* Exported from MasterCook *
Scones, Bannock
Recipe By :chef Paul Berglund
Serving Size : 10 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder -- plus
1 teaspoon baking powder
2 teaspoons kosher salt
2 sticks unsalted butter -- plus
2 tablespoons unsalted butter -- diced and chilled
2 cups heavy cream
1 large egg -- beaten with
1 tablespoon water
In a bowl, sift the flour with the sugar, baking powder and salt. In
a food processor, pulse the dry ingredients with the butter until the
butter is the size of large peas. Transfer the mixture to a large
bowl and refrigerate until well chilled, about 30 minutes.
Line 2 baking sheets with parchment paper. In a medium bowl, whisk
the cream with the egg. Stir the cream mixture into the dry
ingredients until a sticky dough forms. Using a 1/2-cup measure,
scoop 5 mounds of dough onto each prepared baking sheet, spacing them
well apart. Brush the mounds with the egg wash and refrigerate until
chilled, about 20 minutes.
Preheat the oven to 400F and position racks in the upper and lower
thirds. Bake the scones for about 30 minutes, until gold?en and
cooked through; shift the sheets from front to back and top to bottom
halfway through baking. Let the scones cool on the baking sheets.
Description:
"Bannock may traditionally be a heavy flatbread, but in the hands
of chef Paul Berglund it becomes a tender, fluffy scone."
Source:
"foodandwine.com"
S(Internet Address):
http://www.foodandwine.com/recipes/bannock-scones
Start to Finish Time:
"1:50"
T(active):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 534 Calories; 39g Fat (65.5%
calories from fat); 6g Protein; 40g Carbohydrate; 1g Dietary Fiber;
142mg Cholesterol; 600mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 7 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2015 - 0219