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Scroissants

These Scroissants offer a unique blend of flaky croissant goodness and tender scone texture, perfect for those looking for healthier pastry options.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 pieces
Course: Breakfast, Dessert, Snack
Cuisine: French
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 200 g all-purpose flour Can substitute with whole wheat flour for a healthier option.
  • 28 g granulated sugar Can use coconut sugar or sugar substitutes for lower calories.
  • 4.5 g baking powder Leavening agent for a light, airy texture.
  • 2 g salt Enhances flavors and balances sweetness.
Wet Ingredients
  • 28 g whole egg About 1/2 large egg. Use egg whites for lower calories.
  • 85 ml cold milk Can use almond milk or oat milk for dairy-free option.
Butters
  • 22 g unsalted butter (frozen) Finely cubed and mixed into flour mixture for flakiness.
  • 75 g unsalted butter (cold) For lamination, keep it cold to maintain texture.
Toppings
  • egg wash Gives a golden-brown finish. Can be skipped for lower calories.
  • flaky salt (optional) Enhances sweetness and adds crunch.

Method
 

Preparation
  1. Chill your mixing bowl for 10–15 minutes to keep ingredients cold.
  2. In the chilled bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add the frozen unsalted butter and cut into the flour until it resembles sandy crumbs.
  4. Pour in the beaten egg and cold milk, and fold together until no dry flour remains.
  5. Transfer the dough onto plastic wrap and refrigerate for 30 minutes.
Lamination
  1. Prepare the butter block by pounding or rolling cold unsalted butter into a 12 × 12 cm square.
  2. Roll chilled dough into an 18 × 18 cm square and place the butter block in the center.
  3. Fold the corners of the dough over the butter and seal it in.
  4. Dust with flour and roll into a 14 × 30 cm rectangle.
  5. Cut the rectangle into three pieces, stack them, and chill if necessary.
  6. Repeat rolling and stacking for a total of three rounds.
  7. After the third round, roll into a 19 × 13 cm square, wrap in plastic, and refrigerate for 1 hour.
Shaping
  1. Trim the edges and cut the dough into triangles or desired shapes.

Notes

For a healthier version, use whole wheat flour and low-fat milk. Store uncooked dough wrapped in plastic in the freezer for up to a month.