Fried Scones

Fried Scones

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Note: 1) consider putting oil on the knife when cutting the dough, Thomas Keller recommends this when cutting some types of pastry or bread dough

This is something that I had with my family when I was a young person. Using Thomas Keller’s Bouchon Bakery cookbook introduced me to slack dough. The dough that we used to buy for making scones was similar to slack dough. The bakery where we used to buy the dough was outside the city. Driving there was exciting. Where I lived, Navajo tacos were served on big scones.  I am excited to make Navajo tacos with this recipe.

These scones are very flavorful. They may be the best scones I have ever eaten. The flavor of the scones is very exciting once they have cooled. Thomas Keller’s rule for serving bread is to reheat the bread once it has cooled. He does this because carry over cooking will continue to cook the bread. I am suggesting this because the flavor is more exciting. If they are served warm, I would suggest using salted butter. I ate them with butter and honey because my mother served hot fried scones with butter and honey. We also ate corn bread with butter and honey.

The recipe is based on Thomas Keller’s recipe for Pain Palladin. Palladin is the name of the French chef Jean-Louis Palladin [1][2]. There is an article online that describes his life and interests. Thomas Keller and the article explain that he was interested in finding fresh and exciting ingredients. People suggest that he may have been responsible for chefs requesting people to have fresh and exciting ingredients. When he came to America, there may have only been iceberg lettuce available at a store. He also uses fish tongues as an ingredient in some of his recipes. He has at least one cookbook available online, Jean-Louis: Cooking with the Seasons.

I made these scones with advanced baking methods. The Bouchon Bakery cookbook simplifies advanced baking techniques. Having all of these techniques and methods in one place is very exciting. To make scones that have the flavor of bread made with basic baking methods: add salt with the other ingredients, use table salt, use yeast with more flavor, and knead the dough for less amount of time. Since Bouchon Bakery cookbook simplifies advanced baking techniques, I will probably continue to use the things I learned in Thomas Keller’s book when I make bread.

Download The Recipe:

Fried Scones

1. Thomas Keller: Bouchon Bakery (New York: Artisan, 2012), 306.

 

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