Puff Scones (Puff Pastry style scones)

Today, our scone is more special than usual because it looks like puff pastry ^^.

Anyway, it's not hard to make or takes much time as the real puff pastry (Ok, it takes more time than a simple one, hehe). It's for the day that you want to make something different (and delicious).

I saw this kind of scone a long time ago but just wanted to make it last week, haha.

And last week, our family had a scone week, because I made it every day until I got the result that I want.

The recipe is not complex, it takes longer to make but the working time is short (most of the time is for resting the dough). The thing that you have to pay attention to is when adding the large pieces of butter, don't mix too much, you only need to cover them with the flour. Then when adding the liquid, just press the mixture together until they come into one piece, don't knead or cut the butter.

 I fold the dough only 2 times (simple fold) but if you want your scone to have more layers you can add more. Anyway, I think that it's more delicious when the layer is not too thin.

Puff Scones (Puff Pastry style scones)

Makes 6

150 g ...................... All-purpose flour
1 1/2 tsp ................. Baking powder
15 g ........................ Granulated sugar
1/8 tsp .................... Salt
15 g ....................... Unsalted butter (A)

35 g ....................... Unsalted butter (B) cold and cut into 1.5 cm. pieces

65 g ....................... Whipping cream

35 g ....................... Plain yogurt

30 g ....................... Milk

............................... Egg for brushing the scones

Put the flour, sugar, baking powder, and salt into a bowl and whisk to combine.

Put the unsalted butter (A) into the bowl.

Cut with a dough scraper or mix with your fingertips until you get very fine crumbs.

Put the unsalted butter (B) into the bowl.

Mix lightly just to cover the butter pieces with the flour.

Mix the whipping cream, yogurt, and milk together.

Pour the whipping cream mixture into the flour bowl.

Mix by pressing until the dough came together.

Remove the dough from a bowl and place it over a sheet of plastic wrap.

Roll the dough into 20x20 cm. square.

Fold horizontally.

And fold vertically.

Cover and refrigerate for 30 minutes.

Roll the dough into 20x20 cm. square.

Fold horizontally and vertically.

Cover and refrigerate for 30 minutes.

Roll the dough into an 18x27 cm. rectangular.

Trim the side.

Cut the dough in half.

Stack the dough together.

Press lightly to stick them together.

Cover and freeze the dough for 30 minutes.

Before baking, preheat an oven to 200℃

Cut the dough into 6 equal pieces.

Brush the top with egg.

Bake for 15 minutes.

Puff Scones (Puff Pastry style scones)