Скачать или смотреть Great British Bake Off: 2024 Bake Along | Finals Week | Sweet and Savory Scones

Well the 10 weeks have flown by and we've finally arrived at the Final! This week's signature bake: Sweet and Savory Scones. For this last challenge, I decided to make a batch of Jalapenio Shallot Savory scones as well as a batch of Earl Grey lemon ones. The savory scones were accompanied by a Hot Honey Cream Cheese Spread and I topped the sweet ones with a lemon drizzle.

Thank you so much for following me as I attempted this Bake Along challenge. I made so many new things I wouldn't have likely ever attempted on my own and it was so much fun. Stick around to see what I'lll be baking next!

Check out Patisserie Week if you missed it:    • Great British Bake Off: 2024 Bake Along | ...  

INGREDIENTS:

Scone Base:
2 Cups Flour
1/2 Cup Sugar (1 Tbsp if doing a savory scone)
1/2 tsp Salt
2 1/2 tsp Baking powder
1/2 cup Unsalted butter, frozen
1/2 cup Heavy cream or buttermilk (plus 2 Tbsp for brushing)
1 large egg

Flavors-
Early Grey Lemon
2 Packets Earl Grey Tea
Zest of a lemon
1 1/2 tsp Vanilla

Jalapenio Shallot
1 Jalapenio, fine dice
1 Shallot, fine dice
Additional Seasonings: Garlic Powder, Onion Powder, Paprika, Pepper

Toppings/Fillings-
Hot Honey Cream Cheese Spread
4 oz Cream cheese, softened
1-2 Tbsp Hot Honey

Lemon Drizzle
1 Cup Powdered Sugar
1/2 Lemon, juiced

INSTRUCTIONS:
Preheat the oven to 400°F.
Mix together the flour, sugar, salt, and baking powder in a large bowl.
Cut in the frozen butter with a pastry cutter until the mixture resembles bread crumbs.
Add in your flavors:
If making the savory scone: Saute up the jalapenio and shallots in a small frying pan, until they start to brown. Transfer to a bowl and add to the scone mixture. Add in additional seasonings to taste.
If making the sweet scone: Add in the bags of tea, lemon zest, and vanilla.
Mix to combine.
Mix the egg into the heavy cream and then pour over the dry ingredients. Mix with a spoon and then finish off by kneading with your hands until a cohesive dough has formed.
Press into an 8 inch disk and cut into 8 equal triangles.
Arrange on a parchment covered sheet tray and brush the tops with more heavy cream.
Bake until golden brown for ~25 minutes.
While the scones bake, make your fillings/toppings:
If making the savory scone: Mix together the hot honey and softened cream cheese in a bowl. Feel free to adjust honey level to taste. Set aside.
If making the sweet scone: Mix together the powdered sugar and lemon juice in a bowl. Transfer to a piping bag and set aside.
Remove from the oven and transfer to a wire rack to cool.
If making the sweet scone, top with the lemon drizzle.
If making the savory scone, cut the scones in half and serve with the hot honey cream cheese spread.

Enjoy!
Want to see what else I'm baking and eating? Check out: https://www.whatsjueating.com/
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