Here at Tea With Me and Friends Lorna is the scone maker and she is really good at it (I’ve tried and failed miserably…I’m much better at eating them!). She has a recipe that we shared with you last year and her scones are always scrummy. Being such an awful scone baker myself I decided it was about time I did a little research on the subject......before hitting the kitchen again.
There is an awful lot of recommendations on the Internet, I learnt a lot during my research....so much that I decided to share it with you.....
So, apparently there are some key things that I need to remember when baking scones! Firstly....butter makes your scones light and fluffy. Too little butter and you will end up with dry and heavy scones (aka “stodgy”). So it’s really important to have the correct flour/butter ratio (follow your recipe and measure everything out!). It’s also really important that your butter is cold when you use it…..again this helps with fluffiness!
Are you ready for the science bit?
Butter forms small pockets throughout your dough, as it melts it is replaced by the carbon dioxide from your raising agent...allowing your scones to rise. If your butter melts or softens before you start baking your scones, the carbon dioxide has nowhere to go and therefore escapes from your dough….resulting in flat, hard scones. Just like my last attempt......
|Hmmm....flat scones are never good!!|
The way you cut your scones is also important, when you use your cutter or knife don’t cut all the way through the dough. Press about three-quarters of the way through and then tear the rest. It sounds a bit weird, but if you press the cutters all the way down, you seal the sides of your scones….and this hampers the rising!
The final piece of advice is to handle the dough as little as possible. You don’t want gluten to develop in your dough and remember.....you want the butter to stay cold before baking – so stop touching the dough!
Now as I read through the pages of advice and various articles my various failed batches of scones flashed before my eyes. A slightly depressing experience considering I love baking! So armed with all these tips and Lorna’s favourite scone recipe I headed back to the kitchen!
(An hour or so later……)
Well, what do you know....the advice helped! I have to say I was quite pleased when I opened the oven door and saw these beauties....
|Thats much better - a light and fluffy scone!|
Plus they taste wonderful and were light and fluffy too…everything that a good scone is supposed to be! And they definitely rose! If you fancy doing a little science in the kitchen, get your apron on and whip up a batch of scones following these tips!
I hope you are as successful as me….or maybe you already knew all this….
Thanks for popping by today,