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Tea Scones

r
RouxBabe Dec 27, 2008 11:31 PM

Seeking baking tips and/or recipes for tender-light tea scones. The ones I made earlier today are reminiscent of hockey pucks. Is cake flour the answer? Any other pointers to help create that cloud-in-the-mouth feeling are much appreciated.

  1. coll Dec 28, 2008 03:28 AM

    I use regular flour. Did you use buttermilk, that's sort of important.

    1 Reply
    1. re: coll
      r
      RouxBabe Dec 28, 2008 09:29 AM

      Good point. I did not use buttermilk, but will try it next time.

    2. m
      masha Dec 28, 2008 11:49 AM

      The toughness may be a function of over-mixing. Just like muffins or biscuits, you want to stir them the minimium to incorporate the liquid and dry ingredients, but not worry about every single lump.

      1. r
        rtms Dec 28, 2008 12:08 PM

        I agree with masha - overmixing makes scones and biscuits tough. The dough needs to be just mixed enough to hold together.

        1 Reply
        1. re: rtms
          Becca Porter Dec 28, 2008 02:08 PM

          There is a fantastic recipe in CI's Best International recipe...

        2. a
          adventuresinbaking Dec 28, 2008 02:15 PM

          I freeze the butter I use for scones and shred it before adding it to the mixture. It makes it easier to incorporate the fat into the dough without overmixing.

          1 Reply
          1. re: adventuresinbaking
            r
            rainey Dec 28, 2008 08:40 PM

            Freezing the butter was my great discovery after some 40 years of baking. As you and others are saying, it's avoiding overmixing that's the key, but using frozen butter that shatters into irregular shards both helps avoid overmixing and creates flakey layers of scone.

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