SCONES (or BISCUITS) - Part II

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The last Daring Bakers' Challenge has not ended yet, at least for me. My last post contained only one version of the scones and it wasn't the basic one as advised by our host  Audax. So, it sounded like an incomplete task for a challenge that aimed to teach us all the secrets and techniques involved in such a simple recipe. Audax tested the recipes at least 16 times seaking perfection and passing on his observations and results to all of us. His advice was that we should start with the basic recipe and then change whatever we thought could improve the results or change the flavors and textures. For this, the recipe provided was a small one, using only 1 cup of flour, giving us room for experimentation. Not to mention that the ingredients involved are those that we always have in our kitchens and are also inexpensive.

I thought I wouldn't have time to make more than one recipe because I had just arrived from a long trip, I was tired, jet-lagged, and when I finally started it was almost the deadline. So I made the Brie & Herbes de Provence Scones from my previous post, neglecting the host's advice. To my surprise, the recipe was so easy to put together that I had time for some more experimentation before due date and went for a sweet version at the last minute.

By then, my post had already been written, it was ready only waiting to be published. I thought I would be able to include my sweet scones before posting time. At this moment, I was using my ipad and I decided to take a look at my post to study a way to include the new recipe. I entered the Blogger page and then my drafts. Due to an incompatibility Apple X Windows, I know I can't blog directly from blogger on my ipad. There is a specific App for that, but it is so stressful to use that I simply don't. Since it is possible to view some other things from the blog on Blogger page, I tried to make a preview of my draft, but without any warnings it was ALL GONE!!! Not even the famous question, "Are you sure you want to do that?" was asked. Yes, you're right, I had to do it all over again. I didn't have the time nor the nerves to add anything else, hence this post with the second part of my challenge.

Sorry, was just letting off some steam here... I'm relieved and now I can go on with my Lemon Scones which I served with some Lemon Curd. I added a little bit of sugar to the basic dough and lemon zest. They rose beautifully and were flaky and delicious!

I know I still haven't done the right thing, because I made two batches, but none were the basic recipe. So I went for a third batch, this time all basic. All in all, I loved all three results and I had a lot of fun (please subtract the ipad event), and I still feel like I want to experiment more, as these Scones, right out of the oven with a cup of tea or coffee, are unbelievably delicious!

I'm sorry to say that my attempt at the basic recipe did not end up like a Scone. Instead, I made some sausage rolls inspired by THIS ONE. 

And with the scraps of dough, I made some Parmesan sticks that were heavenly. In other words, I kind of slipped out of the Scone zone, but found out that this basic recipe is a keeper and you can use it in countless ways, including for making Scones :o)

SCONES (or BISCUITS) (Basic Recipe)

(Adapted from Audax Artifex)

140g (1cup) all purpose flour

1/4 tsp salt

2 tsp baking fresh powder ***

30g (2 tbsp) chilled butter

80 to 120ml (1/3 to 1/2 cup) cold milk

1 tbsp milk for glazing (optional)

*** please refer to my previous post to find out how to check if your baking powder is fresh.

Preheat the oven at 220°C (420°F).

Sift dry ingredients. Add the diced butter and rub it into the flour until it forms a coarse mixture.

Add 80ml (1/3 cup) of cold milk and mix carefully with a spatula. You don't want to overmix. If necessary, add more milk until the dough gets together. It will be slightly sticky.

Transfer the dough to a floured surface and sprinkle some more flour on top.

 Spread the dough with your hands and fold it in three (like a letter). Use a spatula to help you do this.

Repeat this procedure about three times until the dough is smoother but still showing flecks of butter.

Pat the dough into a rectangle about 1/2 to 3/4 inch thick and cut in desired shape using a round cookie cutter or a sharp knife (to cut squares or triangles).

Arrange scones on a baking sheet lined with parchment paper. Glaze the tops with milk (optional) and bake at 220°C (420°F) for 8 to 10 minutes until they are lightly browned.

FOR LEMON SCONES:

Before adding the milk, stir in 1 tbsp of sugar and 2 tsp grated lemon zest to the flour mixture.

FOR THE SAUSAGE ROLLS:

Make the basic dough, roll it out 1/4 inch thick, cut out the edges, then cut 8" X 1" strips. Roll the strips around the sausage and arrange them on a baking sheet. Glaze with milk and sprinkle grated Parmesan cheese on top. This recipe is enough for 4 sausages. 

FOR THE PARMESAN STICKS:

Use the scraps from the sausage rolls, cut them into sticks, glaze with milk and sprinkle with Parmesan Cheese. Or, use a whole batch of the basic recipe for that!

UPDATE:


A couple of days later...

Mission (successfully) accomplished: Here are the very Basic Scones (or Biscuits). Melt-in-your-mouth goodness!!