Thailand Scones Recipes

THAILAND SCONES

Steps:

• Sift together the flour, sugar, baking powder, salt and baking soda in a medium bowl. Add the diced cold butter and toss with the dry ingredients. Refrigerate for 30 minutes.
• While the mixture chills, blanch the basil and cilantro. Prepare an ice water bath and bring a small pot of water to a boil. Immerse the basil and cilantro in the boiling water for about 1 minute, and then transfer the herbs to the icy bath.
• In a blender, add 1/4 cup of the coconut puree and the lemon grass and blend until smooth. Next, add another 1/4 cup of the coconut puree, the coconut rape, ginger and kaffir lime leaves and blend until smooth. Finally, add the blanched herbs and the remaining 1/4 cup coconut puree and blend until the mixture turns a light vibrant green. If at any point the mixture feels warm, transfer it to the freezer to cool off; this will keep the herbs from turning brown. Transfer 1/2 cup of this mixture to a small bowl and whisk in the cream.
• Preheat the oven to 350 degrees F.
• In a heavy-duty mixer fitted with a paddle attachment, mix together the chilled dry scone ingredients and diced butter on medium-low speed until the butter has broken down into pea-size pieces. Mix in the coconut flakes, dried mango and crystallized ginger. Next add the green herb-cream mixture in 1/4-cup increments until just incorporated, being careful not to over-mix the dough.
• Turn the dough out onto a lightly floured work surface and roll out 1 1/4 inches thick. Cut into 3 1/2-inch squares, and then cut each square on the diagonal, forming two triangles per square. Place the triangles on a baking sheet. Brush the top of each triangle with the egg wash, and then garnish with a thin layer of coconut rape.
• Bake the scones until golden brown and firm to the touch, 30 to 40 minutes.

CLASSIC SCONES

Steps:

• Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
• Add the egg and just enough cream to form a slightly sticky dough. If it's too sticky, add a little flour, but very little; it should still stick a little to your hands.
• Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
• Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.