The Chocolate Chip Scone ExperimentPosted in Baking, Desserts on August 25th, 2009 by Van Santos
Feeling a bit experimental, I wanted to try making scones. My baking experience is limited to the wonderful white cake I made for easter (and yes, it was wonderful). So, I turned to my personal search assistant – Google – for a Chocolate Chip Scone recipe. Enter this bit from The Joy of Baking.
Not trying to be negative here but the experience well less than joyful.
Following ever step listed in the recipe I thought things were going well until I look down at my dough and realize I have a overly wet, overly sticky ball of what should be scone dough. It was almost as if there was too much milk and not enough flour.
My initial reaction was to add more flour but I resisted, thinking to myself “Ok, just follow the recipe”. I ball up, knead the dough twice, and cut the product into triangles and get ready for some baking.
15 to 20 minutes later the scones are done.
During the prep the dough appeared to be too moist; however, the actual scones tasted as if there was too much flour added – they tasted doughy. I thought, maybe, this was due to the fact that I was tasting the scones shortly after they came out of the oven so I decided to wait until the next morning and give them another try.
Yea, the ACK principle still applied for me.
I’m not sure what the issue was with this experiment. Was it the recipe? Was it the prep? Was it some unknown variable?
While I’m disappointed with the outcome I will be giving it another try in the near future. Oh, and yes, I did have pictures of the scones (they looked good, trust me) but I have misplaced my camera. Maybe someone with some more experince can suggest some tips for future scone experiments.