Whole Wheat Scones with Flaky Folded Layers
From the MolalaCook kitchen · 烘焙手記
Whole Wheat Scones with Flaky Folded Layers
全麥層層英式鬆餅
Make about ten 5.5 cm scones with a blend of whole wheat, cake and all-purpose flour.
▶ Watch the recipe
Before you begin
Two folds and a short freeze help the sides rise in distinct layers. The first cut usually gives the tallest scones. Handle the scraps lightly to keep some of those folded layers.
Method 做法
Rub in the cold butter
Mix the three flours, baking powder, salt and brown sugar. Rub the cubes of butter into the flour with your fingertips until crumbly.
See this stage at 0:56 →
Bring the dough together
Stir in the egg and most of the milk, holding back about 10 ml. Add just enough of the remaining milk for the dough to hold when pressed. Gather on a piece of wrap and pat into a rectangle.
Fold and chill
Roll gently, fold both ends toward the centre, then roll the dough long again. Repeat the fold once. Roll to 2 cm thick, wrap and freeze for about 30 minutes.
See this stage at 2:16 →
Cut the scones
Flour a 5.5 cm cutter and push straight down. Lift straight up. Gather the scraps gently, chill for another 10 minutes, roll to the same thickness and cut again. Brush just the tops with beaten egg.
See this stage at 3:09 →
Bake in two stages
Bake in a preheated oven at 200°C (392°F) for about 15 minutes, then lower to 180°C (356°F) for a further 8 minutes. Serve split open with jam or clotted cream.
Watch & bake along
Whole Wheat Scones with Flaky Folded Layers
✦How can I keep the butter cold?+
Tools for this recipe
Stainless Steel Biscuit Cutter Set
For making clean, straight cuts.
TIGERCROWN CakeLand Dough & Bowl Scraper
Use the curved edge to gather the mixture cleanly from the bowl.
Handled Biscuit Cutter
Portion the dough with the straight edge or lift pieces from the work surface.
