The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Scones Question

Eli's picture
Eli

Scones Question

Has anyone made the cream scones recipe found in Crust and Crumb by PR? I made them for the first time today and had to add more cream. One cup wasn't going to bring any moisture to the flour at all? With one cup I could barely get a shaggy mess started. Just curious as to whether anyone else had had the same problem.

Thanks,

Eli

Eli's picture
Eli

and I am certain they taste as good!

I added some more cream and they came out fine. I just finished another batch and added too much cream  and these kinda lost some of their shape. Learning experience. PR has two recipes, one being a cream scone and the other being a butter, sugar creamed. I chose the cream.

Those look great Henry. You must have a large family or a great bakery! Scones are one of my favorite foods. Not too sweet and I love the fruit.

Audra- I haven't seen her scone recipe but I am headed there next! I will give it a try next week and let you know how it turns out!! I will be so glad when my blueberries are ripe!!

Heny, Audra - any pointers would be appreciated! So don't be shy!

Eli

Eli's picture
Eli

I will not be able to wait till the blueberries ripen. (after seeing your photos!!)Chances are I will have to break down and find some at the market because I will have to give your recipe a run!! Mine could be weeks. Thank you for your generosity and I will let you know how mine turn out!! These look great and so do your croissants!

 Eli

Eli's picture
Eli

I have been trying to get this posted for two or more weeks now but haven't had the chance. Henry, if you are out there, these came out wonderfully. I'm not certain why I didn't get much rise but they tasted great and I will continue to work on this recipe! I  made Cranberry and some orange but the orange are gone! Took some pix and wanted to say thank you very much!!!

audra36274's picture
audra36274

Good Lord thats a lot of scones! I am glad you still enjoy baking. I'm afraid if I had to bake that many at the time I would be ill all the time! Y'all do a fantastic job. They are all yummy looking!

                                                                              Audra

Mini Oven's picture
Mini Oven

And it looks so easy! I'm off to the garden to find some berries, any berry. Yum! Thanks.

Mini O

 A question... oven temp?  200°c or hotter?  Thanks again, Mini  :)

PeterPiper's picture
PeterPiper

I just tried making PR's cream scone recipe in Crust and Crumb and found the same problem:  the cream amount appears to be about 75% low.  IE, instead of 1 cup of cream I needed about 1 3/4.  Also, I didn't sift my flour but instead whisked it for a while with the other dry ingredients.  Does this make that much difference?

-Peter

mrfrost's picture
mrfrost

Do you weigh your ingredients? I don't have the book, but in his BBA book, a cup of white flour weighs 4.5 oz. It is easy to scoop a cup of flour weighing considerably more, requiring more liquid. If the recipe states the sifting of flour, depending on what the author really wants, that cup of flour may weigh less than 4 ounces.

In other words, it is possible that one could have a lot more flour than the author intended, seemingly requiring more liquid.

Eli's picture
Eli

I make this recipe all the time and Henry's above! Both are great! PR's I have to add the cream as you did. I don't sift the flour. I think it may be an error. Several people have had to add more liquid. 

Good luck and post some pix!

Eli

PeterPiper's picture
PeterPiper

Yes, I weigh out my ingredients, especially since I often scale recipes for larger batches.  I made these again last night and used 1.75x the listed amount of cream.  While it was enough liquid to get the dough to hold together, the first batch used 2x and was much tastier.  Of course it would be with that extra cream!  Very yummy and I may try the orange variation in this thread.  Thanks all,

-Peter