Page 32 - NA_3_4_2009

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30 Pastry & Baking
North America
Artisan Baker
4.
5.
3.
7.
8.
6.
9.
3. With a bowl scraper, combine the liquid and the dry ingredients until
they are just about to come together.
4. While there are still some chunks in the dough, add the dried fruit or
savory ingredients and continue to work together.
5. When all of the ingredients are evenly disbursed, place them on flour-
dusted table and begin to fold it on top of itself until a smooth
consistency is achieved.
6. For wedge-shaped scones, divide the dough into 4 even parts and use
a rolling pin to roll out into a
5
/
8
” thick circle, making sure to flour
the surface often to prevent sticking.
7. Divide the disc of dough into 8 even parts and place them on a
parchment lined sheet pan.
8. Brush the top of the shapes with some egg wash.
9. Then sprinkle with some coarse sanding sugar and allow the units to
rest for at least 20 minutes before baking them in a convection oven.