Before you read any further, I must warn you, this is a baking fail. Not a fail as in everyone who ate my cheese scones died a long slow agonising death….but a fail as in lack of baking success. The scones are perfectly edible, we are all still alive and healthy (relatively so anyway……) but they did not turn out the way I hoped they would. This happens.
I have a go-to scone recipe which I use all the time. It is quick, easy, the scones are light, I’ve adapted it for sweet or savoury and it always works. The recipe uses oil instead of butter and this results in a wetter dough, which can’t be neatly cut and shaped, but instead is dolloped from a spoon onto the baking tray. But, looks aren’t everything!
I do from time to time wish however, that my scones looked beautiful and neat. To do that I would need to use a different recipe. One which uses butter, and the “rubbing in” method. After a lengthy consultation with Aunty Google, I chose a recipe for cheese scones which had the word “ultimate” in their title. Well, there’s a promise!
My only deviation from the recipe was to use less cheese – yes, even I can’t believe I did that. The quantity seemed to much, and I cut it by a third. I am glad I did, as I cannot see how the extra cheese could have worked at all.
I did the “rubbing in” bit, but, life is too short really to “rub in”, isn’t it. So I used my handy tool equivalent (what on earth is it called? I haven’t a clue).
Once the required breadcrumb texture had been achieved, I mixed in the grated cheese and the milk. I began to panic….this didn’t look enough. 12 to 16 scones the recipe said….the dough was very dry and I had to add a bit more milk. I was worried I’d add too much milk and the dough would be too wet, and I’d feel I’d have to add more flour….and, you know how it goes, we’ve all been there!
Finally I managed to get the dough to come together enough that I could pat it out on a board and cut out my scones.
Now those (don’t look at the cracks please!) look nice and neat. But I only managed to get 10 (medium size) scones out of the dough. 12 to 16 would have been teeny tiny midget scones…. and into the oven they went.
The colour looked fine…..but…BUT…they didn’t rise much. Why? Baking fail alert!!! I cut one open – very thin halves because of the lack of rise. It looked – in my opinion – to be okay texture-wise, it was light, not heavy. I didn’t bake bricks! Was there still too much cheese? I will definitely try this style recipe again, but I’ll source another recipe to see if it makes any difference.
Still, the taste is right – lovely mature cheddar, fresh warm scone, cold salty butter….
Wherever you are, whatever you are doing, I wish you a peaceful day 🙂