1 Apt. 2B Baking Co.: Tartine's Fruit Scones and Some Technical Difficulties

Monday, April 21, 2014

Tartine's Fruit Scones and Some Technical Difficulties

Untitled Untitled

I'm gonna level with you here. These are without a doubt, the most complicated scones I've ever made. They require you to have loved and cared for a sourdough starter long enough that you can make a leaven the night before you even think about making the scone dough. The recipe calls for three types of flour and homemade creme fraiche or kefir although, I took the shortcut and just bought mine at the grocery store. Then there is the mixing, chilling, folding, chilling, loving, and whispering of gentle sweet nothings (that last one isn't written in the recipe, but I imagine it would probably help) that is required to make all of the flaky layers that make these scones great. That said, they are quite delicious and super tangy from the lemon zest and leaven and the combination of flours gives these a really nice complex flavor. I imagine that a couple of you out there are crazy like me and might like make a classic treat in a new way so I've provided the lengthy recipe below. If you try the it please let me know what you think in the comments!

A little programing note: I know things have been quieter than usual around here and it's because my well-loved film cameras are feeling a little under the weather. One has a crazy light leak and the other is leaving lovely stripes on all of my photos (which you can see in this post) so they are heading to Nippon Photo Clinic for a thorough cleaning and check up. Hopefully they will be back in action for when my favorite fruits and veggies start to hit the markets.

In the meantime you can keep up with me on instagram @yossyarefi where I post daily and Food52 where I write a column called Project Dessert every other week.

Thanks and Happy Spring!

Tartine's Fruit Scones
from Tartine No. 3
yield, 12 large or 24 small scones

As printed in the book, this recipe requires an obscene amount of lemon zest (10 lemons worth!) which I kind of assumed was a misprint, so I used 2 lemons worth and found the scones plenty zingy. I also added a Tablespoon of vanilla extract to the recipe, but in the end I think the sourdough and lemon zest masked the vanilla flavor so feel free to leave it out.

306 g/ 1 cup plus 5T cold unsalted butter
312 g/ 1 1/3 cups kefir or creme fraiche
306 g/ 1 1/2 cups leaven*
1 Tablespoon vanilla extract (optional)
306 g/ 1 pint berries
341 g/ 2 1/3 cups pastry flour (I used all purpose)
204 g/ 1 3/4 cups oat flour
136 g/ 1 cup plus 1T whole wheat pastry flour
1 1/4 teaspoon baking soda
1 Tablespoon baking powder
102 g/ 1/2 cup sugar
2 teaspoons sea salt
zest of 10 (or a couple) lemons
1 large egg
crunchy sugar for sprinkling

Preheat oven to 400ºF and line 2 baking sheets with parchment paper

1. Cut the butter into 1/2-inch sized pieces and place in the freezer to chill. In a separate bowl or measuring cup, combine the leaven, vanilla and kefir until well mixed and place into the freezer to chill while you prepare the rest of the ingredients.
2. Wash, hull and roughly chop the berries (only chop if you are using strawberries).
3. In a large bowl, combine the flours, baking soda, baking powder, sugar, lemon zest and salt. Dump the flour mixture onto a work surface or countertop and spread it into a rectangle about 1/3-inch deep. Scatter the butter cubes over the flour and toss gently to coat the butter with flour. Flour a rolling pin and begin rolling the butter into the flour. When the butter starts flattening into long, thin pieces use a bench scraper to fold the mixture back over itself into a rectangle so that is the same size that you started with. Repeat the rolling and scraping three or four times. Work quickly so the butter stays as cold as possible.
4. Make a well in the center of the flour mixture and add the kefir-leaven mixture all at once. Use a bench scraper to gently fold the flour into the liquid. Keep folding the mixture until it is a shaggy mass, then shape it into a rectangle about 15-inches x 21-inches. Fold the dough in thirds, then roll it back into a rectangle. Repeat the folding and rolling process then transfer the dough to a baking sheet and chill for 15 minutes.
5. Roll the dough back into a rectangle and scatter the berries on top. Use a bench scraper to fold the top, bottom, and sides of the dough over itself then roll it into an 18-inch x 15-inch rectangle about 1 1/2-inches thick. Cut the dough into 12 rectangles or 24 smaller shapes and place the cut scones onto the prepared baking sheets. Move the baking sheets to the oven and chill for 20 minutes or until firm.
6. While the scones are chilling beat the egg with a tiny pinch of salt. When the scones are chilled and ready to bake, remove them from the fridge, brush the tops with egg wash, and sprinkle with crunchy sugar. Bake until the tops are lightly browned, 25-35 minutes. Serve warm.

*to make the leaven combine 100 grams all purpose flour, 100 grams whole wheat flour, 200 grams warm water and 1 Tablespoon mature sourdough starter in a bowl, cover and let sit overnight.

  Untitled Untitled

13 comments:

  1. Pssst - in your heading, "technical" is spelled wrong.

    ReplyDelete
  2. These scones look delicious. I can't wait for strawberry season

    ReplyDelete
  3. I am definitely tempted to try these because they look really wonderful...I will let you know if I do :)

    ReplyDelete
  4. I just made strawberry rhubarb scones with rye flour and I decided they're my favorite breakfast pastry. What a perfect addition to a morning cup of coffee.

    These look divine and as soon as I can get my hands on a sourdough starter, I'm going to try my hand at them for Thom. Your photos look beautiful (as always) despite your camera issues.

    ReplyDelete
    Replies
    1. Strawberries and rhubarb go so well with rye!

      Delete
  5. these are so beautiful and i bet they tasted even better...

    ReplyDelete
  6. The scones truly look incredible, and perhaps well-worth the work involved!

    ReplyDelete
  7. I loved everything I tried at Tartine and have always thought mixing regular flour with whole wheat or other types of flours would give a good texture and taste to breads and certain so that they have more flavor and depth too them but still a nice soft crumb. I don't have oat flour but I might try to make these sometime....Would be curious to see what the recipe is for their muffins that have the whole egg inside!

    ReplyDelete
  8. I have sourdough starter, but I found this recipe at 8:00am. Maybe tomorrow with frozen berries...

    ReplyDelete
  9. These look amazing!!! BTW, I think in step 5 you mean to say, "Move the baking sheets to the fridge" instead of oven.

    ReplyDelete
  10. Mmm, wish I had a couple of those right now. :) The complexity of the recipe reminds me of the Bouchon Bakery cookbook I bought this past Christmas, wherein literally every recipe is similar to this one. Ah, I guess that's why the bakeries are so successful--they know what they're doing. :P

    ReplyDelete
  11. After reading your post, I decided to take a leap of faith and buy the book! Wish me luck! The scones look delicious x

    ReplyDelete

Thank you for stopping by!