Monday, June 29, 2009

Mishaps in Baking

So, just when I thought I was on a roll with my baking skills I end up with a small baking mishap. It wasn't TERRIBLE...I mean it was still edible. It just wasn't what it was supposed to be. I know enough about cooking that I can usually fix what I think went wrong. However, when it comes to baking I'm seriously at a loss. I am purely at the mercy of the recipe I'm following.

For instance, I've made scones before. I actually made them a lot in Boston and they came out perfect and delicious. The last two batches I've made were barely tolerable. (Well, that's harsh...they were just not SCONES). The first batch I made a few months ago I threw out in frustration since the dough was completely useless. This most recent batch was better but they did not come out crumbly. They came out a little like spongy biscuits. Maybe it was the use of whole wheat flour? Maybe Florida humidity is no match for the scone? I haven't given up quite yet, though. I'll be trying again soon. First, I have to finish this batch.

Basic Scones
from Domino Magazine

1 lb all-purpose flour (I used whole wheat flour.)
1/2 tsp salt
1/4 to 1/2 cup unsalted butter
4-6 level tsp baking powder
1 1/4 cups of whole milk

Preheat the oven to 425 degrees. Sift the flour and salt into a bowl. Cut the butter into little pieces, and rub into the flour with the tips of your fingers as quickly as you can. Sift in baking powder; combine. Add milk and mix lightly into a spongy dough. Knead very lightly to make the dough smooth and roll out 1/2" to 3/4"thick. Cut scones and let it stand for 10 minutes. Brush with egg or milk before placing on to a greased baking sheet. Bake in the middle of the oven for about 10 minutes, then let cool.

1 comment:

Ethan said...

They look great. I think you nailed it with both the WW flour issue and the humidity. High humidity can really affect the amount of liquid needed. I have an awesome scone recipe that I got from a friend that I would be happy to share. The other key is super cold ingredients. Cube your butter and then put it in the freezer. The colder everything is the better. Wish we could all meet on the weekends for coffee and scones!