Scones..... Should they be cake like in the middle and crunchy on the outside? HELP
I absolutely love scones and after years of experimenting with different recipes, I think I've finally figured it out, but maybe not.... Everyone has a different method. Some use baking soda and powder, some just baking powder. Some have more butter than others, less flour.... Geeeze a Looooooo
If you have a great scone recipe.. or method.... please share. Thanks
re: Chris VR
I made these the other night and my husband thought they came out great. It's pretty simple, nothing out of the ordinary. They came out crunchy on the outside and tender in the middle. I think the lemon glaze gave it that something extra special. Here it is...
2 Cups all-purpose flour
4 Tablespoons Sugar
2 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Stick Cold Butter, Diced
1 Whole Large Egg, Lightly Beaten
1/2 Tablespoon Grated Lemon Zest
1/2 Cup Cold Butter Milk
1/2 Cup Fresh or Frozen ( Thawed) Blueberries
1 1/2 cups powdered sugar
1/8 cup milk
1 tsp Lemon Extract
In a medium bowl, mix all ingredients with a wooden spoon until smooth. Set aside.
Preheat the oven to 400 degrees F. In a large bowl mix the flour, sugar, baking powder and salt. Add the butter and mix with two forks or a pastry cutter until butter is the size of peas. In a separate bowl combine the egg, lemon zest and buttermilk until blended. Pour the wet ingredients into the dry and stir just until blended and holds together to form a dough. ( it will be sticky). Place the dough onto a parchment covered cooking sheet and shape into a 6"circle. Cut in eight equal triangular shaped pieces. Separate each piece slightly so they will cook evenly.
Cook for 20 minutes. Remove from oven and place on a wire rack. Cool for 15 minutes then drizzle with glaze.
Apart from the flavorings like zest and blueberries, and the glaze, your recipe is a straightforward enriched biscuit.
A variation on cutting the butter into the flour, is to grate a frozen stick into the flour and lightly stir.
You have the base for tweaking the recipe to your tastes.
From what I've read, scones in the UK are basically the same as the American biscuits. In the US, older recipes are biscuits with the addition of an egg and sugar for richness. But bakeries and coffeeshops like Starbucks have moved the American concept to something with a lot more additions and flavorings (which some complain are too dense)
Further more American biscuits (which are not the UK biscuits/cookies) can be light and fluffy, or flaky, etc.
There have been a lot of threads about biscuits and scones. Both have flour, fat, salt, and leavening, The fat can be solid like butter or shortening that is cut or rubbed in, or a liquid like oil or melted butter, or even cream. The liquid can be water, milk, buttermilk, cream. The leavening can be just baking soda if buttermilk is used, but baking powder is commonly used.
Some think of scones as being triangular (cut from a round of dough), but that's not the rule.
If they are crunchy on the outside it's because you have added some sort of glaze or strussel.