14 March 2011
This is not a pie
recipe tried and tested by NEL, the batter baker
Why did my scones become wedges? There is a good reason...
I started making scones this morning; measuring the ingredients, following the steps I'm used to. But when all the ingredients were combined, I wondered why my dough was so wet and mushy. Something was not right...
I looked back at my recipe and realised I had only measured out half the required flour!! Goodness, how did that happen? No wonder the dough was wet and mushy.
So I added more flour and continued kneading the dough, but it remained a sticky mass. So I thought: "OK, maybe the butter melted. Let the dough spend some time in the fridge and that should do the trick." Right? Wrong. The dough was still sticky and impossible to cut.
I really didn't want to throw out the dough, so I pulled out my pie pan and decided to give it a shot - pressed the dough into the pie pan and sent it to the oven. 15 minutes later, I got a huge scone!
Actually, I'm kinda liking how these scones look. Next time, I might just use my pie pan again to make scones :)
60g butter, cold
130g cake or plain flour
15g sugar (or up to 40g for sweet scones)
2 tsp baking powder
pinch of salt
100ml milk or whipping cream (or 1 egg + milk/cream to make 100ml)
Combine all dry ingredients.
Cut or blitz butter into flour mixture till it resembles bread crumbs.
Add milk/cream and mix till just combined.
Knead very gently till dough comes together.
Cut into rounds or press into a pie pan.
Bake at 190*C; 12 min for rounds, 15 min in pie pan.
tags :: scones