Thursday, September 16, 2010

When I’m Not Reading…Scones…

This week’s post will, sort of, be an extension of the post I did last week. For the past few weeks I’ve been baking my own bread instead of buying it…well I’ve been baking scones mostly. Some of my girls wanted the recipe, but I don’t have one. I’ve been baking these scones for so long that I don’t use a recipe anymore. I’ve had to come up with my own recipe because of the stupid oven I have. It sounds crazy, but it has a life of its’ own. There are a lot of things to consider when it comes to my oven…

  1. The weather
  2. My oven has, like most women, PMS
  3. It hates baking trays
  4. Day of the week
  5. National Holidays

I kid you not people my oven is a bitch! And on to some of the stuff to think about once you actually start baking…

  1. Brand of flour
  2. No eggs
  3. Butter
  4. Absolutely no oil
  5. Stickiness of the dough

For some reason I have to use a special brand of flour or the scones will turn into rocks, which is also the case if I use eggs and oil in the dough. The more butter the better and the dough has to be very sticky. Lastly, I bake my scones in a pie dish since my oven has an aversion to baking trays. You see what I have to deal with?

Anyways, fear not there is a solution to the no recipe problem. I have a recipe for a fool proof Danish scones (unless of course you have my oven). The good thing about it is that you can use it as a base for all kinds of scones and cinnamon buns. You’ll have to do the conversion yourself and you can modify it with regards to sugar and butter.

 

  • 25 grams fresh yeast
  • 4 deciliter milk
  • 100 grams butter
  • 1 egg
  • 12-13 deciliter flour
  • 1 deciliter sugar
  • 1 teaspoon salt

Dissolve the yeast in the lukewarm milk. Add the rest of the ingredients, mix and kneed well, but hold back a bit of the flour since it’s hard to say how much you actually need. The dough needs to be a bit sticky.

Put the dough in the fridge to rise for a couple of hours. A little trick is to let it rise in the fridge over night, it just does something to the bread that makes it extra yummie. Take the dough out of the fridge and shape it into little balls roughly the size of two golf balls and place them on a baking tray covered with baking paper. Brush some milk or beaten eggs over it and let the scones rise a second time for about an hour at room temp. Put the tray in the oven at 200 C and keep an eye on it the scones need very little time in the oven…around 10 minutes.

The best way to eat them is straight out of the oven with a little butter.

if the recipe doesn’t make sense feel free to contact me.

Enjoy!

 

 

 

 

3 comments:

smittenskitten said...

MMmmmmmm yum!! I'll have to try this in my next baking session. :D

mylifeinscones said...

Does it also like to throw a tantrum just when you need it to behave most?

greenabsinthia said...

Actually it just stops working altogether. I'm baking a bday cake tomorrow and I have no idea if it'll work.

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