I’ve FINALLY successfully made scones! Third time’s a charm I guess, and I think my mom might be a lucky charm. While she was in town, we decided to make scones for breakfast. I warned her that my track record wasn’t great — I’d previously made Ina’s Maple-Oatmeal Scones and Cheddar Dills Scones, and both times they were flat, biscuits-like and overall disappointing.
I realized the two mistakes I’d been making: 1) rolling the dough too thin and 2) allowing the butter to get too warm.
I think I nailed it this time. I started with frozen butter, which I diced and mixed in with the dough. After pouring the dough out on a floured surface, I kneaded it into a ball and refrigerated for 20 minutes. I then roll it out to 1 inch thickness and cut the rounds. Placed them on the baking sheet and refrigerated while the oven heated up.
I may have been overly cautious making sure the butter was cold, but it got the results I’ve been dying to get — puffed, flaky goodness! The only thing that would have made them better would have been a smear of clotted cream!
Instead — to empasize the orange — we made orange butter by adding zest, juice and a dash of sugar to room temperature butter.
Book: Barefoot Contessa at Home
Episode: Jeffrey Home Alone
Rating: 5/5
How Easy Is That: Intermediate
Store Bought Is Fine: Heavy cream
Good Ingredients: Dried cranberries
