I'm wondering if you can help me figure out how to replicate my favourite scones from Quantum Coffee in Toronto. They mix up the flavours and add-ins regularly, but the base scone recipe is really what I'm after.
These scones are incredibly crunchy on the outside, which is my favourite part. The crust is fairly brown and a quite a bit thicker than your typical scone. The inside is moist, flaky and not too dense. Not traditional, but awesome nonetheless.
The things I'm wondering about are:
1) How do they get the crust to crisp up so nicely and brown so evenly? I've tried to just increase baking temp and time, but my scones just get unevenly browned such that there are only crusty bits at the edges (or burnt edges if i push it too much). These scones are consistently brown and crusty everywhere though. I also thought that maybe they had added sugar (either in the dough or brushed it on), but the scone is not noticeably sweet and their savoury scones are just as crunchy.
2) How do they get the surface so scraggly? At first, I thought maybe they just use a really wet dough and scoop it onto the tray, but they also manage to get some nice parallel flaky layers. That means that they must be folding the dough at some point, right? So would they make it smooth?
3) What's with the blistery crust? If you zoom into the bottom right of the scone in the photo, it looks like the crust has a really bad rash (not so appetizing to look at but delicious :P) Is this of any significance (e.g. some sort of wash, temperature indicator, special ingredients)?
Thanks for the help!