cute fuzzy bunny
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
The wife just turned out a batch of really great scones using my frozen butter trick, which also makes great biscuits, dumplings and pie dough.
Freeze a stick of butter until hard frozen. Make up your regular recipe but hold the butter where the recipe calls for 'cutting' it in. Break out a box or rotary grater and grate the frozen butter in at the last minute, turn it in with as little handling as possible just before baking and then roll or form your goods. The butter holds its grated form until it hits the oven and melts, making your baked items flakey and light. Hold the butter with an oven mitt or something like that to keep a grip on it and keep it from melting.
The scone recipe:
1.75 cups all purpose flour sifted
2.5 teaspoons double acting baking powder
1 tablespoon sugar
.5 teaspoon salt
Mix
Beat 2 eggs, reserve a couple of tablespoons, add 1/2 cup cream or half and half.
Make a well in your dry ingredients, pour in the liquid and combine with limited strokes. Grate in 1/4 cup of butter. Stir just a few times.
Place on lightly floured board, pat 3/4 inch thick, cut into desired shapes, brush with the reserved egg and optionally sprinkle with a little bit of sugar.
Bake at 450 for 15 minutes.
A far cry from the scones you buy that you can dent a car with.
Freeze a stick of butter until hard frozen. Make up your regular recipe but hold the butter where the recipe calls for 'cutting' it in. Break out a box or rotary grater and grate the frozen butter in at the last minute, turn it in with as little handling as possible just before baking and then roll or form your goods. The butter holds its grated form until it hits the oven and melts, making your baked items flakey and light. Hold the butter with an oven mitt or something like that to keep a grip on it and keep it from melting.
The scone recipe:
1.75 cups all purpose flour sifted
2.5 teaspoons double acting baking powder
1 tablespoon sugar
.5 teaspoon salt
Mix
Beat 2 eggs, reserve a couple of tablespoons, add 1/2 cup cream or half and half.
Make a well in your dry ingredients, pour in the liquid and combine with limited strokes. Grate in 1/4 cup of butter. Stir just a few times.
Place on lightly floured board, pat 3/4 inch thick, cut into desired shapes, brush with the reserved egg and optionally sprinkle with a little bit of sugar.
Bake at 450 for 15 minutes.
A far cry from the scones you buy that you can dent a car with.
