* Exported from MasterCook *
Scones, Vanilla Malt
Recipe By : King Arthur Flour Co.
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Hand Made Posted
Amount Measure Ingredient -- Preparation Method
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Dough
2 3/4 cups All-Purpose Flour -- Unbleached, (326g)
1/2 cup malted milk powder -- (71g)
1/4 cup granulated sugar -- (50g)
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup cold unsalted butter -- (8 Tbsp, 113g)
1 cup milk chocolate chunks -- or chips, (170g)
2 large eggs
2 teaspoons vanilla extract
3/4 cup half and half -- or milk, (170g)
Glaze
1 cup confectioners' sugar -- (113g)
1 tablespoon malted milk powder
2 tablespoons milk -- (28g)
These tender, lightly sweet scones are gilded with a quick drizzle of
malt-flavored glaze for an extra touch of flavor
PREP: 25 mins
BAKE: 22 to 25 mins
TOTAL: 53 mins
SERVING SIZE: 1 scone, 94g
To make the dough: In a large bowl, whisk together the flour, malted
milk powder, sugar, salt, and baking powder. Work in the butter until
the mixture is unevenly crumbly; some larger bits of butter will
remain. Stir in the chocolate chunks (or chips).
In a separate bowl or large measuring cup, whisk together the eggs,
vanilla, and half & half (or milk). Add to the dry ingredients and
stir until the dough is evenly moistened and holds together.
Line a baking sheet with parchment, and flour the parchment. Scrape
the dough onto the parchment and divide it in half. Shape each half
into a 6" disk about 3/4" thick, leaving a couple of inches between
the two disks.
Use a wet bench knife to divide each circle into six wedges. Pull
every other wedge away from the circle, to ensure all the scones bake evenly.
Loosely cover the unbaked scone dough with plastic wrap and place in
the freezer while you preheat the oven to 400F. When the oven is up
to temperature, bake the scones for 22 to 25 minutes, until the edges
looked fully baked.
Remove the scones from the oven and cool on the pan for 5 minutes
before transferring to a rack to finish cooling.
To make the glaze: Sift the confectioners' sugar and malted milk
powder through a strainer into a small bowl. Add the milk gradually,
stirring as you go; add just enough milk to make a drizzle-able
glaze. Drizzle over the cooled scones.
Store any leftovers, well wrapped, at room temperature for several
days; freeze for longer storage.
Tips: To make chocolate malt scones, simply replace 1/4 cup of the
flour with 1/4 cup unsweetened Dutch-process cocoa.
Cal 332, Fat 15g, Carb 45g, Sod 215mg, Fiber 1g, Pro 7g
S(Internet address):
https://www.kingarthurflour.com/recipes/vanilla-malt-scones-recipe
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Per Serving (excluding unknown items): 391 Calories; 16g Fat (36.3%
calories from fat); 7g Protein; 56g Carbohydrate; 1g Dietary Fiber;
68mg Cholesterol; 354mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 Other Carbohydrates.
NOTES : 2019 - 1022