Page 70 - NA_5_1_2011

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70 Pastry & Baking
North America
Ancient Grains
10 – 11. Press down on the mixture and fold over itself. Repeat this
process 3 to 4 times until dough becomes intact but not entirely
cohesive. Avoid over mixing; some butter pieces should still
remain as chunks and exposed on the sides.
12.
Place the dough into an oiled 8” cake ring placed on a parchment
lined sheet pan.
13.
Press to flatten the surface of the dough. Chill the dough for
about 1 hour in the refrigerator for ease of cutting.
14 – 15. Remove the ring and cut into 8 equal-
sized wedges using a French knife.
16.
Place the scones on a parchment lined
sheet pan.
17 – 18. Brush the top of the scones with egg wash,
and sprinkle with sanding sugar. Bake at
375
°
F for 18 to 20 minutes.
14.
13.
15.
16.
18.
17.
11.
10.
12.