Cook\'s Country - 2019-06-07

JUNE/JULY 2019 • COOK’S COUNTRY 25

Illu

str

ati

on

:^ J

ay

La

ym

an

6. Turn out and knead briefl y
   Turn out the dough onto the
   counter and briefl y knead until
   everything is well incorporated.
   Why? The brief kneading is just to
   make sure all ingredients are fully
   incorporated; kneading too much
   would develop more gluten, which
   would make the scones tough.
   7. Shape scones
   Gently form the dough into a rect-
   angle, and then make diagonal
   cuts to form triangular scones.
   Why? Shaping the scones this
   way means there’s no need to
   roll out the dough, stamp out the
   scones, and reroll the scraps.
   8. Bake
   Bake the scones in a 425-degree
   oven until light golden, rotating
   the sheet 180 degrees halfway
   through baking.
   Why? Rotating the sheet is the
   best way to guarantee even bak-
   ing, as hot and cool spots in your
   oven are balanced out.
   9. Glaze
   Mix butter and honey to make the
   glaze. Brush the glaze over the
   tops of the hot scones and return
   the sheet to the oven.
   Why? A simple glaze of butter
   and honey adds sweetness and
   gives the tops of the scones a
   nice sheen.
   10. Bake, let rest, and serve
   Bake for 5 to 8 minutes, until the
   glaze is set and the scones are
   cooked through. Remove the
   scones from the oven and let them
   rest for 10 minutes before serving.
   Why? The fi nal bake sets the
   glaze. The resting time lets the
   delicate scones set up and cool.

How a Dough Rectangle Becomes Triangular Scones

First, roll the dough into a rectangle that is 12 inches long, 4 inches wide, and 11⁄2 inches

thick. Second, cut the rectangle crosswise into 4 equal rectangles. Third, cut each rect-

angle diagonally into two triangles, for a total of eight scones.

Bench Scraper

A bench scraper is handy for portioning and cutting doughs and

scraping sticky fl our residue from counters, but it is also good for

scooping up and transporting prepped ingredients such as herbs,

vegetables, and pieces of meat for stir-fries. Like a good pair of

tongs, a good bench scraper becomes an extension of your hands.

Our favorite is the Dexter-Russell 6′′ Dough Cutter/Scraper—

Sani-Safe Series ($11).

TO MAKE AHEAD

After cutting dough into triangles in

step 4, transfer scones to parchment

paper–lined baking sheet and freeze.

Transfer frozen scones to zipper-lock

freezer bag and freeze for up to 2 months.

When ready to bake, heat oven to

375 degrees and extend baking time in

step 4 to 23 to 26 minutes. (Baking time

in step 6 does not change.)

Keys to Tender Scones

Gluten is an elastic protein network that is formed when fl our is mixed with liquid;

gluten formation is accelerated when the dough (or batter) is manipulated via mixing or

kneading. To prevent excess gluten formation (and chewy scones), we did fi ve things.

“Waterproof” the Flour

Mix the fl our and half the butter in the food

processor so that the butter breaks down

and coats the fl our. This prevents the fl our

from absorbing too much liquid.

Stir the Berries into the Flour Mixture

Stir the cold, sugared berries into the dry

mixture before liquid is added. This way

the berries are stirred in before the liquid

hits the fl our and starts forming gluten.

Essential Tools

Parchment Paper

The winner of our recent testing of parchment paper brought about

a revelation: Parchment that lies fl at for storage, instead of the more

traditional roll, is much more convenient because it eliminates the

problem of curling edges. Our new favorite is a mail-order product:

King Arthur Flour Parchment Paper 100 Half-Sheets ($23 plus

shipping). These precut sheets store fl at and are the perfect size to

fi t in standard rimmed baking sheets.

Silicone Spatula

A heatproof silicone spatula is an essential tool. We use them for

stirring sizzling onions, scrambling eggs, folding whipped egg

whites into batters, and scraping down bowls, among many other

uses. Our favorite all-purpose model is the Di Oro Living Seamless

Silicone Spatula—Large ($13). We also like the Rubbermaid 13.5"

High-Heat Scraper ($13). It has a larger head and longer handle

that can reach into deep pots and bowls.

Mix Effi ciently

Carefully and quickly stir the wet mixture

into the dry ingredients to minimize the

physical manipulation that encourages

gluten formation.

Knead Briefl y

Knead the dough just a few times.

Pat Out and Cut

Shape and cut the scones with minimal

handling.

Shaping the Scones