Gus & Grey Jam and Plain Scones
From The Bouchon Bakery Cookbook
Makes 12 Scones
1 cup + 1 ½ tablespoons all-purpose flour
2 ¼ cups +2 tablespoons cake flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
¼ cup + 3 ½ tablespoons granulated sugar
8 ounces unsalted butter, cold, cut into ¼ inch pieces
½ cup + 1 ½ tablespoons heavy cream
½ cup + 2 tablespoons crème fraiche
1 teaspoon large-crystal sparkling sugar
-Place the all-purpose flour in the bowl of a stand mixer and sift in the cake flour, baking powder, baking soda, and granulated sugar. Fit the mixer with the paddle attachment and mix on the lowest setting for about 15 seconds to combine.
-Stop the mixer, add the butter, and, on the lowest setting (to keep the flour from flying out of the bowl), pulse to begin incorporating the butter. Increase the speed to low and mix for about 3 minutes to break up the butter and incorporate it into the dry mixture. If any large pieces of butter remain, stop the mixer, break them by hand, and mix just until incorporated.
-With the mixer running, slowly pour in the cream. Add the crème fraiche and mix for about 30 seconds, until all of the dry ingredients are moistened and the dough comes together around the paddle. Scrape down the sides and bottom of the bowl and the paddle and pulse again to combine.
-Mound the dough on the work surface, and, using the heel of your hand or a pastry scraper, push it together. Place the dough between two pieces of plastic wrap, and, using your hands, press it into a 6-by-9 inch block smoothing the top. Press the sides of your hands against the sides of the dough to straighten them. Wrap the dough in the plastic wrap and refrigerate for about 2 hours, until firm.
-Line a sheet pan with a Silpat or parchment paper. Using a chef’s knife, cut the block of dough lengthwise into thirds and then crosswise in half. Cut each rectangle in half on the diagonal to make a total of 12 triangles. Arrange them on the prepared sheet pan, leaving space between them. Cover with plastic wrap and freeze until solid, at least 2 hours but preferably overnight. (The scones can remain in the freezer for up to one month.)
-Preheat the oven to 325°F (convection) or 350°F (standard). Line a sheet pan with a Silpat or parchment paper.
-Arrange the frozen scones 1 inch apart on the sheet pan and brush the tops with cream. Sprinkle the top of each scone with a generous pinch of sparkling sugar. Bake for 15 to 18 minutes in a convection oven, 25 to 28 minutes in a standard oven, until golden brown. Set the sheet on a cooling rack and let cool completely.
-The scones are best the day they are baked but can be stored in a covered container for one day.
-Serve with your favorite Gus & Grey Jam.