Right then! It's official. I am going stark raving potty without my oven. Today, for example, I've had a craving to bake some scones, the urge became so strong I was almost tempted to try making them on the barbie! But seeing as scones and I have a somewhat tumultuous relationship even at the best of times, I thought that was maybe a step too far. Instead I have been surfing the net searching for scone making advice and tips on how to improve (and maybe one day perfect!) my scone making skills.
All of this has reminded me of scones I made way back in August for
Scone Week, as inaugurated by the lovely Celia from
Fig Jam and Lime Cordial fame. I was a bit too shy to publish my post at the time, as my chosen scones were not especially 'pretty' [read:successful] although they did taste mighty fine one Friday morning when smeared with clotted cream for morning break at work. But then I decided that I've never kept my disasters a secret before now so why should these be any exception?
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| It was a promising start! |
Its not the first time I have tried to make this particular flavour, though the first attempt resulted in
Strawberry Roasted Scones that were more like pancakes. I have had far more success with making Lorraine Pascale's
Mascarpone and Brown Sugar Scones, it's now my go to scone recipe as it works every time. I decided therfore, to use a slightly 'tweaked' version (the only real change was using golden caster sugar in place of the brown sugar) of Lorraine's scones with the roasted strawberries from my previous attempt and combine them into a flavoured scone I'd be proud of. Well ... that was the plan anyway!
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| My ugly ducklings |
I think maybe the moisture from the roasted strawberries made the dough wetter than it should have been? And maybe I didn't place the scones as close together as they probably should have been? The result was scones that grew sideways inside of upwards, still perfectly scoffable though ;0)
I think they look perfectly fine. Bet they tasted great anyway? I just made a batch of incredible scones from a new recipe which instructed me to chill the scones before baking. They worked (and tasted) amazing!!
ReplyDeleteThis happens to mine when there is too much moisture, but they still taste great. I'm glad yours were delicious.
ReplyDeleteI think they look great, not a disaster at all! I know what you mean about different scone recipes though - I always stuck to my tried and true, but having branched out to ricotta scones they have become my new go-to. I was always taught that scones rise best when cut out by pressing straight down, no twisting, because this allows the dough to rise upwards. I wonder if some of your roasted strawberries were at the edges and prevented the rise if that makes sense. Think along the same lines as souffle - you don't want anything at the edge to hinder the rise.
ReplyDeleteI blog about my failures because to me they're just as important. I'm likely to forget that I've tried something and try it again (waste of time and ingredients and v frustrating) unless I tag it with 'don't repeat'!
I think you still had a success, I like my scones all kinda rough and rustic and I always make sure to place them very close to each other to keep them from having dry edges, just my taste. Great Job!
ReplyDeleteTake care...
Just cut back on the liquid you add to the scone mix and you should get perfect scones. They look pretty good though, well risen.
ReplyDeleteLove these kind of honest 'not everything goes perfectly' posts.
ReplyDeleteThe scones look good still.
Well done.
hi chele, these scones looks very delicious and appetizing.. the rough image makes them look very artsy
ReplyDeleteLopsided or not, they still look delish Chele!! I hope you get your oven fixed soon. I know how frustrating it must be. Have been there myself from time to time! xxoo
ReplyDeleteI think they look deliciously rustic. Fingers crossed for that oven of yours.
ReplyDeleteThese look gorgeous. I don't think it matters they are a bit wonky.
ReplyDeleteScones can sometimes bake wonky if you twist the cutter when cutting them out. This stretches the gluten round the edge, dragging it in a twisted shape round the scone, casuing it to bake twisted too. A short sharp tap on the top of the cutter should give a clean, straight cut, resulting in straight baking scones!
wow...sounds amazingly tasty...good try dear..;)
ReplyDeleteTasty Appetite
I think it is good to post about problems so you can pick them apart and learn from them (or sometimes in my case, just have a laugh) - hope you nail this recipe as it sounds intriguing
ReplyDeleteI love scones... and strawberries! So yeah, these look great! Sook @myfabulousrecipes.com
ReplyDeleteI quite like their lopsided appearance. Most important thing is that they tasted good! I made cheese scones at work today but forgot to put the salt in (doh!) but I think they turned out ok anyway.
ReplyDeleteI think the look lovely and homemade. I've yet to make my own scones. Is your oven fixed yet?
ReplyDeleteChele I think they look delish!! o I would have someones now with my tea, xx gloria
ReplyDeleteI think they look great. I've had strawberries on scones but never in them, I'll be giving it a try.
ReplyDeleteThey look great to me!
ReplyDeleteMy MIL used to make bread in a frying pan on the stove - it was delicious. Maybe worth a try?!!
Hi Chele :)
ReplyDeleteLove the look and sound of these scones!
Maria
x
These look great Chele, I bet they tasted good too. Know what you mean though - sometimes my scones work and sometimes they don't.
ReplyDeleteIf you're still stuck with no oven, you could always try making Welsh cakes ;-)
Chele I don't think they are a disaster. I'm not really great at making scones and have sent ones looking like that to a photo shoot. Umm I just say it gives a great home baked character :) In the end I think how it tastes is more important.
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