Ah, there's nothing like a tender, steaming scone in the morning. (Pronounced "skawn" like "deer" or "horns" like "tone"-Webster says either is fine.) They are fast, they can be easily and with a few tips, they are absolutely delicious.
Scones are probably the easiest and quickest of breads. Once you have the ingredients together, most recipes require only fifteen minutes of preparation time, and another fifteen minutes or so of baking time. A mixture is still fast.
But there are someKeys to making the flakey, delicate pastries, which you have dreamed.
Key # 1: Use the right flour. Use a soft, low protein flour, we use a quality bread flour. You want soft, tender scones and too much protein leads to too much gluten, which makes your scones chewy.
Key # 2: Keep your ingredients cold. The temperature is critical for the pantry, flakey scones. Start with very cold butter-chip should be if you cut it into pieces and your liquids should be ice cold. Beforeyou start, measure your milk or water and put it in the freezer for ten minutes. Consider chilling your mixing bowl before mixing.
Why do your ingredients need to be cold? The objective is to keep the butter a solid and not let it melt into a liquid. If your dough is kept cold, it will have little bits of dispersed butter. In the heat of the oven, that butter melts into the dough but leaves pockets and layers in the scones.
Work with the dough quickly to keep it cool.
Key # 3: Do not work your dough too much. Kneading converts the protein gluten. Mix only until all ingredients come together in a combined mass.
Key # 4: Use a folding technique. For flakey, layered scones, use a folding technique. Take the dough out about 3/8-inch thick. Fold the dough in half and in half again and again. Take the dough out about 3/4-inch thick before cutting the scones.
Key # 5: Use a ruler. If you want nice, clean, scones, with a rulerCut both as a ruler and measure against the equally large scones.
Key # 6: Leave the cut edges of the scones alone. Patting the edges with your fingers blend the edges so that the squirrels have not rise so beautiful, or a flakey, layered structure.
Key # 7: Do not over-bake bake scones. Over a minute or two will dry out your scones. Once the edges begin to brown, remove them from the oven. Immediately, place the biscuits on a wireRack the hot pan will continue to dry the scones.
More tips
1. Scones can be frozen for three months. Heating, it at 300 degrees for 10 to 15 minutes. Sample of the inside of the scone, to ensure that it is warm.
2. You can bake your dough into a flat loaf. This is called Bannock.
3. Scones are best fresh from the oven. Recipes with more butter to keep fresh longer.
4. For the best way to do not you roll your dough thinner than 1/2-inch.
5.Scones will rise to double their unbaked height in the oven. If properly cut, they will spread very little, so that you can place them close together on baking sheet.
6. You do not need you to cut your scones to triangles. You can use a cookie cutter or free hand, other forms. Heart-shaped cookies for Mother's Day or Valentine's Day are perfect.
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