Scones Petite Pause A Langlaise Recipe

Picture this: a cozy weekend morning with a fresh batch of homemade scones that melt in your mouth, ready to make your kitchen smell like a bakery and your day start deliciously right.

I adore beginning my morning with the Scone Slight Pause at the English L’Anglaise. These delectable bites, crafted with not-too-much all-purpose flour and a whisper of vanilla, are just sweet enough, thanks to some granulated sugar.

They tend to be rich and buttery, with a cold, cubed butter that yields a flaky and tender scone—that is, unless you add too much will and/or not enough whole milk.

Scones Petite Pause A Langlaise Recipe Ingredients

• All-purpose flour: Provides structure; a rich source of carbohydrates.
• Granulated sugar: Adds sweetness; high in simple carbs, minimal nutrients.
• Baking powder: Leavening agent; creates airy, fluffy texture.
• Unsalted butter: Adds richness; contains fats, enhances flavor.
• Whole milk: Contributes moisture; contains protein, fat, and calcium.
• Egg: Binds ingredients; offers protein and richness.
• Vanilla extract: Enhances flavor; adds aromatic sweetness.

Scones Petite Pause A Langlaise Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 2/3 cup whole milk
• 1 large egg
• 1 teaspoon vanilla extract
• Optional: 1/2 cup dried fruit or chocolate chips
• For glazing: 2 tablespoons milk and 1 tablespoon granulated sugar

How to Make this Scones Petite Pause A Langlaise Recipe

1. Set your oven to cook at 400°F (200°C) and prepare a sheet for baking by covering it with parchment paper.

2. In a big mixing bowl, together whisk the flour, sugar, baking powder, and salt until they are well combined.

3. Incorporate the cold, cubed butter into the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture. Keep going until it resembles coarse crumbs.

4. In another bowl, beat the smooth combination of milk, egg, and vanilla extract.

5. Combine the wet ingredients with the dry mixture. Pour the wet ingredients into the dry mixture, and gently fold together with a spatula or wooden spoon until just combined. Avoid overworking the dough.

6. In case of their use, incorporate the dried fruit or chocolate chips gently, ensuring an even distribution.

7. Place the dough onto a surface that is lightly covered with flour and knead the dough a few times in order to—just to make sure—that it is completely formed into a smooth ball without any bumps. Once that is done, you can move on to the next step.

8. Shape the dough into a circle, approximately one inch thick; cut it into eight wedges or use a round cutter to form the scones.

9. Set the scones on the prepared baking sheet. Brush the tops with milk, and scatter sugar over them for a nice glaze.

10. Preheat the oven to 375 degrees Fahrenheit. Bake in a preheated oven for 15-20 minutes or until the scones are golden brown. Let cool for a few minutes before serving.

Scones Petite Pause A Langlaise Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Whisk
6. Pastry cutter or fingertips
7. Small mixing bowl
8. Spoon (for beating)
9. Spatula or wooden spoon
10. Rolling surface (lightly floured)
11. Knife or round cutter
12. Pastry brush

FAQ

• Q: Can I use salted butter instead?A: Yes, but cut the salt in the recipe to 1/4 teaspoon to balance the flavors.
• Q: What can I use as a substitute for whole milk?You may use buttermilk or a non-dairy milk substitute, but it could somewhat influence the texture.
• Q: How can I make my scones flakier?A: Make sure your butter is very cold, and do not work the dough too much to keep it a flaky texture.
• Q: Can I freeze the scones?A: Yes, you can freeze unbaked scones after you have cut the dough. Bake from frozen, adding a few extra minutes to the baking time.
• Q: How do I prevent the scones from spreading too much?A: Place the cut scones in the refrigerator for a few minutes before baking them to help maintain their shape.
• Q: Can I add fresh fruit instead of dried?Yes, but be sure to reduce the added liquid a bit and note that fresh fruit may influence the bake time and texture.
• Q: What’s the best way to store leftover scones?A: Keep in an airtight container at room temperature for as long as 2 days or in the refrigerator for not more than a week.

Scones Petite Pause A Langlaise Recipe Substitutions and Variations

All-purpose flour: Use whole wheat flour for a denser texture, or a gluten-free flour blend, to achieve an option that’s gluten-free.
Sugar, in its many forms, is a major player in the deliciousness of baked goods. You might think of sugar primarily as something that sweetens, but it does a whole lot more. It enhances flavor, of course, but it also brings and keeps color. It creates and sustains texture. It affects moisture content, which gives baked goods their all-important chewiness. And it plays a huge role in leavening—that is, in making things rise.
Coconut oil or a plant-based margarine can replace unsalted butter for a dairy-free option. If using coconut oil, measure it in a solid state. If using plant margarine, measure it as you would butter: softened, but not melting.
Whole milk: Use milk made from plants such as almond or oat for a lactose-free substitute.
Egg: Substitute with 1 tablespoon of flaxseed meal (mixed with 3 tablespoons of water) for a vegan version. Or use a commercial egg replacer.

Pro Tips

1. Keep Ingredients Cold: Ensure that the butter and milk are kept cold until the last possible moment before incorporating them into the mixture. This helps create a flaky texture by allowing the butter to create steam as it melts during baking.