Byopia Press 2017 Advent Calendar: Day Sixteen and an edible star

Today’s star is edible!

It is simple to add decorative stars to food, like star croutons

or cutout stars on a coulibiac,

but I thought it would be fun to bake something star-shaped.

You can find a pdf of my Sunday scones recipe here. (These instructions are from a previous post. Note that the scones in the instructions have currants in them so they don’t look like the star scone, which contains grated cheddar.)

Please note: when adding fruit or cheese, it is easiest to mix with the dry ingredients before stirring in the milk/egg mixture. If using pesto (recipe here), mix it with the milk and egg before adding to the dry ingredients.

You could just arrange the scones on a serving plate with the wide ends at the middle and the points sticking out, but I thought I could do something more showy.

If you want to make this for a holiday brunch, you can have all the dry ingredients mixed the night before. In the morning, follow the recipe to the point where the dough is ready. Pat the dough into a circle, allowing for the fact that this will have to fit on a baking pan and will be larger when you turn the points out from the middle. Leave it smooth side down. (The recipe says to turn it smooth side up which is what I did when I tried this. Not a good idea, as the rough bits end up on top when you turn the points over.)

Place the circle of dough on your baking pan and (using a knife that won’t scar the pan surface) cut slits through the centre of the dough.

Turn the points over towards the outside edge. Cut a shallow slit between each point.

Bake as usual until the scone starts to turn golden.

Bring to the table with your chosen accompaniments in the middle. People should be able to pull apart the ring, but keep a knife handy in case some of the slits have closed during baking. Enjoy!

About Byopia Press

I have been working in the book arts field for more than twenty years, and operating Byopia Press with my husband David since the late 1990s. I began producing artist's books and altered books in 2004.
This entry was posted in instructions, recipe and tagged , , . Bookmark the permalink.

3 Responses to Byopia Press 2017 Advent Calendar: Day Sixteen and an edible star

  1. Pingback: Byopia Press 2017 Advent Calendar: Day Twenty-two and a star bread | Byopia Press

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.