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scones from german bakery

post #1 of 5
Thread Starter 

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?

vale
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vale
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post #2 of 5

My Mum's scones were always made with slightly soured milk - I replicate by adding a few drops of lemon juice to the milk!  The secret to light scones is to barely knead the dough after it comes together.

post #3 of 5

Buttermilk scones like sour milk scones have a wonderful light textur, add the eggs too

post #4 of 5
Thread Starter 

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.

vale
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post #5 of 5

Dry milk?  Do you mean that powdered stuff?  AFAIK, that used skimmed milk - which takes the most of the fats out of the stuff - so no, I wouldn't recommend it.

 

It makes me smile to see the words German and scone in the same sentence!

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