Scones

English scones are very similar to biscuits. Where biscuits have a slight flake to them, scones will have a slight crumble.
This recipe seems high in sugar and looks dense. But, to each their own. Scones are also like biscuits in that everyone has their own recipe and that is the only correct one. ?
I like the Paul Hollywood recipe which turns out light textured and not too sweet. But, they're not for everyone.

Funnily enough I made scones this week using this recipe.

It's been slightly adapted for a Thermomix, but works fine in a Kenwood (or KA or by hand). Just sift the flour with the powders and salt - and I added 30g of icing sugar at this point.

Then rub in the butter with K beater, or by hand to the fine breadcrumb stage. Then add the milk ( I added a heaped tbs of yoghurt as part of the milk). Hold a bit of milk back in case mixture is wet.

Keys to success:

• use cream of tartar/bicarb - you will get a better rise than baking powder
• bake as soon as possible or you will lose rising power
• if possible, use an oven with top & bottom heat, but with top element shielded, rather than fan/convection
• flour the scone cutter before every cut.

PS, if a scone in England is like a biscuit, it wants binning!

Lance

Scones are like biscuits but everyone's biscuits are different. When you look at the recipes side-by side for biscuits and scones there are many similarities. Sometimes I think it is just the shape that qualifies it as a scone. Scones/biscuits can be light, heavy,savory, salty,sweet,dry,gooey,crunchy or soft. Like bread, it depends on the ingredients and how they are handled and baked.

Biscuits are different from rolls. Rolls should be everything a good loaf of bread is-nice gluten formation that pulls into feathers when you pull it apart. A scone/biscuit is more of a pastry-fat covered and baked flour particles that crumble and crunch in your mouth.

I looked at the recipe in the link and have a few comparisons as to how I would make a scone. First of all, I have never used eggs in a biscuit/scone recipe. I would think that an egg would make the biscuit/scone more dense. I do grate frozen butter using a chilled grater and I also refrigerate the flour for a few minutes. Mixing is very brief and handling with hot hands is kept to a minimum. I also bake in a hotter oven than she had in her recipe. I preheat to 450F and try not to peek until the biscuits are set and just browning. Biscuits and scones need a hot oven to quickly heat the butter flakes which produce steam for the highest biscuit/scone rise ever.

Think of a scone as more of a pastry-sweet or savory- and try it again sometime. How about with cheese and jalapenos? Or lemon rosemary? Or diced corned beef and sauerkraut spread with mustard butter? Or cinnamon apple?