help with this scone recipe!
I haven't made the scone yet, but I'd like to. However I'd like to make small changes to it. The first thing I'd do would be adding miso; miso is fermented soybean paste (I know it sounds gross/weird but it would make the scone sweet and salty, which is what I'm trying achieve). As stated, miso is a paste, so it would add moisture to the dough.
The only other thing I'd do would be to add a small amount of white chocolate (i.e. 1-2 ounces by weight) to the dough; the white chocolate would be melted. I know with the inclusion of both the white chocolate and miso, both would make the dough more moist.
I don't want the scone to be really moist, I want it to be flaky. So since I'll be adding ingredients that will add moisture, what should I do so that the scone doesn't become too moist in consistency?
The things I can think of would be to reduce the amount of cream from 1-1/4 cups to 1 cup, and as weird as it sounds to add cornmeal to it, which would absorb the excess moisture. However would either of these things work? If I add cornmeal will it make the less flaky?
Below is the link for the recipe....
My suggestion is to make the recipe as is. Then talk about it and perhaps make changes.
Miso can be a topping too, Cut the scone and spread it inside the two halves.
the recipe as Mini Oven suggests you will at least be able to judge if your changes improve or take away from the quality of the scone. White chocolate is liquid when melted but it contains virtually no moisture. To make good biscuits make sure you don't over work it and keep the fat from being completely incorporated with the flour.
Gerhard
Make it first before making any modifications. BUT if you're like me who like to treat recipes as guides and inspirations and
butchertweak them, here is my suggestion: Measure the miso then subtract the volume/weight from the cream. Dissolve the miso in the cream so it will act as liquid for the scone, chances are miso has less moisture than the cream you won't be adding so it will result in a dryer dough for flakiness. I will not melt the white chocolate too instead I will add white chocolate chips right after cutting the butter into the flour before adding the miso cream mixture, it will melt in gooey pockets in the scone and it will provide better contrast with the saltiness of the miso.Good luck!
I agree with Mini Oven re adding the miso to the cream. However I want to emphasize that tenderness and height depends on leaving little "chunks" of butter (maybe 1/2-1/3 inch pieces) in the dough to melt in the heat of the oven. This layering of butter and flour creates the flakiness so don't blend the butter as you would in cookies or cakes. It actually sounds like an interesting idea!
Not to be misunderstood, I meant the miso could be adding to the scones after they are baked. Like jam.
The recipe calls for cream in the dough. I would not add miso to the dough without testing the recipe "as is" first.
A trick I learned is to freeze the stick of butter and then grate with a box grater (using large shreds) into chilled flour. Much easier than chopping butter.
Always make a recipe as written first. Then start making changes. OR
Develop a recipe on your own ( more difficult than it sounds) and try it as written and then start making changes.
BTW- corn meal will add a granular crunch and won't absorb that much liquid. It may actually make the scone heavier.
Have delicious fun!