zeppenwolf
Senior Member
Hi, I hope this is the right sub-forum for scones.
I'm following the very basic recipe I find here:
http://www.geniuskitchen.com/recipe/simple-sweet-scones-66409
In addition to those instructions, I also
1) chop my butter into little cubes and stick them in the freezer for some minutes before incorporating
2) stick my blueberries in the freezer for some minutes before incorporating
3) after all the mixing and then cutting into servings, I put the tray in the freezer for some minutes so that the flour can "relax" or something.
The result is... ok. I just need a bit more fluffiness, and then I will be able to say categorically that my scones are yummier than Starbucks.
But I can't quite exactly say that yet-- they have a tendency to feel somewhat gooey and undercooked, ( even though I cook them for longer than the recipe above proscribes ), and, well, I just really consider fluffiness to be the most important thing in a scone.
Plz help, thx.
I'm following the very basic recipe I find here:
http://www.geniuskitchen.com/recipe/simple-sweet-scones-66409
In addition to those instructions, I also
1) chop my butter into little cubes and stick them in the freezer for some minutes before incorporating
2) stick my blueberries in the freezer for some minutes before incorporating
3) after all the mixing and then cutting into servings, I put the tray in the freezer for some minutes so that the flour can "relax" or something.
The result is... ok. I just need a bit more fluffiness, and then I will be able to say categorically that my scones are yummier than Starbucks.
But I can't quite exactly say that yet-- they have a tendency to feel somewhat gooey and undercooked, ( even though I cook them for longer than the recipe above proscribes ), and, well, I just really consider fluffiness to be the most important thing in a scone.
Plz help, thx.