Yesterday I made scones, sort of. I added the correct amount of ingredients and did the steps in order. However, once baked, I’m fairly positive I could have thrown one at someone and it would have injured them. They were like hockey pucks and didn’t have any flavor (I did, in fact, try one). The recipe itself was for feta and chive scones. I substituted basil for chive, but otherwise followed the ingredients exactly.
I think it all went wrong when I rolled out the dough. The recipe called for the dough to be rolled to a thickness of ¾ inches and I rolled it too thin. To counteract this, I just folded the dough on top of itself to get the thickness and then cut out the scones. Who knows, I may have over-mixed the dough as well.
Either way, they were supposed to bake up nice and fluffy and be golden brown. They never fluffed up and I had to leave them in the oven for about 5 extra minutes and they still didn’t reach the ‘golden brown’ stage. I set them on a cooling rack for a few minutes and then tried one.
Like I said. Hockey pucks. I know eventually I will try to make scones again (most likely in my bread making class in school), but for now, I’m going to leave the scone making to someone else.
I think it all went wrong when I rolled out the dough. The recipe called for the dough to be rolled to a thickness of ¾ inches and I rolled it too thin. To counteract this, I just folded the dough on top of itself to get the thickness and then cut out the scones. Who knows, I may have over-mixed the dough as well.
Either way, they were supposed to bake up nice and fluffy and be golden brown. They never fluffed up and I had to leave them in the oven for about 5 extra minutes and they still didn’t reach the ‘golden brown’ stage. I set them on a cooling rack for a few minutes and then tried one.
Like I said. Hockey pucks. I know eventually I will try to make scones again (most likely in my bread making class in school), but for now, I’m going to leave the scone making to someone else.
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