or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › What makes a scone...?
New Posts  All Forums:Forum Nav:

What makes a scone...?

post #1 of 7
Thread Starter 

What makes a scone dense and dry? Because that's the kind of scone I'm trying to make. Mine always turn out like muffins: soft, moist and cake like. But I don't want triangle muffins.

I want them to be like the small scones you get at Target or Starbucks. Any tips?

How would I have to adjust butter, eggs....?

My last recipe was:

2c flour,

1 egg,

8 Tbs butter,

1/2 c sourcream,

1/3 c sugar,

1/4 tsp baking soda

1/2 tsp baking powder

(I added 1/2 c cranberries)

I used my food processor and didn't overwork it. They baked at 450 for about 20 min.

post #2 of 7

If you do a search via the top of the page, using the word 'Scone',  you'll find lots and lots of recipes and opinions on scones.


I'm Scots, I don't think I've ever cooked a scone for more than 12-15 minutes - 20 minutes would seem a long time for a 1.5 inch round scone.


Scones need the lightest of mixes - putting the mix through a food processor is the very LAST thing one should do!

post #3 of 7

I cut in my butter like a pie-dough, have no eggs, and only use buttermilk as the liquid ingredient, and---------

I give the dough two double folds, just like puff pastry.


I can hear those from "across the pond" screaming at me, but I do have light and flaky scones.


In anay case, I'm of he opinion that having a prouct that compares to Staw-buks or  target is something to avoid, not recreate...

...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #4 of 7
Thread Starter 

I found a recipe to what I'm looking for. I'll try that.


post #5 of 7

Using the food processor isn't that bad of a tool, if you have the expensive one than you will have the bread hook attachment.

post #6 of 7

Re food processors:  The sharp blade will work to cut the butter into the flour, just like you can use it for pastry.  And you just like with pastry, you can then pour in the liquid ingredients and give the blade a very quick pulse to combine, before turning out onto a board for whatever final touches you need to get a coherent dough.


But yikes, no dough hooks.  Unless you really do want little hockey pucks.  If you prefer dense and dry, I would reduce the leavening, take out the egg, and leave them for a day or two ...  


What I learned from my Scots and English forbears was made quickly, with the fingertips, from flour butter baking powder salt and milk.  It was a Sunday morning treat, but also something good for about an hour out of the oven, warm, crisp outside and soft inside -- you could save some in a tin to eat later, but they weren't that good cold.  I was surprised when they started turning up in starbuckses and the like 20 years back, because I had never thought of them as a durable pastry.  

post #7 of 7
Thread Starter 

Thanks Colin. The way you describe is how I use the foodprocessor. I have actually  a good recipe down for fluffy southern biscuits/british scones that I make in the morning or fo tea. But what I'm trying to make are the American style scones. Totally different. This is the recipe I found: http://foodtarget.com/how-to-make-our-cranberry-orange-scones

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › What makes a scone...?