Flaky Scones: Rose's Bread Bible Bakers

Flaky Scones 'The Bread Bible' 

Blame it on the Vegemite?? I'm feeling particularly like I'm from a foreign land, with these rich, flaky and moist (American) scones. The scones are nothing like the scones we, or the Country Women's Association bake in Australia.

I found these scones far, far too rich with cream and butter for my palate. A country to country difference perhaps, after all I start my day with black salty yeast paste spread liberally on toasted bread.  

The flaky scones began with whisking together flour, sugar, baking powder, bicarb (baking soda), salt. I added the zest of a lemon too.  

Chilled cubed butter was added by pressing with my fingertips to form large flakes. Cream was stirred in until the mixture was moistened and starting to come together in large clumps.

Currants were then added and after a brief knead the dough was turned out onto a board.

1. Sultanas 2. currants 3. raisins... the three mainstay dried grapes in Australia. Currants are my favourites! The first written record of the thin skinned tiny grapes was in 75 AD, making them one of the oldest raisin varieties. The currants I used today are from the Carina varietal, a tangy plump currant perfect for currant buns and scones.

Back to the scone dough which is rolled out into a 8x12 inch rectangle.  

The dough is folded in thirds, rotated, rolled out again this step is repeated three more times. Refrigerating between turns for 15 minute intervals if your pastry is becoming too soft and sticking. 

My friends daughter Emma told me this week that high school Food technology does not let you make scones or muffins due to the processes being too simple, I would presume the lamination of these scones would make them the exception to that rule. What you are doing here is similar to making rough puff, trapping those steam producing cold butter flakes in the dough.  

Now it's time for cutting, your pastry is trimmed and cut into 2 pieces measuring 4 inches by 12 inches. Rose calls for triangles, four in total to be cut from each piece. Scraps are re-rolled and cut. 

I cut two round scones from the scrapes (the traditional shape of scones in Australia) with my vintage, well and truly vintage cutter. It wasn't only cooking I learnt at technical trade (alternative high school), I also had shop classes like woodwork and sheet metal... been using this scone cutter every since. 

Bake!! The scones are baked on baking trays placed on a pre heated baking stone or tray in a hot oven until golden. The resulting scones are moist, flaky but yet "substantial", my Mum would have said "rib sticking". Deep golden bottoms and lightly golden flaky top with a moist and flaky interior, these scones are best eaten warm or reheated following Rose's instructions.

Flaky scones might not be my cup of tea but they could be yours! That is the great thing about Rose's 'The Bread Bible' and the subsequent Bread Bible Bakers group, trying out new recipes and you're sure to find something for everyone.  

The Bread Bible by Rose Levy Beranbaum is available from Amazon and all discerning book stores.

Happy Baking :)  

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