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cheddar chive scone + shirred eggs!

Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

I almost said that I’ve never made biscuits from scratch, which seems crazy for a Texan who loves to bake…but I’ve made scones! Looking back at those, they weren’t too pretty, but they sure tasted good and had a light texture. Not convinced that I’d mastered scone or biscuit-making by any means, I was happy about this challenge, especially since Audax was hosting! He always provides such a wealth of knowledge and help for both the Daring Bakers and Cooks that I felt confident with his instructions.

scones, first round

I fully expected my first batch to be a flop, and it was. I went with the basic scone recipe and think the problem was that the dough was way too wet; I shouldn’t have used the full amount of milk. Audax did say that a moister dough makes lighter scones, but I definitely passed that point! However, the amorphous lumps were still light and I had no problem polishing them off… 

DSC05005

For the second batch, I really wanted to make the cheese and chive scones because they’re my favorite! Feeling brave, I went ahead and doubled the recipe since the first batch only gave me six. When it came to adding the milk, I only used half of what was called for, then gradually added more until the dough seemed moist enough yet not overly so. This dough was much easier to work with! Instead of lightly kneading, I used the laminating method (folding the dough up in thirds as in making croissant dough) for flakier scones and it was a breeze!

I see you, butter...

Since the dough was thicker, the scones baked up very high! They got a little browner than I would have liked even though I put them in for 8 minutes instead of 10, but weren’t burnt. These were so light, super flaky. The layers just peeled apart! The scones smelled and tasted kind of like Cheeze-Its, which is a totally good thing to me.

happy scones are happy

Anyway, I am feeling way more confident about scones and biscuits now! Can’t say I feel the same about what to call them, though… Thanks so much to Audax for being a great host! If you would like to read his write-up and recipes with super helpful instructions and photos, here you go! I’m really looking forward to flavor experiments with the basic recipe.

Let’s revisit that first photo because it was the last meal of my 20s:

cheddar chive scone + shirred eggs!

Shirred eggs and a cheddar chive scone. YUM.

p.s. kitty oven mitt made by Julie! :)

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