The other day when I made biscotti, Miss J asked what is the difference between biscotti and scones. Ooff. I scratched my head trying to conjure a good explanation. Eventually I settled by promising to make scones for her.
Working with cold butter is not my specialty. I don’t have the tools nor the efficiency to work quickly so that my butter won’t melt. So I know I would have to put them in the fridge before baking. But I had a dilemma of time and what was feasible. So I tried two somewhat different approaches. One batch baked after I put them in the freezer for 5 mins, while the other I baked them after leaving them over night in the fridge. I also wanted to find out how they taste one-day old.
I found that 5-min freezer time makes no (or little) differences. The overnight ones baked better. They turned brown more hence resulting in a crisper edges and a crunch as you bite. I like. ALOT. Most scones, if you don’t watch out, will yield a black bottom (i.e. the bottom turns dark faster than the top), so after 20 mins, I turned them upside down, so that the top part will brown too. They looked nicer.
I also found out that scones taste better on the day they are made. They still taste good a day old, but not as crisp. It’s like they have mellowed a bit. If crisp is what you’re after, try reheating them.
If some people try to explain biscuits are round while scones are triangle, well, I say make a heart shaped scone. They are fun.
HEART-SHAPED LEMON SCONES WITH LEMON GLAZED ICING
(source: Tammy’s Recipe)
2 C all-purpose flour
1/4 C sugar
1/8 tsp salt
1 1/2 tsp baking powder
1/2 cup (113 gr) cold butter, diced
lemon zest of 1 medium sized lemon
2 tsp lemon juice
1/2 C heavy whipping cream
LEMON GLAZED ICING
3/4 C icing sugar
1 1/2 tbsp lemon juice
- Using a mixer, whisk together the flour, sugar, salt, and baking powder. Cut in the butter until they turn powdery form (i.e. no big chunks of butter can be seen).
- In a separate bowl, whisk together the lemon zest and juice, cream, and egg.
- Stir egg mixture into dry ingredients, just until a dough starts to form. The dough will be crumbly and somewhat wet.
- Turn the mixture onto a lightly floured surface, gently pat and press dough to flatten it, about 1 cm thick (or as thick as your finger). Use a heart-shape cookie cutter and cut away. Put the excess dough back together and repeat. Once done, put inside fridge to set over night.
- Place scones on an ungreased baking sheet, not touching each other, and bake at 175 C for 25 mins (or 20 mins till the bottoms are brown and turn them upside down and bake another 5 mins so that the top will brown a little too). Cool down on wire rack.
- Prepare the icing by mixing the icing sugar with lemon juice to make a glaze. If it’s too thick, add a few drops and whisk further to get a consistent glaze.
- Using spoon, glaze the scones and let them cool down.
I’m glad Miss J enjoyed this.