Bread Book / Cold Butter
Scones The Same Trick, Dressed Up
The Same Trick, Dressed Up. Scones use the exact same cold-butter method as any biscuit, just shaped into wedges and finished sweeter.
Scones use the exact same cold-butter method as any biscuit, just shaped into wedges and finished sweeter.
A basic cream scone: flour, cold butter cut in, cream binding it together, shaped into a round and cut into wedges, baked until golden.
Cream instead of buttermilk gives a slightly richer, more tender crumb than a biscuit.
A quick chill before baking keeps the wedges from spreading flat in the oven.
Useful skill, kept close.
For people who want quick bakes where cold butter, light hands, and heat decide the result.
What this book puts in your hands.
- Chill Before Baking — A quick chill before baking keeps the wedges from spreading flat in the oven.
- Butter: cold, cut into the flour same as any biscuit
- Dough: shaped and cut before the butter softens
- Cut wedges: chilled 10 min before baking, if the kitchen is warm
- Baked: golden edges, risen tall
Also on this shelf
Cold butter, quick hands. Three ways to get it right.
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Sample pages, bake notes, corrections, and new release notices go to the list first.