This past week, I made bread using my mum’s recipe for white sandwich bread. I’ve made this recipe countless time so I felt comfortable pouring in whole wheat flour and adding a handful of flaxseed meal without measuring. It hit me that it should be relatively easy to use teff flour to bulk up baked good made with all purpose flour.
After a bit of tinkering around in the kitchen, I found that you can substitute about 10-15% of the weight of your flour with teff flour. That might sound a little confusing so we’ll start with an example. If a recipe calls for 2 cups of all purpose flour, that’s about 240 grams. 10% of 240 is 24 so we would take out 24 grams of all purpose flour and add 24 grams of teff flour. The final numbers would be 216 grams of AP flour and 24 grams of teff flour.
When I came across this recipe, I knew it would do well with the addition of teff to add a bit more depth and flavor and I wasn’t wrong. You’ll see the recipe calls for bread flour instead of all purpose. I really do recommend using bread flour because the protein content is significantly higher than AP flour which is necessary for the scone to stay together while it’s rising to new heights! If you make these delectable goodies, snap a photo and use the hashtag #teffchef because using teff makes you a chef in our books. Happy baking!
Makes about 12 4-inch diameter scones
45 grams ivory teff flour (just over ½ cup)
405 grams bread flour (about 3 ⅓ cups)
Generous 5 tablespoons butter, softened
Scant ½ cup sugar
5 teaspoons baking powder
1 ⅓ cup milk
1 egg, beaten with a pinch of salt
- Mix together your flours in a large bowl then add the softened butter. Using your fingers or hands, rub the flour into the butter until you’re left with a breadcrumb consistency.
- Add in the sugar, baking powder, and eggs. With a wooden spoon, stir carefully but until everything is mixed together. The dough should look a little dry but have large clumps of dough.
- Slowly add in half the milk and incorporate it carefully. Add in a bit more and stir again. You’re looking for the dough to come together and be sticky but not too wet! You might not need to use all the milk but remember teff absorbs lots of liquid.
- Flour a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top.
- Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way (called ‘chaffing’), you incorporate the last of the flour and add air. Do this a few times until you’ve formed a smooth dough. If the mixture becomes too sticky use some extra flour to coat the mixture or your hands to make it more manageable. Be careful not to overwork your dough.
- Now it’s time to roll out your dough. If you need more flour on the dough, sprinkle it on, but not too much. After 2-3 passes with your rolling pin, rotate the dough 90 degrees so it doesn’t stick and then continue until the dough is 1 inch thick.
- Line a baking tray with parchment paper. Using a cookie cutter (or 4 inch diameter glass), cut out . Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking. Don’t twist the cutter – just press firmly, then lift it up and push the dough out.
- After you run out of space, you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any leftover dough can be worked and rolled again, but the resulting scones won’t be as fluffy.
- Place the scones on the baking tray and leave them to rest for a few minutes to let the baking powder work. Then use a pastry brush (or your finger if you don’t have a brush) to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs down the sides it will stop them rising evenly.)
- Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown.
- These scones don’t need to rest very long at all! Set the kettle on for tea when they have 3 minutes left of cooking time. Enjoy with jam, butter, or clotted cream if you’re really feeling British.
Note: Store in airtight container on the counter. They keep for about 3-4 days. Based on Paul Hollywood’s recipe found here.