I have already posted lemony scones in this event and so, wasn't planning to post any more scones. However I changed my plan when I came across these double decker scones, which looked like sandwiches and I am glad that I tried them. What I found interesting about these scones is that the chilled dough disc is cut into 2 halves along the circumference and the filling is sandwiched between those 2 discs, baked and cut in to wedges, resulting in a sandwich scone. They had a buttery, bread like texture and were good at room temperature even the next day.
1 egg substitute ( I used flax egg.)
1 cup + 2 tbsp. all purpose flour
1.5 tsp. baking powder
1/4 tsp salt
2 tbsp. granulated sugar
3 tbsp. frozen and grated butter
1 tsp. vanilla extract
2.5 to 3 tbsp. milk
1 tbsp. coarse sugar for sprinkling on top (Optional & I didn't use any.)
1/2 to 3/4 cup prepared filling - Jam, nut butter, Sweetened cream cheese or any preferred filling (I used Nutella.)
* If using flax egg, combine 1 tbsp. flax meal and 3 tbsp. warm water in a bowl and keep aside for five minutes.
* Lightly grease a baking sheet or line with parchment paper.
* Whisk flour, baking powder, salt and sugar in a mixing bowl. Add the grated butter and work into the dry ingredients until the mixture is unevenly crumbly, using your fingers, pastry blender or an electric mixer.
* Stir together flax egg, milk and vanilla and add to the dry ingredients. Stir gently just until combined.
* Shape the dough into 1 inch thick disc, about 6 inches in diameter. Place the disc on the prepared baking sheet and put it in the freezer for 30 minutes. There is no need to cover the disc.
(I thought cutting the disc along the circumference (in the later step) would be hard and instead shaped two 1/2 inch thick discs of about 6 inch diameter. If following this method, try to keep both the discs in the same size.)
* When 20 minutes of chilling time has passed, preheat the oven to 375 deg F.
* Divide the chilled disc in half around it's circumference using a sharp knife. (I skipped this step as I had already divided the discs into two. )
* Spread the bottom half with the filling leaving along the edges and then place the other half of the dough on top. Press it down gently. Go generous with the filling and use as much as mentioned in the recipe. (Nutella didn't ooze out during baking in my case.)
* Place the round on the prepared baking sheet and brush it with milk. Sprinkle with coarse sugar if desired.
* Slice the disc into 6 triangular wedges or you can skip the step and slice them after baking.
* Bake it for about 28 minutes or until it is golden brown and a tooth pick inserted into the center comes out clean.
* Remove the scones from oven and place them on a cooling rack for about 10 minutes. Slice them into wedges and serve warm.
* They can be frozen for longer storage. They were finished the next day I baked them and they stayed good at room temperature.