Scones With Just A Little Bit of Yeast

Name: Scones With Just A Little Bit of Yeast
Cuisine: American
Ingredients: 110 grams Bread (strong) flour; 50 grams Cake flour; 20 grams Whole wheat flour; 40 grams Butter; 90 grams Yogurt; 1/4 tsp Dried yeast; 1 tbsp Maple syrup; 20 grams Walnuts; 50 grams Raisins

cookpad.japan @cookpad_jp

I wanted to eat a yummy scone using yeast.

You can probably tell by looking at photos 6 and 8 but, leaving it to rest lets the dough blend together and fluff out when it rises. Since it doesn't use sugar, add in lots of raisins. If you want a lighter baked color, cover with aluminum foil while baking. Recipe by *mayo1982

I wanted to eat a yummy scone using yeast.

cookpad.japan @cookpad_jp

I wanted to eat a yummy scone using yeast.

Saved

Ingredients

110 gramsBread (strong) flour
50 gramsCake flour
20 gramsWhole wheat flour
40 gramsButter
90 gramsYogurt
1/4 tspDried yeast
1 tbspMaple syrup
20 gramsWalnuts
50 gramsRaisins

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Steps

1

Cut the butter into small 1mm cubes (in order to mixed into the flour easily) It's hard to see, but they're cut in the photo.
2

Mix together the yeast and the yogurt.
3

Add all of the sugar to a bowl and mix in the maple syrup and the butter. Once they have been completely mixed in, add Step 2 and mix until small balls are formed.
4

Stir in the walnuts and raisins and use your hands to blend everything together.
5

Use a rolling pin to roll out until about 1.5cm thick. Divide in to 3 sections.
6

Pile up the 3 pieces to form layers and push them together a little bit with your hand to blend.
7

Wrap in plastic wrap and let sit in the refrigerator for 1 night. It will keep in the refrigerator for about 1 week.
8

This photo shows the dough after 3 days resting in the refrigerator. Take the dough out of the refrigerator about 2-3 hours before baking in order for it to complete the 2nd rising. It will be about 1.5x it's original size.
9

Cut into any shape you would like and bake for 20 minutes at 180°C.
10

The center is fluffy and airy like bread, the outside is crisp and crunchy like a scone.
11

It's difficult to tell from the photo, but the dough has layers.