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

Henry's picture
Henry

 Eli

I've never made scones without butter, but then, why not?

I do make a lot of scones every week though and never measure my

liquid.

sconesscones

I add liquid until the scone mix is the consistency I'd like.

If PR asks you to add a cup of cream and the mix is too dry,

add more until you are happy.

H

gamountainmom's picture
gamountainmom

The picture of your scones has inspired me to try making a batch. I love the orange scones sold at Panera's Bread Store. Would you have a recipe that would help me duplicate these scones?
I appreciate any help you could give me.
Thanks
mountainmom@tnni.net

audra36274's picture
audra36274

on the food network? It uses orange zest in the mix and orange juice in the glaze. But if you have not, the recipe she posted and the way she did it on TV was different. Measurements were the same, but the way she did them was totally different. She pulsed the dry ingred. with the butter in a food processor and I think this worked very well. They also freeze well. Just go ahead and cut them into the triangles and freeze individually to bake during the week while your coffee gets ready. I wish I knew if that was what you were after, but I do know that they are wonderful! Good luck in your search.

                                                                          Audra

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

Henry's picture
Henry

 

mountainmom:

 

I should get out more often

I’ve not heard of Panera Bread until now.

If it’s their Orange scones you’d like, here’s the ingredient list.

Ingredients: Enriched wheat flour bleached (flour, malted barley flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), cream, sugar, butter (pasteurized cream, salt), whole eggs, orange peel, water, modified food starch, leavening (sodium aluminum phosphate, baking soda, aluminum sulfate, monocalcium phosphate), soybean oil, salt, whey (a milk protein), corn starch, vital wheat gluten, propylene glycol monostearate, corn starch, mono and diglycerides, corn syrup, ground oranges, sodium stearoyl lactylate, orange juice concentrate, dextrose, natural and artificial flavors, guar gum, pectin, phosphoric acid, propylene glycol, potassium sorbate and alpha tocopherols as preservatives, glucose, FD & C Yellow #5, FD & C Yellow #6, wheat starch, ascorbic acid.

Yikes!

Care to go through it?

Flour, then there’s cream, sugar and butter. Eggs, your orange peel, some water, double acting baking soda, more oil, milk powder, corn starch, vital wheat gluten…yawn…

Still want to make their recipe?

 Here’s mine.

Flour is 100%; Sugar is 10%; Double Acting Baking Powder is 7 %; Frozen, cubed butter

is 30%; Sour Cream is 42%; Milk is 30%( plus or minus) and fruit addition ( raisins, orange peel, etc) is 42%.

Yikes!

What’s that mean?

Well, let’s make a scone head that weighs 600 grams so you can have six delicious

scones at 100 grams each.( one ounce = 28.35 grams; one pound = 454 grams)

And lets put it into cups and teaspoons; we’ll assume that one-cup weighs 140 grams?

To make one scone head:

Flour    230 grams = 8.1 ounces; =1 ½  C + 1 T

Sugar      23 grams = ¾ ounce; 1 T + 2t

DABP  16 grams = less than ½ ounce, 1 T = ¼ t

Cold Cube Butter  65 grams = 2 ¼ ounce = ? C

Sour Cream  100 grams = 3 ½ ounce =? C

Liquid ( milk, cream, orange juice) 70 ml = 2 ½ ounce = ? C

Fruit  100 gram = 3 ½ ounce = ? C

( I apologize for the vague Cups and ?) If you add up my weights,

 it comes to 604gms, much more accurate)

Make the scone dough, roll into a disk and freeze for another morning

or cut into six, egg wash, sprinkle with coarse sugar and bake.

When it comes out of oven, if it’s the orange peel scone you are making,

brush the tops with orange juice concentrate.

denizjr's picture
denizjr

Hi Henry

Is sour cream important part of this recipe? Can I use something else instead of this? I 'd like to try your recipe. Thank you

Henry's picture
Henry

berriesberriesencloseenclosecutcutmarket sconemarket scone 

Eli, I neither have a large family or a bakery.

I work for a pretty large hotel.

When blueberries/ raspberries are in season, I enclose the frozen berries into

the scone as per photo. Roll out the disk, freeze and then cut into six pieces,

egg wash, sugar and bake.

I did a farmers market last year and they were wildly popular.

The only snap I have is mostly croissant, but the scones are at the

bottom of the picture.

I’d bring a hundred scones and they were gone in an hour and a half.

Have fun and post a photo when your berries are ripe.

H

 
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!!!

Henry's picture
Henry

 

Eli

A while ago I’m driving along in downtown Vancouver,

British Columbia - Canada

and my passenger friend makes a call on his cell phone to someone in…

Korea!

Wow, to me, that’s rocket science.

Same with your note, when you ask if I’m still out there.

I go to this site occasionally yet your message gets delivered right to my

electronic mailbox.

I don’t know how Floyd does all this, but it’s perhaps

best not to ask.

Your scones look tremendous!

If you’re ever in Vancouver, don’t apply

for my job.

Once chef sees your scones, he might just park my behind on the curb

outside and hire you.

If you’re not quite happy with the rise, roll out the scone dough a little thicker.

You'll need to make this a few more times until you're satisfied.

Remember, I probably make 600 scones for every six that you do.

Won't be long before you're making an instructional dvd on scones.

I had to make some scones the other day for an afternoon coffee break.

Thirteen trays at 48 per. As they’re cooling down, notice how three magically

disappear as staff walk by.

Thanks for sharing your photos.

H

624 scones624 sconesminus threeminus three

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  :)

Henry's picture
Henry

 

 A question... oven temp?  200°c or hotter? 

M O :

I use stacked convection ovens at work… and having said that,

they both bake at different temperatures; the  bottom oven being

hotter than the top one.

200 c or close to 400 f?  ( 200 Celcius x 1.8 + 32 = 392 Fahrenheit  )

No Mini, I bake them at a lower temp, around 325 f  (162 celcius )

(325f minus 32 divided by 1.8 = 162 Celsius)

Are you any good with apple strudel?

That’s something I’d like to see you post.

H

 
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