11 Oct Philip Khoury
Bio:
Philip Khoury, I think authenticity is what you do everyday, over and over until some slight of hand makes it your own. I’m a Lebanese Australian classically trained as a pastry chef in a cuisine/skill set that has its origins in France. This is my passion and love – I’ve devoted years to it, and I feel authentic doing it! I don’t think anyone needs to be French to be a pastry chef!.
Country: UK
Very first recipes granted exclusively by Philip Khoury for BeBetterMyFriend Magazine — “Be Better puts control back in the hands of the pastry professional looking to make plant-based pastry creations.
It’s a fantastic pastry fat that works like butter and it is made without hydrogenated fats.
Great job!”
Scone Recipe Ingredients:
Plain flour 300g Caster sugar 25g Baking powder 18g Fine salt 5g Be Better Butter 85g Soy or Oat Milk 175g Apple Cider or White Wine Vinegar 10g 1.
Preparation:
Place dry ingredients in a bowl and mix to combine. You won’t need to sift the flour. 2. Cut your butter into one centimetre cubes and place into flour mixture 3. Use a rubbing motion, like rubbing your hands together, mixing the flour and rubbing together to rub the flour and butter until you reach a breadcrumb consistency. 4. Add Vinegar to milk, add to the flour mix and use a spatula to mix a dough, and continue mixing until it comes together with no dry mix left. 5. Pour the dough into a lightly floured bench and knead the dough. A lot of recipes call for little to no beading but I find it makes a crumbly scone. You need it to be developed a bit so that it is able to capture the gas created by the baking powder being activated. You can also use an electric mixer with paddle for all the mixing steps You want the top of the dough ball to be smooth 5. Rest for 20 minutes on bench, wrapped in cling film to rest so the scones cut nicey and stay round 6. Lightly flour the bench + the top of the dough ball and turn over so the smooth side is on the bench 7. Roll in both directions to 2-2.5cm thick and very lightly flour the top of the dough – this will mean you don’t have to dust your cutter in between cuts. 8. Cut decisively with a 6cm round cutter, and then carefully turn over the scone, and place it on the tray – this gives you a nice sharp edge 9. Use a fine Sieve to dust plain flour on top or use a Bakery Glaze (like Puratos Sunset) 10. Rest for 1 hour!!! This will make the rise perfectly and evenly. 11. Half an hour before baking, preheat the oven to 180*C fan forced and place rack in the middle of the oven 12. Bake the scones for 10-12 mins until puffed nicely and golden if you used a glaze/eggwash.
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