Culinary Sense

Adventures with Food and Life

Quick breads: scones

Hey peeps!

Today, I will explain the method for making scones and biscuits. This is called the biscuit method of mixing.

Frozen cranberries.

In the bakeshop, we make currant scones, cranberry-lemon scones, and lemon scones. The way to mix the ingredients is similar to the muffin method. Mix the dry ingredients together, then cut in the butter and mix with your hands until it is either a mealy or flakey texture. For the scones, we want the mealy texture, so you mix the butter into the dry ingredients until the mixture resembles cornmeal. Don’t overmix! It shouldn’t look like paste when you’re done.

Zesting lemons for the scone batter.

Then, make a well in the mixture, add the garnish on the sides (i.e. the cranberries, nuts, etc.), and then pour the wet ingredient mixture into the well. Mix gently, until just barely mixed. Then dump onto a flat surface and just barely roll until flat. Use a cookie or biscuit cutter to cut out the scones.

The dry and the liquid ingredients.

A well filled with liquids.

Cranberries and lemon zest.

By the way, I encourage everyone to start using lemon, lime, and orange in everything you make. It’s so good! Makes things taste fresh and bright.

Rolling out and cutting scones.

~ Carolynn

p.s.: Here’s a little project a classmate made:

A scone turtle.

Cuteness! A baked scone turtle.


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