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PLAIN SCONE BASE

 

 

*Yield: 12 scones

INGREDIENTS:

4 oz., cut in ¼” cubes unsalted butter, cold                                                      
1 cup + ½ cup heavy cream                                                                          
1 tbsp. baking powder                                                                                   
3 ½ cups all purpose flour
1 tsp. kosher salt
½ cup granulated sugar
½ cup crème fraiche
sugar in the raw, for dusting

PROCEDURE

  • 1. preheat oven to 350f and set up baking trays with parchment paper or silicone baking mats
  • 2. in a large mixing bowl sift together the all purpose flour, baking powder, salt and granulated sugar
  • 3. add in the cubed butter and then using your hands, “flake” the butter, think pie dough
  • 4. don’t overmix the butter, you want to leave little chunks and flakes throughout the dough to promote tenderness and flavor
  • 5. at this point add in any inclusion you would like to flavor your scone with, the amount is up to you! add a little or add a lot
  • 6. create a well in the center of your mix and add in the heavy cream and crème fraiche
  • 7. mix in the cream and crème fraiche until the dough comes together, being careful not to overmix as this will cause the scone to be tough and chewy
  • 8. on a lightly floured bench, place your finished dough and roll it out to ¾” to 1” thick
  • 9. using a knife or a round/square biscuit, cutter cut the dough to your desired shape
  • 10. place onto your prepared baking trays
  • 11. brush each scone with the ½ cup heavy cream and then sprinkle some sugar in the raw on top for a crunchy crust
  • 12. bake for 15-20 minutes until lightly golden brown, rotating your pans halfway through baking
  • 13. allow to cool slightly then transfer to a wire rack to finish cooling

About Chef Matthew

While his name might be familiar to many as the Fan Favorite from Season 2 of Top Chef’s Just Desserts, it’s Matthew’s pastries that have garnered accolades while working at an eclectic mix of top restaurants: Morimoto in Philadelphia, DB Bistro in New York, and most recently at CityZen and Sou’Wester in DC’s Mandarin Oriental. But the rising star is a simple family man at heart: if he could have one last meal with anyone, it would be with his wife Laura; they’d make BLT's on fresh ciabatta bread with arugula salad with chocolate chip cookie ice cream sandwiches for dessert. They currently live in Bristol with their two daughters.

 

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