Photo: Victor ProtasioThis recipe from the Head Pastry Chef at Hoi Polloi restaurant in the Ace Hotel London is perfect for tea time—or any time.Michael Korzelius’ Sweet Vanilla Scones3 cups (about 12 ¾ oz.) all-purpose flour, plus more for work surface¼ cup granulated sugar, plus more for dough2 tsp. baking powder½ tsp. table salt½ cup (4 oz.) very cold unsalted butter, cut into pieces2 large eggs, beaten, divided1 cup heavy cream1 tsp. pure vanilla extractMascarpone cheese, for servingFruit jam, for serving1.Preheat oven to 375°. Line a baking sheet with parchment paper. Whisk together flour, sugar, baking powder and salt in a large bowl. Add cold butter. Using your fingers or a pastry blender, work butter into flour mixture until only breadcrumb-size or pea-size pieces remain.2.Make a well in center of flour mixture; add 1 beaten egg, cream and vanilla. Stir with a fork to incorporate dry ingredients a little at a time until a sticky, shaggy dough forms. (Don’t overmix.) Lightly knead dough in bowl until it just comes together.3.Turn dough out onto a lightly floured surface, and shape into a 1-inch-thick round. Flour a 2-inch round cookie cutter, and cut out rounds of dough. Reshape scraps, and repeat cutting until all dough is used. Transfer scones to prepared baking sheet. Brush scones with remaining beaten egg, and sprinkle with sugar.4.Bake in preheated oven until golden brown, about 25 minutes. Serve warm with mascarpone cheese and your favorite jam.Makes:18 sconesActive time:20 minutesTotal time:45 minutesQuick Tip!After cutting out your scones, chill them before baking. It relaxes the gluten and cools the butter again, which helps create a crumbly, flaky texture.
Photo: Victor Protasio
This recipe from the Head Pastry Chef at Hoi Polloi restaurant in the Ace Hotel London is perfect for tea time—or any time.Michael Korzelius’ Sweet Vanilla Scones3 cups (about 12 ¾ oz.) all-purpose flour, plus more for work surface¼ cup granulated sugar, plus more for dough2 tsp. baking powder½ tsp. table salt½ cup (4 oz.) very cold unsalted butter, cut into pieces2 large eggs, beaten, divided1 cup heavy cream1 tsp. pure vanilla extractMascarpone cheese, for servingFruit jam, for serving1.Preheat oven to 375°. Line a baking sheet with parchment paper. Whisk together flour, sugar, baking powder and salt in a large bowl. Add cold butter. Using your fingers or a pastry blender, work butter into flour mixture until only breadcrumb-size or pea-size pieces remain.2.Make a well in center of flour mixture; add 1 beaten egg, cream and vanilla. Stir with a fork to incorporate dry ingredients a little at a time until a sticky, shaggy dough forms. (Don’t overmix.) Lightly knead dough in bowl until it just comes together.3.Turn dough out onto a lightly floured surface, and shape into a 1-inch-thick round. Flour a 2-inch round cookie cutter, and cut out rounds of dough. Reshape scraps, and repeat cutting until all dough is used. Transfer scones to prepared baking sheet. Brush scones with remaining beaten egg, and sprinkle with sugar.4.Bake in preheated oven until golden brown, about 25 minutes. Serve warm with mascarpone cheese and your favorite jam.Makes:18 sconesActive time:20 minutesTotal time:45 minutesQuick Tip!After cutting out your scones, chill them before baking. It relaxes the gluten and cools the butter again, which helps create a crumbly, flaky texture.
This recipe from the Head Pastry Chef at Hoi Polloi restaurant in the Ace Hotel London is perfect for tea time—or any time.
Michael Korzelius’ Sweet Vanilla Scones
3 cups (about 12 ¾ oz.) all-purpose flour, plus more for work surface¼ cup granulated sugar, plus more for dough2 tsp. baking powder½ tsp. table salt½ cup (4 oz.) very cold unsalted butter, cut into pieces2 large eggs, beaten, divided1 cup heavy cream1 tsp. pure vanilla extractMascarpone cheese, for servingFruit jam, for serving
1.Preheat oven to 375°. Line a baking sheet with parchment paper. Whisk together flour, sugar, baking powder and salt in a large bowl. Add cold butter. Using your fingers or a pastry blender, work butter into flour mixture until only breadcrumb-size or pea-size pieces remain.
2.Make a well in center of flour mixture; add 1 beaten egg, cream and vanilla. Stir with a fork to incorporate dry ingredients a little at a time until a sticky, shaggy dough forms. (Don’t overmix.) Lightly knead dough in bowl until it just comes together.
3.Turn dough out onto a lightly floured surface, and shape into a 1-inch-thick round. Flour a 2-inch round cookie cutter, and cut out rounds of dough. Reshape scraps, and repeat cutting until all dough is used. Transfer scones to prepared baking sheet. Brush scones with remaining beaten egg, and sprinkle with sugar.
4.Bake in preheated oven until golden brown, about 25 minutes. Serve warm with mascarpone cheese and your favorite jam.
Makes:18 sconesActive time:20 minutesTotal time:45 minutes
Quick Tip!After cutting out your scones, chill them before baking. It relaxes the gluten and cools the butter again, which helps create a crumbly, flaky texture.
source: people.com
