This week in my Bouchon Bakery challenge I skipped from the cookie chapter to the Scones and Muffins chapter. When I took a look at the first recipe I danced a little jig. Score! A plain scone. I’ve made scones before and even though a couple of ingredients were new to me I thought this was a recipe I could handle.
I made up my grocery list and headed off to the store. The Plain Scone recipe called for Creme Fraiche and I headed to the dairy department not knowing exactly what it was but knew it was a dairy. LOL. I looked by the sour cream…nope, by the heavy cream….nope, by the cream cheese….nope. Then I re-looked in all of those places again! Finally I found someone who worked there and they pointed me to the gourmet cheese section. Huh! This was the brand available at Kroger but I’m sure there are many more.
Now that I had the ingredients I was ready to bake! I got out my brand new scale, started to measure and realized I did not purchase a scale that went down to a .10. The scale rounds up on the number. How did I do that again? Aargh. Oh well, I need to suck it up and just carefully estimate any measurements. The measuring commenced!
When I put it all in my KitchenAid mixer to blend in the butter I paid special attention to how long they said it would take for the butter to mix in. Low and behold, the timing works! At 3 minutes the butter was incorporated without me having to blend in any chunks by hand. Note to self…when the recipe calls for the mixer to mix for a certain amount of time, that number is pretty spot on. Usually I don’t have the patience to wait three minutes for something to mix, give up and stop a lot earlier. Hmm. Patience. Not something I can purchase, but maybe something I can learn. I got out my cell phone and turned on the stopwatch function determined to start timing everything.
At this point I met my challenge.
When I read the prologue of this cookbook it says to read the instructions of your recipe all the way through before you start baking. That way you’ll know what to do and at what time to do it. Repeat. READ THE INSTRUCTIONS ALL THE WAY THROUGH. This way, you don’t leave things out, or miss why you are mixing something at a certain time. For example when it says to pour the cream into the dry mixture, and I’m doing that, I should read further to incorporate the Creme Fraiche at that time as well. Yeah, I waited a little too long. I think I over mixed the scones a bit and because I added that Creme Fraiche a little late, the dough is slightly wet.
Oh well, it’s too late to change the recipe and I’m moving on to the next item. Cooling my dough. Funny enough, this recipe requires more time for refrigerating and freezing than it does in actually mixing the ingredients together. For someone like me who likes instant gratification, this stop and start routine was tough! I patted the dough into the expected large rectangle, put it in the fridge and waited two hours.
After the two hour cool down I try my hand at cutting the dough into individual scones. Looking at the photo, you can see I am triangularly challenged. They may not all be the same size but they will all taste alike! Next, they go into the freezer for at least 2 more hours. Start and stop. I wish they’d tell you why? I can only guess. Maybe because this is a restaurant cookbook they make these individually to sell or is it that the freezing process does something to the butter so that it cooks better and maybe holds its shape? Who knows! I will say that not having to cook every single scone is pretty handy. So I didn’t. LOL.
Other than challenging my patience this scone recipe was pretty easy! In addition to the plain scone recipe I noticed another which used the same Plain Scone recipe but added in a honey cinnamon paste to the dough, so I whipped up those as well and actually did better with the dough the second time around.
The Cinnamon honey cubes were made from a combination of flour, butter, sugar, cinnamon, and honey. You freeze the mixture and then cut it into little cubes to add into the dough. Other than my cubes maybe being a little too large the end result was a success!
I’ll admit that the first one with the whipped cream and strawberry jam looks a lot better than the second, but my second attempt at that mix actually had the scone rise a little bit more and it was tasty too!
This week I knocked out two recipe’s in one day of baking. Now, I’m not going to get a big head because I pretty much plowed through these scone recipe’s. There are bigger challenges ahead!
Until next time!
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