Egyptian scone and natural bread improver recipe.
Scones are a type of bakery that is between bread and biscuit but not quite one of those. Scones are popular around the world. However, each country has its unique recipe.
Egyptian scones are fluffy, thin and crumbly inside. What makes Egyptian scones unique is its ingredients from sesame, fennel, anise and Kahk seasoning. All these ingredients give it a special flavor.
Egyptian scones are perfect for your tea time, let's go for the recipe;
Ingredients:
500 g flour.
½ cup pure ghee.
¼ cup oil.
1 cup warm milk.
¼ cup water.
½ tablespoon dry active yeast.
½ tablespoon sugar.
½ tablespoon milk powder.
1 tablespoon sesame.
½ tablespoon dried fennel, minced and sieved.
½ tablespoon anise, minced and sieved.
½ teaspoon Kahk seasoning; if not available in your country, just mix the following (1/2 tablespoon carnation powder, ½ tablespoon cardamom powder, ½ tablespoon cubeb powder, pinch of cinnamon, 1 tablespoon Mahaleb cherry powder, 1 tablespoon sumac powder) or add vanilla.
Pinch of salt.
Bread improver ingredients for 1 kg flour:
2 tablespoon vinegar.
1 tablespoon flour.
½ tablespoon sugar.
½ tablespoon baking powder.
Preparation:
In a large mixing bowl, add flour, yeast, sugar, milk powder, sesame, dried fennel, anise, kahk seasoning and salt, then mix them together with a spoon.
Add ghee and oil, mix them with a spoon, then pass flour granules between your fingers to make sure that they are all saturated with ghee and oil (an important step).
In a cup, mix bread improver ingredients together.
Add the half amount of bread improver “for ½ kg”, then start to add warm milk and water gradually with kneading.
Knead for 10 min or until soft dough achieved.
Cover the dough with plastic wrap and leave it to rest for 1 hr.
Preheat oven over 180°c.
Divide the dough into five balls.
Take a ball, pat or roll it in a rectangular or square form.
Hold the ends and roll the dough twice or triple like Swiss roll.
Pat with your fingers again towards the ends. The thickness of the roll should be 0.5 cm and the width should be about three fingers.
Divide the roll into fingers with a knife.
Grease a cookie sheet with a drop of oil “not more than a drop”.
Place the fingers in the sheet and put it in the oven for 45-50 min.
