Scones With Just A Little Bit of Yeast
I wanted to eat a yummy scone using yeast.
You can probably tell by looking at photos 6 and 8 but, leaving it to rest lets the dough blend together and fluff out when it rises. Since it doesn't use sugar, add in lots of raisins. If you want a lighter baked color, cover with aluminum foil while baking. Recipe by *mayo1982
Ingredients
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110 grams Bread (strong) flour
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50 grams Cake flour
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20 grams Whole wheat flour
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40 grams Butter
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90 grams Yogurt
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1/4 tsp Dried yeast
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1 tbsp Maple syrup
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20 grams Walnuts
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50 grams Raisins
Cooking Instructions
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1
Cut the butter into small 1mm cubes (in order to mixed into the flour easily) It's hard to see, but they're cut in the photo.
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2
Mix together the yeast and the yogurt.
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3
Add all of the sugar to a bowl and mix in the maple syrup and the butter. Once they have been completely mixed in, add Step 2 and mix until small balls are formed.
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4
Stir in the walnuts and raisins and use your hands to blend everything together.
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5
Use a rolling pin to roll out until about 1.5cm thick. Divide in to 3 sections.
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6
Pile up the 3 pieces to form layers and push them together a little bit with your hand to blend.
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7
Wrap in plastic wrap and let sit in the refrigerator for 1 night. It will keep in the refrigerator for about 1 week.
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8
This photo shows the dough after 3 days resting in the refrigerator. Take the dough out of the refrigerator about 2-3 hours before baking in order for it to complete the 2nd rising. It will be about 1.5x it's original size.
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9
Cut into any shape you would like and bake for 20 minutes at 180°C.
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10
The center is fluffy and airy like bread, the outside is crisp and crunchy like a scone.
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11
It's difficult to tell from the photo, but the dough has layers.
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