To be frank with you, dear reader, this post is being written, *checks non-existent watch*, three days after I made it. So I’m relying on my short-term memory right now.
Good thing I’m not Dory.
Three days ago, I made scones.
They were pretty good!
Just kidding, just kidding.
Three days ago, my friend and I had a gluten-tastic evening with tea sandwiches, decaf tea, macarons and fresh scones so we could properly enjoy two Jane Austen movies we’ve seen a million times. So I whipped this recipe up and hoped for the best.
I have made scones before, usually just whatever highly reviewed recipe is in Google’s top five results. So I am somewhat acquainted with the usual sequence of events but, as with Mary and Paul recipes, this one was so specific I started to question if these instructions were really necessary.
Like when they tell you to mix the butter into the flour with your hands at the height of the top of the bowl to let it fall back into the mixture, because this makes them lighter. Does it? Or does it just increase my risk of messiness?
The other thing is to mix the egg and buttermilk until thoroughly combined. How much of a difference does the degree to which ingredients are combined really affect the dough? Science is beyond me.
The weirdest one though was to mix the wet ingredients into the dry ingredients with a round-bladed knife.
So specific, Mary and Paul. Too specific. Suspiciously specific.
Then comes the part that I always struggle with when it comes to scone recipes. Every recipe I’ve ever made has been way too dry, so I always end up adding more liquid to it than the recipe originally said.
With this one, though, I tried to trust Mary and Paul. I lightly kneaded the dough until it came together and did not add any extra buttermilk and it worked!
I don’t have a round cutter, so I used a glass again, and then found another oddish detail about this recipe. Most scone recipes I encounter tell you to do an egg wash and then sprinkle sugar on top. This one, though, had quite the opposite direction. Instead of an egg wash, they tell you to dust them lightly with flour and bake them at a surprisingly high temperature.
I wasn’t successful at the light dusting, as you can see:
But that’s okay. They turned out well even though I poured a shameful amount of flour on them. So I guess the moral of this story is scones are super easy and Mary and Paul are always right.
This post wasn’t very exciting.
I apologize this week was so boring.
Also I apologize because I’m fairly sure I didn’t do anything last week.
I did however make about 6 or 7 dozen dog biscuits yesterday and tomorrow will be making a batch of the double ginger crackles, but with gluten-free flour for my high maintenance family, so I feel like I can justify following a missed week with a boring week.