Scone Festival

         Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

I've never made the scones before but they were always on my list of “trying-to-cook-one-day dishes”. It turned out that they are very easy to make, fast to bake and – amazingly – very versatile! These small biscuits can be savory and sweet, with any kind of added ingredients, and can be served as a tea/coffee accomplishments, as a cocktail snack or as a side for a main course.

As Audax provided us not only with the detailed instructions for making the perfect scones, but with the links to the recipes of scone variations as well, I couldn’t resist a temptation to visit my all-time favourite web-resource where I discovered the dishes that use basic scone dough for creating something new. I got really inspired to cook quite a number of different things and it turned out that during this month’s challenge I made a journey around the world!

After making a few batches of plain milk scones (which are irresistibly good with home-made jam and a dollop of fresh cream topped with succulent strawberries) I decided to pay tribute to the country where this biscuits come from – Australia – and to cook a popular variation – Aussie Damper Ring. For this batch I used the traditional Australian flavours – dates and macadamia nuts.

                       

Next there were American chocolate and walnut scrolls. In fact, they usually have chocolate and pecan scrolls in the US but there’s nothing wrong in substituting one type of the nuts with the other as they are very similar in texture and in flavour!

            A time for a Greek treat came: using the same dough, I made Baklava loaf – a sort of a Swiss roll filled with nuts and cinnamon and drizzled with honey syrup. This fusion dish, needless to say, was a great success!

    

              

Then I went for Italian: cream-based mushroom scones with caramelized onions and gremolata. With a zing coming from garlic powder and lemon zest and with a refreshing touch of parsley they were a perfect side for a mushroom soup!

The last batch was a true kitchen experiment: I used coconut milk with Thai red curry as a liquid for the scones and added finely chopped bell pepper and coriander – topped with spicy prawns, they turned into amazing canapés!

Thank you Audax for inspiring to make so many wonderful dishes!

Basic scones

The original recipe by Audax Artifex

Ingredients

140 gm plain flour

10 gm baking powder

1 ½ gm salt

30 gm butter, frozen and grated

120 ml cold milk

1 tbsp milk (optional)

Method:

1. Preheat the oven to 240C.
2. Triple sift the dry ingredients into a large bowl. Rub the frozen grated butter into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed).
3. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture.
4. Pat or roll out the dough into a 15x10 cm rectangle by about 2cm thick. Using a well-floured 5 cm biscuit cutter, stamp out without twisting six rounds, gently reform the scraps into another 2 cm layer and cut two more scones.
5. Place the rounds on a baking tray, glaze with 1 tbsp milk (if you want a golden colour) and bake for about 10 minutes. Place on the wire rack to cool slightly, serve while they are still warm.

Notes:

1.      I put my scones in the very hot oven, but then reduced the temperature to 220C and baked them longer –  for about 20 minutes.

2.      The scones can be frozen once they are completely cooled; to serve, defrost and reheat in the oven.

Date and Macadamia Nuts Aussie Damper Ring

Ingredients

140 gm plain flour

10 gm baking powder

1 ½ gm salt

1 tbsp sugar

45 gm dates, finely chopped

20 gm butter, frozen and grated

120 ml cold milk

8 macadamia nuts

Method:

1.      Preheat the oven to 240C.

2.      Triple sift the dry ingredients into a large bowl. Add sugar and chopped dates. Rub the frozen grated butter into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed).

3.      Turn the dough out onto a lightly floured board, lightly flour the top of the dough. Knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth.

4.      Pat or roll out the dough into a 15x10 cm rectangle by about 2cm thick. Using a well-floured 5 cm biscuit cutter, stamp out without twisting six rounds, gently reform the scraps into another 2 cm layer and cut two more scones.

5.      Form seven rounds into a ring shape with the eighth round as the centre. Top with macadamia nuts, pressing them gently into the dough. Place in the hot oven, reduce the temperature to 220C and bake for 20 – 25 minutes or until golden in colour.

Note:

            If the food tends to burn on top in your oven, cover the nuts with small pieces of foil before baking.

Chocolate Walnut Scrolls

Recipe adapted from the original one from “Food ideas” magazine (taste.com.au)

Ingredients:

Filling

75 gm dark chocolate

¼ cup walnuts

Scone dough

1 ½ cup flour

¼ cup cocoa powder

1 tbsp baking powder

2 tbsp icing sugar

a pinch of salt

45 gm butter, frozen and grated

180 ml milk

Chocolate ganache

50 gm dark chocolate, chopped

50 ml cream

Method:

1.      Preheat the oven to 240C.

2.      For the filling, chop the chocolate and the nuts and combine them together in a bowl.

3.      For scone dough, triple sift the dry ingredients into a large bowl. Rub the frozen grated butter into the dry ingredients until it resembles coarse beach sand. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed).

4.      Turn the dough out onto a lightly floured board, lightly flour the top of the dough. Knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture.

5.      Pat or roll out the dough into a 17,5x28 cm rectangle. Sprinkle the filling over the dough, leaving a 1cm-wide strip along 1 long side. Starting from 1 long side, roll up like a Swiss roll. Cut into 14 x 2.5cm-thick rounds (take care not to squash the roll).

6.      Place the scrolls onto a tray, put it in the hot oven, reduce the temperature to 220C and bake for 20 –  25 minutes. Allow to cool on a wire rack.

7.      For chocolate ganache, place a bowl with chocolate and cream over a pan of simmering water and stir till the chocolate melts and the mixture is smooth. Drizzle over the scrolls.

Baklava loaf

Recipe adapted from the original one from “Food ideas” magazine (taste.com.au)

Filling:

¼ cup almonds

¼ cup pistachios

4 tsp brown sugar

1 tsp cinnamon powder

½ egg, lightly beaten

Scone dough:

280 gm flour

10 gm baking powder

2 gm salt

60 gm butter, frozen and grated

240 ml milk

Honey syrup:

½ cup castor sugar

1/3 cup water

3 tbsp honey

Method:

1. Preheat the oven to 220C. Grease and line with baking paper a 18x9x7 cm loaf pan.
2. For the filling, chop the nuts, reserve 1 tbsp for garnishing and combine the rest with cinnamon and brown sugar.
3. For scone dough, triple sift the dry ingredients into a large bowl. Rub the frozen grated butter into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed).
4. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. Knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth.
5. Roll out the dough into a 18x28 rectangle. Brush with egg. Sprinkle nut mixture over dough. Starting from 1 short end, roll up like a Swiss roll. Place into loaf pan and put into the oven. Reduce the temperature to 200C and bake for 35 – 40 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan, then turn onto a wire rack.
6. For honey syrup, place all ingredients into a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar dissolves. Bring to the boil. Cook, without stirring, for 5 minutes.
7. Pierce top of warm loaf all over with a skewer. Drizzle with half the syrup. Sprinkle with reserved nut mixture. Serve warm slices with the remaining syrup.

Mushroom Scones with Caramelized Onions and Gremolata

Ingredients

Filling

100 gm button mushrooms, finely chopped

1 tbsp butter

1 tsp lemon zest

1 tsp garlic powder

Salt and black pepper to taste

Topping

1 small onion, cut into rounds

2 tbsp olive oil

A few parsley leaves

Scone dough

140 gm plain flour

10 gm baking powder

1 ½ gm salt

30 gm butter, frozen and grated

150 ml light cream

Method:

1. For filling, heat butter in a pan and sauté the mushrooms for a few minutes. Remove from heat, add garlic powder and lemon zest, season to taste.
2. For topping, heat the oil over low heat in the same pan where you cooked the mushrooms. Add onion rings in a single layer, cover the pan and cook until they are caramelized, for about 10 to 15 minutes. Using a thin spatula, carefully transfer the onions to a platter to cool, keeping the rings intact.
3. Preheat the oven to 240C. Lightly grease a baking tray.
4. For scone dough, triple sift the dry ingredients into a large bowl. Add the mushroom mixture, then rub in the frozen grated butter until it resembles very coarse bread crumbs with some pea-sized pieces. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed).
5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. Knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture.
6. Pat or roll out the dough into a 15x10 cm rectangle by about 2cm thick. Using a well-floured 5 cm biscuit cutter, stamp out without twisting six rounds, gently reform the scraps into another 2 cm layer and cut two more scones.
7. Top each of the scones with a caramelized onion ring, place the rounds on a baking tray and put into the oven. Reduce the temperature to 220C and bake for about 15 – 20 minutes or until lightly golden in colour. Place on the wire rack to cool slightly. Garnish with parsley leaves before serving.

Thai Red Curry Scones

Ingredients

Filling

¼ red bell pepper

1 tbsp coriander roots

Thai red curry base

200 ml coconut milk

1 tbsp Thai red curry paste

1 tbsp soy sauce

1 tbsp brown sugar

Juice of 1 lime

Scone dough

140 gm plain flour

10 gm baking powder

1 ½ gm salt

30 gm butter, frozen and grated

120 ml Thai red curry base (recipe above)

Topping

8 jumbo prawns, tail on

1 tbsp honey

1 tbsp ginger paste

½ tbsp soy sauce

1 tsp tomato powder

1 tbsp olive oil

a 10 cm piece of chive, shredded

Method:

1. For filling, finely chop the ingredients and combine in a bowl.
2. For Thai red curry base, heat coconut milk and Thai red curry paste, stir to dissolve. Bring to a boil, reduce heat and simmer for 10 minutes. Add soy sauce, brown sugar and the juice of a lime and cook for 5 more minutes. Remove from heat and let it cool completely (refrigerate, if possible, before use).
3. Preheat the oven to 240C. Lightly grease a baking tray.
4. For scone dough, triple sift the dry ingredients into a large bowl. Add the chopped vegetables, then rub in the frozen grated butter until it resembles very coarse bread crumbs with some pea-sized pieces. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed).
5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. Knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture.
6. Pat or roll out the dough into a 15x10 cm rectangle by about 2cm thick. Using a well-floured biscuit cutter, stamp out without twisting six rounds, gently reform the scraps into another 2 cm layer and cut two more scones.
7. Place the scones on a baking tray, glaze with 1 tbsp red curry base (you will have some left in a pan) and bake for about 10 minutes. Place on the wire rack to cool.
8. For topping, marinate the prawns in a mixture of ginger paste, honey, soy sauce and tomato powder. Heat oil over high heat and pan-sear the prawns for about 1 minute on each side. Place on top of the scones. Garnish with chives.

Note:

            You will end up having some leftover red curry base. I used mine to make omelette the following morning: simply added it to slightly beaten eggs instead of the plain milk. If I open a restaurant one day, this spicy coconut-flavoured omelette will definitely be on the menu, so, please, don’t steal the idea for commercial purpose!