Milky Scones

   

This one's going to be a treat! Susan Reid with King Arthur Flour and Sift Magazine came by Tonia's Kitchen to talk about a recipe they created for Malted Milk Scones.  She says they come in either one of two flavors, vanilla or chocolate (recipe that follows is for vanilla), and they are delicious! Susan adds it's like making a round biscuit and when measuring, a lot of people make the mistake of adding too much flour.  That makes for a dry scone. Reid notes that King Arthur has a hotline to help you figure out the right amount.  You can call them toll-free at (855) 371-BAKE (which is 2253)

DOUGH

• 2 3/4 cups King Arthur Unbleached All-Purpose Flour
• 1/2 cup malted milk powder
• 1/4 cup granulated sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 8 tablespoons (1/2 cup) cold unsalted butter
• 1 cup milk chocolate chunks or chips
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup half & half or milk

GLAZE

• 1 cup confectioners' sugar
• 1 tablespoon malted milk powder
• 2 tablespoons milk

Instructions

1. To make the dough: In a large bowl, whisk together the flour, malted milk powder, sugar, salt, and baking powder. Work in the butter until the mixture is unevenly crumbly; some larger bits of butter will remain. Stir in the chocolate chunks (or chips).
2. In a separate bowl or large measuring cup, whisk together the eggs, vanilla, and half & half (or milk). Add to the dry ingredients and stir until the dough is evenly moistened and holds together.
3. Line a baking sheet with parchment, and flour the parchment. Scrape the dough onto the parchment and divide it in half. Shape each half into a 6” disk about 3/4” thick, leaving a couple of inches between the two disks.
4. Use a wet bench knife to divide each circle into six wedges. Pull every other wedge away from the circle, to ensure all the scones bake evenly.
5. Loosely cover the unbaked scone dough with plastic wrap and place in the freezer while you preheat the oven to 400°F. When the oven is up to temperature, bake the scones for 22 to 25 minutes, until the edges looked fully baked.
6. Remove the scones from the oven and cool on the pan for 5 minutes before transferring to a rack to finish cooling.
7. To make the glaze: Sift the confectioners’ sugar and malted milk powder through a strainer into a small bowl. Add the milk gradually, stirring as you go; add just enough milk to make a drizzle-able glaze. Drizzle over the cooled scones.
8. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.