PERFECT LAYERS TOO MINI HOW TO

You can learn more about buttermilk here. If you aren’t able to use buttermilk, you can also use heavy cream. I would highly advise using real buttermilk instead of a substitute. It also adds a lovely tang to create more depth of flavor. It will result in tender, taller scones because of how its acidity reacts with the baking powder and tenderizes the dough overall. This is absolutely the preferred liquid for scones. I also always prefer to use unsalted butter for baking.

I like to cube then freeze my butter before assembling the dough. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture. The cold butter melts upon entering the heat of the oven and the water content in butter evaporates in steam. The top tip for flaky scones is that the butter must be COLD from start to when the dough enters the oven.

Egg wash and bake! Brush egg wash over the scones and bake until golden brown.

Cut each round into 8 wedges and place on prepared baking pans. Lightly knead each into 3/4-inch thick, 6-diameter rounds.

Divide the dough and cut out wedges: divide into 2 equal parts.Transfer the dough to a floured surface.If you’re adding in any flavorings such as chocolate chips or dried fruit, add them in now. Make a well and combine the dry and wet ingredients together: mix until just combined.Whisk the wet ingredients: in a separate large mixing bowl, combine the buttermilk, egg, and vanilla extract.You can use a pastry cutter, box grater, or a fork. Cut in the butter: make sure to use cold unsalted butter.Combine the dry ingredients: in a large bowl, stir together the flour, sugar, salt, baking powder and baking soda.

PERFECT LAYERS TOO MINI HOW TO

How to Make Scones Overview: How to Make the BEST Scone Recipe

Perfect layers too mini