Tuesday, 24 April 2012

Luneray's Scones

I made Luneray's Scones today.  After some translation of weights, I was off and away.  The recipe is basically the same as the one I use.  I wasn't sure if I had to leave the scones in a round, then cut them and keep them in wedges.  And I wasn't sure how much I had to flatten them.  Please Advise!

After they came out of the oven, they looked to me like my scones, just not rolled out and cut witha  cutter.  They were slightly more crumblier, which made me wonder if I should've made them thinner?  As for the taste test - scrummy yummy!  HK and I had one each, Dad had one and Mary-Jane and I shared one.  We had them warm with butter.

These are two trusty sets of measures I use when following an American recipe.  I inherited their use from the kitchen here - they were here before me!  Auntie AnnInAmerica bought them over, I believe.  On the right are a set of cups, the left are teaspoon measurements.  Oddly enough, there is a half a table spoon and a whole tablespoon, but no desert spoon.

I have been wanting to try out the Rhubarb Quick Bread today as well.  HK said that I would be doing enough baking tomorrow, which I couldn't really argue with.  I did take a peek at the rhubarb in the garden.  There is more than enough ready to pull and bake with.

I have been getting on with knitting this evening.  I have been doing the SJ (Surprise Jacket).  I have got further than where I was when I frogged it, bonus.  The four shades of purple are looking well together, although I haven't quite got as far as a colour repeat - not far off!  I'm still having a really good vibe about this project.  I've not had such a good vibe for quite a while!

Monday Musings will resume next Monday.


Unknown said...

I am glad you liked them! I honestly don't know how much to flatten them...I usually pat it into a 6" round and then cut into wedges. (Just hand shaping, no need to use a rolling pin.) I separate the wedges a bit and they bake up wedge shaped. I split them (top and bottom) but you could also pat the dough much thinner and have thinner scones that don't need to be split.

They are crumbly, not flakey. Using room temperature milk and cold butter makes them a bit crispier (which I like). Room temp butter and cold milk, or cold milk and cold butter yield a denser texture but still crumbly and still tasty.

But honestly, as long as you like it, then you made it just fine!

paula said...

NO desert spoon needed . . we just use T (tablespoons) and tsp (teaspoons). Sometimes there and 1/2's, 1/4's and 1/8'.

These look like the biscuits I make for Strawberry Shortcakes . . . rough looking but delicious.

By the way, did MJ g down the slide so fast she blew the red dots of her tights . . I notices she started with one pair and ended with pink ones . . LOLOL