18 February 2005

Formula : Callebaut Dark Chocolate Hazelnut Scones

{This formula is meant for a small production batch, mixed in a 20 quart mixer. For home use cut the formula ingredients into 1/3.}

This is an Americanized version of scones. Real scones would be VERY dry.The Americanized version has also more flavor & sweeter.

This is a Base or Master formula - meaning you can use this basic formula, and add onto it. Just make sure if you are going to add an ingredient with liquid, to use less liquid in the base formula. This goes for ingredients that are very dry. It is all a balancing act.
{# = lb}
Buttermilk Scones:

  • 3# Bread Flour
  • 2# Pastry Flour
  • 1# 7 oz. Sugar
  • 1 oz.Baking powder
  • 1/2 oz. Baking Soda
  • 1/4 oz.Salt
  • 1 oz. Vanilla extract
Blend dry ingredients in a 20 qt. mixing bowl. Add:
  • 1# 14 oz. Butter
Room temperature butter is much easier to work with here. Break up into small pieces , place pieces on top of dry ingredients. Blend in butter in 1st speed until mixture resembles coarse crumbs. Remove bowl from the mixer. Transport to bench/workspace.
{Tip: If you end up working with cold butter, break off small chunks into your hand and work/massage the butter chunks before adding to the mixer.This will help the butter warm up once the mixing starts - because the paddle & the hitting of the sides during mixing produces friction which leads to heat.}
  • 2# Buttermilk
  • 1# whole eggs
[Warning: do not wear long sleeves!This is very messy.]
Add the eggs to your buttermilk.Make a "well" {or hole}in your dry mixture, pour the egg & buttermilk into your well. These ingredients will be folded in by hand with a plastic scraper.Fold until liquid & dry are completely incorporated.
TIP: A true "fold" is when you take the rounded edge of your scraper and starting at the bowls lip(edge)scrape downward & under the batter,an even line along the bottom and sides of the bowl, to complete your fold at the other sides' lip. Your next fold will start where that first fold ended. With each fold completed, the is bowl slightly turned.
This will ensure that you will never have an area in the bowl that hasn't completely been mixed.
Dark Chocolate/Hazelnut:
Callebaut Dark Chocolate

  • 8 oz. toasted, chopped hazelnuts

  • Add the chopped dark chocolate & toasted,chopped hazelnuts to the mixed dough,fold well.
    Folding in dark guittard chocolate for hazelnut scones

    Once well mixed, take small globs of dough and line them up on a well floured table. Have a yard stick(ruler) handy.
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    Pat out dough{flour your hands}, onto well floured table, 1/2 of the dough into a strip: 4 inches wide and about 3/4 inches thick. (No thicker than 3/4 of an inch - this dough rises & the scones will be huge)

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    When you have the correct width & thickness, line up your yard stick along the strip. Gently score the dough in 2 inch increments with a bench scraper].[ do not cut, make indentation]
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    Now apply pressure with knife on scored lines & cut. {you need to be some what consistent or you won't make an even cut due to hazelnuts etc.} This dough is soft , you will need to pull just cut pieces, away from the main dough strip - or they will reconnect.

    Egg only eggwash

    Put onto parchment papered sheet pan. Arrange 12 per pan { 3 across & four rows }. Lightly egg wash with "egg only egg wash".

    Egg Only Egg wash:
    • whole eggs
    • liquid egg (from container)
    Make enough for use. Beat with wire whip. Use pastry brush to apply.
    Bake until browned. Don't rely on color - because this will very due to egg wash. Rely on touch , in the middle & sides . The scones will feel baked - no under baked dough, more formed.

    Dark chocolate hazelnut scones


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