Hey everyone, it's Beth. Welcome to Walloping Teaspoon
Breakfast is my absolute favorite meal of the day and I like it because you can get
something sweet and something savory at the same time. And one of my favorite breakfast
foods is a really good scone. Conversely, one of my least favorite things to eat is
a really bad, hard, dense scone, so I'm going to show you today how to make a delicious
light scone using Swan's Down Cake Flour.It's got a lower protein content than all
purpose flour and it's going to give you the delicates scones you want. Let's get started
I'm chopping my chocolate first finely, then towards the end of my chocolate I'm
leaving it a bit more chunky. I also have a half a cup of finely chopped dried apricots.
Now that our mix ins are ready, let's make our scone down.
I'll use 2 cups of Swan's Down Cake Flour and put it straight into the bowl of a food processor. You need a quarter
cup of granulated sugar, some salt, and a whole tablespoon of baking powder. Just give
this all a whiz in your food processor. My butter is cold but I've cut it into chunks.
I'm going to put half of it down. We're gonna just pulse this a few times, and then
go ahead and add the rest. So we're ready to add our wet ingredients. I have ⅓ cup
of whole milk and 1 egg. Just whisk those together. You want them to be really well
combined because once you add it to your dry goods, we're only to pulse it a little bit
because now we're going to add in our apricots and our chocolate and whiz it again.
We're going to lightly flour our surface and dump your dough onto it. We just want
to very gently bring this together with our hands and pat it into a circle that's about
3/4 inch tall. And then we're gonna cut this into 8 equal pieces. We just need to
transfer them to a baking pan. And then we're going to brush these with a little bit of milk.
These go into a 400 degree oven for about 15 minutes. That's all it takes for you
to get warm, delicious scones.
My scones are baked and they're pretty much cool. They're a little warm, which is what
I want to eat but we can glaze them now. Using half a cup of powdered sugar, a couple teaspoons
of milk, and about ¼ teaspoon of almond extract because this is another flavor i really like
with my apricot and chocolate. Just wanna go straight over these. I'm going to finihs
these guys off with just a few toasted sliced almonds.
This is gonna give an awesome crunch that's gonna really play nicely against the soft
texture of the scone that I got from using my cake flour.
I can hardly wait to dig into these scones now that they're cooled and glazed. It's
still got he crumbliness and butteryness of the scones you know and love, but it's so
much lighter. Not dense at all. Perfect with your morning coffee.
If you have any baking hacks like substituting cake flour for regular flour in your favorite
recipes, share with me below. We can all learn from each other. And if you like this video,
give me a thumbs up and subscribe to the channel. I'm Beth, and I'll see you soon!
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