I have made several scones with advices from you guys here. Yet, I cannot seem to replicate the apricot scones I get from a local german bakery. Theirs has a scent and flavor of dairy for sure. I am not sure if it is heavy cream but reminds of condensed milk. The scones is light texture in the middle but not biscuit like or dry. I know scones are simple ingredients... AP flour, salt, baking soda, cold butter, and dairy and some sugar. Some recipes even has eggs some not. What will make a scone soft yet not cake either?
scones from german bakery
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I was told that the german bakery scones are made with dry milk. So, does dry milk give a lighter texture? could I use regular milk or better to use buttermilk. Also, this cupcake shop made their scones using cornmeal, but I did not like it since it was too grainy for a blueberry scone.