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    Sunday
    Jun122016

    Flaky Scones: Rose's Bread Bible Bakers

    Flaky Scones 'The Bread Bible' 

    Blame it on the Vegemite?? I'm feeling particularly like I'm from a foreign land, with these rich, flaky and moist (American) scones. The scones are nothing like the scones we, or the Country Women's Association bake in Australia.

    I found these scones far, far too rich with cream and butter for my palate. A country to country difference perhaps, after all I start my day with black salty yeast paste spread liberally on toasted bread.  

    The flaky scones began with whisking together flour, sugar, baking powder, bicarb (baking soda), salt. I added the zest of a lemon too.  

    Chilled cubed butter was added by pressing with my fingertips to form large flakes. Cream was stirred in until the mixture was moistened and starting to come together in large clumps.

    Currants were then added and after a brief knead the dough was turned out onto a board.

    1. Sultanas 2. currants 3. raisins... the three mainstay dried grapes in Australia. Currants are my favourites! The first written record of the thin skinned tiny grapes was in 75 AD, making them one of the oldest raisin varieties. The currants I used today are from the Carina varietal, a tangy plump currant perfect for currant buns and scones.

    Back to the scone dough which is rolled out into a 8x12 inch rectangle.  

    The dough is folded in thirds, rotated, rolled out again this step is repeated three more times. Refrigerating between turns for 15 minute intervals if your pastry is becoming too soft and sticking. 

    My friends daughter Emma told me this week that high school Food technology does not let you make scones or muffins due to the processes being too simple, I would presume the lamination of these scones would make them the exception to that rule. What you are doing here is similar to making rough puff, trapping those steam producing cold butter flakes in the dough.  

    Now it's time for cutting, your pastry is trimmed and cut into 2 pieces measuring 4 inches by 12 inches. Rose calls for triangles, four in total to be cut from each piece. Scraps are re-rolled and cut. 

    I cut two round scones from the scrapes (the traditional shape of scones in Australia) with my vintage, well and truly vintage cutter. It wasn't only cooking I learnt at technical trade (alternative high school), I also had shop classes like woodwork and sheet metal... been using this scone cutter every since. 

    Bake!! The scones are baked on baking trays placed on a pre heated baking stone or tray in a hot oven until golden. The resulting scones are moist, flaky but yet "substantial", my Mum would have said "rib sticking". Deep golden bottoms and lightly golden flaky top with a moist and flaky interior, these scones are best eaten warm or reheated following Rose's instructions.

    Flaky scones might not be my cup of tea but they could be yours! That is the great thing about Rose's 'The Bread Bible' and the subsequent Bread Bible Bakers group, trying out new recipes and you're sure to find something for everyone.  

    The Bread Bible by Rose Levy Beranbaum is available from Amazon and all discerning book stores.

    Happy Baking :)  

    You might also be interested in a food processor White Chocolate Plastique recipe

    You might also be interested in something savoury with Shark Nuggets 

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    Reader Comments (8)

    You made your own pastry cutter! That's such a nice thing to have. I find it's easier to think of these as a different baked good to the scones we're familiar with. Perhaps a bit more like flaky rock cakes which don't need a topping.


    The fact that someone thinks scones are too simple for trade school explains why there's so many bad scones sold in bakeries - there's a trick to getting them right which needs to be learned.

    June 12, 2016 | Unregistered CommenterCatherine

    Yes, it is a different baked good… spot on with your description, like a flaky rock cake.

    I agree with scone skill too… I've never able to make light fluffy scones as well as any elderly scone baking lady. The best scones I've had weren't at the Langham High Tea they were wrapped in a tea towel from an elderly neighbour.

    June 12, 2016 | Registered CommenterThe Lone Baker

    Wish I had an elderly neighbor who brought me a scone wrapped in a tea towel! Although, I have to say, the high school girl who's now a college girl across the street ran over to borrow baking soda/powder/ something and brought me back scones she made with it. I'm not kidding; they were amazing and round like your's. I love how your scones look and that you made your own cutter. We tend to eat scones plain in the U.S. ie no jam, clotted cream or lemon curd is handed out with them at Starbucks so really it is more like a cakey treat as Catherine said. Great photograph. You take pictures like a professional.

    June 12, 2016 | Unregistered CommenterVicki

    Thank you Vicki. Oh that is awesome when someone whips you up scones :) Daniel's eating scones around UK/Ireland and says they are same as here, his girlfriends mum made him some in Ireland with the jam and cream topping… and a cup of tea. We have much more of a European baking background here, I've never come across or realised there was such a difference in baking styles/processes until baking from Rose's books… such a great learning experience.

    June 12, 2016 | Registered CommenterThe Lone Baker

    i must say you did a really impressive job with those scones and i love your cutter!

    June 13, 2016 | Unregistered CommenterRose Levy Beranbaum

    Thank you so very much Rose :)

    June 14, 2016 | Registered CommenterThe Lone Baker

    Thank you for the whole wonderful post. I am so n the Hawaiian Islands for a while and can't wait to get home to make these. The photos were helpful.

    July 25, 2016 | Unregistered CommenterRoseanna

    Thank you so much Roseanna :) Oh I'd like to be in the Hawaiian Islands!!! Looking forward to seeing your scones on your return.

    July 26, 2016 | Registered CommenterThe Lone Baker

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