Yesterday was my first day back on Twitch and may I dare to say that it was a blast.
Talking to everyone again and meeting new awesome peeps really made my Wednesday afternoon magical. It had been over a year since my last Twitch stream and I was a little nervous to get back on the horse, manage the chat and make sure the recipe I’m making isn’t a total disaster.
Luckily, everything went great and I’m already looking forward to the next stream. Here’s the recipe that was created yesterday which turned out incredible! Not that I expected it to be bad but, it was created on the spot and it took two hours to make it because of all the talking and probably a bit of the nervousness of being live.
In normal time, this is a recipe that will take you a maximum of 20 minutes (beside the rest needed for the apples) to make and I really hope you get to try it because it’s a strong 8-9/10 in my book. A nice mix between a flaky savoury biscuit and sweet scone with the tartness of the apples (Cortland & Lobo) and the delicate aroma of my new favorite extract: sweet clover flowers. If you ever come across this product, buy it right away. If you don’t have any, don’t worry. You can use vanilla extract instead but try to seek that sweet clover extract because it will be making a world of difference in these delicious scones.
Now let’s get to the recipe…
- Bowl 1
- 230g of cubes apples (Cortland and/or Lobo)
- 60g of cane sugar
- Bowl 2
- 1 egg
- 25g of cane sugar
- 1.2ml of sweet clover extract (1/4 teaspoon)
- 30ml of oat milk
- Bowl 3
- 90g of cold, unsalted butter
- 230g of all purpose flour
- 8g of baking powder
- pinch of fine sea salt
- - Pre heat your oven at 400F. Line a silpat or parchment paper on top of a baking sheet. Then place the baking sheet on top of a second baking sheet (double panning technique). This technique will help for a more even baking.
- - Peel and cube the apples and let them rest for 1h with the sugar. This will soften your apples as they aren't the kind that breaks appart in the oven. (bowl 1)
- - In another bowl, mix the flour, baking powder and sea salt before using the two knifes technique or a pastry cutter to cut the cold butter. Visible chunks of butter should be visible in the flour mix. Do not use your hands for the taste as they will melt the butter and you need the chunks to make the dough flaky. Reserve in the fridge until the apples are ready.
- - Once the apples have rested for an hour, in another bowl (bowl 2), whisk the egg, the extract and the sugar together before dropping in the apples. Mix well.
- - Gently fold the content of bowl 3 inside bowl 2. The goal here is to NOT over mix the dough as we do not want too much gluten development. By doing so we can be certain to have a crumbly texture for our scones.
- - Once the flour has absorbed the liquid of this recipe. Drop the dough on the counter and gently form a round shape. Don't break your head too much on this step, it's just baking shaping and no kneading. Use a knife or a dough cutter to slice your circle to make 8 triangles before transferring them, separately, on the baking sheet.
- - Bake your scones for 25-30 minutes or until a light browning occurs.
- - Cool down on a baking sheet and brush with a sugary glaze (optional) if you want.