Thanks to everyone who's been able to join for Chef Julian's online classes. If you missed the recent class on Donuts, never fear - it'll be available soon via YouTube!
Meanwhile, stay tuned for updates on his next class, or find videos of previous ones below.
Thanks for watching!
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EARLIER CLASSES - now on YouTube!
5.14 - Cinnamon Rolls - HERE!
5.7 - Sour Cream Coffeecake - HERE!
5.1 - See Chef Julian's class on focaccia HERE!
4.24 - No recording for the class on Scones from April 24 is available - so I've posted the recipe here!
This is for 8 mini scones, or 4 more substantial (think coffee-shop size) scones. Double it for 16 minis or 8 large.
- 8 Tablespoons (4 oz) butter (unsalted, if you have it*)
- 1/2 - 3/4 cup dried fruit (here I used a mixture of 1/3 cup each chopped candied ginger and dried cherries; you could also use currants, raisins, dried cranberries, dried blueberries, etc.)
- 1 1/2 cups (7.5 oz) all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt (*if you only have salted butter, omit this salt!)
- 2/3 cup (5 oz) sugar
- 1/2 cup minus 2 T (3 oz) buttermilk (or regular milk!)
- Cut the butter into small cubes and return it to the fridge.
- Gently rehydrate the cherries and ginger in some warm water - after about 15 minutes, strain, pat somewhat dry, chop into desired size, and refrigerated.
- Combine the dry ingredients (not including the zest or ginger).
- Rub in the butter – coat all the cubes in flour, and squeeze each cube to a flattish, large flake. When every cube is squeezed, grind the whole mixture between your fingers, rubbing the butter into the flour. Do this until butter is *mostly* evenly incorporated and the mixture generally looks like green-can parmesan cheese. It’s cool if there are a few slightly larger pieces of butter floating about.
- Add the cherries and ginger and toss to combine.
- Add the buttermilk. Toss with a wooden spoon as you would pie dough, leaving the dough choppy and coarse.
- Press into a 1-inch or so thick disk; it will come together as you press it – don’t overwork it.
- Cut into 4 large or 8 small wedges, brush each with cream or egg or water or something else wet, sprinkle with coarse sugar (you can leave this step out, but please, don’t – you can always use regular sugar if you need). Refrigerate – let them chill thoroughly, at least an hour.
- Bake directly from fridge, on parchment, at 400°F for about 22 minutes., and pop them in the oven!
- If you don't have unsalted butter, reduce the salt by about half.
- If you don't have kosher salt (i.e. only very fine salt), reduce the salt by about half.
- Substitute an equal quantity of any dried fruit you like! Rehydration is key! Go ahead and add some citrus zest of your choice if that complements your fruit. Nuts / seeds / spices work too!
- If you don't have buttermilk, just use milk. If you don't have milk, just use cold water - you will need slightly less.
- If you want 8 large scones or 16 smaller ones, double this recipe. For 8 large, press into one big disk and cut into eighths. For 16 smaller, divde the dough approximately in half before shaping into two smaller disks, and cut each into eighths.
This video content and the online class project is independent from Melt Bakery, and is conceived, recorded, and produced entirely by P Julian Plyter.