here you go lorrie - scones

[chuck_artemis]

3 cups flour
9 oz cold butter
2 tb baking powder
2 tsp salt
1/2 cups of sugar
bang all this up with the paddle attachment a la the biscuit method then add
2/3 cups of half and half
2 eggs
let it all come together for a minute or so. depending on the size of your eggs and the humidity, it should be middlin' wet.
give it a quick knead to make it a cohesive mass, divide it into halves, pat them into rounds (approx. 5-6 inches in dia)
bake at 400F (convection) for 12-ish minutes


if you want to add something to them that's not too wet, do it when you add the liquid. fresh fruit can make the dough a bit too gloppy.

Comments

[wolvy]

What's the texture of the final product?

I adjusted a recipe to use some buttermilk I found the other day, and I added some soda, took away a little powder, and the final result is a really moist, subtly sweet biscuity scone - almost too tender to be called a scone, by my standards. I baked some off today, and the chef guy said they were quite possibly the best scones he has had, and his first question was "did you write that recipe down? can you replicate it?" ha.

Apparently the starbucks that's next to their restaurant is possibly/probably closing, and they're thinking of expanding the restaurant, but leaving part of it as a cafe...and there's lots of other possibilities, but I think how he was talking about my scones today ranks up there with probably the best compliments I've received about my baking. :)

I'll give your formula a whirl tomorrow if I've got time!

[tick-wonderdog.livejournal.com]

these come out slightly sweet, and while they're tender, they aren't so tender that you can't slice them for jam or what-have-you. my favorite thing about them is that they aren't dry - i cannot abide a dry scone.

[wolvy]

That bugged me a lot about oliveto scones - other than right out of the oven, they were dry as dry can be.

For now I'm stuck on using dried cranberries. I don't know who ever did the ordering, but there's one cookie that a batch of dough calls for nine cups of cranberries...and there are 7 cases of them in the walk in.

Also, they let some temp worker order stuff for Christmas, and wound up with 10 cases of white chocolate chips!

This place is in such bad shape, it's terrible. Mickey (the GM) gave me a little lecture today about how she doesn't think we need to set par levels for inventory, but we should always have one bag of flour, a case of butter, and so on, on hand. Uhm, lady, that's kind of the definition of par? lol.

[agentdanak.livejournal.com]

c's scones are awesome, and that's a big thing from me. i HATE scones in general, but i'll eat the ones he makes in a quick sec.

mmmmmm.

[wolvy]

Great! Plain, or with stuff in them?

[agentdanak.livejournal.com]

both.

i and my partner are both big fans of the lavender. i took some sweet and some savory ones (i can no longer remember that kinds exactly) to an english class once, and everyone loved them.

i think i've seen him do currant, orange currant, some sort of nut, some sort of berry, plain and a few others.

as a note: i worked for him at sestos for a bit, so i had scones nearly every day for a while there :)

[wolvy]

That's awesome! :) I don't think Oklahomans are quite ready for lavender, but I'll do what I can to experiment. :)

[wolvy]

Pat them into rounds, then cut into triangles and bake? Bake and cut? Wake and bake?

[tick-wonderdog.livejournal.com]

cut then bake

[wolvy]

fours?

[tick-wonderdog.livejournal.com]

fours - if you make 8, they are pretty big. nf you divide the dough into 3s, then make 12 quarters, i found the diet-concious liked them. seattloids are funny like that.