Ginger Lemon Scone Thins
This is the second in what will become my collection of Scone Thins. I love the concept of thin scones borrowed from Rose Levy Beranbaum (see Recipe Ancestry Notes). What Scone Thins amount to is a lot of crunch and crust, which is just what we want, right? They work for breakfast, coffee break, or teatime.
YIELD: NET WEIGHT OF DOUGH = 1130 grams (2# 8 oz)
32 - 2" X 3" RECTANGLES (About 35g each)
OR: 24 - SCALLOPED ROUNDS - 2 3/4" Diameter (About 30g each)
YIELD: NET WEIGHT OF DOUGH = 1130 grams (2# 8 oz)
32 - 2" X 3" RECTANGLES (About 35g each)
OR: 24 - SCALLOPED ROUNDS - 2 3/4" Diameter (About 30g each)
Ingredients
- 300 grams all-purpose flour - King Arthur 2 cups + 2 Tablespoons
- 130 grams pastry flour - King Arthur 1 cup
- 100 grams granulated sugar 1/2 cup
- 20 grams baking powder 4 teaspoons
- 10 grams fine sea salt 2 teaspoons
- 175 grams unsalted cold butter cut into 3/8" cubes (1 1/2 sticks)
- 90 grams heavy cream 3/4 cup
- 90 grams whole milk yogurt 3/4 cup
- 50 grams whole egg 1 large
- 30 grams egg white 1 large
- 15 grams lemon zest from 4 large lemons
- - or 30g Lemon Zest Purée
- 175 grams candied ginger cut into 1/4" dice (1 cup)
- 1185 grams = Total 41 oz 2# 9 oz
- TOPPING: Heavy cream and Swedish Pearl Sugar
Instructions
- SET UP a quarter-sheet pan lined with parchment paper.
- MIX dry ingredients in Kitchen Aid with the paddle until blended. Mix in cold butter until a coarse mealy texture is reached, with small bits of butter throughout. Or, rub in the butter by hand, which is what I like to do.
- WHISK together in a separate bowl the heavy cream, yogurt, eggs, and lemon zest or purée. Pour into the dry ingredients and mix, using a large rubber spatula, until the liquids are half absorbed. Scatter the candied ginger over the top and continue to mix just until the dough comes together.
- DUMP the dough out onto a lightly floured counter and press the dough together to incorporate all of the dry flour.
- SCALE THE DOUGH: Divide into two portions scaled @ 565g each. .
- FOR EACH PORTION: Press the dough out into 6" x 8" rectangle and fold in half. Do 2 more half-folds. On a floured quarter-sheet of parchment, roll out each sheet of dough to an even thickness the size of the parchment, then transfer to the quarter sheet pan. The two sheets of dough can be stacked.
- FREEZE or refrigerate until the dough sheets are firm enough to cut into either rounds or rectangles. Note: At this point, the dough sheets can be frozen for up to three weeks and baked at a later date. When ready to bake, temper the dough sheets about 20 minutes at room temperature before cutting.
- FOR SCALLOPED ROUNDS: Cut out rounds using a 2 3/4" scallop cutter. Bake right away or lay close together on a parchment-lined sheet pan and freeze until needed. Bake off dough scraps for snacks.
- FOR RECTANGLES: Using a 2" wide C-Thru ruler, cut a sheet of dough crosswise into four 3" strips, then cut lengthwise into four 2" strips, creating 16 - 2" x 3" rectangles. Bake right away or freeze until needed.
- TO BAKE: Arrange partially frozen scone thins on a parchment-lined half-sheet pans. Brush tops with heavy cream and sprinkle generously with Swedish Pearl Sugar. BAKE at 400° F (204° C) for 15 - 17 minutes until golden brown.
- COOL on pans.
Notes
The scone recipe adapted fromNancy Silverton's Pastries From the La Brea Bakery (2000). The concept for thin scones, which Rose calls Scone Toppers, was inspired by Rose Levy Beranbaum in her cookbookThe Baking Bible (2014).
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