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Scones - from Canoe
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FROM THE MENU OF . . . CANOE
4199 Paces Ferry Road, Atlanta
770-432-2663
Q: My husband took me to Canoe for brunch on my birthday, and I had the most delicious scones. Do you think Canoe would share its recipe?
-- Lisa B. Diamond, Marietta
A: Canoe pastry chef Robyn Mayo was happy to share the recipe for her scones, which include a hint of orange and lemon zest. If you want, you can add dried fruit or nuts to make your own version. Mix the scones as you would a pastry crust, working the cold butter into the flour mixture.
Hands on time: 30 minutes Total time: 1 hour Serves: 36
Ingredients:
-
3 eggs, divided
1 3/4 cups cream
1/2 teaspoon vanilla
Zest of 1/2 lemon
Zest of 1/2 orange
2 1/2 cups bread flour
2 cups cake flour
3/4 cup plus 2 tablespoons granulated sugar
5 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) cold butter, cubed
1/2 cup dried fruit or nuts, optional
1/2 teaspoon water
Instructions:
Preheat oven to 375 degrees. In a bowl, beat 2 eggs. Add the cream and vanilla and lemon and orange zest. Stir to combine. Set aside.
In a separate bowl, sift together bread and cake flours, sugar, baking powder and salt. Cut the butter into the mixture until it is pea size. Add the reserved wet ingredients and dried fruit and gently stir until just incorporated. Turn out onto a lightly floured work surface. With lightly floured hands, knead together slightly until dry ingredients are blended. Pat out to about an inch thickness, cut into desired shapes and transfer to parchment-lined baking sheets.
In a bowl, beat remaining egg and 1/2 teaspoon water. Brush over scones.
Bake for 10 to 15 minutes, or until golden brown. Remove from oven and let cool.
In a separate bowl, sift together bread and cake flours, sugar, baking powder and salt. Cut the butter into the mixture until it is pea size. Add the reserved wet ingredients and dried fruit and gently stir until just incorporated. Turn out onto a lightly floured work surface. With lightly floured hands, knead together slightly until dry ingredients are blended. Pat out to about an inch thickness, cut into desired shapes and transfer to parchment-lined baking sheets.
In a bowl, beat remaining egg and 1/2 teaspoon water. Brush over scones.
Bake for 10 to 15 minutes, or until golden brown. Remove from oven and let cool.
Notes:
If you have a large-capacity food processor, you could pulse the butter into the mixture -- just take care not to overmix. Don't be concerned if the scone dough is quite soft when you are working with it. When baked, the scones will firm to a tender, light texture.
Nutrition:
Per serving: 155 calories (percent of calories from fat, 50), 2 grams protein, 17 grams carbohydrates, trace fiber, 9 grams fat (5 grams saturated), 40 milligrams cholesterol, 159 milligrams sodium.
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