Leek And Dubliner Scones Biscuits Recipes

MASTER RECIPE FOR BISCUITS AND SCONES

Steps:

• Heat oven to 350 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
• Toss dry ingredients together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in cream. Mix ingredients together by hand until a shaggy dough is formed. (The mixture may seem drier than typical biscuit dough.)
• Turn out onto a floured surface and gently knead dough together just until smooth and all ingredients are incorporated.
• Pat dough into a 3/4- to 1-inch-thick rough rectangle shape. Use your hands if you like a nice bumpy top; for smooth tops, use a rolling pin, pressing lightly. Using a sharp knife or dough scraper, cut rectangle in half lengthwise, then cut across into 8 or 12 rectangles or squares. Place them on the baking sheet, spaced out.
• Brush tops with melted butter. Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours.

LEEK AND DUBLINER SCONES (BISCUITS)

Steps:

• Preheat oven to 400 degrees (390 degrees in a convection oven). Lightly grease and flour a baking sheet.
• Melt the butter in a frying pan over medium heat and cook the onion and leek, stirring often, until soft and lightly browned, 5-7 minutes.
• Combine the flour, sugar, baking soda, baking powder, and salt in the bowl of a food processor. Add the cheese, then cut in the butter until it resembles oatmeal or breadcrumbs (or add to a food processor and pulse for 3-4 seconds). Stir in the onion and leek mixture.
• Reserving some of the yogurt, mix in just enough to produce a dough that is a bit sticky but not wet. Add more yogurt if necessary.
• Transfer to a work surface and lightly knead for a few seconds. Pat it out until it is about 1-inch thick.
• Cut out 2-inch rounds and place on the cookie sheet. Transfer sheet to the oven and bake for 10-15 minutes.

BEST EVER CLASSIC SCONES

Steps:

• Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet or two (depending on how large your baking sheets are) by lining them with parchment paper. Set aside.
• In a large bowl combine the flour, sugar, baking powder and salt. Mix well with a fork or a whisk.
• In a liquid measuring cup, measure the cream and add the eggs. Whisk together using a fork and set aside.
• The next few steps should be done quickly, as you're working with cold butter and you want the butter to be as cold as possible when it hits the heat of the oven. This will result in a flaky scone, rather than a heavy and dense one.
• Cut up your butter, right from the fridge, into little pieces and dump it into the flour mixture. Using your hands (wash them well first and remove any rings), pick up handfuls of the butter and flour mixture, rubbing the pieces of butter and the flour between the heels of your hands to create "sheets" of butter. You should act quickly here, and don't allow the pieces of butter to sit in your hands for any length of time as the heat from your hands will cause it to soften. The goal is to create paper-thin pieces of butter, small and large throughout the mixture. Once there are no thick chunks of butter remaining, only thin sheets, remove your hands from the mixture. Hands equal heat, so handle the mixture as little as possible.
• Pour in the wet ingredients and mix roughly with a fork. Do not over mix, or the result will be heavy and dense.
• Once the wet ingredients have been incorporated but there are still several streaks of flour, turn the dough out onto a clean and floured counter surface. Press the dough down into the counter and then fold one half over the other half like you are folding a piece of paper. Press down again and make another fold. Repeat this 2 or 3 more times, gathering any outlying dough bits and flour into your folds. Don't knead the dough like you would if you were making bread, and don't stir or mix the dough like you would if you were making muffins. Scones are technically a pastry, so the goal is flaky layers that are created by the thin sheets of butter and all the folding.
• Once your dough is formed after folding several times, shape it into a rectangle about 1 3/4 to 2 inches thick (approximately). Again, be careful not to handle the dough too much, so a few little cracks here and there are fine.
• Cut out circles of dough using a biscuit cutter or the rim of a class or jar. Arrange the circles of dough on the parchment-lined baking sheet and brush the tops with the egg wash (whisk together the egg and water).
• You'll need to re-shape the leftover dough to form another rectangle - do this carefully and gently, without adding much extra flour if possible. The less you handle the dough, the more tender and flaky the scones will be. Cut out the remainder of the scones until you have about 10-12 in total.
• Bake for about 15-18 minutes just until barely golden brown and the surface of the scones lose their shine. Let them cool for 3-5 minutes on the baking sheet. Transfer them to a cooling rack to cool completely.