Scones with natural yeast. Yes natural yeast is not only for bread! You can use it as baking powder. I made these scones with chocolate chips this time for our three o’clock snack. I like them with nuts too. I usually use chocolate chips with pistachio or almonds. Again, these scones have more flavour than scones just with baking powder I think. Like the pancakes with yeast from my previous post, I make this dough the night before. This is super easy if you have a food processor. You can prepare the dough in less than 10 min. Another good thing is that you can make a big batch and keep it in the fridge for up to 5 days. While the dough is in the fridge it will slowly rise and the texture will be slightly different depending on the time in the fridge. The more you let it rise, the lighter the texture. It’s quite enjoyable to find the texture you like. I want to try to keep this longer in my fridge but I am not patient enough to wait that long. Maybe I should make double the quantity next time. 🙂
My mademoiselle number 2 is waiting for me to say “go”. They love these scones as much as I do!
Triangle Yeast Scones with Choco chips (makes 10 triangle)
125g of High grade/Strong flour
25g of Whole meal flour
3g of Salt
40g of Sugar
100g of Unsalted butter
100g Natural yeast starter (leaven) – recipe is here
One egg york
65g of Milk
80g of Chocolate chips
- Dice unsalted butter into 1 cm cubes
- Using a food processor mix flour, salt, sugar and butter until all become powdery
- Tear the yeast starter into small pieces then add them in the food processor, whiz a few times
- Add chocolate chips and whiz again for a few seconds.
- Add egg yolk and milk and whiz again until the dough becomes crumbly.
- Put the dough in a plastic bag or cling wrap and shape it into one big square.
- Let it rise in a warm place (25℃) for 4 hours or put it in the fridge over night. (you can keep it up to 5 days in the fridge)
- Preheat the oven at 170℃. Cut the dough into triangles, bake them at 170℃ for 15 min.