Stuffed Scones

Stuffed scones are a practical and tasty idea for a buffet, picnic or simply a snack with friends. Find out how to make them with our high-quality bread flour with type 2 flour and wheat germ to get the best results in terms of leavening, taste and nutritional values.

Ingredients

Preparation

Here is the procedure to follow for making the scones:

• Dissolve the yeast together with the sugar in the warm milk inside a bowl, then add the water and oil, mixing well.
• Mix and sift the flours. Add half to the liquid mixture a little at a time, kneading by hand or with the help of the planetary mixer. Still continuing to knead, add the salt and remaining flour.
• When a firm dough forms that pulls away from the bowl, turn it out onto the pastry board and form it into a loaf with your hands. Cover it with plastic wrap and a dry tea towel and let it rise until it has doubled in volume.
• Take the dough and roll it out with a rolling pin to a thickness of about 0.5/1 cm. Form 8/10 cm diameter declar with a pastry cutter and place them on a baking sheet lined with baking paper. Cover the baking sheet with foil and let it double for about 1h 30 min.
• Heat the oven to 200°C in static mode. Prick the surface of the buns with your fingers and bake for about 20 minutes until golden brown. Once removed from the oven, brush the surface with water mixed with extra virgin olive oil and allow to cool.
• Once cold, stuff the scones as desired.

Notes

• Brushing the surface of the scones with water and oil as soon as they come out of the oven makes them soft
• They keep for a couple of days in a food bag or can be frozen once cooled.

Thanks to Annunziata of Macchia’s Mood for the recipe.