To accompany the navy bean ‘risotto’ on our ski day, I was inspired by Sawsan’s Scone post and decided a scone would be the perfect foil for the beans. I was also inspired by Kristy’s Maple Bacon Biscuits to change up Sawsan’s recipe and add some good old fashioned maple syrup! I am happy to report they were AMAZING. The maple really complimented the saltiness of the crispy fried prosciutto very nicely, the only thing I would change is not add the cheese, it had no impact on the flavour what-so -ever. What’s really interesting about this recipe is that has so little fat in it…most biscuit or scones have at least a half a cup of butter or shortening! I followed Sawsan’s recommendations with some exceptions as indicated in blue below. My one regret is that I didn’t double the recipe! Thanks for a winner, Sawsan, I shall certainly make these again and again!
Basic Scones (from Sawsan at Chef in Disguise)
Servings: about 6 7½ cm scones that are 2.5 cm high
Recipe can be doubled
- 1 cup (240 ml) (140 gm/5 oz) plain (all-purpose) flour
- 2 teaspoons (10 ml) (10 gm) (⅓ oz) fresh baking powder
- ¼ teaspoon (1¼ ml) (1½ gm) salt
- 1 tablespoons (15 gm/0.5 oz) frozen grated butter
- 1 tablespoons (15 gm/0.5 oz) frozen grated shortening
- approximately ¼ cup (120 ml) cold milk
- approximately ¼ cup (120 ml) cold maple syrup
- 2 pieces of crispy prosciutto (I baked mine on hi broil for 3-4 minutes and then blotted the rendered fat out of them. Break them into smaller pieces).
- ½ cup grated frozen cheddar
- 1 tablespoon milk, for glazing the tops of the scones
- Preheat oven to very hot 475°F/240°C
- Triple sift the dry ingredients into a large bowl. (If your room temperature is very hot refrigerate the sifted ingredients until cold.)
- Rub the frozen grated fats including the cheese 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. I used my pastry cutter to do this. Add the crispy prosciutto bits.
- 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). The wetter the dough the lighter the scones (biscuits) will be!
- 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 (make sure your hands are not warm as it will melt the fat). 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. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.) I also used the folding technique that Sawsan recommended
- • pat the dough into a rectangle and fold 1/3 of the dough over itself (similar to croissant making)
• fold the other third over the first
• turn 90 degrees and repeat patting and folding
- Roll out the dough into a 6 inch by 4 inch rectangle by about 1 inch thick (15¼ cm by 10 cm by 2.5 cm thick). Using a well-floured 2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting six 2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layer and cut two more scones (these two scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.
- Place the rounds not touching on a cookie sheet lined with parchment. Glaze the tops with milk.
- Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set.
- Immediately place onto cooling rack to stop the cooking process, serve while still warm with sweet butter.