelenRennie1 INSTAGRAM: https://www.instagram.com/helen.rennie/