It’s the first scone recipe that really impressed me. Published in National Post version needed some corrections (missing salt in the list of ingredients) and adjustments to American ingredients, but even the first batch of scones was impressive — feather-light, soft, flavor-balanced. They smelled like sweet cream and meadows.
Bread Flour, Baking Powder, Chamomile Flower
Chef Patterson’s recipe has three unusual features. First, he uses high-gluten bread flour instead of all-purpose one. Second, the amount of baking powder is three times more than average. Why? Bread flour is capable of holding more moister. It is strong enough to let scones rise and not to explode because of the amount of baking powder. It results in a fantastic, unforgettable texture of the scones. The third element is dry chamomile flowers. They bring dreamy midsummer notes for the flavor of the scones.
Sweet or Savory
Play with salt and sugar and add different herbs, dry fruit and vegetables to modify the recipe. Chives (or ramps/wild garlic) and Cheddar make this recipe savory and a nice companion to poached eggs.
Put the flour, salt, baking powder, sugar and ramps in a mixing bowl and mix with a whisk to combine. Add the butter and crumb it with your hands (see how). Add grated cheese and mix.
Add the milk and cream and mix with chopsticks until a slightly sticky dough has just formed, don’t overwork or scones will become a tough texture.
On a lightly floured surface, form the dough with your hands into a 3" thick circle and cut into 2-inch rounds with a cookie cutter. Put the rounds on a baking sheet lined with a silicone mat.
In a cup, beat an egg with a pinch of salt. Brush the top of each scone lightly and place them in a fridge for 30 minutes. Start heating the oven 425F.
Apply a thin layer of beaten egg on top of each scone again right before placing them into the hot oven. Bake for 15 minutes or until their tops are golden brown.
London Calling: Shangri-La Hotel Chef Patterson’s recipe for camomile sconesIngredients:
- 200g King Arthur bread flour
- 1 tbsp baking powder
- 2 tbsp sugar
- 1/2 tsp kosher salt
- ½ tsp dried chamomile flowers, powdered
- 45g cold butter, cut into pieces
- 75ml (1/4 cup + 1 tbsp) whipping cream
- 75ml (1/4 cup + 1 tbsp) whole milk
- 1 whole egg (for brushing scones, before baking)
1. Put the flour, salt, baking powder, sugar and chamomile flowers in a mixing bowl and mix with a whisk to combine. Add the butter and crumb it with your hands.
2. Add the milk and cream and mix with chopsticks until a slightly sticky dough has just formed and come together, don’t over work or scones will become a tough texture.
3. Turn the dough onto a lightly floured surface, sprinkle it with more flour. Bring the dough together with your hands, then form it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter. Put the rounds on an ungreased baking sheet.
4. Brush the top of each scone lightly with the 1 beaten egg, just enough to glaze the top. Place in fridge for 30 minutes. Start heating the oven to 425F degrees.
5. Once again brush scones with a thin layer of beaten egg. Place into the oven and bake for 12-15 minutes, or until the scones are a beautiful golden brown.Ромашковые Скоуны