Baking Films presents a collaboration between Chananun Chotrungroj (camera) and Marie C (foodstyling/editing) for #3 of My Life in Sourdough, a mini-series about food & love in NYC. www.mylifeinsourdough.com
Music: Bedouin Soundclash – Brutal Hearts (Lexer Remix)
No buttermilk? Make you own! watch the life-changing tip: https://vimeo.com/mylifeinsourdough/buttermilk
Buttermilk & cream scones
3 cups of flour (use a mix of white and whole wheat flour)
½ teaspoon of bicarbonate of soda
2 teaspoons of baking powder
a pinch of salt
⅓ cup (70 g) of sugar
1 stick (113g) of unsalted butter, cut in squares and chilled
1/2 cup (120g) of buttermilk
3/4 cup (180g) of sour cream or crème fraîche
1 tablespoon of vanilla extract
⅔ cup (120g) of raisins
Preheat the oven at 350°F (180°C).
Mix all the dry ingredient together (flour, bicarbonate of soda, baking powder, sugar). Use your fingers to incorporate the cold squares of butter.
Add the cream, buttermilk, and raisin and use a wooden spoon, or your hands to turn into a ball of dough. Add a little bit of extra flour if necessary – the dough should not stick.
Sprinkle flour on parchment paper and roll the dough into a rectangle shape. Fold the dough in three, like an envelope, and roll again. Repeat this process 3 or 4 times – this will create nice puffy scones with layers of butter (this technique is originally used to make puffed pastry).
Cut the scones into square – about 12 squares. Line a baking tray with parchment paper, and arrange your scones evenly, leaving space between them so that they don’t stick to one another while baking.
Bake the scones for about 20 minutes, until lightly golden.Eat warm with clotted or sour cream and jam. Leftover scones can be stored in a metallic container and reheated in the oven, or in a toaster.
More recipes on www.mylifeinsourdough.com