Volume 5 Issue 1 2011

N O R T H A M E R I C A
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W W W . PA S T R Y N A . C O M
Patrick Fahy Dessert
LArt du Chocolatier Challenge
By Paul Strabbing
World Pastry Cup
Bennisons
68 Pastry & Baking North America
Ancient Grains
Publishers Note: The San Francisco Baking
Institute (SFBI) is a world-renowned leader in
artisan bread and pastry education and consulting.
More information on SFBI can be found at
www.sfbi.com.
Miyuki Togi works with SFBI as a bread,
viennoiserie, and pastry instructor, and as the
production manager for Thorough Bread and
Pastry.
By Miyuki Togi
Photography by Tchell DePaepe
Welcome to the San Francisco Baking Institutes Ancient Grains series. Recently,
ancient grains are gaining popularity in the baking industry due to their
excellent nutritional values and appealing flavors and textures. In this series,
we explore limitless possibilities in creating unique and diverse products using
ancient grains.
Also known as farro in Italian or dinkle in German, spelt is an ancestor
of modern wheat and is a type of ancient grain that is readily available.
Spelt flour contains gluten and its composition is similar to wheat flour,
making it easy to incorporate into any existing bread or pastry formulas
you may have.
Made with 100% spelt flour, this scone formula has a combination of
whole and white spelt flours. The small portion of whole spelt flour adds a
hearty appearance and a sweet, nutty undertone to the overall flavor. After
baking, this scone has a crunchy exterior with a buttery, moist interior studded
with currants and a hint of orange. Mixing should be minimized to maintain
a tender and flaky texture.
Currant and Orange
Scones with Spelt
Heavy cream 56.00 0.224
Honey 7.50 0.030
Eggs 11.25 0.045
White spelt flour 80.00 0.320
Whole spelt flour 20.00 0.080
Sugar 12.50 0.050
Baking powder 5.60 0.022
Salt 0.80 0.003
Butter 25.00 0.100
Orange zest 1.00 0.004
Currants 30.60 0.122
Total 250.25 1.000
Yield: 8 scones
Ingredients Bakers % Weight (kg)
Additional Ingredients
Sanding sugar as needed
Egg wash as needed
Equipments
Bench knife
Mixing bowl
Wire whisk
8 cake ring
Pan spray
French knife
Brush
Sheet pan
Parchment paper
Preparation:
Cut butter into medium-sized pieces (
3
/4 x
3
/4) and reserve
in cooler.
Notes:
The scones can be refrigerated for up to 2 days or frozen
for up to 3 weeks after being portioned. If frozen, thaw them
for few hours in the refrigerator before baking.
For a larger batch size, the dough can be mixed in a mixer
fitted with a paddle attachment. Pay close attention during
mixing because the dough can be easily over mixed.
Currant and Orange Scones with Spelt
69
1 3. In a small mixing bowl, place the heavy cream,
honey and eggs. Whisk to combine.
4 5. Combine the whole spelt flour, white spelt
flour, sugar, baking powder and salt on a bench.
6. Place the cold butter onto the dry ingredients.
7. Cut the butter into the dry ingredients until the chunks are
dime-sized.
8. Create a well in the center of the mixture, and slowly pour in
the combined liquid ingredients. Without kneading, toss the
mixture using a bench knife until liquid is no longer visible.
9. Add the currants and orange zest, and toss into the mixture
until evenly dispersed.
5. 4. 6.
7. 9. 8.
2. 1. 3.
70 Pastry & Baking North America
Ancient Grains
10 11. Press down on the mixture and fold over itself. Repeat this
process 3 to 4 times until dough becomes intact but not entirely
cohesive. Avoid over mixing; some butter pieces should still
remain as chunks and exposed on the sides.
12. Place the dough into an oiled 8 cake ring placed on a parchment
lined sheet pan.
13. Press to flatten the surface of the dough. Chill the dough for
about 1 hour in the refrigerator for ease of cutting.
14 15. Remove the ring and cut into 8 equal-
sized wedges using a French knife.
16. Place the scones on a parchment lined
sheet pan.
17 18. Brush the top of the scones with egg wash,
and sprinkle with sanding sugar. Bake at
375F for 18 to 20 minutes.
14. 13. 15.
16. 18. 17.
11. 10. 12.
71
Currant and Orange Scones with Spelt
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