Wait 45 Minutes for Ultra-Fluffy Yeast Scones
When it comes to my favorite recipes, yeast scones are definitely one of them. You don’t need to knead the dough vigorously or add baking powder. All it takes is 45 minutes of fermentation to transform the scones into soft, bread-like treats. Compared to traditional baking powder scones, yeast scones are softer and have a breadier texture. While the need for fermentation makes them less quick to prepare, it only requires an additional 45 minutes, which is still much faster and easier than making bread. You can also use the cold fermentation method, allowing you to better schedule your preparation and enhancing the flavor. 【Black Sesame Scones】(Yeast Version, Makes 8)
Ingredients
Steps
First, crush the black sesame using a rolling pin. Place the sesame seeds on a piece of parchment paper and press with the rolling pin repeatedly. ★ Be sure to use pre-toasted sesame seeds.
Mix the milk and dry yeast and stir briefly to dissolve the yeast in the milk (use room-temperature or warm milk, not cold milk).
If you have a Junpei stand mixer, add the flour, sugar, and salt to the mixing bowl, then pour in the melted butter (pre-melt the butter by heating), egg wash, and yeast-milk mixture.
Knead on speed 2 for 5 minutes. ★ If you don’t have a stand mixer, knead by hand. Once the dough forms, knead thoroughly for a few minutes. The dough does not need to develop gluten; just knead until smooth.
Add the crushed black sesame seeds into the kneaded dough and continue kneading on speed 2 for about 1 minute, until the sesame is evenly incorporated.
Place the kneaded dough in a large bowl, cover with plastic wrap, and let it ferment in a warm place (around 30°C) for about 45 minutes.
The dough should double in size after fermentation. Fermentation time may vary depending on temperature; the colder it is, the longer it takes. ★ You can also use the cold fermentation method. Reduce the yeast to 2 grams, wrap the dough in plastic wrap, and refrigerate overnight (about 10 hours). Take it out the next morning and proceed with the recipe.
Remove the fermented dough from the bowl and press it flat into a round disk as shown in the picture (you can sprinkle some flour to prevent sticking). ★ Be gentle when removing and flattening the dough. Keep the shape intact. Do! Not! Knead!
Cut the dough into 8 pieces.
Place the dough pieces onto a baking sheet lined with parchment paper. Let them rest for 15 minutes (preheat the oven during the resting period), then brush the tops with a layer of egg wash. ★ No need for a second fermentation; bake after the 15-minute resting period.
Bake in a preheated oven at 200°C (top and bottom heat) for about 12 minutes, until the scones are fully risen and the tops are golden brown. Adjust the baking temperature and time based on your oven.