Cheddar Bacon Scones

Ingredients (6 scones)

120g plain flour

1 tsp baking powder (omit if using self raising flour)

80g sourdough starter, discard/unfed, straight from fridge

1 tsp sugar (optional)

40g whipped cream

50g unsalted butter (very cold)

1/4 tsp salt 

130g smoked bacon (6 strips, before cooking)

70g cheddar cheese (grated)

Method:

1. Cut the bacon into small bit (about 1cm pieces) and pan fry it for 8 to 10minutes until it is crispy with golden-brown edges. Drain the cooked bacon thoroughly on paper towels. Press another paper towel on top to blot off as much residual grease as possible. Spread the bacon pieces out so they cool down fast to room temperature. Chill in fridge if necessary.

2. Sieve flour and baking powder into mixing bowl. Add sugar and salt and mix roughly with dough scrapper.

3. Add cold butter and use the dough scrapper to cut the butter into the flour until the mix looks like breadcrumbs.

4. Add the bacon and cheese and mix in using dough scrapper. Add whipped cream and starter, and use the dough scrapper to mix until dough just come together (ok to have small bits of flour). Don't overmix or knead the dough. 

5. Lightly flatten the dough. Then use dough scrapper to divide the dough into two, stack one half over the other and flatten the dough again. Repeat this a few times. This method of stacking dough over itself will result in flaky scone texture. After the final stacking, flatten the dough to about 3cm thick disc. Use dough scrapper to cut into 6 pieces. Arrange the scones 1 inch apart in the baking pan.

6. [optional] Wrap the dough with cling wrap and chill in fridge for 30minutes. 

7. Brush the top of the dough with olive oil and bake in 200 deg celcius pre heated oven for 20 to 25 minutes (middle rack, fan mode). 

 

Bouchon Brownie

Thomas Keller’s legendary chocolate bouchons from Bouchon Bakery are the ultimate elevated brownie. Named after the French word for "cork" due to their traditional cylindrical shape, these treats are deeply rich, intensely fudgy, and packed with pockets of chocolate chips. I don't have the specific cylindrical mold so I bake them in my financier and mini muffin molds.

​The secret to their signature texture lies in two critical steps: a precise alternating mixing method that balances structure and tenderness, and a mandatory two-hour rest time at cool room temperature before baking to hydrate the dry ingredients fully.

Ingredients (makes 14 pieces)

141g unsalted butter

50g plain flour

50g unsweetened cocoa powder (alkalized)

1/4 tsp salt

75g egg

150g sugar

1/4 tsp vanilla paste (1g)

112g dark chox chips

Method

1. Divide butter into two halves. Melt one half in a small pan over medium heat, then stir in the remaining cold butter chunks off-heat until completely smooth and creamy but opaque (with small bits of unmelred butter). Set aside.

2. Sift the flour and cocoa powder onto a big piece of parchment paper.  Add salt and whisk together.

3. Combine the eggs, sugar, and vanilla extract in a mixing bowl. Mix on medium-low speed for about 3 minutes until the mixture turns pale, thick, voluminous and reached "ribbon stage"*. It took me 10minutes to hand whisk.

4. Fold the flour mixture and the melted butter to the egg mixture, alternating between the two (dry, wet, dry, wet...) in 3 to 4 additions. Mix just until everything is combined to avoid overworking the flour. 

5. Gently fold in the chocolate chips with a rubber spatula.

6. Cover the mixing bowl tightly with cling weap Set aside in a cool spot (not refrigerator) for 2 hours. This resting period allows the starch molecules in the flour and cocoa to thoroughly absorb the liquids, resulting in a significantly richer texture and a shinier baked crust. Note: The batter can be refrigerated for up to 2 days but should be returned to room temperature before filling the molds.

7. Preheat oven to 170°C (internal), fan mode, middle rack. Coat the cavities of the baking mold well with baking spray. Scoop the rested batter evenly into the molds, filling them roughly three-quarters full. Bake for 10 minutes. The tops should look shiny and set like a perfectly baked brownie. Test with a skewer which should come up clean.

8. Let the brownies rest inside the mold for 10 minutes (so that they will hold their shape) on a wire rack. Place the cooling rack over the top of the pan, carefully flip the whole setup over, and allow them to cool upside down inside the molds for a few minutes before gently lifting the pan away.

9. The brownies can be kept in a covered container for up to 3 days.

* Visual cue for ribbon stage:

When you lift the paddle attachment out of the bowl, the batter should fall back down slowly in a thick, continuous, ribbon-like trailing fold.

​The 3-Second Rule: The trail that lands on the surface should hold its shape and remain visible for a full 3 seconds before slowly melting back into the rest of the batter.

​Texture & Color: The sugar should be mostly dissolved, and the mixture will look pale ivory, glossy, and highly aerated (similar to a soft, fluid marshmallow fluff).