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.
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.
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| 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.
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| we used part creamer (one of the suggestions) |
(this was when we mixed in the yummy stuff)
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| we made cinnamon scones |
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| 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...)
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| it's supposed to be crumbly, not moist like muffins |
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| 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.
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| after adding a LOT of flour, we were able to get it somewhat moldable |
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| ready-to-bake! |
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| I plopped mine on instead... this should be interesting. |
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| I was trying to be optimistic about the outcome... |
Bake 15 minutes in the preheated oven, or until golden brown.
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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| her's actually looked like scones. |
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| 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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