Scones for DW - Thermomixer's Nay-Nay recipe

[knittercook]

nay-nay's scones are lovely so do try again.

Could someone point me in the direction of this recipe please? 

TMTed, the thought was there and that is all that matters.  I remember quite a few years back my DH making some anzac biscuits with the kids as a surprise while I was out one day, well......he placed the biscuits too close together on the tray and they ended up with one big anzac biscuit!! 

[andiesenji]

I've never heard of layered or "puff" scones - can you  use any scone recipe for these - I would be using Nay Nay's recipe.  Do you make them for a special occasion or reason or just because you can?

You can do it with any scone or biscuit (American southern type biscuits, not cookies)

I just divide the dough into halves or  thirds, (so I have two or three "layers") gently pat it out to about 1/2 inch thick (1 cm)  either round, square or rectangular
I pat the "layers" out on sheets of parchment and turn the parchment over and just use my hand on the parchment to do the light pressing after the butter is applied. 

I take a stick of frozen butter and using a box grater, grate it exactly the way one grates a cheddar-like cheese, applying it evenly across the bottom layer then press down gently.
Add the next layer of dough and finish, or if doing three layers, add another layer of butter  then the top layer and very gently press down.

I use a long bread knife to cut into wedges, if round, or into 9 even squares if square (3x3) or 12 (3x4) if  a rectangle (larger batch). 
 You can separate them if you wish but I just leave them together as they will separate easily after they have cooled a bit.

Then straight into a hot oven. 

The rapid heat build up causes the butter to expand and works slightly like puff pastry.  Produces a very flaky scone, with "natural" splits. 

[TM_Ted]

Not sure how to link back to the original post for the recipe, but this could work:

If it doesnt, I did a search from the main menu on "scones". The topic is "Scones - Nay-nay's family recipe" The author is Thermomixer.

[judydawn]

Could someone point me in the direction of this recipe please?   

  Here it is knittercook

[TM_Ted]

Judy, thanks. Can you direct me in the right place so I can add the hyper-link as you did to direct knittercook to the right posting?

Clicking on the Quote from: titles would have done it, but it was not all that easy and I like your way better.

Just got back from the Central Market. Been to get some supplies for tonights dinner, Chicken Moolie and Special Fried Rice. Naturally both from this forum.

[judydawn]

Ted, here's the link CP63 posted and from which I learnt how to do it after a few tries.

[TM_Ted]

Judy, Thanks. DS#2 and DW are "building" their Pizza's. My plans to have the Chicken dish and Fried rice was over-ridden.

I will do mine in a few minutes when they have got theirs in the oven.

In the meantime I will hit the link and learn.

[knittercook]

Thanks JudyDawn and TM_Ted, recipe printed off for future use!  I have always made my scones with cream and lemonade, so these will be very similar.

[Cuilidh]

I made scones (pre TMX days) once using lemonade but found that the lemonade flavour was too strong, Nay Nay's recipe worked better for me.

[Rogizoja]

My Mom taught me how to make scones and she always said the less you handle the dough, the better the scone. So mix until it all just comes together then gently press out to about an inch thick before cutting. Other tips: 1) dip your knife/cookie cutter into flour before cutting - your scones will then rise straight up and not be lop-sided (don't use MC, it compresses the dough). 2) when you brush the top with milk, make sure you don't let any dribble down the side or that side will be "glued" together and your scone will rise lop-sided. 3) Press your dough out into two eqaul sized portions then give one a light spray of oil and place the other on top before final press and cutting out - makes your scones easy to split once baked.

[judydawn]

Great tips Rogizoja, thanks for that.