Page 31 - NA_3_4_2009

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1. Sift all of the dry ingredients together.
2. Work butter by hand into dry ingredients until butter
pieces are the size of a hazelnut.
3. Whisk together the liquid ingredients.
4. Make a well in the center of the dry ingredients and
fill with all of the liquid ingredients.
5. Work the two ingredients together, folding the dry
into the wet.
6. When batter is still a little lumpy, add the dried fruits.
7. Place batter on dusted table and fold together until
it is workable.
8. Roll out to
5
/
8
” thick and cut accordingly, either into
wedges or use a 3” circle cutter.
9. Place on parchment-lined sheet pan and let rest for
at least 20 minutes.
10. Brush top with egg wash and sprinkle with sanding
sugar.
11. Bake at 350-360
º
F in convection oven for
approximately 15 minutes.
Buttermilk Scones
Final Weight
3334g / 7# 5.6 oz
Bread flour
1340g 2# 15.2oz
100
Granulated sugar
170g
5.9oz
12.6
Salt
13g
.45oz
.9
Baking powder
75g
2.6oz
5.9
Unsalted butter
450g
15.8 oz
33.5
Eggs, whole
250g
8.8 oz
18.6
Buttermilk
700g 1# 7.8 oz
51.8
Dried fruit (cranberries,
336g
11.8oz
25
raisins, cherries, etc.)
Ingredients
Metric Pounds
%
1.
2.
1. Work the butter and
flour together until
the flour has coated
the hazelnut-sized
pieces of butter.
2. Stir together the liquid
ingredients then add
them to the dry
ingredients.