Next Level Scone Loaf. Great recipe for Next Level Scone Loaf. Who would have thought making scones with strong white bread flour would be such a game changer! I like to bake my scone as one big loaf to ensure the mixture bakes perfectly fluffy and not dry at all.
Made with lots of oats and real maple sugar, this mix yields a moist, tender bread, perfect as is or toasted and buttered. Prepare the batter using the same ingredients called for in the muffin recipe. I dressed the loaf up a bit by sprinkling the top with rolled oats and brown sugar. You can cook Next Level Scone Loaf using 12 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Next Level Scone Loaf
- You need 500 g of strong white bread flour.
- You need 80 g of unsalted butter, cut into cubes & softened.
- You need 80 g of caster sugar.
- It’s 2 of medium eggs, lightly beaten.
- You need 5 tsp of baking powder.
- You need 250 ml of full-fat milk.
- Prepare 100 g of mixed fried fruit.
- Prepare 1 tsp of mixed spice.
- Prepare of To finish.
- Prepare 1 of medium egg, lightly beaten with a pinch of salt.
- Prepare of To serve.
- It’s of Cream & Jam.
Powdered Sugar, Vanilla Extract, Milk, and Butter – the brown butter glaze is optional, but oh so good and takes this scone recipe to the next level. Sounds fancy but couldn't be easier! Feel free to not brown your butter and instead just combine the powdered sugar, vanilla and milk until the icing is the consistency of school glue.. Blueberry Orange Scones with White Chocolate Chunks.
Next Level Scone Loaf instructions
- Preheat the oven to 200 degrees C fan. Like a baking tray with parchment..
- Add 450g of flour, the baking powder and mixed spice to a large mixing bowl and add the butter. Rub together using your finger tips until the mixture resembles fine breadcrumbs. Add the dried fruit..
- Add the sugar and eggs and, using your hand, mix gently to incorporate with a claw-like action..
- Add half of the milk and keep mixing gently. Keep adding the milk gradually until the dough is fairly wet and sticky. You might not need to use all of the milk as different varieties of bread flour absorb differently..
- Use the remaining flour & dust your work surface. Turn the dough out and knead very gently to form a smooth dough. Be careful not to over work or this could make the scones dry and tough..
- Create a rounded loaf shape with your hands, and using a sharp knife, lightly score a cross into the scone loaf. Place onto the baking tray. Leave to rest for a few minutes, then brush the tops with the egg mix to glaze. Avoid this dripping down the sides..
- Bake for 15 minutes, or until well-Rosen and golden brown..
- Leave to cool before cutting!.
This causes the outside of the loaf to form an extended, flexible "skin." Think of the flexible skin as the outside of a balloon and the yeast inside the loaf of bread are blowing the balloon (loaf) up. This causes the skin to stretch and get thin. As the steam goes away, the thin skin finally hardens into a crispy, thin crust. Line a baking sheet with aluminum foil and grease with cooking spray. Cut in butter using a pastry cutter.