Puff Pastry Braid with Guava and Cream Cheese
Scones Two Ways (Savory or Sweet)
| By : |
These aren’t your average scones. Thanks to the addition of Greek yogurt, they bake up extremely tender and fluffy, almost like a scone-biscuit hybrid. Mix in shredded cheddar and green onions for a savory option or add chopped strawberries and drizzle with a tangy lime glaze if you’re in the mood for something sweet. I like to make the dough the night before, then bake them in the morning for an easy breakfast or brunch treat.
| Prep Time | 60 Minutes |
| Cook Time | 12 Minutes |
| Servings |
4 Servings
|
Ingredients
- 160 g all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 80 ml whole milk
- 1 egg
- 50 g Cheddar cheese shredded
- 25 g green onion chopped
- 6 strawberries medium, cut into 1/2-inch pieces
- 4 tbsp unsalted butter cold
- 60 g powdered sugar
- 1/2 tsp lime zest grated
- 1 tbsp lime juice fresh
Ingredients
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Instructions
- In a mixing bowl, combine the flour, sugar (if using), baking powder, baking soda, and salt and stir to combine.
- Sprinkle in the cubed butter and use a pastry cutter or fork to incorporate the butter into the flour for a couple minutes, until no larger than pea-size chunks of butter remain, and the butter has been mostly worked into the flour.
- In a small bowl, whisk together the whole milk or low-fat greek yogurt and egg until no streaks remain.
- Pour the mixture into the bowl with the dry ingredients.
- Use a silicone spatula to gently mix the wet and dry ingredients, just until all of the flour is absorbed, and the dough begins to come away from the sides of the bowl.
- Fold in the cheese and green onions or the strawberries, just until they are evenly incorporated, and the dough is no longer crumbly.
- Turn the dough out onto a piece of plastic wrap.
- Pat the dough into a disk, about
1/2 inch thick and7 inches across. - Top the dough with another piece of plastic wrap, then tuck in the sides.
- Refrigerate for at least 1 hour and up to 24 hours .
- Preheat the air fryer on BAKE at 325°F and set the cooking time for 12 minutes .
- Using a chef’s knife or bench scraper, cut the dough disk into eight equal wedges.
- Place the scones in the air frying basket or on the lined cooking pan, spacing them at least
1/2 inch apart. - Bake the scones in the preheated air fryer.
- While the scones are baking, if making the sweet version, whisk together the powdered sugar, lime zest, and lime juice in a small bowl.
- Line a quarter sheet pan with a cooling rack.
- When the cooking program ends, wearing heat-resistant mitts, remove the basket or cooking pan from the air fryer.
- Use a thin, flexible spatula to transfer the scones to the cooling rack.
- If making sweet scones, while they are still warm, drizzle each scone with about 1 teaspoon of the glaze.
- Let cool for at least 10 minutes. If making savoury scones, let cool for at least 10 minutes, then enjoy.
Recipe Notes
Photography by Dana Gallagher
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