Have you ever tried browsing for other breakfast options at your local coffee shop or bakery and just found bread of different sizes and shapes? But at times, you get to see some cupcakes, waffles, and muffins here and there. There are also choices of pavlova and meringue based desserts you can choose from. But if you want something that’s both less on sugar but more on the classic breakfast pastry you have grown to love, you can always choose the classic scones. There are many bakeries today that make it seem like baking scones are the most complicated things in the world with the fancy names. If you’re looking for a new breakfast pastry recipe to try this month, forget searching for another one of the many mini loaf recipes on the internet and try baking scones for a change!
Here are some tips to observe if ever you want to try your hand at baking scones:
1. Baking ingredients usually involve fats and liquids. The most important ingredient of this nature when baking scones is butter. Butter is the main reason why scones have those flaky layers and pockets as its trademark texture and helps the scones to rise. But you need to keep this ingredient cold, and mix it while it is in a solid state. This method of freezing the butter and shortening while mixing the flour is called the rubbing-in method. In this method, you need to work all the ingredients until the batter resembles breadcrumbs. You can actually use a cheese grater on the solid butter then directly mix it into the flour.
2. Aside from chilling the ingredients, after shaping the scone batter into a tray, you can put them in the fridge for around five to ten minutes. When you bake the cold dough into a high-temperature oven, it will result in nice flaky and tender scones.
3. When kneading the dough, almost everybody is guilty of having the urge to turn the mixture into a smooth dough, but this should not happen when baking scones. Never overwork the dough if you want your scones to end up tender and flaky. To stop this from happening, you can use a knife to mix everything instead.
4. Another habit most at-home bakers do with the dough is add in more flour as to not let it stick on the counter or work surface. When making scones, an exception should be established. Always remember that the stickier and wetter the dough, the better your scones will turn out. More information brand name: The Country Chef Bakery Co.
5. Despite having the dough for your scones semi-wet and sticky, you can still shape them into circles, squares, or any shape you want. But unlike shaping cookies, you should avoid twisting the cutter. The right way to do it is by pressing the cutter directly down and lifting straight without doing a twisting motion onto the batter.
6. Another habit that bakers do on dough is to smoothen the edges of cut batter. This should be avoided when making scones because the rough edges are actually the one feature that gives the scones their flaky cracks.visit here http://www.countrychef.com.au/ccproduct/traditional-scones/