Daring Bakers’ Challenge : Scones!

Hi everyone!

Here is a Daring Bakers’ challenge I did not fail yay! My other try with the starter is on its way!

Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

I had never eaten scones (a.k.a biscuits) before (I know, I know, don’t judge me!). It’s good, flaky, a light taste of butter and is quite easy to make when somebody like Aud from Audax Artifex tell you all you need to know so that they don’t come out flat (like triple sifting the dry ingredients).

I had fun doing these! I would recommend to double or triple the recipe because I had like 5 scones

;)
Also don’t wait for them to become too brown, I should have taken them out of the oven before. They were great anyway! So this is easy, cheap and delicious, what are you waiting for? Go bake them, right now
;)

scones

Here is the original recipe given by Audax Artifex

 

Basic Scones (a.k.a. Basic Biscuits)

Servings: about eight 2-inch (5 cm) scones or five 3-inch (7½ cm) scones

Can be doubled


Ingredients

1 cup (240 ml) (140 gm/5 oz) plain (all-purpose) flour

2 teaspoons (10 ml) (10 gm) (1/3 oz) fresh baking powder

¼ teaspoon (1¼ ml) (1½ gm) salt

2 tablespoons (30 gm/1 oz) frozen grated butter (or a combination of lard and butter)

Approximately ½ cup (120 ml) cold milk

Optional 1 tablespoon milk, for glazing the tops of the scones

scones2
Directions:

1. Preheat oven to very hot 475°F/240°C/gas mark 9.

2. Triple sift the dry ingredients into a large bowl. (If your room temperature is very hot refrigerate the sifted ingredients until cold.)

3. Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.

4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuits) will be!

5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)

6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured 2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting six 2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layer and cut two more scones (these two scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.

7. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you want a more traditional look to your scones.

8. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set.

9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.

scones3


Related posts:

Comments

  1. These look like the quintessential PERFECT biscuits. Delish!!

  2. Wonderful job! Your biscuits look utterly perfect!!

  3. looks like they rose perfectly! Well done!

  4. These look like perfect scones, you’ve got me craving them for afternoon tea.

    But forgive my ignorance, but aren’t biscuits typically a savoury thing while scones are typically sweet? I’ve only ever had biscuits one and they seemed quite different!

    • Thank you! I’m not an expert but from what Aud wrote, North American scones are indeed sweet and American biscuits are the same as the England and Australia’s scones (savoury). So you are absolutely right! Here is her explanations : “Scones in North American are nearly always triangular in shape have a slightly crisp crust usually covered in sugar and have a soft interior crumb and sometimes are laced with dried fruit (these baked goods in Australia and England are called “rock cakes” since they are usually made to look like “rocky” cakes not wedges), meanwhile biscuits in North American are a round shaped buttery slightly flaky baked good usually eaten with meals (these items in Australia and England are called “scones” and are eaten with butter and jam usually with cups of tea or coffee as a sweet snack).

  5. Your scones came out perfect! So tall and fluffy!

  6. Your scones look yummy! I too only had about 6 scones come out of my batch. Nice job on the challenge!

    • Yes i was a little surprised because they had to be close together to rise more and they did anyway hourra! Thanks so much for your nice comment!

Speak Your Mind

*

CommentLuv badge