A Moment With Our Artisans, Rosario Wakabayashi, Pastry Chef

Chef Wakabayashi shares her scone recipe for home chefs to make weekends even sweeter. 

The history of afternoon tea complete with scones, jam, clotted cream, finger sandwiches and other tasty confections was born in the 1840s when the Duchess of Bedford request some nibbles to quell the "sinking feeling" she had in the late afternoons. IN other words, the long gap between breakfast and dinner left her feeling quite hungry around 5 in the afternoon. Scones remain a beloved staple of this time-honored tradition. 

 

 

SCONE RECIPE

Yields 20-25 Scones

 

Ingredients:

- Unsalted butter - 15 oz. (420 grams)

- Granulated Sugar - 5 oz. (135 grams)

- Buttermilk - 22.5 oz. (640 grams)

- All-purpose flour - 30.5 oz. (870 grams)

- Baking powder - 4 tsp. (20 grams)

- Baking soda - 1 tsp. (5 grams)

- Salt - 1 tsp. (5 grams)

- Vanilla extract - 2 tbsp.

 

Directions:

- Mix all dry ingredients together and sift

- Cut the butter in small cubes and add it onto the dried ingredients. Mix with a paddle mixer until it resembles sand. 

- Add the buttermilk and vanilla extract to the paddled mixer until all ingredients are combined and a dough consistency is created. 

- line a baking sheet tray with parchment paper and spread the dough on it. Use a rolling pin to flatten it out. 

- Shape into 2 inch circular flat pieces and freeze on smaller trays that can be accommodated in a home freezer. 

- Preheat over to 400F. Place frozen scones on a steel tray spaced at least two inches apart. After 8 minutes, lower the temperature to 325F without opening the door. Bake for an additional 15 to 20 minutes. 

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