Shangri-La Scones

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 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.

January 24, 2017
View the Post
This website uses cookies and asks your personal data to enhance your browsing experience.