The Scones I’m a delicious salty leavenedthe mini version of the classic Focaccia. Based on the proven dough in 5 minutes made of flour, water, yeast and salt, divided into little pieces to whom it is given round shape and is seasoned with oil and rosemary; a few minutes in the oven and some come out Soft scones And soft from the crispy edge irresistible! Perfect instead of bread from fill with cured meats And cheeses or to serve together with Pizzette for Buffet, parties, aperitif And snack !
As you may have guessed, it is one preparation super fast and so simple that even children can do! There base is made by hand with 1 tbsp and a bowl. Time to train scones from about 6 – 7 cm each And that’s it! Once ready you can choose whether to make white scones with oil, or season in many flavors different, example: cherry tomatoesolives and oregano like Focaccia Barese, or with slices of zuchinis, vegetables soft cheese! to you the choice according to the season and to that that you have in the fridge! In any case they will be a resounding success and they will literally sell out!
|5 minutes + 3 hours of leavening||20 minutes||25 minutes|
|Quantity for approximately 15 pieces|
For the base:
How to make soft scones
First of all, place the flours, yeast, salt and sugar in a bowl. (if you are using fresh yeast, dissolve it in 2 tablespoons of water)
Then mix together and add water.
Finally stir with a spoon, the dough will be very sticky, this is how it should be:
Finally, cover with cling film and leave to rise in a recently turned off oven at a temperature of around 28° until it has tripled in volume. (3 – 4 hours)
Then dust the work surface with manitoba flour, turn out the scone dough and dust it with flour. and dust your hands too, make 2 wallet folds, add more flour if necessary:
Finally divide into 60g loaves (about 15 pieces) and roll them on a work surface with the help of a pinch of flour.
Then transfer 6 loaves to each baking tray greased with a drizzle of oil and pat the surface to give the shape of scones.
Finally season with a drizzle of oil, rosemary and grains of coarse salt:
Then make other focaccias using the same method, place them on a baking tray greased with oil and season with cherry tomatoes cut in half and set in the dough, pitted olives cut in half, also set in the dough, oregano, oil and salt
Finally, let your focaccias rise in the pan for about 40 – 50 minutes, until they are nice and puffy.
Then add a drop of oil to each one.
If you want you can too cook in a pan according to the pan-fried pizza method
Otherwise, follow the traditional method by cooking in a very hot static oven at 180° in the medium-high part of the oven for about 20 minutes until golden brown!
Here are yours ready Scones deliciousness and extreme softness!
They keep perfectly for about 3 days at room temperature sealed in plastic food bags