Savory Scones

YIELD: 8 Scones
MIXER SIZE: 5 QT

INGREDIENT

Tourlami Premium, Cold
Soy Milk, Silk Organic Unsweetened
White Distilled Vinegar
King Arthur Sir Galahad AP Flour
Heckers 100% Whole Wheat Flour
Baking Powder
Baking Soda
Diamond Crystal Kosher Salt   
Toasted Onion Powder*
Purple Stripe Garlic Powder*
Smoked Chipotle Flakes*
Scallions, White and Green Parts
Sliced 1/8" thick

Optional: Burlap & Barrel Noble Sweet Paprika

*Burlap & Barrel

GRAMS

170
140
20
200
85
10
3
4
4
4
2
50

METHOD

  1. Measure together the soy milk and vinegar to make a "buttermilk". Set aside.

  2. Measure together the flours, baking powder, baking soda, salt, and spices.

  3. Cut the butter into about 1 inch pieces (they can be uneven), add to the dry mix.

  4. In food processor, pulse the dries and butter until the butter is mustard seed to pea size pieces (there will be variation).

  5. Pour the "buttermilk" into the bowl of a 5 quart mixer, add the processed dries and mix together with a paddle until almost combined.

  6. Add the scallions and mix until combined and no dry spots remain.

  7. Lightly flour an 8" cake pan, press the dough evenly into the pan.

  8. Invert the dough onto a lightly floured surface, and cut into 8 equal sized wedges with a sharp Chef's knife.

BAKE

  • Place the scones about 2" apart from each other on a parchment-lined half sheet pan.

  • Sprinkle the scones with a touch of Maldon salt, then a dusting of Burlap & Barrel Noble Sweet Paprika (optional).

  • 350ºF · Low Fan · 18 minutes. The internal temperature should be 195°F - 200°F

NOTES

  • The scones can be baked from frozen: sprinkle with salt and paprika, bake at 350F low fan 20 minutes.

  • We use cold butter in this recipe - straight from the refrigerator, because you don't want the flour mixture to become pasty when in the food processor.

  • Bake time and temperature are suggestions.