Butler Bakery, a bakeshop and espresso bar in Williamsburg, is a feast for the eyes and the stomach. At the helm in the kitchen is Micheli-starred pastry chef Ryan Butler. Ryan’s joined by his two co-founders: industry veteran Rod Coligado, and ex-advertising man turned hospitality guy Hugo Murray. Murray says the space’s design came from their goal “to marry the industrial cues of the space and its history with a touch of modern bistro design.”
Previously a Turkish cigarette production facility, then an ice cream factory, the 750 sq ft space boasts a modern industrial feel, with sections of exposed concrete walls up soaring 15′ ceilings. It’s the type of place where you can pop in to grab a cup of coffee on your way to work or choose to linger over a late lunch at one of the brass top tables. Don’t skip peeking into the restrooms, where Hygge & West’s signature Ebony Pineapple wallpaper complement the simplicity of white penny rounds, a wooden nautical mirror, and a cast iron farmhouse sink.
Butler serves up a variety of sweet and savory treats from breakfast through afternoon snack and a favorite of locals is Chef Butler’s Herb Chili Scone — and we’ve got the recipe. Then, see more of Butler in the slideshow.
RYAN BUTLER’S HERB CHILI SCONE
Makes 15 scones
Prep Time: 15 minutes
Rest time: 1 hour
Cook Time: 15 minutes
Total Time: 90 minutes
4 cups all purpose flour
5 table spoons baking powder
1 1/4 cups of granulated sugar
2 teaspoons of Kosher salt
1/2 teaspoon of black pepper
3 fresno chilis, finely chopped
1 bunch of chives, finely chopped
1 table spoon of thyme, chopped
1 lb of unsalted butter
3 cups heavy cream
1 teaspoon of Maldon Sea Salt
1x stick of unsalted butter, softened
1/4 cup of Greek yogurt
1 teaspoon of Maldon sea salt.
Pre-heat oven to 350F.
Add all ingredients (excluding butter and cream) in a mixing bowl by hand, mix thoroughly. Then add butter, diced in 1″ cubed chunks, mix by hand until a shaggy mass forms and there are no large pieces of butter left (pea sized is OK).
Create a well in the middle of the mix, add 1/3 of the cream, fold gently by hand. Repeat until all cream is incorporated.
Then roll the dough into a 12″ x 12″ square. Wrap in plastic wrap and let sit for 60 mins.
Once the dough is rested, roll out the dough to 1/2″ thick. Then cut into triangles. Then brush the tops of scones with beaten egg, top with a pinch of Maldon Sea Salt each.
Place on baking tray, at least 1/2″ apart from one another.
Bake for 7 mins then rotate the tray (180 degrees).
Combine softened stick of butter, 1/4 cup of Greek Yogurt and teaspoon of sea salt into Kitchenaid mixing bowl. Whip at low speed until combined.
Take mixture and create 15 quenelles. To create quenelles, scrape across surface of butter mix with a warm teaspoon to create egg shaped pieces.