Garlic, Thyme, Butter, Parsley, Scones = answer to pure happiness :) This garlic butter scone is fluffy, buttery, and soft which is a bit of a twist when compared to the traditional kiwi classic version.
Corentin Esquenet, head pastry chef and owner of Butter Pastry shares his mum's family recipe of a traditional english scone. But this time adding his buttery garlicky twist that makes it an absolute comfort food. Try out this recipe so that your taste buds can thank you, and to enjoy some quality time when making these mouth watering scones with your friends and family.
Find out more about Butter here: www.butterpastry.co.nz
Ingredients
Scone Dough:
- 300g flour
- 12g sugar
- 2g salt
- 18g baking powder
- 86g cold, cubed salted butter
- 175g cold milk
- 1 egg yolk
Garlic and herb butter :
- 50g butter
- 1 garlic clove
- 2 sprigs of thyme
- 3 sprigs of Parsley
Instructions
Step 1
Combine all dry ingredients in a large bowl and dry whisk to evenly distribute the baking powder. Rub the cold butter into the flour using the tips of your fingers, until all of the flour has a sandy colour. It’s ok if there are still some larger chunks of butter left in the mix.
Step 2
Add the cold milk into the dry ingredients and mix until combined. Kneed the dough half a dozen times until it looks smooth. Rest for 20 minutes.
Tip : you dont have to incorporate the butter fully, you just need to make sure all flour has been touched and has a buttery colour.
Step 3
While the dough is resting, melt the butter and add the grated garlic clover, chopped thyme and parsley.
Step 4
Roll the dough out on a lightly floured surface, to about 2cm thick. Lightly brush with the garlic and herb butter, cut the rectangle into four, and stack each slab on top of the other. Roll this stack out to about 3 cm in thickness. Cut into 8 even scones. Rest for 1 hour at room temperature. Preheat your oven to 180°C after about 30 minutes.
Step 5
Brush the top of each scone with egg yolk, and bake for 15 minutes.
Step 6
Serve warm with the remaining garlic butter.
