Shangri-La Scones

Chef Patterson's scones are feather-light, soft, and flavor-balanced. They smell like sweet cream and meadows. First, he uses high-gluten bread flour instead of an all-purpose one. Second, the amount of baking powder is three times more than average. Why? Bread flour is capable of holding more moister. It is strong enough to let scones rise and not explode because of the amount of baking powder. It results in a fantastic, unforgettable texture of the scones. The third element is dry chamomile flowers. They bring dreamy midsummer notes for the flavor of the scones. Play with salt and sugar and add different herbs, dry fruit, and vegetables to modify the recipe. Chives (or ramps/wild garlic) and Cheddar make this recipe savory and a nice companion to poached eggs.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put dry ingredients in a mixing bowl and mix with a whisk to combine. Add the butter and crumb it with your hands.

Step 2

Add the milk and cream and mix with chopsticks until a slightly sticky dough has just formed, don’t overwork, or scones will become a tough texture.

Step 3

Form the dough with your hands into a 3" thick circle on a lightly floured surface and cut into 2-inch rounds with a cookie cutter. Put them on a baking sheet lined with a silicone mat.

Step 4

In a cup, beat an egg with a pinch of salt. Brush the top of each scone lightly and place them in a fridge for 30 minutes. Start heating the oven at 425F.

Step 5

Apply a thin layer of beaten egg on top of each scone again before placing them into the hot oven. Bake for 15 minutes or until their tops are golden brown.

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