Homemade scones

Votes: 2

Time: 30 min.
Complexity: easily
Quantity: 15 pcs.

Try making airy baked goods with baking soda, and you'll never go back to store-bought options.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

2 tsp dry active yeast
2/3 cup warm water
1.5 cups of premium flour, more if needed
1/2 tsp salt
1/2 teaspoon of baking soda
2 tablespoons melted butter, plus extra for greasing

Supplements

4 teaspoons sesame seeds
plus 4 tsp. onion granules
4 tsp dried parsley
plus 4 tsp chopped chives
plus 1/2 tsp dried dill
2 tablespoons of poppy seeds (pour boiling water over them and let them swell)
Mix the seasoning into the dough

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yeast dough, chives, parsley, dill

Cooking the dish according to the recipe:

In a small bowl, sprinkle yeast over warm water; stir to dissolve, and let sit for 5 minutes.
In a large bowl, combine the flour, salt, and baking soda. Add the yeast and mix thoroughly with a wooden spoon. If the dough is sticky, add flour a pinch at a time until a soft dough forms.

Knead for about 5 minutes until soft and elastic. Adjust the stickiness by adding a little flour. If using a mixer or food processor, the dough will form a soft ball around the dough hook, and the sides of the bowl will come out clean. Add flour as needed to compact the dough.
Place the dough in an oiled bowl, cover with plastic wrap, and refrigerate for at least 1 hour or overnight (the longer, the better). Afterward, season the dough.
Preheat oven to 220°C, positioning the rack in the middle. Line a baking sheet with parchment paper.
Using a heavy rolling pin, roll the dough into a rectangle measuring approximately 45 x 15 cm and no thicker than 0.3 cm. Fold the dough at the short ends, brushing off any excess flour to create three-layer buns. Roll again with a rolling pin. Prick the dough with a wooden skewer. Cut out circles with a pizza cutter.

Spread the dough on the prepared baking sheet. Lightly sprinkle salt from a height of 30 cm to ensure even distribution.
Bake until lightly browned and crispy, 15-20 minutes. Check the buns several times during baking to ensure the outer buns aren't browning too much. If the buns aren't baking evenly, rotate them.
Remove from the oven and brush with melted butter. Let cool on a wire rack.

Note

Yeast dough baked goods can be made airy by adding baking soda, which mixes flour and water well in the fat phase..