After this past weekend I guess I got used to being in the kitchen, so for the past few nights I have just kept baking. I've started making scones more often, which are great for breakfast (and dessert too sometimes). I've made these ginger scones before, which are great if you are a ginger fan. The first time I made them I followed the recipe and made them into 3 inch rounds. They were a little too shortbread-y for me though, although they had great flavor. This week I made them again and cut them into wedges instead. I'm not sure what happened, but this time they spread like crazy, but they were moist and not shortbread-y at all. What gives? I didn't think the shape of the scone would have much effect on it. I did mix the dough a lot longer than I did the last time after adding the butter. It says to mix it until the mixture is the consistency of fine meal. I know this dates me, but I don't know what the consistency of fine meal is. Like corn meal? There were still pea-sized chunks of butter in my mixture so I just kept mixing it in my electric mixer. Maybe I overdid it and the butter got too warm. Next time I'll try freezing the dough for a little while before I shape the scones.
Yesterday I tried making these chocolate chip scones for the first time. They are good, but the dough was extremely wet and I had to add another 1/4 cup of flour to it, and it was still very sticky. I tried forming them into wedges but there was no way I was going to get them to stay that way, so I ended up just dropping gobs of dough onto the baking sheet. So they ended up looking more like half cookie, half biscuit type things. I would make these again, but I think I'll add more flour to them so that they'll hold shape a little better. I used regular sized chips instead of the minis.
2 comments:
i know i should be working, but i couldn't help peeking at your blog (which i do like). i have noticed a surprisingly huge difference between the scones that I form wedges with by using a pizza cutter (only for the pointy part--the outer edge is free form) versus the ones that I've tried to form into a wedge using my hands after they have fallen apart or fallen off the rest of the dough. I think the sharp edge makes a huge difference in how it rises (straight up versus out in all directions). this is not speaking from vast experience--i've only made scones once.
I definitely agree with that - when I've used a cookie cutter to make round scones, I've tried just stuffing all the scraps inside the cutter to make one last scone, rather than cutting it out, and that one always spreads. I've never tried using a pizza cutter - that's a good idea!
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