![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
scones glorious scones...
One of the things I'm doing this month is testing ALL the scone recipes I have in my file, until I come up with the hands-down most perfect one ever.
So far, no perfection. This morning's attempt had great potential, I thought, and the taste was amazing - light, flaky, but with a solid, toasty flavor - but the dough was too wet to roll-and-cut, and came out too flaky for the scone pan (the scones fell apart when you bit into the larger pieces). And they took forever to brown, on top.
Will see how they 'dry out' for later use, and then possibly retry this recipe with a few tweaks (more flour, less shortening?). Because I'm sitting here licking my whiskers at the memory of the taste...
EtA: several hours later I ate another one as part of a food science survey (and mid-afternoon tea), and determined that the crumb held much better now, the taste was still excellent, and adding a quarter-cup more flour during the blend would probably do the trick....
So far, no perfection. This morning's attempt had great potential, I thought, and the taste was amazing - light, flaky, but with a solid, toasty flavor - but the dough was too wet to roll-and-cut, and came out too flaky for the scone pan (the scones fell apart when you bit into the larger pieces). And they took forever to brown, on top.
Will see how they 'dry out' for later use, and then possibly retry this recipe with a few tweaks (more flour, less shortening?). Because I'm sitting here licking my whiskers at the memory of the taste...
EtA: several hours later I ate another one as part of a food science survey (and mid-afternoon tea), and determined that the crumb held much better now, the taste was still excellent, and adding a quarter-cup more flour during the blend would probably do the trick....
no subject