The first baked scones were round in shape and resembled a medium-sized plate. These were baked from unleavened oats and baked on girdle and then cut into small triangular sections quite like a pizza is sliced today. In the recent times, the big round cake is called a bannock whereas each triangular slice is termed as a scone. If you are interested in baking scones for any upcoming event in your home, you will need a perfect recipe that elaborates on the proportion of each ingredient as well as detailed instruction regarding the procedure. Though this dessert is quite easier compared to the cupcakes or macaroon, they can get a bit messy when you are inexperienced or nervous. So there is nothing to fret! Follow a few small steps and enjoy baking sumptuous scones by following a few tips.
Keep stuff cold
This is the first and foremost thing that must be taken care of while you are baking scones. Make sure to keep all your ingredients, including both liquid and fats, cold and not at room temperature whatsoever. Butter deserves special mention here as most people tend to use melting butter at room temperature while making scones. But you should keep the butter in its solid form until the time of baking so that it melts only under the high temperature within the oven. This would help to create flaky pockets and layers thus making scones to rise and become fluffy.
Refrain from overworking the dough
Once you mix the liquids into the flour, it is natural to be tempted into kneading the mixture into an ultra-smooth dough while baking scones. But continuous kneading would instantly convert the protein present in the floor into gluten that makes the scone appear chewy instead of that fluffy and crunchy texture. When you are willing to avoid overworking, you can mix all the ingredients with a knife until all the ingredients come along together. Turn it out onto the floured area and pat it with your hands to give a circular shape.
Keep it wet
Some people often tend to add more flour into the dough in order to make it thicker in consistency. But experts suggest not to do this while making meringue based desserts. When you are trying to give it a perfect texture, it is really tempting to keep on adding more flour to make it roll out neatly. But you are not preparing any cookie and so refrain from adding flour because quite like any bread, this should be kept as sticky and as wet as possible.
Stay away from twisting your cutter
When you are willing to cut out the scones, refrain from twisting the cutter when you lift it off the mixture. Press it directly down on the dough and lift it straight instead of twisting it. It will make your dessert perfect and not rise in any lopsided manner. Avoid smoothing out the edge and let it bake on its own as it will give your scones their requisite flaky cracks.
There is hardly any person across the globe who doesn’t enjoy the rich taste of pavlova and meringue. Thus, if you have to prepare a sweet table for your child’s birthday or any other occasion, then you can seek help of the mini loaf recipes and bake lip-smacking desserts. Visit http://www.countrychef.com.au/ccproduct/traditional-scones/ today!