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Strawberry-Graham Scones

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 23 Mar 2015 13:26:23 -0700
v115.n012.4
* Exported from MasterCook *

                          Scones, Strawberry-Graham

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                  Breakfast                       Fruit
                  Grains                          Snacks
                  Want to try

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1 1/4           cups  all-purpose flour
    1 1/4           cups  graham flour -- or whole wheat pastry flour
    1         tablespoon  baking powder
    1           teaspoon  kosher salt
       1/4           cup  sugar -- plus 1 tablespoon
    1         tablespoon  sugar
    10       tablespoons  chilled unsalted butter -- cut into pieces
    6             ounces  strawberries -- hulled, cut into 1/2" 
pieces (about 1 1/2 cups)
       3/4           cup  whole milk
    1              large  egg yolk

Preheat oven to 375F. Pulse all-purpose flour, graham flour, baking 
powder, salt, and 1/4 cup sugar in a food processor to combine. Add 
butter and pulse until the texture of coarse meal with a few pea-size 
pieces of butter remaining.

Transfer mixture to a medium bowl, add strawberries, and toss to 
combine. Whisk milk and egg yolk in a small bowl. Add milk mixture to 
dry ingredients, and, using a fork, gently mix just to combine. Using 
your hands, gently knead a few times just until a shaggy dough comes together.

Place a 2 1/2x1" round cookie cutter on a parchment-lined baking 
sheet. Gently press about 1/8 of dough into the cutter (you want to 
pack dough enough to hold together but not so much that scones will 
be dense and heavy), then lift cutter straight up, leaving a neat 
round of dough. Repeat with remaining dough.

Sprinkle scones with remaining 1 Tbsp. sugar. Chill in freezer 20 
minutes (this will help scones hold their shape).

Bake scones until golden brown, 25-30 minutes. Transfer to a wire 
rack and let cool slightly.

DO AHEAD: Scones can be made 2 days ahead. Store airtight at room temperature.

Description:
    "Using a cookie cutter as a guide to shape and form the scones 
instead of rolling and cutting them out ensures tenderness."
Source:
    "Bon Appetit"
S(Internet Address):
    "http://www.bonappetit.com/recipe/strawberry-graham-scones";
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 256 Calories; 13g Fat (44.9% 
calories from fat); 5g Protein; 31g Carbohydrate; 3g Dietary Fiber; 
55mg Cholesterol; 347mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.