Scone Making Tips
Scones can vary in shape, size, texture, and flavor.
Scones should not be too moist or too dry.
Some scone recipes can be more cake-like and some may be more biscuit-like.
The best scones are just the ones that you and your friends enjoy eating.
To make the best scones ever, take a look at the following scone making tips.
First, be sure to read each recipe through before starting.
As with any recipe, make sure to use the appropriate measuring cups and spoons.
Use dry measuring cups for dry ingredients and liquid measuring cups for liquid ingredients.
When measuring dry ingredients, always use a straight edge to level off the particular ingredient.
When measuring liquids always check the measurement at eye level.
Appropriate measurements are essential for any recipe to assure the best outcome possible.
The dry ingredients are mixed together first in a bowl.
The butter should be slightly chilled then "cut" into the dry ingredients using a pastry blender.
Two knives can also be used to cut in the butter.
This procedure is done to product a nice flaky scone.
Next the liquid ingredients are mixed together in a separate bowl and then dumped into the dry ingredients all at once.
This mixture is stirred together "just until combined.
" Some recipes may call for a little kneading to develop the gluten but over kneading will land you a tough scone.
The reason most scone recipes call for a what-seems-like-a-lot of butter is to help inhibit the formation of too much gluten and therefore produce a more tender and flaky scone.
Baking soda may be used in scone recipes to help balance the acid-alkali balance when acid ingredients like buttermilk, yogurt, or sour cream are used.
Always use double-acting baking powder when it is called for in the recipe and make sure that it is fresh.
Baking powder looses its power if it is used past its expiration date or if moisture has been allowed inside the container.
If your baking powder has been in the cupboard for awhile, it would be a good idea to purchase a new one to get the best results from your recipe.
Always bake scones in a preheated oven and bake them for the full amount of time called for.
Testing the scones with a toothpick inserted into the middle of one of the scones will help determine if it is done.
When the toothpick comes out clean it is done.
When making wedge shaped scones, it is best not to cut them apart until you are ready to serve them.
Cut edges will dry out quickly.
Scones should not be too moist or too dry.
Some scone recipes can be more cake-like and some may be more biscuit-like.
The best scones are just the ones that you and your friends enjoy eating.
To make the best scones ever, take a look at the following scone making tips.
First, be sure to read each recipe through before starting.
As with any recipe, make sure to use the appropriate measuring cups and spoons.
Use dry measuring cups for dry ingredients and liquid measuring cups for liquid ingredients.
When measuring dry ingredients, always use a straight edge to level off the particular ingredient.
When measuring liquids always check the measurement at eye level.
Appropriate measurements are essential for any recipe to assure the best outcome possible.
The dry ingredients are mixed together first in a bowl.
The butter should be slightly chilled then "cut" into the dry ingredients using a pastry blender.
Two knives can also be used to cut in the butter.
This procedure is done to product a nice flaky scone.
Next the liquid ingredients are mixed together in a separate bowl and then dumped into the dry ingredients all at once.
This mixture is stirred together "just until combined.
" Some recipes may call for a little kneading to develop the gluten but over kneading will land you a tough scone.
The reason most scone recipes call for a what-seems-like-a-lot of butter is to help inhibit the formation of too much gluten and therefore produce a more tender and flaky scone.
Baking soda may be used in scone recipes to help balance the acid-alkali balance when acid ingredients like buttermilk, yogurt, or sour cream are used.
Always use double-acting baking powder when it is called for in the recipe and make sure that it is fresh.
Baking powder looses its power if it is used past its expiration date or if moisture has been allowed inside the container.
If your baking powder has been in the cupboard for awhile, it would be a good idea to purchase a new one to get the best results from your recipe.
Always bake scones in a preheated oven and bake them for the full amount of time called for.
Testing the scones with a toothpick inserted into the middle of one of the scones will help determine if it is done.
When the toothpick comes out clean it is done.
When making wedge shaped scones, it is best not to cut them apart until you are ready to serve them.
Cut edges will dry out quickly.
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