chuck_artemis (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
chuck_artemis) wrote2009-02-18 03:17 pm
chuck_artemis) wrote2009-02-18 03:17 pm
here you go lorrie - scones
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.
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.
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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 :)
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