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

[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.