Tuesday, July 22, 2008

Orange Butter Scones

I could have sworn I posted these before, or maybe emailed them to someone, but I can't find it anywhere, so I must just be remembering writing it down or something. One of Mr. Kluges's coworkers wanted this, so I figured if I was bothering to type it up anyway, I'd put it on here, so I could find it again.

This comes from The Ballymaloe Bread Book by Tim Allen. No, not the tool guy, but the husband of Irish food guru Darina. These measurements are primarily by weight, but I'll try to remember to make note of standard ones when I can... or even come back later and edit them in the next time I make it.

450 g./ 1 lb. plain white flour [about 4 cups]
3 rounded tsp. baking powder
pinch of salt
25 g./1 oz. castor sugar (superfine sugar, but standard is ok or powdered)
85 g./ 3 oz. butter, chilled [3/4 stick; 6 Tbl.]
2 medium eggs
200-225 ml. / 7-8 fluid oz. fresh milk (The eggs plus the milk should total 10 fl. oz.)

Orange butter:
2 oranges, finely grated zest
85 g./ 3 oz. butter [3/4 stick; 6 Tbl.]
100 g. / 3 1/2 oz. icing sugar, sieved (powdered sugar)

Topping: (I never bother with the topping because 1) it's sweet enough without it & 2) I forget to do it.)
egg wash
50 g. / 2 oz. granulated sugar (standard)

Prepare the orange butter in advance. Cream the butter with the finely grated orange zest, add the sieved icing sugar and beat together until light and fluffy. (You could even do this a day ahead.)

Preheat the oven to 250C / 475F / regulo 9.

To make the scone dough, into a large, wide bowl, sieve the flour, baking powder, and salt together. Add the castor sugar. (I just mix them all right away.) Cut the chilled butter into cubes (or thin slices). Then rub the butter into the dry ingredients.** Make a well in the centre.

Break the eggs into a two cup measuring cup and whisk lightly. Add the milk, bringing the liquid up to the 300 ml / 10 fl. oz. mark. Pour nearly all of the milk and egg mixture into the flour. Using one hand with the fingers open and stuff, mix in a full circle drawing the flour from the sides of the bowl, adding more milk and egg if necessary. Bring the ingredients gently together into a soft dough. (I just use a spoon. Much easier and less messy.)

Turn the dough out onto a very well-floured work surface. Knead lightly and briefly, just enough to bring it all together.

Now gently roll the scone dough into a rectangle about 2 cm / 3/4 in high and about 35x23cm (14x9"). Using a plastic spatula, spread the orange butter over the top surface of the dough. Gently roll up the dough as you would roll a Swiss roll.

With a sharp, metal dough butter lightly dusted with flour (or just a knife), cut the rolled scone dough into about 14 slices.

Place the scones cut side down on a 9x13" pan. The recipe actually calls for a baking sheet, but the 9x13 keeps the melted butter closer in to the scones so it soaks it back in instead of letting it burn around the edges.

First brush the scones with the egg wash, then sprinkle over the top with granulated sugar. (I skip this step almost always. It looks a tiny bit fancier, but tastes just as good without it.)

Put the scones into the preheated oven to bake for 5 minutes, then turn down the heat to 230C / 450C /regulo 8 and leave to bake for a further 10 minutes.

Cool on a wire rack. Then tuck in!

** Yeah, basically you stick your hands in the floury stuff and rub the small pieces of butter into it until it gets kind of crumbly... the texture will be sort of like Bisquick? This takes a while, and you could possibly get a similar effect by just using a pastry cutter, but it wouldn't be as well-distributed.


Pusher said...

Mmmmmm. I need to make these soon.

Anonymous said...

easier way to make orange butter is mix orange marmalade with butter and that can be done with a regular hand mixer