a savory scone
Kalamata & Feta Scones
This is a formula I got from our textbook Advanced Baking by SUAS:
|
Ingredients |
% |
Metric (k) |
# |
Oz |
test |
|
BREAD FLOUR |
60 |
1.267 |
2 |
12.75 |
8.875 |
|
SEMOLINA FLOUR |
17 |
.359 |
12.625 |
2.5 |
|
|
DURUM FLOUR |
23 |
.486 |
1 |
1.125 |
3.365 |
|
BAKING POWDER |
4.5 |
.095 |
3.365 |
.625 |
|
|
SALT |
1 |
.021 |
.75 |
.5 t |
|
|
BUTTER, COLD |
23.5 |
.496 |
1 |
1.5 |
3.5 |
|
CREAM |
35 |
.739 |
1 |
10.125 |
5.125 |
|
HONEY |
18 |
.38 |
12.365 |
2.625 |
|
|
EGGS |
11.7 |
.247 |
8.75 |
1.75 |
|
|
FETA |
15 |
.317 |
11.125 |
2.25 |
|
|
KALAMATA OLIVES, roughly chopped |
15 |
.317 |
11.125 |
2.25 |
|
|
TOTAL |
223.7 |
4.724 |
8 |
5.605 |
2# 1.015 OZ |
PROCESS
1. Combine the cream, honey and eggs and reserve.
2. Combine flours, baking powder, salt, and butter in a mixing bowl with the paddle attachment.
3. Mix until the butter is the size of peas.
4. With the machine on, add the wet ingredients and mix to 50 percent incorporation.
5. Add the kalamata olives, and feta.
6. Continue to mix until the dough just barely comes together.
7. Divide the dough in to 2 lb 3 oz pieces.
8. Flatten each portion into an 8 inch cake ring to mold.
9. Remove the ring and cut the circle into eight wedges.
10. Brush with the egg wash.
11. Bake at 375° F in a convection oven for about 15 to 17 minutes or until golden brown.
