Monday, March 19, 2012

Scones {take one: the flop}

Well... this weekend, my friend and I tried to make scones. This was a first for both of us... and almost a disaster. I have pictures to prove the sadness of our attempt. However, we have learned a lot and hopefully this experience will have given us the knowledge to not destroy the next batch! We got the recipe from allrecipes.com. It is a pretty simple recipe, but we failed to read all of the reviews first... I'll let you in on our revelations at the end...
Ingredients
3 cups all-purpose flour
1/2 cup white sugar
5 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter
1 egg, beaten
1 cup milk

Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

In a large bowl, combine flour, sugar, baking powder, and salt. 
 
Cut in butter. 
we did it with our hands because we didn't have the right tools

Mix the egg and milk in a small bowl, and stir into flour mixture until moistened. 
we used part creamer (one of the suggestions)

 
(this was when we mixed in the yummy stuff)
we made cinnamon scones

and chocolate chip raspberry scones
Turn dough out onto a lightly floured surface, and knead briefly. (this is when we realized that everything was going wrong...)
it's supposed to be crumbly, not moist like muffins

it was a mess... she was trying to knead it... but it wasn't working.
Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
after adding a LOT of flour, we were able to get it somewhat moldable

ready-to-bake!
I plopped mine on instead... this should be interesting.

I was trying to be optimistic about the outcome...
Bake 15 minutes in the preheated oven, or until golden brown.
her's actually looked like scones.
mine were giant blobs - they probably would have made a huge mess without the edges on the pan...

 The good news is that they taste very good. On the 'bad news' note, things to know/remember when making scones:
*When getting the milk/egg part, one suggestion was to put the egg in first, then to add the milk (which would give you less overall).
*When adding the milk mixture, you should mix in gradually, and only until the mixture is moist - not until you have mixed it all in. I think that most of the time, there's no need for that much milk. The mixture should be moist, but still crumbly and moldable.
*If you're adding fruit, remember that it includes extra liquid/moisture, so you'll want to mix that in before you're totally done mixing in the milk mixture.

Once I try this again (and hopefully I'll be more successful), I'll share with you what they should *actually* look like. Try it, but read up on it a bit so you're more prepared than me! Good luck!

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