Scones for DW - Thermomixer's Nay-Nay recipe

[TM_Ted]

Just to be nice, seeing how she has been unwell for a week or so, I decided to make DW a batch of scones from a recipe I found a few days ago on this forum.

A win - we had all the ingredients. TM31 did everything that it was expected to do.

A loss - set the oven temperature to 220 but forgot to hit the heat button. Wondered why the oven was cold when I went to put the scones in the oven.

Another loss - they did rise but didn't taste too good. Found SRF had a use by date of Aug 2003. There was a newer bag in the container, that was dated Aug 2005. They have both made their way into the big green bin.

A win - for Gemma the dog, I will feed them to her over the next few days.

[Nay-nay]

2003!!! - not much of a baker then??? oh dear!! Hope it doesn't put you off another try!? Good win for Gemma. 

[fundj&e]

ted now that you have a TM ,I am sure you will never waste anything again

do you know you can make your own SRF

CIAO

[TM_Ted]

No, I did not know you can make SRF.

Can you please tell me how?

[CreamPuff63]

If you have the EDC is on p13. I can't help but think you have been extremely lucky not getting some pantry moths with that flour - just goes to show it wasn't even good enough for them 

[TM_Ted]

We have 2 pantrie's. The primary has the moth's which we control with Pantry Moth Traps. The pantry we keep flour's etc in does not have a problem. We also tend to keep flour's, sugar's etc in glass sealable containers.

Will check p13 of the EDC for the SRF recipe.

Thanks for your help.

[cookie1]

I hope DW is feeling better and that Gemma doesn't get indigestion from the scones.

[Halex]

What a shame the scones didn't work - it must have been the out of date flour. I have made 3 perfect batches all in the last week.

I have only had a TM a short time - but my family is now getting quite demanding, we finished the shortbread off last night and my 7 year old DS said just push buttons and make more now please!!

Good luck with yoru next batch

Hally

[Zan]

LOL! Well at least Gemma was happy.
nay-nay's scones are lovely so do try again.

[judydawn]

How nice of you to try and make DW a batch of scones Ted, have another go - they are delicious.  PreTMX I never used to use much flour either but don't think mine ever got that old    Hope DW is on the mend.

[TM_Ted]

Here is an open question:

How do I know if the dough is right? Mine was very peaky and sticky, not smooth like a baby's bottom.

How thick should I roll it? Mine was about 1 cm, got over 2 dozen. Is that too many when cut with a MC?

You are right, I don't know the first thing about baking.

Gemma does not care, she is loving it.

DW has now ordered some TM31 Cream Puffs. Guess what - not tonight, sunshine.

[judydawn]

1 cm is a bit thin Ted.  The first time I made the recipe from the EDC I got 23 and not 12-14 as the recipe said    Never was a scone cooker and even if I had the dough thicker, it seemed to squash down when I pressed them out.  I tried Nay-Nays recipe and get 12 -14 because I think the mixture is thicker than the buttermilk one in the EDC.  Must admit mine aren't as smooth as a baby's bottom either but they taste good so that's all that matters to me.

[TM_Ted]

Had the family for dinner tonight. Cooked Gourmet Beef and Spicy Couscous with Pumpkin and Sweet Potato.

5 adults + Sam (10) who eats as much as an adult and it barely went around. Should have cooked a couple more veges or Baked some Bread to help with the gravy from the Beef. Wanted to feed them the Scones but was chastised for thinking about taking away Gemma's Scones. She likes them more that Schmacko's.

Life is a big learning experience they tell me.

Everyone loved the meal.

[andiesenji]

I've always had a "thing" about scones that are too heavy or dense and I find that overworking the dough, even a little, can cause this effect.

As soon as the ingredients are evenly mixed, I either turn the dough out onto a lightly flowered, parchment lined sheet and and gently pat it into a round - about an inch thick - then cut it into wedges, then straight into the oven.
OR
If it is one of the stickier doughs, I use a "disher"  (ice cream scoop - I have several sizes)   placing the portions on a parchment lined sheet pan with about 2 inches of space between. 
I then dip my fingers in water and flatten the dome formed by the disher, then straight into the oven.

I find that scones done this way are lighter and more tender than the ones that are rolled and cut with a biscuit cutter.
Even that extra bit of handling can contribute to gluten formation that toughens them. 
 
The only ones I now cut out are the "layered" ones that have cold butter between the layers to make them puff. 

[Cuilidh]

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?