* Exported from MasterCook *
Scones, Double-Decker Filled
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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dough:
2 1/4 cups Unbleached All-Purpose Flour -- King
Arthur, or See Note
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter -- cut into pieces
2 large eggs -- beaten
1/3 cup milk
1 teaspoon vanilla extract
2 tablespoons coarse white sugar -- for sprinkling on top
filling:
1 cup prepared filling -- to 1 1/2C
Fillings: jam, nut butter, cookie butter, sweetened cream cheese, or
the filling of your choice
These tender scones are made by stacking two layers of dough with
filling in between, creating scones where each bite includes a moist,
tasty band of fruit preserves, caramel, sweetened cream cheese, or
the filling of your choice - Nutella, perhaps?
Note: or 1 1/4 cups all-purpose flour + 1 cup King Arthur White Whole
Wheat Flour
Hands-on time: 15 mins. to 25 mins.
Baking time: 20 mins. to 24 mins.
Total time: 1 hrs 5 mins. to 1 hrs 19 mins.
Lightly grease a baking sheet, or line it with parchment.
Whisk the dry ingredients in a bowl. Add the butter and work it into
the dry ingredients until the mixture is unevenly crumbly; use your
fingers, a pastry blender, or an electric mixer.
Stir together the eggs, milk, and vanilla extract. Add to the dry
ingredients and stir very gently, just until combined.
Divide the dough into three pieces, and round each piece into a
4"-diameter, 1"-thick disc. Place the discs on a baking sheet, and
put them in the freezer for 30 minutes; no need to cover them.
Preheat the oven to 375F.
Using a sharp or serrated knife, divide each chilled disc in half
around its circumference. Spread the bottom half with the filling of
your choice, then place the other half of the dough on top, pressing
it down gently.
Place the rounds on the prepared baking sheet. Brush with milk or
water, and sprinkle with coarse sugar, if desired.
Bake the dough rounds for about 28 minutes, until they're golden
brown and a toothpick inserted into the center of one comes out clean.
Remove the scones from the oven, and set the pan on a cooling rack.
After 10 minutes, cut each disc into six triangular wedges.
Serve scones warm, or at room temperature. Wrap any leftovers and
store at room temperature for a day or so; freeze for longer storage.
Yield: 18 filled scones.
tips from our bakers:
Make sweetened cream cheese by mixing an 8-ounce package cream cheese
with 1/4 cup granulated sugar.
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Per Serving (excluding unknown items): 119 Calories; 5g Fat (35.6%
calories from fat); 3g Protein; 17g Carbohydrate; trace Dietary
Fiber; 35mg Cholesterol; 190mg Sodium. Exchanges: 1 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.